CHARLIE'S FRESH MART

156 W 95TH ST, CHICAGO, IL 60628 · Grocery Store

13 inspections

1. CanvassNov 15, 2017

   0 infractions

2. CanvassJun 26, 2017

   0 infractions

3. CanvassJul 7, 2016

   0 infractions

4. Suspected Food Poisoning Re-inspectionMar 23, 2015

   0 infractions

5. Suspected Food PoisoningMar 16, 2015

   11 infractions

   • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
     • FOUND NO EXPOSED HAND WASHING SINK IN THE AREA BEHIND THE FRONT COUNTER WHERE NACHO CHEESE AND GROUND BEEF IS SERVED TO THE CUSTOMERS . INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK PER CITY CODE, IN AREA(S) WHERE FOOD IS PREPARED AND SERVED. CRITICAL VIOLATION 7-38-030
   • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
     • FOUND NO HAND SOAP AT THE EXPOSED HAND WASHING SINK IN THE REAR PREP AREA. INSTRUCTED TO ALWAYS KEEP SINK WITH HAND SOAP AND SANITARY HAND DRYING DEVICES. CRITICAL VIOLATION 7-38-030
   • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
     • FOUND NO SANITIZER TEST KIT ON THE PREMISES PER THE REQUEST DOCUMENTED IN REPORT #1474098 DATED 06/26/2104. INSTRUCTED TO PROVIDE AND MAINTAIN SANITIZER TEST KIT(S). SERIOUS VIOLATION 7-38-030
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATION FROM REPORT #1474098, DATED 06/26/2014 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 32-OBSERVED PREP AREA CUTTING BOARD IN POOR REPAIR ON PREP TABLE,(IE BLACK STAINED DEEP CUTS) THRU-OUT CUTTING BOARD.MUST REPLACE. SERIOUS VIOLATION 7-42-090
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • FOUND OPENED CANS OF NACHO CHEESE INSIDE THE WALK IN COOLER. INSTRUCTED TO REMOVE THE FOOD ITEMS FROM THE LARGE TIN CANS AND STORE UNUSED PRODUCT IN FOOD GRADEABLE CONTAINERS.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS INSIDE THE WALK IN COOLER.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • INSTRUCTED TO RECAULK AROUND THE WASHBOWL IN THE TOILET ROOM.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL THE COOLERS, THE STORAGE RACKS INSIDE THE WALK IN COOLER, THE KNIFE RACK IN THE PREP AREA AND THE INTERIOR OF THE ICE MACHINE.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • INSTRUCTED TO CLEAN AND MAINTAIN THE VENTS IN THE REAR PREP. REMOVE DIRT/DUST BUILD UP.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
6. Complaint Re-InspectionJun 30, 2014

   2 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED PREP AREA CUTTING BOARD IN POOR REPAIR ON PREP TABLE,(IE BLACK STAINED DEEP CUTS) THRU-OUT CUTTING BOARD.MUST REPLACE.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • PIPE UNDER 3 COMPARTMENT SINK LEAKS. MUST REPAIR AND MAINTAIN PLUMBING
7. ComplaintJun 26, 2014

   8 infractions

   • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
     • EXPOSED HAND SINK IN PREP AREA IN POOR REPAIR. NO COLD WATER PRESSURE. MUST REPAIR AMND MAINTAIN SINK. CRITICAL VIOLATION ISSUED 7-38-030.
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY/SITE WHEN POTENTIALLY HAZARDOUS FOODS,(COOKED GROUND BEEF, SLICING DELI MEATS) ARE PREPARED AND SERVED.SERIOUS VIOLATION ISSUED 7-38-012A.
   • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
     • OBSERVED TOXIC ITEMS (IE: WD-40 OIL, WINDOW CLEANER SPRAY, LIGHTER FLUID) STORED UNDER MEAT/DELI AREA PREP TABLE WITH FOOD SPICES, NACHO HOT PEPPERS AND FOOD CONTAINERS. INSTRUCTED THAT ANY PRODUCT CONTAINING CHEMICALS MUST BE STORED SEPARATELY AWAY FROM ANY FOOD AND FOOD CONTACT SURFACES. SERIOUS VIOLATION ISSUED 7-38-005A.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED PREP AREA CUTTING BOARD IN POOR REPAIR ON PREP TABLE,(IE BLACK STAINED DEEP CUTS) THRU-OUT CUTTING BOARD.MUST REPLACE.ALSO NO BARRIER AT HAND SINK AND PREP TABLE. MUST INSTALL BARRIER (SPLASHGUARD) BETWEEN PREP TABLE AND HAND SINK.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • FOOD CONTACT EQUIPMENT,PREP TABLES,COOLERS,INTERIOR/EXTERIOR OF ICE MACHINE NOT CLEAN/MAINTAIN,(OLD FOOD,DEBRIS,ETC),ALSO FOOD,POP STORAGE UNITS IN DISPLAY SELLING AREA,WASHROOM,REAR STORAGE AREA,BEHIND FRONT COUNTER.MUST CLEAN MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • WALLS NOT CLEAN OF DEBRIS IN PREP AREA,REAR STORAGE,WASHROOM.ALSO WALL IN POOR REPAIR/HOLE BEHIND ICE MACHINE.MUST CLEAN /MAINTAIN.REPAIR WALL AREA.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • PIPE UNDER 3 COMPARTMENT SINK LEAKS. MUST REPAIR AND MAINTAIN PLUMBING.
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • FOOD HANDLER IN REAR PREP NOT WEARING HAIR RESTRAINT.MUST PROVIDE.
8. Complaint Re-InspectionFeb 7, 2013

   12 infractions

   • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
     • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #1154845 ON 1-31-13. 29-PREVIOUS MINOR VIOLATIONS NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO FROM REPORT #1154542 ON 9-5-12. 36-REPLACE MISSING LIGHT SHIELDS IN MEAT DISPLAY COOLER. 41-REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN REAR STORAGE, WASHROOM, WATER HEATER AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEAD UPRIGHT AND REMOVE SOILED WATER IN MOP PAIL TO PREVENT INSECT BREEDING. CRITICAL VIOLATION 7-42-090 CITATION ISSUED.
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED BEEF 164.1F AND SLICED DELI MEAT PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • INVERT ALL CARRYOUT CONTAINERS IN PREP AREA.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • REMOVE RUST DEPOSITS AND DEBRIS INSIDE ICE MACHINE. REPAIR LEAK INSIDE MEAT WALK-IN COOLER. REMOVE CRATES AND PROVIDE ADEQUATE SHELVING FOR STORAGE.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, PREP TABLES, GRINDER, SLICER, CUTTING BOARDS, COOLERS, SHELVES BEHIND FRONT COUNTER (DUST, DIRT, FOOD DEBRIS, CIGARETTE BURNS)ETC.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • WALLS NEED CLEANING AND PAINTING IN ALL AREAS.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • REPLACE MISSING LIGHT SHIELDS IN MEAT WALK-IN AND DISPLAY COOLERS.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • INSTALL AN EXPOSED SINK BEHIND FRONT COUNTER WHERE NACHOS WITH GROUND BEEF AND CHEESE PREPARED AND SERVED.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN MEAT PREP, STORAGE, UTILITY/WATER HEATER ROOM, AND WASHROOM TO PREVENT PEST HARBORAGE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL SHELVING, CRATES, ETC OUTSIDE REAR DOOR.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • STORE ALL WASH CLOTHS IN SANITIZING SOLUTION.
   • 70. NO SMOKING REGULATIONS
     • "NO SMOKING" SIGNS NOT POSTED. OBSERVED EMPLOYEE WITH LIGHTED CIGARETTE BEHIND FRONT COUNTER. "NO SMOKING" SIGNS SHALL BE CLEARLY AND CONSPICUOUSLY POSTED IN EACH PUBLIC PLACE AND PLACE OF EMPLOYMENT WHERE SMOKING IS PROHIBITED BY THE OWNER, OPERATOR, MANAGER OR OTHER PERSON IN CONTROL OF THAT PLACE. SMOKING IS PROHIBITED IN PUBLIC PLACES AND PLACES OF EMPLOYMENT. CLEAN AIR ORDINANCE 7-32-020A CITATION ISSUED.
9. ComplaintJan 31, 2013

   13 infractions

   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OBSERVED 20-30 MICE DROPPINGS ON FLOOR UNDER POP SHELVES IN REAR UTILITY ROOM, 10-15 MICE DROPPINGS SCATTERED ON FLOOR IN SOUTHEAST CORNER IN WASHROOM. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED BEEF 193.7F AND SLICED DELI MEAT PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATIONS NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO FROM REPORT #1154542 ON 9-5-12. 36-REPLACE MISSING LIGHT SHIELDS IN MEAT DISPLAY COOLER. 41-REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN REAR STORAGE, WASHROOM, WATER HEATER AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEAD UPRIGHT AND REMOVE SOILED WATER IN MOP PAIL TO PREVENT INSECT BREEDING. 42-ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.
   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • INVERT ALL CARRYOUT CONTAINERS IN PREP AREA.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • REMOVE RUST DEPOSITS INSIDE ICE MACHINE. REPAIR LEAK INSIDE MEAT WALK-IN COOLER. REMOVE CRATES AND PROVIDE ADEQUATE SHELVING FOR STORAGE.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, PREP TABLES, GRINDER, SLICER, CUTTING BOARDS, COOLERS, ETC.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • WALLS NEED CLEANING AND PAINTING IN ALL AREAS.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • REPLACE MISSING LIGHT SHIELDS IN MEAT WALK-IN AND DISPLAY COOLERS.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • INSTALL AN EXPOSED SINK BEHIND FRONT COUNTER WHERE NACHOS WITH GROUND BEEF AND CHEESE PREPARED AND SERVED.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN MEAT PREP, STORAGE, UTILITY/WATER HEATER ROOM, AND WASHROOM TO PREVENT PEST HARBORAGE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL SHELVING, CRATES, ETC OUTSIDE REAR DOOR.
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • STORE ALL WASH CLOTHS IN SANITIZING SOLUTION.
10. Canvass Re-InspectionSep 5, 2012

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE BROKEN GLASS DOOR ON MEAT DISPLAY COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN ALL AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN MEAT DISPLAY COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN REAR STORAGE, WASHROOM, WATER HEATER AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEAD UPRIGHT AND REMOVE SOILED WATER IN MOP PAIL TO PREVENT INSECT BREEDING. SEPARATE GLASS CLEANER FROM PEPPERS AND CHEESE ON BOTTOM SHELF OF PREP TABLE IN MEAT PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
11. CanvassAug 27, 2012

    15 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REACH-IN DISPLAY COOLER NOT MAINTAINING PROPER TEMPERATURE 72.3F INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • IMPROPER TEMPERATURE OF 1-12OZ PACK LIVER CHEESE 70.5F, 8-6OZ PACKS OF PICKLE LOAF 70.3F AND 10-8OZ PACKS OF CHEESE 61.7-63.8F DISPLAYED FOR SALE IN COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 20LBS AND $40 WORTH OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING DISPLAY AND STORAGE. CRITICAL VIOLATION 7-38-005 A CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 15-20 FLYING INSECTS IN MEAT PREP AREA, SALES AREA, DISPLAY COOLER AND BEHIND FRONT COUNTER. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT CLEAN AND MAINTAINED. OBSERVED DUMPSTER OVERFLOWING, CONTAINER NOT COVERED AND EXCESSIVE TRASH AND DEBRIS ON GROUND AROUND DUMPSTER. INSTRUCTED MANAGER TO CLEAN OUTSIDE GARBAGE AREA. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED ITALIAN BEEF 188.6F, GROUND BEEF 170.9F AND SLICED DELI MEAT PREPARED AND SERVED. CERTIFIED MANAGER MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICE BUILDUP ON COMPRESSOR UNIT IN WALK-IN COOLER. REMOVE POP CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING IN STORAGE AREAS. REPLACE BROKEN GLASS DOOR ON MEAT DISPLAY COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF GRINDER, SLICER, CUTTING BOARDS, COOLER, FREEZERS, DISPLAY AND STORAGE SHELVES IN PREP, SALES AND FRONT COUNTER AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ELEVATE ALL STOCKE OFF FLOOR IN REAR STORAGE AREAS. REMOVE EXCESS WATER ON FLOOR NEAR MEAT DISPLAY COOLERS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, SALES AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN ALL AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN MEAT DISPLAY COOLER.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REMOVE REACH-IN FREEZER FROM WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING DRAINPIPE UNDER REAR EXPOSED SINK. INSTALL EXPOSED SINK BEHIND FRONT COUNTER WHERE ITALIAN BEEF, GROUND BEEF AND CHEESE PREPARED AND SERVED OR MOVE HOT FOOD TO REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL CRATES OUTSIDE ALONG BUILDING, UNUSED EQUIPMENT AND ARTICLES IN REAR STORAGE, WASHROOM, WATER HEATER AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEAD UPRIGHT AND REMOVE SOILED WATER IN MOP PAIL TO PREVENT INSECT BREEDING. SEPARATE GLASS CLEANER FROM PEPPERS AND CHEESE ON BOTTOM SHELF OF PREP TABLE IN MEAT PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
12. Tag RemovalJul 13, 2011

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE CARDBOARD FRON FRONT STORAGE SHELVES, SEAL ALL RAW WOOD FRONT STORAGE AS IN REPORT 537465 7/8/11
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.MUST CLEAN AND SANITIZE CUTTING BOARDS,SLICER,GRINDER,AND BAND SAW DEFROST BOX FREEZER FRONT AS IN REPORT 537465 7/8/11
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOORS THRU OUT AS IN REPORT 537465 7/8/11
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.REPLACE WATER DAMAGED CEILING TILES /CLEAN VENTS THRU-OUT AS IN REPORT 537465 7/8/11
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELD AND CLEAN OTHER SHIELDS AS IN REPORT 537465 7/8/11 Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.CONTINUE TO REMOVE CLUTTER FROM INSIDE AND OUT AS IN REPORT 537465 7/8/11
13. ComplaintJul 8, 2011

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED REAR WALK IN COLLER THERMOMETER 50*F. ALSO OBSERVED A FROZEN COMPRESSOR. COOLER TAGGED INSTRUCTED NO POTENTIALLY HAZARDOUS FOODS CAN BE STORED UNTIL CDPH RETURNS FOR INSPECTION. COOLER MUST BE 40*F OR BELOW.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. 1.5LB GROUND BEEF COOKED 7/7/11 AT ,50.0*F, 2LBS OF SAUSAGE AT 50.3*F, 22 DOZENS OF EGGS 49.4*F, 2LBS. OF HAMBURGER 51.2*F, AND 31 GALLONS OF MILK 50.3F. ALL PRODUCTS WERE DENATURED AND DISPOSED BY MANAGER. 45LBS VALUED AT $145.00
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REAR REACH IN COOLER DOOR NEEDS REPAIR. REMOVE ALL CARDBOARD ON STORAGE SHELVES. SEAL ALL RAW WOOD SHELVES AT THE FRONT CASHIER/STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN AND SANITIZE THE FOLLOWING; CUTTING BORAD IN MEAT PREP AREA, MEAT SLICER, GRINDER AND BAND SAW. INNER ICE MACHINE LID, INTERIOR OF COOLERS AND SHELVES. INSTRUCTED TO DEFORST FRONT ICE CREAM COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS THROUGHOUT PREMISES AROUND AND UNDER ALL EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. REPLACE ALL WATER DAMAGED CEILING TILES ON PREMISES. CLEAN CEILING VENTS THROUGHOUT PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELD COVER MISSING IN COOLER. INSTRUCTED TO PROVIDE. CLEAN LIGHT SHIELDS THROUGHOUT FRONT TO THE REAR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE ALL CLUTTER INSIDE PREMISES AND OUTSIDE.