Aller au contenu
Chargement de la carte…

RICO FRESH MARKET

3552 W ARMITAGE AVE, CHICAGO, IL 60647 · Grocery Store

Résumé des inspections

RICO FRESH MARKET a été inspecté 31 fois par Chicago Department of Public Health depuis le 2 avril 2013. La dernière inspection, le 9 juillet 2026, a relevé 1 infraction.

6 des 31 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 5 inspections et 23 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Ravageurs.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 21 fois dans 10 inspections distinctes, la plus récente le 2 juillet 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 8 fois dans 8 inspections distinctes, la plus récente le 7 mai 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 5 fois dans 5 inspections distinctes, la plus récente le 2 juillet 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 5 fois dans 3 inspections distinctes, la plus récente le 7 mai 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • Produits chimiques et substances toxiquesRisque élevé

    Les produits de nettoyage, désinfectants et pesticides doivent être étiquetés et rangés loin des aliments et des surfaces en contact avec les aliments. Les inspecteurs signalent les produits qui pourraient se retrouver dans les aliments ainsi que les traitements antiparasitaires appliqués sans supervision adéquate.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 5 novembre 2024. Par exemple : SUBSTANCES TOXIQUES IDENTIFIÉES, CONSERVÉES ET UTILISÉES

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

31 inspections

  1. Réinspection de la plainte

    1 infraction

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112(B) OBSERVED MISSING OR BROKEN THERMOMETERS LINSIDE COOLING UNITS THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE AND MAINTAIN
  2. Plainte

    6 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED APPROXIMATELY 100 LBS OR MORE OF PREVIOUSLY PREPARED MEALS (RICE BEANS, CHICKEN, SOUPS PARMASEAN, VARIETY FRESH SAUSAGES, FRESH CHEESES AND YOGURT FOUND AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION. TEMPERATURES RANGING BETWEEN FROM 47.8F-55.0F. SAID FOOD ITEMS WERE STORED INSIDE 2 DISPLAY COOLING UNITS LOCATED IN REAR GROCERY NEAR DELI. INSTRUCTED TO HOLD ALL COLD TCS FOODS @41F AND BELOW AND MAINTAIN AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. ALL SAID FOOD ITEMS WERE VOLUNTARILY DISCARDED BY PIC. TOTAL COST $320.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED 2 DISPLAY COOLERS LOCATED IN REAR GROCERY NEAR FRESH MEAT AND DELI AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION WHILE STORING TCS FOODS (FRESH CHEESE SAUSAGE, CHICKEN). NOTED TEMPERATURE OF EQUIPMENT @48.1F AND 50.1F. INSTRUCTED TO REPAIR EQUIPMENT TO 41F AND BELOW AS REQUIRED. BOTH UNITS TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED MISSING OR BROKEN THERMOMETERS LINSIDE COOLING UNITS THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 150 OR MORE SMALL BLACK LIVE FLIES THROUGHOUT DELI/PREPARED FOODS PREPARATION AREAS ON WALLS, PAPER TOWELS, REFRIGERATION EXTERIOR SURFACES, BASEMENT PREP, BAKERY PREP AND STORAGE AREA. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE, CLEAN AND SANITIZE AFFECTED AREAS. MUST ELIMINATE LIVE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION. #7-38-020 (a). CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C) OBSERVED ALL TABLES AND EQUIPMENT LOCATED IN BAKERY/PREPARED FOODS AND BASEMENT PREP AREAS IN NEED OF CLEANING AND SANITIZING. INSTRUCTED TO REMOVE BUILT UP DRIED FOOD DEBRIS ON SAID SURFACES AND MAINTAIN TO PREVENT PEST HARBORAGE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED FLOORS AND WALLS INCLUDING REAR STORAGE LEADING TO COMPACTOR, PRODUCE WALK IN COOLER, BASMENT STORAGE IN BETWEEN PALLETES, THROUGHOUT ALL PREP AREAS AND BEHIND LARGE COOLERS THROUGHOUT IN NEED OF CLEANING. INSTRUCTED TO REMOVE ALL TRASH AND FOOD DEBRIS FROM SAID AREA. MUST MAINTAIN
  3. Réinspection de la plainte

    4 infractions

    • 40. FONDS PERSONNELS
      • 2-402.11 OBSERVED FOOD EMPLOYEES LOCATED IN MEAT/DELI PREP AREA WITHOUT EFFECTIVE HAIRNETS. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT CONTAMINATION.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C) OBSERVED ALL TABLES AND EQUIPMENT LOCATED IN BAKERY/PREPARED FOODS AND BASEMENT PREP AREAS IN NEED OF CLEANING AND SANITIZING. INSTRUCTED TO REMOVE BUILT UP DRIED FOOD DEBRIS ON SAID SURFACES AND MAINTAIN TO PREVENT PEST HARBORAGE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED FLOORS AND WALLS INCLUDING REAR STORAGE LEADING TO COMPACTOR, BASMENT STORAGE IN BETWEEN PALLETES, THROUGHOUT ALL PREP AREAS AND BEHIND LARGE COOLERS THROUGHOUT GROCERY IN NEED OF CLEANING. INSTRUCTED TO REMOVE ALL TRASH AND FOOD DEBRIS FROM SAID AREA. MUST MAINTAIN
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-501.14 OBSERVED ACCUMULATED GREASE, DUST AND DIRT DEBRIS BUILD UP ON VENTILATION HOODS LOCATED IN PREPARED FOOD/BAKERY AND TAQUERIA. INSTUCTED TO CLEAN AND MAINTAIN AS REQUIRED.
  4. Plainte

    12 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDSINK LOCATED IN MEAT, DELI AND PREPARED FOOD PREP AREA WITHOUT HAND DRYING PROVISION DURING TIME OF INSPECTION.INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES FOR PROPER HANDWASHING. PIC PROVIDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION. #7-38-030 (C). CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED APPROXIMATELY 70 LBS OF VARIOUS DELI MEAT (POLISH HAM, TURKEY, HARD SALAMI, CORNED BEEF, HAM, MORTADELLA, HEAD CHEESES, ETC ALL STORED INSIDE DISPLAY COOLER AND 2 DOOR COOLER BEHIND COUNTER IN DELI PREP AREA AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION. NOTED TEMPERATURES RANGING FROM 47F-65F. INSTRUCTED TO HOLD ALL COLD TCS FOODS AT 41F AND BELOW AND MAINTAIN.PIC VOLUNTARILY DISCARDED AND DENATURED SAID DELI MEAT, TOTAL COST $350. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • OBSERVED APPROXIMATELY 35 LBS OF (DRIED CURED BEEF) LOCATED ON DISPLAY IN CASING IN DELI AND DISPLAY CASING IN GROCERY AISLE. PER PERSON IN CHARGE SAID BEEF IS IS PREPARED AND DRIED IN BASMENT. NO CDPH APPROVAL ON SITE FOR REVIEW AT THIS TIME. INSTRUCTED TO DISCONTINUE PREPARATION OF SAID FOOD ITEM AND OBTAIN APPROVED HACCP PLAN. PIC VOLUNTARILY DISCARDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
    • 32. VARIANCE OBTENUE POUR LES MÉTHODES DE TRAITEMENT SPÉCIALISÉES
      • OBSERVED NO DOCUMENTATION OF PROPOSED VARIANCE ON SITE TO PREFORM SPECIAL PROCESS ON SITE AS REQUIRED FOR CURING BEEF. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005. PLEASE SEE VIOLATION #29 FOR CITATION INFORMATION.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED THE FOLLOWING COOLERS LOCATED DELI PREP AREA @ IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION, WHILE STORING TCS FOODS (VARIOUS DELI MEAT, SLICED CHEESE). NOTED TEMPERATURE OF 2 DOOR COOLING UNIT (63F), (48F). INSTRUCTED TO REPAIR UNITS TO REQUIRED TEMPERATURE OF 41F OR BELOW AND MAINTAIN. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.UNIT TAGGED AND HELD FOR INSPECTION.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED DEAD MOUSE BEHIND COOLING UNIT LOCATED IN GROCERY. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE SAID FLOOR.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOOD PREPARATION (IN USE) AREA OBSERVED WITHOUT OVERHEARD PROTECTION/ CEILING IN BASEMENT DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE SMOOTH, EASILY CLEANABLE, DURABLE AND PROPERLY INSTALLED CEILING TO PROHIBIT POTENTIAL CONTAMINATION. MUST MAINTAIN PHYSICAL FACILITIES. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
    • 40. FONDS PERSONNELS
      • OBSERVED FOOD EMPLOYEES LOCATED IN MEAT/DELI PREP AREA WITHOUT EFFECTIVE HAIRNETS. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED INADEQUATE SPLASH GUARD ON HANDSINK IN TAQUERIA PREP AREA NEXT TO CUPS. INSTRUCTED TO INSTALL SMOOTH AND EASILY CLEANABLE BARRIER TO PREVENT POSSIBLE CONTAMINATION.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ALL TABLES AND EQUIPMENT LOCATED IN BAKERY/PREPARED FOODS AND BASEMENT PREP AREAS IN NEED OF CLEANING AND SANITIZING. INSTRUCTED TO REMOVE BUILT UP DRIED FOOD DEBRIS ON SAID SURFACES AND MAINTAIN TO PREVENT PEST HARBORAGE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FLOORS AND WALLS INCLUDING REAR STORAGE LEADING TO COMPACTOR, BASMENT STORAGE IN BETWEEN PALLETES, THROUGHOUT ALL PREP AREAS AND BEHIND LARGE COOLERS THROUGHOUT GROCERY IN NEED OF CLEANING. INSTRUCTED TO REMOVE ALL TRASH AND FOOD DEBRIS FROM SAID AREA. MUST MAINTAIN
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED ACCUMULATED GREASE, DUST AND DIRT DEBRIS BUILD UP ON VENTILATION HOODS LOCATED IN PREPARED FOOD/BAKERY AND TAQUERIA. INSTUCTED TO CLEAN AND MAINTAIN AS REQUIRED.
  5. Plainte

    0 infraction

  6. Toiles

    10 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP, AND STORAGE AREAS IN THE BASEMENT. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED IN TAQUERIA CLOSET/STORAGE AREA WITH FOOD PREP TABLE WITH CUTTING BOARD AND KNIFE WITH FOOD HANDLER CUTTING VEGTABLES, INSTRUCTED TO REMOVE TABLE FROM CLOSET AND MOVE IT INTO PREP AREA CLOSER TO 1 AND ONLY HAND SINK IN TAQUERIA
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTED AND ENCRUSTED STORAGE RACKS IN WALK IN COOLER, IN BASEMENT AND BUTCHER AREAS. NOTED RACKS IN PASTRY AND TAQUERIA WITH FOOD DEBRIS. INSTRUCTED SURFACES MUST BE SMOOTH AND EASILY CLEANABLEI, NSTRUCTED TO CLEAN & MAINTAIN
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED LARGE POTS TO BIG TO SUBMERGED IN THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE SAID LARGE POTS OR REPLACED THE 3 COMPARTMENT SINK WITH A 3 COMPARTMENT SINK THAT HAS LARGER COMPARTMENTS TO WASH RINSE AND SANITIZE ALL POTS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED GREASE BUILDUP ON COOKING EQUIPMENTIN REAR COOKING/PASTRY AREA, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED BOTH FAUCETS AT 3 COMPARMENT SINK IN TAQUERIA SPRAYING TO THE SIDE, INSTRUCTED TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING FLOOR GROUT AND MISSING, DAMAGED AND BROKEN FLOOR TILES IN THE FOLLOWING AREAS: BAKERY, KITCHEN, BUTCHER AREA, BUTCHER WALK IN COOLER NOTED IN BUTCHER, AND STAFF RESTROOM AREAS BASE BOARD TILES ALSO MISSING. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A HOLE IN THE WALL BEHIND 3 COMPARTMENT SINK IN TACQUERIA INSTRUCTED TO SEAL.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED A MISSING LIGHT SHIELD IN THE TAQUERIA, INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVÉ LA VILLE DE CHICAGO ALIMENTAIRE CERTIFIÉ MANAGER AVEC AUCUNE PROFESSION DE CERTIFICAT DE FORMATION D'ALLERGÈNE. INSTRUCTION DE TOUTES LES VILLES DE CHICAGO CERTIFIÉES DES GESTIONNAIRES ALIMENTAIRES OBTENENT CE CERTIFICAT.
  7. Réinspection des toiles

    0 infraction

  8. Toiles

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE IN THE WOMEN'S EMPLOYEE WASHROOM. INSTRUCTED TO POST/PROVIDE.
    • 28. SUBSTANCES TOXIQUES IDENTIFIÉES, CONSERVÉES ET UTILISÉES
      • OBSERVED TOXIC ITEMS NOT PROPERLY STORED. FOUND BAG OF CEMENT AND GASOLINE IN CONTAINER ON FOOD SHELVING UNIT IN THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO REMOVE TOXIC ITEMS FROM THE FOOD SHELVING STORAGE AREA IN THE BASEMENT. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED FOOD ITEMS OUT OF ORIGINAL CONTAINERS WITH NO LABELS DISPLAYING THE COMMON FOOD ITEM NAME. INSTRUCTED TO LABEL WITH COMMON FOOD NAME WHEN OUT OF ORIGINAL FOOD CONTAINERS.
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEE IN THE BAKERY AREA WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED IMPROPER STORAGE OF WIPING CLOTHS IN THE FOOD PREPARATION AREA IN THE BAKERY AREA. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USAGE.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED OUTSIDE GARBAGE AREA NOT CLEAN. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CLUTTER (OLD EQUIPMENT, BOXES, GARDEN HOSE, ETC) UNDER THE STAIRS IN THE BASEMENT AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND CLEAN/MAINTAIN AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MOPS IN THE UTILITY SINK AREA BEING STORED IMPROPERLY. INSTRUCTED TO STORE PROPERLY AND MAINTAIN.
  9. Plainte

    5 infractions

    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED COOKED CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE AT 120F IN HOT HOLDING UNIT. ALSO OBSERVED THE FOLLOWING ITEMS AT IMPROPER HOT HOLDING TEMPERATURE. ROTISSERIE CHICKEN, CHICKEN TENDERS AND BARBEQUE CHICKEN FOUND AT IMPROPER HOT HOLDING TEMPERATURE BETWEEN 115-120F. TCS FOODS MUST BE HELD AT 135F OR ABOVE IN HOT HOLDING UNIT. FOOD DISCARDED VOLUNTARILY BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 50 LBS AT A COST OF $250.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO DATE MARKING ON PREPARED FOOD HELD FOR MORE THAN 24 HOURS. OBSERVED PREPARED MACARRONI SALAD, CHICKEN SALAD, POTATO SALAD AND CRAB SALAD HELD FOR MORE THAN 24 HOURS WITHOUT A DATE LABEL. MUST PROVIDE A DATE LABEL OR DATE MARKING SYSTEM ON PREPARED FOOD HELD FOR MORE THAN 24 HOURS. FOOD DISCARDED VOLUNTARILY BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $100.00. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED SEVERAL PACKAGED FOOD FOR CUSTOMER SELF SERVICE WITHOUT A LABEL. PACKAGED FOOD SUCH AS BANANA BREAD, BUTTER COOKIES, CANNOLIS, MUFFINS, DANISH, FRUIT AND BREAD. INSTRUCTED TO PROVIDE A LABEL WITH NAME OF FOOD, ADDRESS, NET QUANTITY, INGREDIENTS IF 2 OR MORE, ALLERGENS IF APPLICABLE.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WET WIPING CLOTHS ON CUTTING BOARD IN MEAT DEPARTMENT. INSTRUCTED TO PLACE WET WIPINGS CLOTHS IN SANITIZING SOLUTION BUCKET WHEN NOT BEING USED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARD BOARD BEING USED AS FLOOR MATS IN BAKERY PREP. INSTRUCTED TO REMOVE.
  10. Réinspection des toiles

    1 infraction

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DAMAGED FLOOR TILES/FLOOR TILES WITH LOW GROUT AT BAKERY PREP AREA AROUND 3-COMPARTMENT SINK. MUST REPLACE DAMAGED FLOOR TILES AND REGROUT FLOOR TILES WHERE NECESSARY.
  11. Toiles

    3 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED ACCUMULATED BLACK DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN. ALL ICE IN ICE MACHINE VOLUNTARILY DISCARDED. PRIORITY FOUNDATION 7-38-005.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MEAT COMPARTMENT 3-COMPARTMENT SINK MIDDLE COMPARTMENT DRAINING SLOWLY ALSO BASEMENT PREP AREA HANDWASH SINK PIPE LEAKING. MUST REPAIR AND MAINTAIN SINKS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DAMAGED FLOOR TILES/FLOOR TILES WITH LOW GROUT AT BAKERY PREP AREA AROUND 3-COMPARTMENT SINK. MUST REPLACE DAMAGED FLOOR TILES AND REGROUT FLOOR TILES WHERE NECESSARY.
  12. Réinspection des toiles

    0 infraction

  13. Toiles

    4 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND TCS FOODS YOGURT AND FLAN HELD AT IMPROPER TEMPERATURES BETWEEN 54.3 F AND 58.1 F INSIDE YOGURT REACH IN COOLER. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL SAID OUT OF TEMPERATURE TCS FOODS VOLUNTARILY REMOVED AND DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • FOUND YOGURT REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERTURE BETWEEN 34.7 AT BOTTOM OF COOLER AND 58.1 F AT TOP OF COOLER. FOUND TCS FOODS YOGURT AND FLAN HELD INSIDE SAID COOLER. INSTRUCTED MANAGER YOGURT REACH IN COOLER AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW THROUGHOUT COOLER. PRIORITY VIOLATION 7-38-005.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MEAT DEPARTMENT 3-COMPARTMENT SINK PIPES DRAINING SLOWLY AND BAKERY 3-COMPARTMENT SINK RIGHT SIDE COMPARTMENT PIPE LEAKING. MUST REPAIR/MAINTAIN SINKS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BAKERY AND MEAT DEPARTMENTS 3-COMPARTMENT SINKS MISSING STOPPERS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS FOR SAID 3-COMPARTMENT SINKS.
  14. Réinspection des toiles

    0 infraction

  15. Toiles

    10 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED A FOOD HANDLING EMPLOYEE WASH THEIR HANDS WITH GLOVES ON AT THE EXPOSED HAND WASHING SINK IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED THAT EMPLOYEES MUST PROPERLY WASH THEIR HANDS BEFORE PREPARING FOOD. PRIORITY 7-38-010. NO CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED A FOOD HANDLING EMPLOYEE TAKE OFF THEIR GLOVES AFTER PREPARING FOOD AND PUT ON A NEW PAIR OF GLOVES WITHOUT FIRST WASHING THEIR HANDS. MANAGEMENT INSTRUCTED TO TRAIN EMPLOYEES TO WASH THEIR HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES. PRIORITY 7-38-010. NO CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED A FOOD HANDLING EMPLOYEE ATTEMPT TO WASH THEIR HANDS IN THE 3 COMPARTMENT SINK AFTER TAKING OFF THEIR GLOVES. MANAGEMENT INSTRUCTED THAT ALL EMPLOYEES MUST USE ONLY THE EXPOSED HAND WASHING SINKS TO WASH THEIR HANDS. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED EXPIRED SALSA STORED BEYOND THE 7 DAY EXPIRATION DATE IN THE REACH-IN COOLER IN THE TAQUERIA PREP AREA. MANAGEMENT VOLUNTARILY DISCARDED THE EXPIRED FOODS. PRIORITY 7-38-005. NO CITATION ISSUED.
    • 28. SUBSTANCES TOXIQUES IDENTIFIÉES, CONSERVÉES ET UTILISÉES
      • OBSERVED CONTAINERS OF BLEACH AND DETERGENT NOT LABELED IN THE MEAT PREP AREA. MANAGEMENT INSTRUCTED TO LABEL THE CONTAINER OF ALL TOXIC MATERIALS. PRIORITY FOUNDATION 7-38-015. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED PREPACKAGED FOODS SUCH AS CEVICHE AND POTATO SALAD WITH NO INGREDIENTS ON THE LABEL. MANAGEMENT INSTRUCTED TO LABEL ALL PREPACKAGED FOODS.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 30 LIVE SMALL FLIES IN THE BAKERY PREP AREA AND AROUND THE EMPLOYEE STORAGE LOCKERS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DARK STAINS ON THE CUTTING BOARD IN THE PRODUCE PREP AREA IN THE BASEMENT. MANAGEMENT INSTRUCTED TO REPLACE OR RESURFACE THE CUTTING BOARD.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE STAINLESS STEEL STORAGE SHELVES, FOOD STORAGE CONTAINERS, WIRE STORAGE RACKS, AND PREP TABLES IN THE BAKERY PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE GREASE ON THE FLOOR UNDERNEATH THE COOKING EQUIPMENT IN THE TAQUERIA PREP AREA.
  16. Réinspection de la plainte

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • Violation Codes: 5-204.11 Inspector Comments: OBSERVED NO HAND WASHING SINK IN HOT FOODS PREP AREA /MEAT PREP AREA SERVING LINE.MUST INSTALL HAND SINK WITH HOT AND COLD RUNNING WATER WITH SOAP AND TOWELS.(PRIORITY FOUNDATION-NO CITATION ISSUED
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • Violation Codes: 4-204.112(B) Inspector Comments: MUST PROVIDE A THERMOMETER FOR SALSA COOLER ON SALES FLOOR
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN BAKERY ,TAQUERIA AND HOT FOODS AREAS
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM TAQUERIA- GRILL TABLE,FRYER CABINET.MEAT DEPT. INTERIOR PARTS OF ICE MACHINE,PRODUCE ,DAIRY & MEAT WALK IN COOLER-SHELVING UNITS
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE DAMAGED WALL TRIM IN TAQUERIA,DAMAGED WALL TILE IN MEAT PREP AREA.MUST REMOVE EXCESSIVE CAULKING FROM WALLS AND CEILINGS IN PRODUCE WALK IN COOLER AND AROUND WALLS AT PROOFING BOX IN BAKERY AREA.MUST GROUT FLOOR AND REPLACE DAMAGED FLOOR TILES IN BAKERY AREA
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS FROM FLOOR ALONG WALL BASES THROUGHOUT PREP AREAS AND WALK IN COOLERS AND FLOOR DRAINS WHERE NEEDED
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Violation Codes: 6-201.11 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM CEILINGS IN PRODUCE & DAIRY WALK IN COOLER
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • Violation Codes: 6-202.11 Inspector Comments: MUST REPLACE BURNTOUT LIGHT IN DAIRY WALK IN COOLER
  17. Plainte

    12 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK IN HOT FOODS PREP AREA /MEAT PREP AREA SERVING LINE.MUST INSTALL HAND SINK WITH HOT AND COLD RUNNING WATER WITH SOAP AND TOWELS.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 13. ALIMENTS EN BONNE CONDITION, SAUVETE ET NON ADAPTÉS
      • OBSERVED COOKED FOODS INSIDE OF HOT HOLDING DISPLAY UNIT NOT WHOLESOME AND IN GOOD CONDITION.OBSERVED EXCESSIVE CONDENSATION DRIPPING FROM INTERIOR RUSTY PARTS AND LIGHT FIXTURES ONTO FOODS STORED INSIDE OF UNIT SUCH AS (COOKED CARNITAS,COOKED CHICKEN ,COOKED FISH,ETC).PRODUCT WAS DISCARDED BY MANAGER.MUST PROVIDE A WAY TO PROTECT FOOD WHILE BEING ON DISPLAY.APPX.95LBS.$156.(PRIORITY 7-38-005)
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • MUST PROVIDE A THERMOMETER FOR SALSA COOLER ON SALES FLOOR.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN BAKERY ,TAQUERIA AND HOT FOODS AREAS.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED EVIDENCE OF APPX. 35 OR MORE LIVE SMALL FLIES FLYING AROUND,ON CEILINGS AND WALLS IN DELI,BAKERY,MEAT PREP AREA,REAR COMPACT AREA.ALSO. EVIDENCE OF APPX. 5-7 LIVE LARGE FLIES ON WALLS AND PACKAGE CONTAINERS IN MEAT PREP AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/26/19.(PRIORITY FOUNDATION 7-38-020(A)
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN DEBRIS BUILD UP FROM TAQUERIA- GRILL TABLE,FRYER CABINET.MEAT DEPT. INTERIOR PARTS OF ICE MACHINE,PRODUCE ,DAIRY & MEAT WALK IN COOLER-FAN GUARD COVERS ,SHELVING UNITS.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED OUTSIDE GREASE CONTAINER LID ENCRUSTED WITH GREASE AND LID RAISED UP ON ONE SIDE LEAVING AN OPENING APPX."4-6" WIDE.MUST REMOVE GREASE AND HAVE LID TIGHT FITTING.(PRIORITY FOUNDATION 7-38-020(B)
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REPAIR OR REPLACE DAMAGED WALL TRIM IN TAQUERIA,DAMAGED WALL TILE IN MEAT PREP AREA,CEILING IN MEN'S TOLET ROOM IN POOR REPAIR.MUST REMOVE EXCESSIVE CAULKING FROM WALLS AND CEILINGS IN PRODUCE WALK IN COOLER AND AROUND WALLS AT PROOFING BOX IN BAKERY AREA.MUST GROUT FLOOR AND REPLACE DAMAGED FLOOR TILES IN BAKERY AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN DEBRIS FROM FLOOR ALONG WALL BASES THROUGHOUT PREP AREAS AND WALK IN COOLERS AND FLOOR DRAINS WHERE NEEDED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN DEBRIS BUILD UP FROM CEILINGS IN PRODUCE & DAIRY WALK IN COOLER
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST REPLACE BURNTOUT LIGHT IN DAIRY WALK IN COOLER.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST CLEAN BUILD UP AT HOOD AND FILTERS AT COOKING EQUIPMENT.
  18. Toiles

    17 infractions

    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • OBSERVED MALE EMPLOYEE HANDLING FOODS WITH BARE HANDS.OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS(3LBS.COOKED POBLANO PEPPERS)BEING PLACED INTO HOT HOLDING UNITS.MUST USE GLOVES AND UTENSILS TO HANDLE READY TO EAT FOODS.PRODUCT WAS DISCARDED BY MANAGER.3LBS.$9.COS(PRIORITY 7-38-010)
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND SINK IN BASEMENT PREPACKAGING AREA FOR (SEASONINGS AND SPICES)MUST PROVIDE A HAND SINK WITH HOT AND COLD RUNNING WATER.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED IMPROPER TEMPERATURES OF HOT HOLDING FOODS AT COUNTER TOP HOT HOLDING UNIT IN TAQUERIA SUCH AS 30LBS. PACKAGED BOWLS OF COOKED BEANS 132.4F-132.8F,25LBS. PREPACKAGED RICE 132.8F-132.9F.,100LBS.COOKED CHICKEN 128.8F ON HOT HOLDING DISPLAY ON SALES FLOOR.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.APPX.155LBS.$610.(PRIORITY 7-38-005)
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER TEMPERATURES OF COLD HOLDING FOODS IN PRODUCE OPEN DISPLAY UNIT ON SALES FLOOR SUCH AS APPLE SALAD 5LBS. 45.9F,10LBS. YOGURT AND FRUIT CUP 46.2F,10LBS. GUACAMOLA 45.6F,54.9F PREPACKAGED SALADS,5LBS. SPINACH 52.2F,21LBS. HEART LETTUCE 52.5F,30LBS. PICO DE GALLO 46.4F,95LBS. RED SALSA 46.6F-47.1F,14LBS. KALE 45.4F,100LBS. MASA 46.4F,25LBS. CORN 45.7F,25LBS. MASA 46.1F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLD FOODS AT 41.0F OR BELOW.APPX.475LBS.$2,031.50.CONSOLIDATED ABOVE VIOLATION.(PRIORITY 7-38-005)
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS HELD FOR MORE THAN 24 HOURS STORED INSIDE OF DELI DISPLAY UNIT AND TAQUERIA PREP COOLER SUCH AS PREPARED SALADS 4LBS. CACTUS SALAD,5LBS. CRAB SALAD,6LBS. POTATO SALAD,6LBS. CHICKEN SALAD,5LBS. TUNA,6LBS. MACARONI SALAD,6;BS.CEVICHE FISH,6,7LBS CEVICHE SHRIMP.5LBS. SHREEDED LETTUCE,4LBS. COOKED STEAK.PRODUCT WAS DISCARED BY MANAGER.MUST DATE MARK FOODS PROPERLY.APPX. 53.7LBS.$241.(PRIORITY FOUNDATION 7-38-005)
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY POSTED ON MENU OF THE RISK OF CONSUMING RAW OR UNDER COOKED FOODS.MUST PROVIDE A REMINDER AND DISCLOSURE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED IMPROPER TEMPERATURES OF COUNTER TOP HOT HOLDING UNIT IN TAQUERIA AT 120.3F,PRODUCE OPEN DISPLAY UNIT ON SALES FLOOR AT 50.0F,CHICKEN HOT HOLDING UNIT ON SALES FLOOR AT 77.7F.A HELD FOR INSPECTION TAG PLACED ON UNITS .ONCE REPAIRED FAX OR EMAIL .MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW AND HOT HOLDING UNIT AT 135.0F.(PRIORITY 7-38-005)
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • MUST PROVIDE A THERMOMETER FOR COUNTER TOP HOT HOLDING UNIT IN TAQUERIA.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINERS.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST INSTALL A SPLASH GUARD AT HAND SINK NEXT TO 3- COMPARTMENT SINK IN BAKERY PREP AREA
    • 46. GLOVES UTILISÉS EN PROPRIÉTÉ
      • MUST USE GLOVES OR UTENSILS WHEN HANDLING READY TO EAT FOODS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARDS IN ALL PREP AREAS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN FOOD DEBRIS BUILD UP ON GRILL TABLES,FRYER CABINETS,MEAT PREP- WRAPPING STATION,UNDER SIDES OF PREP TABLES.MEAT WALK IN COOLER- FAN GUARD COVERS.BAKERY PREP AREA- ROLLING CARTS,CABINETS,EXTERIOR OF OVEN.MEAT WALK IN COOLER-SHELVING UNITS.PRODUCE WALK IN COOLER-FAN GUARD COVERS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MUST REPAIR OR REPLACE GAP AT DRAIN BOARD AND LOOSE FAUCET AT 3- COMP SINK IN THE TAQUERIA,BAKERY LEAKY PIPE AT 3- COMP SINK.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN DEBRIS FROM FLOOR IN BAKERY PREP AREA AND TAQUERIA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REPAIR OR REPLACE BROKEN FLOOR TILE IN MEAT WALK IN COOLER.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST CLEAN DEBRIS BUILD UP ON HOOD AND FILTERS IN TAQUERIA .
  19. Réinspection de la plainte

    4 infractions

    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • 8-201.13 PREMISES DOES NOT HAVE A HACCP PLAN FOR PREPARING CHORIZO SAUSAGE THAT IS DISPLAYED AT ROOM TEMPERATURE BEHIND THE DELI COUNTER. MANAGEMENT INSTRUCTED TO SUBMIT A HACCP PLAN AND CEASE MAKING THE CHORIZO UNTIL THE HACCP PLAN HAS BEEN APPROVED. APPROXIMATELY 30# OF CHORIZO WORTH $100 WAS DISCARDED VOLUNTARILY BY MANAGEMENT.
    • 32. VARIANCE OBTENUE POUR LES MÉTHODES DE TRAITEMENT SPÉCIALISÉES
      • 8-103.11 NO VARIANCE OBTAINED FROM CDPH FOR CURING CHORIZO SAUSAGE. MANAGEMENT INSTRUCTED TO PROVIDE AN APPROVED VARIANCE FROM CDPH BEFORE CHORIZO SAUSAGE CAN BE PREPARED. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11 REPLACE THE BROKEN LID FOR THE ICE MACHINE IN THE MEAT/DELI PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11 REGROUT THE FLOOR TILES WHERE NEEDED IN THE MEAT/DELI DEPARTMENT AND BAKERY PREP AREA. 6-501.12 CLEAN THE FLOOR OF THE MEAT WALK-IN COOLER AND BAKERY PREP AREA.
  20. Plainte

    15 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • 3-501.16(A)(1) OBSERVED CHICKEN AT 120.2F INSIDE OF THE DELI STEAM TABLE. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20# OF FOOD WORTH $60. PRIORITY 7-38-005. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • 3-501.16(A)(2) OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 3 DOOR PREP COOLER IN THE TAQUERIA. OBSERVED MILK AT 48.6F, CHICKEN AT 46.4F, SOUR CREAM AT 53.6F, SALSA AT 48.2F. OBSERVED COOKED STEAK AT 52.4F INSIDE OF THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH $1000. PRIORITY 7-38-005. SEE VIOLATION #21 FOR CITATION.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • 8-201.13 PREMISES DOES NOT HAVE A HACCP PLAN FOR PREPARING CHORIZO SAUSAGE THAT IS DISPLAYED AT ROOM TEMPERATURE BEHIND THE DELI COUNTER. MANAGEMENT INSTRUCTED TO SUBMIT A HACCP PLAN AND CEASE MAKING THE CHORIZO UNTIL THE HACCP PLAN HAS BEEN APPROVED. APPROXIMATELY 30# OF CHORIZO WORTH $100 WAS DISCARDED VOLUNTARILY BY MANAGEMENT.
    • 32. VARIANCE OBTENUE POUR LES MÉTHODES DE TRAITEMENT SPÉCIALISÉES
      • 8-103.11 NO VARIANCE OBTAINED FROM CDPH FOR CURING CHORIZO SAUSAGE. MANAGEMENT INSTRUCTED TO PROVIDE AN APPROVED VARIANCE FROM CDPH BEFORE CHORIZO SAUSAGE CAN BE PREPARED. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • 4-301.11 OBSERVED THE 3 DOOR PREP COOLER IN THE TAQUERIA WITH AN AIR TEMPERATURE OF 52F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS MILK AND CHICKEN. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112(B) NO THERMOMETER WAS OBSERVED THE SALSA COOLER BEHIND THE MEAT COUNTER. MUST PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-602.11 PREPACKAGED SALSAS IN THE COOLER FOR CONSUMER SERVICE MUST BE LABELED WITH ALL INGREDIENTS.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111 OBSERVED APPROXIMATELY 35 LIVE SMALL FLIES ON THE WALLS AND CEILING IN THE TAQUERIA FOOD PREP AREA, BAKERY PREP AREA AND MEAT/DELI DEPARTMENTS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • 3-304.12 OBSERVED STYROFOAM CUPS AND PLASTIC CUPS USED AS A SCOOP FOR SALSA. MANAGEMENT INSTRUCTED TO USE UTENSILS WITH A HANDLE AND TO STORE THE HANDLE ABOVE THE TOP OF THE FOOD AND CONTAINER.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-903.12 OBSERVED DRY STORAGE ITEMS AND SINGLE-USE ARTICLES STORED UNDERNEATH SEWER LINES IN THE WEST BASEMENT. MANAGEMENT INSTRUCTED TO REMOVE ALL ITEMS BELOW THE SEWER LINES OR SHIELD THE LINES TO INTERCEPT POTENTIAL DRIPS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11 REPLACE THE BROKEN LID FOR THE ICE MACHINE IN THE MEAT/DELI PREP AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 DETAIL CLEAN THE INTERIOR OF THE MICROWAVES IN THE TAQUERIA, STORAGE SHELVES AND PREP TABLES IN THE BAKERY PREP AREA, VENTILATION HOOD AND FILTERS IN THE TAQUERIA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11 REGROUT THE FLOOR TILES WHERE NEEDED IN THE MEAT/DELI DEPARTMENT AND BAKERY PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 CLEAN THE FLOOR OF THE MEAT WALK-IN COOLER AND BAKERY PREP AREA.
  21. Réinspection de la plainte

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Instructed facility to install and maintain a splashguard to the right of the exposed hand sink in the restaurant. Observed exposed waste water pipes in both basements above dry storage areas. Instructed facility to either encase all pipes or relocate said items and to maintain. Observed the large basement produce prep cutting board to have deep dark grooves in it. Instructed facility to replace and maintain.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed multiple pots, pans, and utensils too large to be fully submerged in the three compartment sinks. Instructed facility to remove all items or install adequate dish washing facilities and to maintain.
  22. Plainte

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • Observed the salad bar cooler at a temperature of 52.1f while holding potentially hazardous foods (chicken, cheese, eggs, etc). Instructed facility to repair and maintain at 40f or below. Facility removed all food at time of inspection and prior to inspection completion cooler was repaired and lowered to 39.6f. Critical violation 7-38-005(a).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • Found foods at improper temperatures- at the salad bar cooler found 1lb of ham at 52.5f, 1lb of cheese at 52.5f, 3lbs of cut leafy greens at 54.9f, and 1/2 lb of hardboiled eggs at 60.1f; at the rear prep (baking and frying) area found 9lbs of raw fish at 53.1f and 9lbs of raw fish at 73.4f. Operator discarded and denatured all food (23.5lbs) with a stated value of $105. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Observed no hand soap at multiple hand sinks- in the restaurant, in the rear frying and baking area, and in the meat department cutting room. Also observed the meat department cutting room hand sink to be inaccessible due to a large cart blocking the sink. Instructed facility to maintain all hand sinks with soap, paper towels, hot and cold water, and accessible at all times. Facility installed soap throughout and removed cart during inspection. Observed meat being prepared in the western basement with no hand sink accessible. Instructed facility to only prepared and handle open foods in approved prep areas or to install an exposed hand sink in said area. Facility relocated meats to eastern basement which has an approved prep area and hand sink accessible. Critical violation 7-38-030.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • Observed the three compartment sink at the deli department to have waste water flow back up into compartments when water is released from an adjacent compartment. Instructed facility to repair and maintain so that waste water can be disposed of without backing up. Serious violation 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Instructed facility to install and maintain a splashguard to the right of the exposed hand sink in the restaurant. Observed exposed waste water pipes in both basements above dry storage areas. Instructed facility to either encase all pipes or relocated said items and to maintain. Observed the large basement produce prep cutting board to have deep dark grooves in it. Instructed facility to replace and maintain.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed slight dirt accumulation in the upper interior portion of the ice machine used for human consumption. Instructed facility to clean, sanitize, and maintain.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed dirt and debris on the floors in the restaurant under cooking equipment and large fixtures. Instructed facility to clean and maintain.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed a missing ceiling tile above the three compartment sink in the rear baking and frying area. Instructed facility to install and maintain.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed low hot water pressure at the restaurant exposed hand sink and low cold water pressure at the basement 3 compartment sink. Instructed facility to repair and maintain. Observed missing sink stoppers or non-functioning sink stoppers at the basement three compartment sink, the deli three compartment sink, and at the restaurant three compartment sink. Instructed facility to repair or install new and maintain. Observed multiple pots, pans, and utensils too large to be fully submerged in the three compartment sinks. Instructed facility to remove all items or install adequate dish washing facilities and to maintain.
  23. Réinspection de la plainte

    0 infraction

  24. Plainte

    7 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • OBSERVED EXPOSED HAND WASHING SINK IN REAR MEAT PREP AREA NOT MAINTAINED. NO HOT OR COLD RUNNING WATER AVAILABLE AT THIS TIME. INSTRUCTED TO REPAIR AND HAVE CONTINUOUS SUPPLY OF HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES. INSTRUCTED MANAGER TO UTILIZE EXPOSED HAND WASHING SINKS LOCATED IN BAKERY AREA OR AT THE FRONT MEAT COUNTER FOR HAND WASHING UNTIL REPAIRED EXPOSED HAND WASHING SINK. CRITICAL VIOLATION 7-38-030.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • DISH WASHING FACILITIES NOT MAINTAINED OBSERVED FAUCET AT 3-COMPARTMENT SINK TOO SHORT CAN NOT REACH THE SECOND COMPARTMENT.INSTRUCTED TO REPAIR AND MAINTAIN FAUCET MUST REACH ALL THREE SINKS. INSTRUCTED TO UTILIZE 3-COMPARTMENT SINK IN REAR PREP AREA TO WASH RINSE AND SANITIZE MULTI-USE UTENSILS. SERIOUS VIOLATION 7-38-030
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED DIRT AND DEBRIS INSIDE REACH-IN COOLER LOCATED IN BAKERY AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DUST ACCUMULATED ON VENTILATION FANS INSIDE COOLERS LOCATED IN BAKERY AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND GREASE BUILD-UP ON COOKING EQUIPMENT IN REAR PREP AREA. MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DIRT AND DEBRIS ON FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAINED.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED A FEW MISSING CEILING TILES IN REAR MEAT PREP AREA AND IN BAKERY AREA ABOVE STORAGE SHELVING. MUST REPAIR/REPLACE/MAINTAIN. OBSERVED DAMAGED AND CRACKED WALL TILES IN REAR FOOD PREP AREA BEHIND COOKING EQUIPMENT. MUST REPAIR/REPLACE. OBSERVED DUST ACCUMULATION ON CEILING VENTILATION FANS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED MISSING LIGHT SHIELDS IN BASEMENT FOOD PREP AREA ABOVE PREP TABLES. MUST PROVIDE AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN MEAT PREP ROOM AND FRONT MEAT COUNTER. MUST REPAIR AND MAINTAINED.
  25. Toiles

    0 infraction

  26. Plainte

    8 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • NOTED A CONTAINER SHELL FISH (OYSTERS)AT THE FRONT PREP/DISPLAY COOLER WITH NO TAGS ATTACHED PER CODE. INSTRUCTED TO HAVE TAGS ON ALL SHELL FISH UNTIL THE LAST BATCH IS CONSUMED AND THEN THE TAGS MUST BE STORED ON FILE FOR AN ADDITIONAL 90 DAYS. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF THE SHELL FISH WORTH $15.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(B)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE HOT HOLDING UNITS TO BE IMPROPER:-GROUND BEEF 82.4F, STUFFED PEPPERS 47.3F, TACOS 94.9F, SHRIMP RICE 97.8F, CHICKEN 126.4F, RICE (INDIVIDUALLY PORTIONED CONTAINERS)103.5F, REFRIED BEANS 103.9F,CHEESE IN BREAD 77.4F, HAM 85.8F, PORK 116.3F, FISH 135.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 50 LBS OF FOOD WORTH $490.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • NOTED EXPOSED HAND WASH SINK AT THE MEAT PREP COOLER IN POOR REPAIRS WITH PIPES DISCONNECTED AT THE BOTTOM OF SINK AND NO HOT AND COLD RUNNING WATER AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASH SINKS. CRITICAL VIOLATION #7-38-030
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED BROKEN LID AT THE ICE MACHINE BEHIND THE MEAT DISPLAY CASE. INSTRUCTED TO REPAIR AND MAINTAIN....ALSO NOTED NO STOPPERS AT THE 3 COMPARTMENT SINK OF THE SAME.INSTRUCTED TO PROVIDE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED SLIGHT DISCOLORATION INSIDE THE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE...MUST ALSO DETAIL CLEAN SHELVES AT THE FRONT DISPLAY PREP/COOLER WITH OLD FOOD DEBRIS AND DIRT...CLEAN AND MAINTAIN SHELVES AT THE REAR PREP AREA (BAKERY). MUST UPGRADE HOUSE KEEPING.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO CLEAN FLOORS THROUGH OUT ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE PREP AREAS AND BASEMENT PREP/DRY STORAGE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NOTED SOME REFRIGERATION UNITS AND COOLERS WITH NO STEM THERMOMETERS. INSTRUCTED TO PROVIDE THERMOMETER TO ALL REFRIGERATION UNITS AND COOLERS AND MUST BE VISIBLE FOR PROPER TEMPERATURE MONITORING.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • NOTED WASH CLOTHS SCATTERED THROUGH OUT ALL FOOD PREP TABLES AT FOOD PREP AREAS. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  27. Réinspection des toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE PREP COOLERS IN RESTAURANT/TAQUERIA AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE MEAT WALK-IN COOLER. MUST REPAINT OR REPAIR. MUST NOT USE TIN FOIL AS A LINER FOR SHELVING AT COOKS LINE. MUST REMOVE. OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES IN FOOD PREPARATION AREAS IN FIRST FLOOR. MUST BE SENDED/BLEACHED OR REPLACED
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • : DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE IN REAR PREP AREA. DETAIL CLEAN INTERIOR SURFACES OF REACH-IN MILK COOLER IN FIRST FLOOR. REMOVE DIRT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND CARDBOARD BOXES BEING USED AS A FLOOR LINER IN REAR COOKING AREA. INSTRUCTED TO REMOVE AND MAINTAIN. OBSERVED DIRT BUILD-UP ON BASEMENT FLOOR ALONG WALLBASE BEHIND PREP TABLE. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WATER DAMAGE CEILING TILES ABOVE REACH-IN MEAT COOLER AND ICE CREAM FREEZER.MUST REPAIR/MAINTAIN. OBSERVED FLOOR TILES BROKEN IN BASEMENT BEHIND WALK-IN MEAT FREEZERS.MUST REPAIR/MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED EXPOSED HANDWASHING SINK IN FRONT AND REAR PREP AREA DRAINING SLOW. MUST REPAIR/MAINTAIN. STOPPERS NEEDED AT THE 3-COMPARTMENT SINK IN BASEMENT MUST PROVIDE/MAINTAIN
  28. Toiles

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE OBSERVED AIR TEMPERATURE INSIDE 3-DOOR REACH-IN COOLER IN RESTAURANT/TAQUERIA AT 63.1F. INSTRUCTED TO REPAIR/ADJUST TEMPERATURE OF 40.0F OR BELOW. UNIT WAS TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE 3-DOOR REACH-IN PREP COOLER IN RESTAURANT/TAQUERIA AREA AT IMPROPER TEMPERATURES. OBSERVED COOKED CHICHEN AT TEMPERATURE RANGING FROM 67.8F TO 72.1F, RAW CHICKEN BREAST AT 59.7 AND CHIHUAHUA CHEESE 62.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED FOOD ITEMS APROXIMATELY 23 LBS VALUE OF $79.0. CRITICAL VIOLATION 7-38-005(A)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE PREP COOLERS IN RESTAURANT/TAQUERIA AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE MEAT WALK-IN COOLER. MUST REPAINT OR REPAIR. MUST NOT USE TIN FOIL AS A LINER FOR SHELVING AT COOKS LINE. MUST REMOVE. OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES IN FOOD PREPARATION AREAS IN FIRST FLOOR. MUST BE SENDED/BLEACHED OR REPLACED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE IN REAR PREP AREA. DETAIL CLEAN INTERIOR SURFACES OF REACH-IN MILK COOLER IN FIRST FLOOR. REMOVE DIRT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND CARDBOARD BOXES BEING USED AS A FLOOR LINER IN REAR COOKING AREA. INSTRUCTED TO REMOVE AND MAINTAIN. OBSERVED DIRT BUILD-UP ON BASEMENT FLOOR ALONG WALLBASE BEHIND PREP TABLE. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WATER DAMAGE CEILING TILES ABOVE REACH-IN MEAT COOLER AND ICE CREAM FREEZER.MUST REPAIR/MAINTAIN. OBSERVED FLOOR TILES BROKEN IN BASEMENT BEHIND WALK-IN MEAT FREEZERS.MUST REPAIR/MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED EXPOSED HANDWASHING SINK IN FRONT AND REAR PREP AREA DRAINING SLOW. MUST REPAIR/MAINTAIN. STOPPERS NEEDED AT THE 3-COMPARTMENT SINK IN BASEMENT MUST PROVIDE/MAINTAIN.
  29. Plainte

    8 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF COOKED PORK CHARRONES AT 79.2F,COOKED CHICKEN 121.4- 134.6F IN HOT HOLDING UNIT,COOKED RICE 109.8F-114.8F IN HOT HOLDING UNIT.CUT PINEAPPLE 63.1F ON OPEN DISPLAY CASE.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER APPX.90LBS.$145.MUST HAVE HOT HOLDING AT 140.0F OR ABOVE,40.0F OR BELOW COLD.(CRITICAL 7-38-005A).
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLER SUCH AS FOOD HANDLER HAD HANDLED RAW CHICKEN WITH DISPOSABLE GLOVES ON AND USED A PAPER TOWEL TO WIPE GLOVES AND USED SAME PAPER TOWEL TO WIPE DOWN CUTTING BOARD IN MEAT DEPARTMENT AREA.DID NOT REMOVE GLOVES AND WASH HANDS.AND ALSO ANOTHER FOOD HANDLER WASHING HANDS AT 3- COMPARTMENT SINK.MUST WASH HANDS AT HAND SINKS ONLY AND AFTER EVERY POSSIBLE CONTAMINATION.(CRITICAL 7-38-010A).
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE WORN AND STAINED CUTTING BOARDS IN BASEMENT PRODUCE PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN FOOD DEBRI FROM SHELVING UNITS IN BAKERY 2- DOOR COOLER.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST SHIELD LIGHTS OVER 3- COMPARTMENT SINK IN BASEMENT AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN BASEMENT PREP AREA,LEAKY PIPES AT WALK IN FREEZER IN BASEMENT.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE THERMOMETER FOR SALSA COOLER BY MEAT DEPT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST ELEVATE,ORGANIZE OR REMOVE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT.
  30. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO CLEAN AND REPAINT EXTERIOR SURFACES OF GREASE BOX WITH RUST BUILD-UP UNDERNEATH 3 COMPARTMENT SINK IN BASEMENT.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT SINK IN BASEMENT BY PRODUCE PREP/PACKAGING AREA IN BASEMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD DEBRIS UNDERNEATH STORAGE SHELVES BY PRODUCE AREA IN BASEMENT AND MUST CLEAN FLOORS WITH EXCESSIVE FOOD DEBRIS BY STAIRCASE LEADING TO BASEMENT STORAGE AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP ABOVE MEAT PREP/HOLDING AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • ALL LIGHTS MUST BE SHIELDED WITH END CAPS INSIDE BAKERY DISPLAY CABINET.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR STRIPPED FAUCET (COLD) HANDLE AT EXPOSED HAND SINK AT MEAT PREP AREA AND STRIPPED FAUCET (HOT) HANDLE AT 3 COMPARTMENT SINK IN COOKING/BAKERY PREP AREA.
  31. Licence

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE ALL STAINED AND PITTED CUTTING BOARDS IN RESTAURANT AND GROCERY AREAS, REPAIR HAND DRYER IN CUSTOMERS BATHROOM, PAPER TOWELS BEING USE AT THIS TIME, REPAINT ALL RAW WOOD SHELVING, AND REPLACE CRACKED SLIDING DOOR AT HOT BOX AREA IN RESTAURANT
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN SHELVES DOWN GROCERY AISLES AND BASEMENT STORAGE SHELVES, MUST CLEAN FAN GUARDS IN BASEMENT WALK-IN COOLER, TOP OF GRILL AREA NEEDS CLEANING, CLEAN BOTTOM COUNTER AREA OF PRODUCE STORAGE SHELVES AND JUICE CONTAINERS NEEDS CLEANING IN RESTAURANT AREA,
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES RESTAURANT AND GROCERY AREAS, FIRST FLOOR AND BASEMENT AREAS, INSIDE COOLERS AND FREEZERS, REPAIR BROKEN FLOOR TILE VARIOUS AREA, THROUGHOUT PREMISES, ELEVATE STOCK 6 INCHES FROM FLOOR, AND PROVIDE A 6 INCH WHITE LINE ALONG WALL AREA IN FIRST FLOOR STORAGE AND BASEMENT AREAS WHERE STOCK IS STORED
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE A LIGHT SHIELD COVER ON LIGHT ABOVE PREP AREA IN BASEMENT WHERE PRODUCE IS PACKAGED, CLEAN ALL LIGHT SHIELDS THROUGHOUT PREMISES, AND REPLACE BURNED OUT LIGHT BULBS ABOVE MEAT CASE BEHIND COUNTER AREA
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKING FAUCETS AT ALL THREE COMPARTMENT SINKS

Établissements inspectés à proximité

Vous êtes propriétaire de ce commerce? Ajoutez un badge à votre site Web