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JEWEL FOOD STORE #3442

4042 W FOSTER AVE, CHICAGO, IL 60630 · Grocery Store

32 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-205.11 OBSERVED SEVERAL HAND-WASHING SINKS WITH EYEWASH STATIONS ATTACHED. THIS INCLUDED: DELI AREA, BAKERY AREA, AND MEAT DEPARTMENT. INSTRUCTED MANAGER TO REMOVE EYEWASH STATIONS AND ENSURE HAND WASHING SINKS ARE USED FOR NO PURPOSE OTHER THAN HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
  3. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASHING SINKS IN CUSTOMER RESTROOMS NOT REACHING ADEQUATE TEMPERATURES. HOT WATER IN WOMEN'S TOILET ROOM MEASURED AT 63 F BEFORE DROPPING TO 51 F. HOT WATER IN MEN'S TOILET ROOM REMAINED AT 63 F. INSTRUCTED MANAGER TO ENSURE ALL HAND-WASHING SINKS HAVE AND MAINTAIN A MINIMUM HOT WATER TEMPERATURE OF 100 F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SEVERAL HAND-WASHING SINKS WITH EYEWASH STATIONS ATTACHED. THIS INCLUDED: DELI AREA, BAKERY AREA, AND MEAT DEPARTMENT. INSTRUCTED MANAGER TO REMOVE EYEWASH STATIONS AND ENSURE HAND WASHING SINKS ARE USED FOR NO PURPOSE OTHER THAN HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ICE MACHINE NEAR PRODUCE ROOM WITH BLACK SUBSTANCE BUILDING UP ON INTERIOR. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED SEVERAL TCS FOODS HELD AT AN INADEQUATE TEMPERATURE OF 47 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 1 POUND OF DELI HAM, 6 POUNDS OF PORK CHOPS, AND 1/4 POUND OF DICED CHICKEN ($45) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED COOLER IN DELI AREA WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 46 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
  4. Canvass

    0 infractions

  5. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED OVER GUARDS OVER FANS FOR CONDENSER WITHIN WALK IN COOLERS ON CEILINGS UNCEAN WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN.
  6. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND RUSTY SHELVING UNITS AT JUICING/PRODUCE AREAS ABOVE SINKS.MUST REPAIR OR REPLACE.
  7. Short Form Complaint

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND HANDLE OF HANDWASHING SINK AT SEAFOOD PREPARATION AREA IN POOR REPAIR.MUST REPAIR/REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS BEHIND DEEP FRYER AREAS NOT CLEAN.MUST CLEAN/DEGREASE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND NO FOODHANDLER TRAINING CERTIFICATES OR LIST OF EMPLOYEES WITH FOOD HANDLER TRAINING. MUST PROVIDE.
  8. Canvass

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND HANDLE OF HANDWASHING SINK AT SEAFOOD PREPARATION AREA IN POOR REPAIR.MUST REPAIR/REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS BEHIND DEEP FRYER AREAS NOT CLEAN.MUST CLEAN/DEGREASE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND NO FOODHANDLER TRAINING CERTIFICATES OR LIST OF EMPLOYEES WITH FOOD HANDLER TRAINING. MUST PROVIDE.
  9. Complaint

    6 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REMOVE BLACK MOLD LIKE BUILD-UP ON EXTERIOR SIDES OF LIGHT FIXTURES IN MEAT WALK-IN-COOLER AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN SHELVES IN THE MILK/DAIRY WALK-IN-COOLER TO REMOVE HANGING DRIED UP MILK DEBRIS AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER LEAK AROUND THE COLD HANDLE AT FAR LEFT HANDWASHING SINK IN 2ND FLOOR EMPLOYEE WOMEN WASH ROOM.INSRTUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED CEILING TILES IN THE FOLLOWING AREAS ABOVE MEAT DISPLAY UNIT IN MEAT DEPT AND IN 2ND FLOOR EMPLOYEE BREAK ROOM.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING FLOOR TILES IN 2ND FLOOR EMPLOYEE BREAK ROOM AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MECHANICAL VENTILATION IN 2ND FLOOR EMPLOYEE WASHROOMS NOT WORKING.INSTRUCTED TO REPAIR AND MAINTAIN.
  10. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN LOCK ON MEN'S BATHROOM STALL IN FIRST FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF DUST ON VENTS IN PRODUCE ROOM, DELI SECTION, AND EMPLOYEE MEN'S BATHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
  11. Complaint

    10 infractions

    • 40. PERSONAL CLEANLINESS
      • MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR SWING DOOR GASKET ON ENTRANCE TO BAKERY WALK IN COOLER
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR LEAK ON CONDENSER COOLING SYSTEM UNIT IN PRODUCE AREA
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR DAMAGED SHELVES ON METRO PRODUCE AREA STORAGE UNIT
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FACILITY USES HI TEMPERATURE SANITIZING DISH MACHINE IN BAKERY AREA AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SMALL WATER LEAK ON BECK FLOW DEVICE BY FOOD PREP SINK IN DELI AREA
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THAT FOOD PREPARATION SINK IN DELI AREA AND HI TEMP DISH MACHINE IN BAKERY ARE DIRECTLY CONNECTED TO SEWAGE. MUST PROVIDE INDIRECT CONNECTION.PLEASE SEE ALSO CODE NUMBER 5-402.11. PRIORITY VIOLATION.7-38.030(C) CITATION NOT ISSUED
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN ALL LADY'S BATHROOMS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN WALLS AND CEILING IN PRODUCE COOLER BY REAR EXIT DOOR
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED LIGHT BULBS THROUGH FACILITY
  12. Complaint Re-Inspection

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY.INSTRUCTED FACILITY TO IMPLEMENT APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN AS REQUIRED.INSTRUCTED MANAGER 90 DAYS TO COMPLY.PRIORITY FOUNDATION VIOLATION: 7-38-012(A),NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN-UP POLICY FOR CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS.INSTRUCTED TO PROVIDE POLICY AND MAINTAIN REQUIRED CLEAN-UP MATERIALS ON PREMISES AT ALL TIMES.INSTRUCTED MANAGER 90 DAYS TO COMPLY.PRIORITY FOUNDATION VIOLATION: 7-38-005,NO CITATION ISSUED. -
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED FRONT MAIN ENTRANCE DOOR(S) WITH 1/4" INCH GAP AT BOTTOM OF SAID DOOR.INSTRUCTED TO MAKE SAID DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY AND MAINTAIN. -
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKET AT LEFT DOOR OF THE (DELI-DEPT) 3 DOOR FOOD PREP COOLER.INSTRUCTED TO REPLACE TORN GASKETS AND MAINTAIN. INSTRUCTED TO REPAIR LOOSE TUBING ON INTERIOR CONDENSOR UNIT FOR THE SEAFOOD DISPLAY COOLER AND MAINTAIN. -
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE FOLLOWING AND MAINTAIN SIDES OF DEEP FRYERS AND PIPES ALONG THE BACK OF FOOD EQUIPMENTS,OVENS,SIDES OF HOT COOKING EQUIPMENTS,STORAGE RACKS,TOPS/AND BOTTOMS OF PREP TABLES AND LEGS OF EQUIPMENTS (DELI DEPT), (PRODUCE/DAIRY/MEAT DEPT) WALK-IN-COOLER AND WALK-IN-FREEZER DETAIL CLEAN SHELVINGS AND FAN COVERS,EXHAUST HOOD/FILTERS WITH DUSTS/GREASE BUILD-UP,SHELVINGS BEHIND FRONT COUNTERS (BAKERY DEPT). -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLOW DRAINAGE AT (1) FLOOR DRAIN LOCATED AT NORTH/EAST REAR DOCK RECEIVING STOCK AREA.INSTRUCTED MANAGEMENT TO REPAIR PLUMBING ISSUE AND REMOVE SEWER ODORS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED MANAGER, CLEANING EQUIPMENT (MOPS, BROOMS ETC) MUST BE STORED OFF THE FLOOR AND WALL NEAR THE PRODUCE DEPT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNT-OUT LIGHT BULB INSIDE THE DAIRY WALK-IN-COOLER.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES. - -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPAIR AND MAINTAIN MECHANICAL VENTILATION INSIDE THE EMPLOYEES TOILET ROOMS LOCATED IN THE SECOND FLOOR BREAK ROOM AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING/CERTIFICATE AVAILABLE ON SITE.INSTRUCTED TO OBTAIN AND MAINTAIN.PRIORITY FOUNDATION VIOLATION, NO CITATION ISSUED. -
  13. Complaint

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY.INSTRUCTED FACILITY TO IMPLEMENT APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN AS REQUIRED.INSTRUCTED MANAGER 90 DAYS TO COMPLY.PRIORITY FOUNDATION VIOLATION: 7-38-012(A),NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN-UP POLICY FOR CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS.INSTRUCTED TO PROVIDE POLICY AND MAINTAIN REQUIRED CLEAN-UP MATERIALS ON PREMISES AT ALL TIMES.INSTRUCTED MANAGER 90 DAYS TO COMPLY.PRIORITY FOUNDATION VIOLATION: 7-38-005,NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED EXCESSIVE BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED FRONT MAIN ENTRANCE DOOR(S) WITH 1/4" INCH GAP AT BOTTOM OF SAID DOOR.INSTRUCTED TO MAKE SAID DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKET AT LEFT DOOR OF THE (DELI-DEPT) 3 DOOR FOOD PREP COOLER.INSTRUCTED TO REPLACE TORN GASKETS AND MAINTAIN. INSTRUCTED TO REPAIR LOOSE TUBING ON INTERIOR CONDENSOR UNIT FOR THE SEAFOOD DISPLAY COOLER AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE FOLLOWING AND MAINTAIN SIDES OF DEEP FRYERS AND PIPES ALONG THE BACK OF FOOD EQUIPMENTS,OVENS,SIDES OF HOT COOKING EQUIPMENTS,STORAGE RACKS,TOPS/AND BOTTOMS OF PREP TABLES AND LEGS OF EQUIPMENTS (DELI DEPT), (PRODUCE/DAIRY/MEAT DEPT) WALK-IN-COOLER AND WALK-IN-FREEZER DETAIL CLEAN SHELVINGS AND FAN COVERS,EXHAUST HOOD/FILTERS WITH DUSTS/GREASE BUILD-UP,SHELVINGS BEHIND FRONT COUNTERS (BAKERY DEPT).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SMALL WATER LEAK AT DRAIN PIPE UNDERNEATH THE HANDSINK IN PRODUCE DEPT.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS BEHIND-UNDER AROUND HEAVY EQUIPMENTS IN (DELI DEPT,PRODUCE DEPT,BAKERY DEPT) FOOD PREP AREAS,DISHWASHING AREAS AND UNDERNEATH GROCERY/PET SHELVINGS CUSTOMER ISLE IN NEED FOR A DETAIL CLEANING INCLUDING FLOOR DRAINS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED MANAGER, CLEANING EQUIPMENT (MOPS, BROOMS ETC) MUST BE STORED OFF THE FLOOR AND WALL NEAR THE PRODUCE DEPT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE DUSTS ACCUMULATIONS ON CEILING VENTS IN BAKERY DEPT AND REPLACE WATER STAINED CEILING TILES NEAR THE MEAT/SEA FOOD DEPT AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNT-OUT LIGHT BULB INSIDE THE DAIRY WALK-IN-COOLER.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPAIR AND MAINTAIN MECHANICAL VENTILATION INSIDE THE EMPLOYEES TOILET ROOMS LOCATED IN THE SECOND FLOOR BREAK ROOM AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING/CERTIFICATE AVAILABLE ON SITE.INSTRUCTED TO OBTAIN AND MAINTAIN.PRIORITY FOUNDATION VIOLATION, NO CITATION ISSUED.
  14. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES INSIDE OF THE HOT HOLDING UNITS: FOUND 4 PANS OF BONELESS CHICKEN WINGS AT 125.8F, FOUND 2 LARGE PANS OF GRILLED CHICKEN WINGS AT 129.9F, FOUND 4 PANS OF FRIED CHICKEN AT 115.7-132F. MANAGER VOLUNTARILY DISCARDED 14# OF CHICKEN WORTH $200. THE HOT HOLDING UNIT WAS ABLE TO MAINTAIN A TEMPERATURE OF 150F SO THE UNIT WAS NOT TAGGED. INSTRUCTED TO PLACE CHICKEN IN THE HOT HOLDING UNIT IMMEDIATELY AFTER BEING COOKED. CRITICALV VIOLATION 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE THE GASKETS AROUND THE DAIRY COOLERS AND WALK-IN FREEZER IN REAR STORAGE TO PROVIDE A TIGHT FITTING SEAL AROUND THE DOORS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN THE FAN VENT COVERS IN THE WALK-IN REFRIGERATRED PREP ROOM AND THE WALK-IN MEAT COOLERS TO REMOVE DUST DEBRIS BUILDUP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO REMOVE GREASE AND FOOD DEBRIS BUILDUP FROM THE FRONT, SIDES, BEHIND, AND WHEELS OF COOKING EQUIPMENT---MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE 2 EXPOSED HAND WASHING SINKS IN THE BAKERY PREPARATION AREA ARE SLOW DRAINING. INSTRUCTED TO CONTACT A PLUMBER TO PROVIDE ADEQUATE DRAINING FROM ALL SINKS ON PREMISES AT ALL TIMES.
  15. Complaint

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED GLASS OVEN DOOR WITH EXCESSIVE GREASE ACCUMULATION IN DELI/COOKING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.---------MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE IN SEAFOOD/MEAT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS UNDERNEATH AND BEHIND COOKING EQUIPMENT AND FRYERS WITH GREASE ACCUMULATION IN DELI/COOKING AREA.---------MUST CLEAN AND MAINTAIN FLOORS UNDERNEATH DISH MACHINE WITH GREASE AND LITTER IN BAKERY PREP AREA AND FLOORS INSIDE MEAT WALK-IN COOLER UNDER SHELVES.----------ADDITIONAL CLEANING OF FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK IN DELI/COOKING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN CEILING AND VENT COVER WITH DUST ACCUMULATION ABOVE DELI PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY FAUCET NECK AND HANDLE (RIGHT SIDE) AT 3 COMPARTMENT SINK IN DELI/COOKING AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS INCLUDING WALK-IN COOLER.
  16. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF MICROWAVE OVEN AND OVEN TOASTER IN 2ND FLOOR EMPLOYEE LUNCHROOM, EXPOSED HAND SINK IN DELI SECTION NEXT TO ROTISSERIE OVEN, SIDES OF DISH MACHINE IN BAKERY SECTION, INTERIOR SURFACES OF ROTISSERIE CHICKEN DISPLAY UNIT AT DISPLAY AREA, CAKE DISPLAY COOLER WITH EXCESSIVE DUST AND FOOD DEBRIS, FRESH JUICE DISPLAY COOLER, INTERIOR AND EXTERIOR SURFACES OF SALAD BAR AND HOT HOLDING SERVING TABLE WITH DRIED FOOD SPILLAGE AND DEBRIS, INTERIOR SURFACES OF ICE MACHINE WITH MINIMAL BUILD-UP BY THE PRODUCE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK IN DELI AND IN BAKERY AREA WITH EXCESSIVE SLIME BUILD-UP TO PREVENT PEST HARBORAGE.----------MUST CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BAKERY SECTION AND FLOOR INSIDE BAKERY WALK-IN COOLER AND FREEZER WITH BLACK DOUGH BUILD-UP, FLOORS ALONG THE WALLS UNDERNEATH PREP SINK AND 3 COMPARTMENT SINK WITH EXCESSIVE GREASE AND FOOD ACCUMULATION-------MUST DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER ABOVE DISPLAY AREA WITH EXCESSIVE DUST, CONDENSER FAN COVER INSIDE PRODUCE, BAKERY AND DELI WALK-IN COOLER.--------MUST DETAIL CLEAN AND MAINTAIN WALL WITH GREASE ACCUMULATION BEHIND PREP AND EXPOSED HAND SINK IN DELI SECTION.-------MUST CLEAN LIGHT SHIELDS WITH DEAD INSECTS ABOVE FRONT MEAT PREP/SERVICE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND REPAIR SLOW DRAINING EXPOSED HAND SINK IN FRONT BAKERY PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED UNDERNEATH STAIRCASE LEADING TO COMPRESSOR ROOM.--------ALL BOXES MUST BE STORED 6" OFF THE FLOOR IN REAR PRODUCE AREA FOR EASY ACCESS ON CLEANING. MUST NOT USE MILK CRATES FOR FOOD STORAGE FOR WHICH IS UNABLE TO CLEAN.
  17. Complaint

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors in various areas: under and around equipment in deli and mop room and in rear stock areas. Instructed facility to clean and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed water damaged ceiling tiles in the second floor break room/office area. Instructed facility to replace and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed the mop sink to be slow draining. Instructed facility to repair and maintain.
  18. Complaint Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed deep dark grooves in the garb-el cutting board. Instructed facility to repair or replace and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Instructed facility to install and maintain coving in the missing areas in the mop room and to maintain. Observed grease and dirt accumulation under the fryers in the deli. Instructed facility to clean and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed dirt accumulation on the walls in the mop room. Instructed facility to clean and maintain.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observed missing light shields in various areas: in the produce walk in cooler, in the meat holding walk in cooler, and in the meat prep room cooler. Instructed facility to install and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed a leak at the left faucet neck of the three compartment sink in the produce prep room. Also observed the middle compartment of the same sink to have a stopper that does not work. Instructed facility to repair both and maintain. Observed a leak at the pipe under the sanitize compartment of the deli department three compartment sink. Instructed facility to repair and maintain.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Observed the thermometer in the grass fed beef and fish cooler by the meat department to not function properly. Instructed facility to replace and maintain.
  19. Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Food found at improper temperatures in the deli department on the prep table: 2lbs of chicken at 64.7f, 5lbs of rotisserie chicken salad at 51.0f, 1lb of roast beef at 50.1f, 6lbs of chicken wraps at 53.5f, 1lb of sliced deli meat at 48.8f. Operator discarded and denatured said food valued at $50. Instructed to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical citation issued 7-38-005(a).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • Observed the outdoor trash compactor to be full and leaking a foul smelling brown waste water onto the surrounding floor. Instructed facility to repair and maintain so compactor does not leak. Serious citation issued 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed deep dark grooves in the garb-el cutting board. Instructed facility to repair or replace and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Instructed facility to install and maintain coving in the missing areas in the mop room and to maintain. Observed grease and dirt accumulation under the fryers in the deli. Instructed facility to clean and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed dirt accumulation on the walls in the mop room. Instructed facility to clean and maintain.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observed missing light shields in various areas: in the produce walk in cooler, in the meat holding walk in cooler, and in the meat prep room cooler. Instructed facility to install and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed a leak at the left faucet neck of the three compartment sink in the produce prep room. Also observed the middle compartment of the same sink to have a stopper that does not work. Instructed facility to repair both and maintain. Observed a leak at the pipe under the sanitize compartment of the deli department three compartment sink. Instructed facility to repair and maintain.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Observed the thermometer in the grass fed beef and fish cooler by the meat department to not function properly. Instructed facility to replace and maintain.
  20. Complaint Re-Inspection

    0 infractions

  21. Complaint

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND THREE DOOR REACH-IN COOLER AT AIR TEMP OF 66.3F,COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE CRITICAL VIOLATION: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN AT TEMP OF 116.9F TO 125.6F,STORED AT STEAM TABLE.FOUND THE FOLLOWING READY TO EAT FOOD AT IMPROPER TEMPERATURE: AT TEMP OF 49.6F TO 52.1F.(41 EACH 16 OZ OF FRESH SQUEEZED ORANGE JUICE AT TEMP OF 64.5F,9-EACH 8OZ OF SQUEEZED ORANGE JUICE, AT TEMP OF 63.7F;8 EACH OF CARROTS / ORANGE JUICE AT TEMP OF 64.7F),THIS PRODUCTS WERE STORED INSIDE THE THREE DOOR COOLER WHICH MAINTAIN AIR TEMP OF 66.3F.; 9 OZ CONTAINERS OF CUT FRUIT(59 EACH 22.OZ AND 17 3.5OZ AT TEMP OF 47.9F; 27 EACH YOGURT PARFAIT AT TEMP OF 49.6F TO 51F; 4 EACH LARGE TRAY OF FRUIT AT TEMP OF 48.7; 12 EACH DEVIL EGGS AT TEMP OF 49.7F TO 51F; 15 EACH OF CUT VEGGIE WITH CHICKEN AT TEMP OF 47.4F;12 EACH 1/2 CUT WATERMELON AT TEMP OF 49.7F; 15 EACH TRAYS OF CUT HONEYDEW,WATERMELON AND CANTALOUPE AT TEMP OF 49.4F TO 50F; 11 EACH GUACAMOLE AT TEMP OF 49.8F TO 50F; 55 EACH 16OZ OF ORANGE JUICE AT TEMP OF 45.8F TO 52F; 28 EACH OF OJ JUICE AT TEMP OF 64.5F.OTHER VARIOUS KIND OF JUICE ALL AT TEMP OF 46.7F 49 8F TO 52F THESE PRODUCTS WERE STORED AT DISPLAY PRODUCE COOLER WHICH MAINTAIN TEMP OF 40.4 TO 41F FOOD WITH ABUSED TEMPERATURE WAS DISCARDED AND DENATURED BY THE EMPLOYEES. APPROX.POUNDS 426,VALUE 1.333.38 CRITICAL VIOLATION:7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED CONDENSATION FROM CONDENSER UNIT DRIPPING ON FOOD INSIDE THE DISPLAY MEAT AND FISH COOLER AT SELLING AREA.FOOD IN QUESTION:CHERRY OPENED CLAMS,COOKED SHRIMPS,IMITATION OF CRAB MEAT,FRESH TUNA,FRESH WHITE FISH AND RAW MEAT.READY TO EAT PRODUCTS WERE DISCARDED AND DENATURED.INSTRUCTED NOT TO STORE FOOD PRODUCTS UNDER CONDENSER UNIT OR REPAIR UNIT IN THE WAY THAT CONDENSATION WILL NOT DRIP ON FOOD. OBSERVED EMPLOYEE JUICING AND CAPPING ORANGE JUICE,PINEAPPLE JUICE ETC,ON FRONT JUICE AREA.JUICE THAT WAS PRESENTLY JUICED WAS STORED INSIDE THE TWO DOOR COOLER WHICH THE UNIT MAINTAINS AIR TEMP OF 66.3F AND PRODUCTS(JUICES) AT TEMP OF 49.6F TO 52.1F.(41 EACH 16 OZ OF FRESH SQUEEZED ORANGE JUICE,9-EACH 8OZ OF SQUEEZED ORANGE JUICE,8 EACH ORANGE/CARROTS). JUICE FOOD ESTABLISHMENT HAS JUICING/BOTTLING APPROVAL BUT NOT FOLLOWING THEIR DOCUMENTED PROCEDURE. LOG BOOK DOESN'T HAVE REQUIRED INFORMATION:AFTER JUICING PRODUCT MUST BE STORED IN REFRIGERATION FOR 4 HOURS TO OBTAIN TEMPERATURE OF 40F AND BELOW,INFORMATION MUST BE LOGGED AND MAINTAINED ON PREMISES. JUICE IN QUESTION WAS DISCARDED AND DENATURED. SERIOUS VIOLATION:7-38-005(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING FLOOR TILES UNDER THE EXPOSED HAND SINK,AND UNDER THE JUICER MACHINE AT FRONT JUICE AREA.ALSO FLOOR TILE ARE PARTIALLY BULKED,INSTRUCTED TO REPLACE/REPAIR FLOOR TILES.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BY THE EXPOSED HAND SINK SURFACE HAS BLACK SLIME SUBSTANCE,INSTRUCTED TO CLEAN AND MAINTAIN.RE-CAULK OPENING BETWEEN THE WALL AND EXPOSED HAND SINK AT SAID AREA.
  22. Complaint Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELF INSIDE THE TWO DOOR REACH-IN COOLER BROKEN NOT MAINTAIN.ALSO AT SAME UNIT RUBBER GASKET AT DOOR IS BROKEN INSTRUCTED TO REPAIR / REPLACE SHELF AND RUBBER GASKET. VENT COVERS WITH DUST BUILD-UPS,ABOVE THE PREP TABLES AT DELI DEPARTMENT,IN WALK IN COOLERS,BATHROOMS MEN AND WOMEN ON THE 1ST FLOOR AND 2ND FLOOR. OBSERVED KNIFE RACKS WITH KNIFE STORED AT DIVIDER OF THE THREE COMPARTMENT SINK,SINK SET UP.INSTRUCTED TO RELOCATED FROM SAID AREA KNIFE RACKS.IN MEAT/FISH DEPT ICE MACHINE UNIT UNIT HAS A BROKEN PLASTIC COVER. NEED TO BE REPLACE OR REPAIR
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS INSIDE THE MICROWAVE AT BAKERY DEPARTMENT.GREASE INSIDE THE FRYER AND ROTISSERIE,HOOD ABOVE THE HOT HOLDING UNIT WITH GREASE.INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESS WATER ON FLOOR UNDER DISH MACHINE AT BAKERY AREA,ALSO EXCESS WATER AT MOP SINK SOUTH WEST CORNER BY THE MOP SINK,INSTRUCTED TO CLEAN AND MAINTAIN AREA MENTIONED DRY
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS,DUST FOOD AND FOOD ITEMS ON FLOOR UNDER ALL AISLES IN SELLING AREA,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING END CAPS AT LIGHT SHIELD ABOVE THE PREP TABLE AT DELI DEPARTMENT,INSTRUCTED TO PROVIDE
  23. Complaint

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN STORED ON TOP THE PREP TABLE AT TEMP OF 127.7F;PRE-PACKAGED CHICKEN SALAD AT TEMP OF 51.5F,STORED ON TOP THE PREP TABLE, AT DELI DEPARTMENT(BOTH PRODUCTS).FOOD WITH ABUSED TEMPERATURE DISCARDED AND DENATURED.POUNDS 9,VALUE 48.88. CRITICAL VIOLATION:7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED USED CUTTING BOARD,KNIFE, BOWLS INSIDE ONE COMPARTMENT SINK AT FRESH JUICE/CAPPING AREA.EMPLOYEE WASHED,RINSED AND STORED ITEMS MENTIONED.NOT SANITIZING ITEMS. INSTRUCTED THAT MULTI USE UTENSILS MUST BE:WASHED,RINSED AND SANITIZED AT THREE COMPARTMENT SINKS.ONE COMPARTMENT SINK MUST BE USED ONLY TO WASH FRUIT.ITEMS WERE SEND TO ANOTHER DEPARTMENT WITH THREE COMPARTMENT SINK FOR PROPER WASH,RINSE AND SANITIZE(200ppm) CRITICAL VIOLATION:7-38-030
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HAND SINK AT DELI DEPARTMENT BY THE CHICKEN STATION,BY THE ROTISSERIE NOT ACCESSIBLE,IN FRONT OF IT BLACK CARTS AND A MEDIUM LADDER,NOT ABLE TO WASH HANDS. BOTH ITEMS WERE REMOVED UPON MY REQUEST.EXPOSED HAND SINK MUST BE ACCESSIBLE TO HAND WASHING AT ALL TIMES.EXPOSED HAND SINK AT FRESH JUICE/CAPPING NOT ACCESSIBLE.COMPLETELY COVER WITH MULTI USE UTENSILS:LARGE PLASTIC CONTAINER WITH STRAINER,PART OF BLENDER ETC, COVERING THE SAID SINK,ITEMS REMOVED UPON MY REQUEST. NO SOAP FOUND AT EXPOSED HAND SINK INSIDE THE PRODUCE PREP-AREA,PRESENTLY EMPLOYEE ARE HANDLING READY TO EAT FOOD(CUT FRESH FRUIT),SOAP PROVIDED UPON MY REQUEST.NO PAPER TOWELS PROVIDED AT EXPOSED HAND SINK AT BAKERY(EAST SIDE OF AREA),PAPER TOWELS WAS PROVIDED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENINGS NOT PROTECTED.FRONT DOORS AND SIDE RECEIVING DOORS WITH GAPS(1/4" TO 1/2") AT BOTTOM AND BETWEEN OF THE DOORS.INSTRUCTED TO RODENT/INSECT PROOF DOORS. SERIOUS VIOLATION:7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 7-9-14, REPORT#1482248 #34-DEBRIS,ITEMS AND FOOD UNDER THE SHELVES THROUGH OUT THE PREMISES INCLUDED PREP AREAS(BAKERY,DELI,PRODUCE,FRESH JUICE DEPARTMENT)ALSO ALL STORAGES.MUST CLEAN ALONG BASEBOARD WALLS AND CORNERS TODAY 2-23-2014 OBSERVED THE SAME VIOLATIONS. SERIOUS VIOLATION:7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELF INSIDE THE TWO DOOR REACH-IN COOLER BROKEN NOT MAINTAIN.ALSO AT SAME UNIT RUBBER GASKET AT DOOR IS BROKEN INSTRUCTED TO REPAIR / REPLACE SHELF AND RUBBER GASKET. VENT COVERS WITH DUST BUILD-UPS,ABOVE THE PREP TABLES AT DELI DEPARTMENT,IN WALK IN COOLERS,BATHROOMS MEN AND WOMEN ON THE 1ST FLOOR AND 2ND FLOOR. OBSERVED KNIFE RACKS WITH KNIFE STORED AT DIVIDER OF THE THREE COMPARTMENT SINK,SINK SET UP.INSTRUCTED TO RELOCATED FROM SAID AREA KNIFE RACKS.IN MEAT/FISH DEPT ICE MACHINE UNIT UNIT HAS A BROKEN PLASTIC COVER. NEED TO BE REPLACE OR REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS INSIDE THE MICROWAVE AT BAKERY DEPARTMENT.GREASE INSIDE THE FRYER AND ROTISSERIE,HOOD ABOVE THE HOT HOLDING UNIT WITH GREASE.INSTRUCTED TO CLEAN AND MAINTAN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESS WATER ON FLOOR UNDER DISH MACHINE AT BAKERY AREA,ALSO EXCESS WATER AT MOP SINK SOUTH WEST CORNER BY THE MOP SINK,INSTRUCTED TO CLEAN AND MAINTAIN AREA MENTIONED DRY
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILE AROUND THE VENT ABOVE THE DISH MACHINE.INSTRUCTED TO REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING END CAPS AT LIGHT SHIELD ABOVE THE PREP TABLE AT DELI DEPARTMENT,INSTRUCTED TO PROVIDE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HEAVY WATER LEAKING FROM PIPE/DISH MACHINE AT BAKERY DEPARTMENT SINK,INSTRUCTED TO REPAIR.LEAKING MECHANICAL DRAIN UNDER THREE COMPARTMENT SINK AT DELI DEPARTMENT,INSTRUCTED TO REPAIR AND MAINTAIN.
  24. Complaint Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MINERAL BUILD UP INSIDE THE ICE MACHINE AT MEAT DEPARTMENT,INSTRUCTED TO CLEAN AND MAINTAIN.BLACK SLIME AT WATER FOUNTAIN(WERE WATER IS DISPENSED),INSTRUCTED TO CLEAN AND MAINTAIN.EXCESS DEBRIS AND FOOD STAINS INSIDE THE TWO DOOR REACH-IN COOLER BY THE SUSHI AREA AT DELI DEPARTMENT.INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS,ITEMS AND FOOD UNDER THE SHELVES THROUGH OUT THE PREMISES INCLUDED PREP AREAS(BAKERY,DELI,PRODUCE,FRESH JUICE DEPARTMENT)ALSO ALL STORAGES.MUST CLEAN ALONG BASEBOARD WALLS AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES ON CEILING TILE ABOVE THE DISH MACHINE,BAKERY AREA.NEED TO SEAL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER LEAKING ON FLOOR FROM HOSE,ACROSS THE DISH MACHINE AT BAKERY AREA,INSTRUCTED TO REPAIR. DRAIN PIPE UNDER THE EXPOSED HAND SINK IN PRODUCE DEPARTMENT IS LEAKING INSTRUCTED TO REPAIR
  25. Complaint

    7 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • CURRENT IN USE SHELL FISH(10 EACH OYSTERS) NOT PROPERLY TAGGED. NO SHELL FISH TAG PROVIDED WITH PRODUCT(OYSTERS) THAT WAS STORED INSIDE THE WALK-IN FISH COOLER.SHELL FISH TAG MUST BE KEPT WITH CONTAINERS IN WHICH THEY WERE ORIGINALLY PACKED,UNTIL SOLD,THAN SHELL FISH TAG MUST BE KEPT FOR 90 DAYS.PRODUCTS DISCARDED AND DENATURED. 10 EACH,VALUE $12.50 CRITICAL VIOLATION: 7-38-005(B-2)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING,RINSING AND STORING MULTI USE UTENSIL INCLUDED CUTTING BOARDS,AT PRODUCE PREP AREA. SANITIZING SOLUTION MUST BE USED AT THIRD COMPARTMENT SINK AT ALL TIMES. CRITICAL VIOLATION:7-38-030
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK AT FRESH JUICE PREP AREA NOT MAINTAINED.PRESENTLY HOT WATER TEMPERATURE AT 66.8F.EXPOSED HAND SINK AT BAKERY AREA(SOUTH-EAST AREA)NO HOT/ COLD RUNNING WATER PROVIDED AT SAID SINK. EXPOSED HAND SINK AT PREP PRODUCE DEPARTMENT NOT ACCESSIBLE:EMPTY BOXES,A LARGE CART WITH FOOD,BROOM AND A RED SHOVEL,ALSO AT SAME SINK NO PAPER TOWELS PROVIDED. INSTRUCTED THE FOLLOWING: A)PROVIDE HOT WATER AT EXPOSED HAND SINK AT FRESH JUICE PREP AREA,RELOCATE THE OPERATION(MOBILE FRESH ORANGE SQUEEZE MACHINE)TO PREP PRODUCE PREP AREA. B)INSTRUCTED FOR EMPLOYEE TO USE THE OTHER EXPOSED HAND SINK AT BAKERY. UPON MY REQUEST ITEMS REMOVED IN FRONT OF EXPOSED HAND SINK IN PREP PRODUCE AREA. CRITICAL VIOLATION:7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MINERAL BUILD UP INSIDE THE ICE MACHINE AT MEAT DEPARTMENT,INSTRUCTED TO CLEAN AND MAINTAIN.BLACK SLIME AT WATER FOUNTAIN(WERE WATER IS DISPENSED),INSTRUCTED TO CLEAN AND MAINTAIN.EXCESS DEBRIS AND FOOD STAINS INSIDE THE TWO DOOR REACH-IN COOLER BY THE SUSHI AREA AT DELI DEPARTMENT.INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS,ITEMS AND FOOD UNDER THE SHELVES THROUGH OUT THE PREMISES INCLUDED PREP AREAS(BAKERY,DELI,PRODUCE,FRESH JUICE DEPARTMENT)ALSO ALL STORAGES.MUST CLEAN ALONG BASEBOARD WALLS AND CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES ON CEILING TILE ABOVE THE DISH MACHINE,BAKERY AREA.NEED TO SEAL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER LEAKING ON FLOOR FROM HOSE,ACROSS THE DISH MACHINE AT BAKERY AREA,INSTRUCTED TO REPAIR. DRAIN PIPE UNDER THE EXPOSED HAND SINK IN PRODUCE DEPARTMENT IS LEAKING INSTRUCTED TO REPAIR
  26. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON EXTERIOR OF SINKS AT MEAT PREP, BAKERY AREA, DUST/DIRT BUILD UP INSIDE CABINET UNDER SINK AT OSCO STORAGE ROOM, EXTERIOR OF TRAY MACHINE WITH FOOD STAINS AND DUST BUILD UP ON REAR OF WALK IN COOLER CONDENSERS AT DAIRY WALK IN COOLER. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED PEELING PAINT ON FLOOR ALONG WALLS AND UNDER SINKS AT REAR MEAT PREP STATION ALSO OBSERVED ACCUMULATED FOOD DEBRIS INSIDE FLOOR DRAINS AT PREP AREAS. MUST REMOVE ALL PEELING PAINT FROM FLOOR AT SAID AREA AND CLEAN INTERIOR OF ALL FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS/FOOD STAINS ON WALLS BEHIND SINKS AT REAR MEAT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN WALLS AT ALL PREP AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS MISSING COVERS ABOVE PREP TABLES AND 3-COMPARTMENT SINK AT REAR MEAT PREP AREA AND ABOVE PREP TABLES AT REAR PRODUCE PREP TABLES. MUST PROVIDE LIGHT COVERS FOR ALL LIGHT BULBS ABOVE PREP AND DISHWASH AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 2ND FLOOR OSCO STORAGE ROOM CLUTTERED (BOXES ON FLOOR). INSTRUCTED MANAGER TO ELEVATE ALL ITEMS OFF FLOOR USING ADDITIONAL SHELVES, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
  27. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FAUCET AND FAUCET HANDLE ENCRUSTED WITH FOOD DEBRIS AT 2 COMPARTMENT SINK INSIDE MEAT CUTTING ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDER STORAGE SHELVES ALONG THE WALLS AND IN ALL CORNERS IN REAR STORAGE AREA, FLOORS UNDER AND AROUND DISH MACHINE WITH HEAVY SYRUP/GREASE BUILD-UP (BAKERY PREP AREA), FLOORS UNDERNEATH 3 COMPARTMENT SINK IN MEAT CUTTING ROOM, FLOORS UNDER SHELVES WITH CLUTTER INSIDE MEAT HOLDING ROOM.---------NOTED STANDING WATER UNDER AND AROUND MOP SINK IN REAR. INSTRUCTED TO KEEP FLOORS DRY AT ALL TIMES TO PREVENT PEST HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN LIGHT SHIELDS WITH DUST BUILD-UP ABOVE FRONT SERVICE AREA AT DELI SECTION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED WATER CONTINUOUSLY DRIPPING AT EXPOSED HAND SINK IN REAR PRODUCE PREP AREA. INSTRUCTED TO REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL WALK-IN COOLER.
  28. Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items in deli cooler, must date and label food items in deli cooler.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Ice machine door gasket(non food contact surface) in state of disrepair, shall be replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of dairy walk in cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of cooler shelving in deli prep area not clean, need cleaning. Non food contact surfaces of meta packaging machine in meat department need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in meat department walk in cooler under shelving/racks , prep area not clean, need detailed cleaning(corners), floors in deli prep area under 3 compartment sink not clean, need detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls/ceiling in meat department walk in cooler not clean, need cleaning, walls in meat prep area by prep table need cleaning(detailed), Ceiling in dairy walk in cooler not clean, needs detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Broken, damaged light shields in fish department prep area, and produce department rear prep area shall be replaced, light shields in bakery, produce prep area not clean, need cleaning, light shield by meat department front counter need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) of dairy walk in cooler, meat department walk in cooler, not clean, need detailed cleaning, exhaust vents(ventilation in meat prep area, bakery prep area, produce prep areas not clean, need detailed cleaning.
  29. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Oven in bakery prep area had exposed insulation, shall be repaired/sealed, damaged caulk of exposed hand sink in meat prep area shall be replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving in produce cooler not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under cooking equipment, oven in deli prep area not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged ceiling tile in produce prep area shall be replaced.
  30. Canvass Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Above violation still remaining, from inspection report #88783, dated 4/21/2011.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Above violation still remaining, from inspection report #88783, dated 4/21/2011.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Above violation still remaining, from inspection report #88783, dated 4/21/2011.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Above violation still remaining, from inspection report #88783, dated 4/21/2011.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Above violation still remaining, from inspection report #88783, dated 4/21/2011.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Above violation still remaining, from inspection report #88783, dated 4/21/2011.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Above violation still remaining, from inspection report #88783, dated 4/21/2011.
  31. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Found observed front entrance/exit doors not rodent/insect proofed, doors had gaps on bottom, sides, and top of doors ranging from 1/4 inch to 1/2 inch at time of inspection on 4/21/2011. Also found rear receiving doors not roden/insect proofed, doors had gaps ranging from 1/4 inch to 1/2 gaps on bottom, sides, and top of doors at time of inspection on 4/21/2011. Citation issued #H000071332 with a court date of 5/26/2011, at 400 w superior in room #112 at 9:00am.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler, walk in freezer shelving/racks that had rust in bakery, produce department, shall be replaced/repair. Damaged caulk of exposed sink in deli prep area shall be replaced/repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks in dairy cooler not clean need detailed cleaning(crevices).Non food contact surfaces of ice machine in fish department not clean need detailed cleaning, cooler shelving/racks in meat department need cleaning. Wrapping/Packaging machine in meat department needs detailed cleaning(crevices). Non food contact surfaces of storage shelving, walk in cooler shelving in bakery department, produce department not clean need detailed cleaning(crevices). Deli prep area storage shelving,prep table lower shelving need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment, prep tables in deli prep areas need detailed cleaning, floors in walk in coolers in dairy department need detailed cleaning. Floors in produce department, meat department, bakery prep areas need detailed cleaning(corners). Floors in rear storage areas, receiving areas under shelving, pallets not clean need detailed cleaning(corners).Floors in 2nd floor need cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tiles in deli prep areas not clean need detailed cleaning. Wall, ceilings in meat department, produce department not clean need detailed cleaning. Walls that had holes, exposed wallboard by door frames in receiving, rear strage areas shall be repair/sealed. Walls, ceilings in bakery department need cleaning. Walls, ceilings in dairy, meat department walk in coolers not clean need detailed cleaning(crevices).Damaged, stained ceiling tiles in 2nd floor, lunchroom, shall be replaced.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in produce department shall be provided, light shields in prep areas, storage areas(1st, and 2nd floors)need detailed cleaning, light shields in lunchroom need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy in deli prep area had excess grease build up, needs detailed cleaning, exhaust vent(ventilation)in prep areas, walk in coolers, dairy coolers, produce display coolers not clean need detailed cleaning.exhaust vents in bathrooms, lunchroom need cleaning(detailed).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Excess debris and clutter in rear storage/receiving areas, and under stairs shall be removed, stock items shall be stored six inches off of floor to prevent pest harborage.
  32. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD ON THE EXPOSED HAND SINK BY THE CHEF KITCHEN,(ONE OF THE TWO EXPOSED SINK).MUST PROVIDE THE DRAIN COVER FOR THE 2 COMPT SINK AND ON ONE OF THE SINK OF THE 3 COMPT SINK IN THE MEAT DEPT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE ALL CORNERS IN THE BAKERY DEPT, CHEF KITCHEN,BEHIND THE COCA COLA VENDING MACHINE 2ND FLOOR, AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENT/EXHAUST COVER IN THE MEAT DEPT RUSTY. INSTRUCTED TO REMOVE RUST OR REPLACE. VENT COVER IN THE COLD HOLDING FOR MEAT WITH DUST BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING ON THE FAUCET NECK CONNECTOR OF THE 3 COMPT SINK IN THE CHEF KITCHEN AND MEAT DEPT. INSTRUCTED TO REPAIR TO STOP THE LEAK.