NORTH & PULASKI FRESH MARKET

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Above violation still remaining(Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced, display cooler shelving/racks that had peeling paint/rust in meat department/ dairy department, shall be repaired/replaced.).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Above violation still remaining( Floors throughout meat department prep area need re-grouting. Floors under heavy equipment, cooking equipment in prep areas 1st floor, and bsmt not clean, need detailed cleaning(corners)).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Above violation still remaining(Missing/broken light shields in walk in cooler, shall be replaced. Missing light shield in display cooler in kitchen prep area shall be provided).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found/observed potentially hazardous foods(rotisserie chicken) not meeting temperature requirements of 140F or more, temperatures of rotisserie chicken ranged from 119.6F to 122.7F on to[p shelving of display unit, mgmt. discarded product at once. Citation issued 7-38-005(A), critical violation. (approximate value $100.00dls, 75 lbs).

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Found/observed front entrance/exit door not rodent proofed door had 1/4 inch gap on bottom of door, also found/observed rear receiving doors not rodent proofed, doors had gaps ranging from 1/4 inch to 1/2 inch, on bottom, middle and side of doors. Citation issued 7-38-020 serious violation.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found/observed food item not properly dated in walk in cooler in rear kitchen area and in deli cooler, must properly date food items in walk in cooler in rear kitchen area an in deli cooler.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced, display cooler shelving/racks that had peeling paint/rust in meat department/ dairy department, shall be repaired/replaced. Caulk around 3 compartment sinks in kitchen prep areas, meat department prep area in state of disrepair, shall be repaired/replaced. Caulk around exposed hand sinks in kitchen prep areas, meat department in state of disrepair, shall be repaired/replaced. Cutting boards that had deep cuts in kitchen prep area and in meat department, shall be replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Walk in cooler shelving/racks in rear kitchen, meat department not clean, had excess food debris, need detailed cleaning(crevices). Display cooler shelving in meat department, and dairy department not clean, need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors throughout meat department prep area need re-grouting. Floors under heavy equipment, cooking equipment in prep areas 1st floor, and bsmt not clean, need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls in meat department prep area that had gaps, missing tile/grout shall be repaired/sealed. Damaged stained ceiling tiles in meat department areas, shall be repaired/replaced. Walls/ceilings in bsmt prep areas not clean, need detailed cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Missing/broken light shields in walk in cooler, shall be replaced. Missing light shield in display cooler in kitchen prep area shall be provided.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Employee's door missing self closing mechanism , shall provide self closing mechanism to bathroom door.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust fan in employee's bathroom in state of disrepair(broken), shall be repaired/replaced.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT THE PREP COOLER OF THE TAQUERIA AND AT THE HOT HOLDING DOOR FOOD AT THE DELI MEAT COUNTER. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 50 FLYING INSECTS ON WALLS, CEILINGS AND SHELVES OF THE BAKERY PREP AREA (BASEMENT) AND THE PRODUCE PREP AREA (REAR FIRST FLOOR). INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1566554 DATED 8/21/2015 NOT CORRECTED:-#32)INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL PREP AND STORAGE SHELVES AND EXTERIOR SURFACES OF GREASE BOX UNDERNEATH 3 COMPARTMENT SINKS THROUGHOUT.----------MUST CLEAN AND REFINISH OR REPLACE CUTTING BOARD WITH DEEP SEAMS IN PREP/COOKING AREA TAQUERIA SIDE. #33)INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL 3 COMPARTMENT SINK, PREP AND STORAGE SHELVES IN ALL PREP AREA, STORAGE RACKS AND SHELVES WITH EXCESSIVE FOOD DEBRIS INSIDE (RAW) MEAT WALK-IN COOLER, INTERIOR SURFACES OF ICE MACHINE.-------MUST DETAIL CLEAN AND MAINTAIN OR REPLACE METAL GREASE BARREL (EXTERIOR SURFACES) WITH EXCESSIVE GREASE AND RUST ACCUMULATION INSIDE MEAT PREP/WALK-IN COOLER. #35)INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER THROUGHOUT AND CONDENSER FAN COVER INSIDE WALK-IN COOLERS WITH DUST ACCUMULATION. MUST REPLACE MISSING CEILING TILE ABOVE DISPLAY AREA (BY DELI SECTION)--------MUST DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH GREASE AND DUST BUILD-UP IN REAR COOKING/FRYING AREA.----------MUST DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE BEHIND PREP TABLE IN REAR PRODUCE PREP AREA AND WALLS THROUGHOUT BASEMENT BAKERY PREP AREA.#38)INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS IN ALL (5) 3 COMPARTMENT SINK.STILL INSTRUCTED TO CORRECT ALL ABOVE VIOLATIONS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT THE PREP COOLER OF THE TAQUERIA AND AT THE HOT HOLDING DOOR FOOD AT THE DELI MEAT COUNTER. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKING FAUCETS AT THE FOLLOWING SINKS:- AT THE 3 COMPARTMENT SINK OF THE DELI MEAT COUNTER,3 COMPARTMENT SINK AT THE CARNITAS PREP ROOM AT THE REAR AND LEAKAGE AT THE BOTTOM PIPPING OF SAME. INSTRUCTED TO REPAIR AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED A SECTION OF DAIRY DISPLAY COOLER TO BE IMPROPER AT 48.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE DAIRY DISPLAY COOLERS, 2 DOOR REFRIGERATION UNIT AND DELI DISPLAY COOLER:- 15 LBS G. BEEF 50.3F,10 LBS BEEF STEAK 53.0F,15 LB BABACOA (GOAT MEAT)51.9F, 3 LBS BEANS 56.2F, 18 LBS QUESIDEA (CHEESE)48.0F, 5 LBS RICE 53.1F, 32 LBS GALLONS OF MILK 55.7F, 39 LBS CASE OF EGGS 61.8F,10 LBS OF COLE SLAW 53.0F,YOGURT 51.9F, 56 LBS ASSORTED BRANDS OF CHOBANI YOGURT 53.9F, 81 LBS ASSORTED LICUADO SMOOTHIES 54F/52F, 76 LBS ARROZ CON LECHE 47.7F, GOYA (CARAMEL CUSTARD) 51.9F, 173 LBS ASSORTED SIZES OF DANNON YOGURT 54.5F/54.6F AND 63 LBS ASSORTED BRANDS OF YOPLAY YOGURT 53.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 569 LBS OF PRODUCTS WORTH $1000.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NOTED NO HAND WASH SOAP IN OVER 4 HAND WASH SINK AT THE PREP AREAS. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS. CRITICAL VIOLATION #7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 50 FLYING INSECTS ON WALLS, CEILINGS AND SHELVES OF THE BAKERY PREP AREA (BASEMENT) AND THE PRODUCE PREP AREA (REAR FIRST FLOOR). INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS. SERIOUS VIOLATION #7-38-020

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1566554 DATED 8/21/2015 NOT CORRECTED:-#32)INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL PREP AND STORAGE SHELVES AND EXTERIOR SURFACES OF GREASE BOX UNDERNEATH 3 COMPARTMENT SINKS THROUGHOUT.----------MUST CLEAN AND REFINISH OR REPLACE CUTTING BOARD WITH DEEP SEAMS IN PREP/COOKING AREA TAQUERIA SIDE. #33)INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL 3 COMPARTMENT SINK, PREP AND STORAGE SHELVES IN ALL PREP AREA, STORAGE RACKS AND SHELVES WITH EXCESSIVE FOOD DEBRIS INSIDE (RAW) MEAT WALK-IN COOLER, INTERIOR SURFACES OF ICE MACHINE.-------MUST DETAIL CLEAN AND MAINTAIN OR REPLACE METAL GREASE BARREL (EXTERIOR SURFACES) WITH EXCESSIVE GREASE AND RUST ACCUMULATION INSIDE MEAT PREP/WALK-IN COOLER. #35)INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER THROUGHOUT AND CONDENSER FAN COVER INSIDE WALK-IN COOLERS WITH DUST ACCUMULATION. MUST REPLACE MISSING CEILING TILE ABOVE DISPLAY AREA (BY DELI SECTION)--------MUST DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH GREASE AND DUST BUILD-UP IN REAR COOKING/FRYING AREA.----------MUST DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE BEHIND PREP TABLE IN REAR PRODUCE PREP AREA AND WALLS THROUGHOUT BASEMENT BAKERY PREP AREA.#38)INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS IN ALL (5) 3 COMPARTMENT SINK.STILL INSTRUCTED TO CORRECT ALL ABOVE VIOLATIONS. SERIOUS VIOLATION #7-42-090

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT THE PREP COOLER OF THE TAQUERIA AND AT THE HOT HOLDING DOOR FOOD AT THE DELI MEAT COUNTER. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKING FAUCETS AT THE FOLLOWING SINKS:- AT THE 3 COMPARTMENT SINK OF THE DELI MEAT COUNTER,3 COMPARTMENT SINK AT THE CARNITAS PREP ROOM AT THE REAR AND LEAKAGE AT THE BOTTOM PIPPING OF SAME. INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL PREP AND STORAGE SHELVES AND EXTERIOR SURFACES OF GREASE BOX UNDERNEATH 3 COMPARTMENT SINKS THROUGHOUT.----------MUST CLEAN AND REFINISH OR REPLACE CUTTING BOARD WITH DEEP SEAMS IN PREP/COOKING AREA TAQUERIA SIDE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL 3 COMPARTMENT SINK, PREP AND STORAGE SHELVES IN ALL PREP AREA, STORAGE RACKS AND SHELVES WITH EXCESSIVE FOOD DEBRIS INSIDE (RAW) MEAT WALK-IN COOLER, INTERIOR SURFACES OF ICE MACHINE.-------MUST DETAIL CLEAN AND MAINTAIN OR REPLACE METAL GREASE BARREL (EXTERIOR SURFACES) WITH EXCESSIVE GREASE AND RUST ACCUMULATION INSIDE MEAT PREP/WALK-IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS INSIDE MEAT WALK-IN COOLER AND FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT BAKERY PREP AREA.--------MUST RE GROUT FLOOR TILES WITH DEEP SEAMS BEHIND DELI PREP/COOKING AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER THROUGHOUT AND CONDENSER FAN COVER INSIDE WALK-IN COOLERS WITH DUST ACCUMULATION. MUST REPLACE MISSING CEILING TILE ABOVE DISPLAY AREA (BY DELI SECTION)--------MUST DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH GREASE AND DUST BUILD-UP IN REAR COOKING/FRYING AREA.----------MUST DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE BEHIND PREP TABLE IN REAR PRODUCE PREP AREA AND WALLS THROUGHOUT BASEMENT BAKERY PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS IN ALL (5) 3 COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS ESPECIALLY COOLERS BEHIND TAQUERIA PREP/COOKING AREA.--------MUST PROVIDE VISIBLE THERMOMETER INSIDE HOT HOLDING UNIT IN DELI SERVICE SECTION.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED IN SECOND FLOOR EMPLOYEE LUNCHROOM/STORAGE AREA TO PREVENT PEST HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE INSIDES OF ALL PREP COOLER TO REMOVE SPILLS AND DEBRIS, ESPECIALLY THE COOLER IN THE BASEMENT BAKERY AND EXTERIOR SURFACES OF FLOUR/SUGAR BIN IN BASEMENT BAKERY PREP AREA. ALSO DETAIL CLEAN PRODUCE DISPLAY COOLER TO REMOVE DEBRIS AND DETAIL CLEAN AND SANITIZE THE DELI MEAT SLICER TO REMOVE OLD FOOD DEBRIS. ALSO DETAIL CLEAN INTERIOR OF ALL GARBAGE CANS IN REAR PRODUCE PREP AREA TO PREVENT BREEDING GROUND FOR FLYING INSECTS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR NEED DETAIL CLEAN THROUGH OUT PREP AREAS TO REMOVE SPILLS AND DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS NEED CLEANING IN THE BASEMENT PREP AND STORAGE AREAS TO REMOVE SPILLS AND SPLATTERS. ALSO NOTED SOME DAMAGE AND WATER STAINED CEILING TILE IN THE SELLING AREAS. MUST REPLACE AND MAINTAIN WHERE EVER NEEDED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTED FOOD SPLATTERS AND CRACKING LIGHT SHEILDS IN THE BAKERY. MUST CLEAN AND/OR REPLACE LIGHT SHIELDS IN THE BASEMENT BAKERY AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED A SLOW DRAIN AT THE EXPOSED HAND SINK IN THE MEAT PREP COOLER. NOTED A LEAK AT THE BASE OF THE FAUCET AT THE 3 COMP SINK IN THE HOT/DELI PREP AREA. MUST REPAIR AND MAINTAIN ANY AND ALL PLUMING ISSUES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST DETAIL CLEAN AND ORGANIZE THE SIDE BREAD AND BEER STORAGE ROOM. STOCK 6" OFF THE FLOOR AND AWAY FROM THE WALL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN, REPAINT OR REPLACE THE FOLLOWING WITH HEAVY RUST BUILD-UP: PREP SHELVES IN MEAT PREP AREA, SHELF UNDERNEATH PRODUCE PACKAGING UNIT, EXTERIOR SURFACES OF ALL GREASE BOX UNDERNEATH (5) 3 COMPARTMENT SINK, MEAT RAILINGS WITH PEELING PAINT AND RUST ABOVE MEAT PREP AREA.----------MUST REINSTALL DIVIDER OR SPLASHGUARD BETWEEN 3 COMPARTMENT SINK AND PREP SINK IN REAR TAQUERIA AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS, INTERIOR AND EXTERIOR SURFACES OF ALL EXPOSED HAND SINK, PREP SINK, 3 COMPARTMENT SINK, METAL RACKS/SHELVES WITH EXCESSIVE GREASE AND FOOD DEBRIS INSIDE ALL PREP COOLERS, REACH-IN COOLERS, WALK-IN COOLERS, CAKE DISPLAY COOLER, REFRIGERATOR AND MICROWAVE OVEN IN SECOND FLOOR, ALL PREP SHELVES IN ALL 5 PREP AREA, HAND SINK INSIDE ALL WASHROOMS, INTERIOR AND EXTERIOR SURFACES OF MEAT AND DELI DISPLAY COOLER, INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE IN TAQUERIA REAR AREA, EXTERIOR SURFACES OF FLOUR/SUGAR BIN IN BASEMENT BAKERY PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREMISES, UNDERNEATH STORAGE AND DISPLAY SHELVES, FLOORS INSIDE WALK-IN COOLERS, REAR STORAGE AREA, BASEMENT BAKERY PREP AND IN 2ND FLOOR STORAGE AREA.--------MUST REPAIR BROKEN AND LOOSE FLOOR TILES IN PRODUCE PREP AREA.--------NOTED POOLING WATER ON FLOOR IN BASEMENT PREP AND IN REAR AREA. INSTRUCTED TO KEEP IT DRY TO PREVENT PEST HARBORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD DEBRIS ACCUMULATION THROUGHOUT (5) PREP AREA INCLUDING TAQUERIA AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDER 3 COMPARTMENT SINK IN HOT/DELI PREP AREA AND LEAKY DRAINPIPE UNDER MIDDLE COMPARTMENT OF 3 COMPARTMENT SINK IN MEAT PREP AREA.--------MUST PROVIDE BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER AT MOP SINK FAUCET IN REAR AREA.-----------MUST REPAIR SLOW DRAINING EXPOSED HAND SINK IN MEAT PREP AREA AND EXPOSED HAND SINK BY TAQUERIA DINING AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER INSIDE HOT HOLDING DISPLAY UNIT IN HOT/DELI PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO DETAIL CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE REAR TAQUERIA STORAGE AREA.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: THE FRONT DOUBLE DOORS AND REAR NORTH DOOR TO THIS FOOD ESTABLISHMENT IS NOT RODENT-PROOFED APPROXIMATELY 1/4" MODE OF ENTRY AND THE PEST CONTROL LOG BOOK IS INCOMPLETE I.E MAP LOCATOR TO IDENTIFY THE PEST CONTROL SERVICES PROVIDED FOR THIS ESTABLISHMENT. SERIOUS VIOLATION 7-38-020.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM INSPECTION REPORT# 579544 DATED:03/04/2011. 32 All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE MISSING SINK STOOPERS FOR 3 COMP SINK AT DELI SECTION,REPLACE/REPAIR RUSTY SURFACES ON ROLLING HOLDING CARTS AT MEAT DEPT,RUSTY BOTTOM SHELVINGS AT TAQUERIA SECTION USE A NON-TOXIC FINISH. 06/06/2011 33 All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.CLEAN METAL RACKS INSIDE THE MEAT WALK IN COOLER,ALL ROLLING UTILITY CARTS THROUGHOUT,KITCHEN COOKING EQUIPMENTS,KNIFE RACKS AT TAQUERIA,SHELVINGS IN FOOD PREP AREAS,INTERIOR/EXTERIORS OF COOLERS AT MEAT DEPT,TAQUERIA,DELI SECTION,HOOD/FILTERS ABOVE HOT COOKING EQUIPMENTS,DEEP FRYER. 06/06/2011 34 The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING SPECIFICALLY INSIDE ALL WALK-IN-COOLERS MUST KEEP FLOORS DRY AT ALL TIMES ALSO THROUGHOUT ALL STORAGE ROOMS,FILE ROOM THROUGHOUT THE PREMISES. 06/06/2011 35 The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS,ATTACHED EQUIPMENTS IN MEAT DEPT WALK-IN-COOLER REQUIRE A DETAIL CLEANING INCLUDING WALLS ALL ALONG FOOD PREP AREAS TO REMOVE ALL VISIBLE FOOD DEBRIS SPLASHES POTENTIAL PEST FEED ALSO SEAL OPENING ON LOWER WALL BY WEST EXIT DOOR ALSO REPLACE ALL WATER STAINED CEILING TILES WERE NOTED. 06/06/2011 36 All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.INSTRUCTED MANAGER TO REPLACE ALL BURNT OUT LIGHT BULBS INSIDE COOLERS,SOME LIGHT BULBS AT REAR PRODUCE AREA,PASTRY SECTION FRONT AREA NOT SHIELDED ALSO LIGHT BULB NEEDED INSIDE STORAGE AREA BENEATH STAIRCASE REAR AREA. 06/06/2011 38 Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.INSTRUCTED TO REPAIR PIPE LEAKING UNDER 3COMP.SINK IN MEAT DEPT,VENTILATION COVERS OVER THE DELI ARE DUSTY MUST CLEAN TO REMOVE DUST BUILD-UP ALSO OVEN ON WHEELS IN BAKERY SECTION BASEMENT MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS. 06/06/2011 41 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.MUST CLEAN,ORGANIZE ALL STORAGE ROOMS,REMOVE ALL UNNECESSARRY ARTICLES AND UNUSED/UNCLEAN KITCHEN EQUIPMENTS STORED IN 2ND FLOOR EMPLOYEE LUNCHROOM,PROPERLY STORE ALL CLEANING EQUIPMENTS AWAY FROM SHELVINGS NEXT TO BULK FOOD CONTAINERS IN BAKERY PREP IN BASEMENT ALSO ALL PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA. 06/06/2011. MUST CORRECT,MAINTAIN ALL NOTED VIOLATIONS BY 1/10/13 SERIOUS VIOLATION 7-42-090.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE MISSING SINK STOOPERS FOR 3 COMP SINK AT DELI SECTION,REPLACE/REPAIR RUSTY SURFACES ON ROLLING HOLDING CARTS AT MEAT DEPT,RUSTY BOTTOM SHELVINGS AT TAQUERIA SECTION USE A NON-TOXIC FINISH.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.CLEAN METAL RACKS INSIDE THE MEAT WALK IN COOLER,ALL ROLLING UTILITY CARTS THROUGHOUT,KITCHEN COOKING EQUIPMENTS,KNIFE RACKS AT TAQUERIA,SHELVINGS IN FOOD PREP AREAS,INTERIOR/EXTERIORS OF COOLERS AT MEAT DEPT,TAQUERIA,DELI SECTION,HOOD/FILTERS ABOVE HOT COOKING EQUIPMENTS,DEEP FRYER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING SPECIFICALLY INSIDE ALL WALK-IN-COOLERS MUST KEEP FLOORS DRY AT ALL TIMES ALSO THROUGHOUT ALL STORAGE ROOMS,FILE ROOM THROUGHOUT THE PREMISES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS,ATTACHED EQUIPMENTS IN MEAT DEPT WALK-IN-COOLER REQUIRE A DETAIL CLEANING INCLUDING WALLS ALL ALONG FOOD PREP AREAS TO REMOVE ALL VISIBLE FOOD DEBRIS SPLASHES POTENTIAL PEST FEED ALSO SEAL OPENING ON LOWER WALL BY WEST EXIT DOOR ALSO REPLACE ALL WATER STAINED CEILING TILES WERE NOTED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.INSTRUCTED MANAGER TO REPLACE ALL BURNT OUT LIGHT BULBS INSIDE COOLERS,SOME LIGHT BULBS AT REAR PRODUCE AREA,PASTRY SECTION FRONT AREA NOT SHIELDED ALSO LIGHT BULB NEEDED INSIDE STORAGE AREA BENEATH STAIRCASE REAR AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.INSTRUCTED TO REPAIR PIPE LEAKING UNDER 3COMP.SINK IN MEAT DEPT,VENTILATION COVERS OVER THE DELI ARE DUSTY MUST CLEAN TO REMOVE DUST BUILD-UP ALSO OVEN ON WHEELS IN BAKERY SECTION BASEMENT MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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.MUST CLEAN,ORGANIZE ALL STORAGE ROOMS,REMOVE ALL UNNECESSARRY ARTICLES AND UNUSED/UNCLEAN KITCHEN EQUIPMENTS STORED IN 2ND FLOOR EMPLOYEE LUNCHROOM,PROPERLY STORE ALL CLEANING EQUIPMENTS AWAY FROM SHELVINGS NEXT TO BULK FOOD CONTAINERS IN BAKERY PREP IN BASEMENT ALSO ALL PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO TRANSFER OPEN CAN FOODS IN THE COOLER TO STORABLE CONTAINERS SUCH AS PLASTIC ,STAILESS AND GLASS BEFORE STORAGE IN COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR RUSTING SHELF UNDER PREP TABLE AT MAIN KITCHEN AT FRONT,AND INCASE PIPES IN BASEMENT THROUGHOUT NEW BAKERY PREP AREA. MUST ALSO REPAIR PLASTIC CURTAINS DAMANED IN MEAT DEPT.,AND SINK STOPPER ON 3COMP.SINK IN DELI.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENTS AND UTENSILS WITH DEBRIS AND STAINS AT DIFFERENT LOCATIONS OF FACILITY:EXPOSE HAND WASH SINK AND ONE COMP.SINK,PREP TABLE AND TOILET BOWL IN PRODUCE,EXPOSE HAND WASH SINK AND SHELF UNDER PREP TABLE IN CARNITAS PREP KITCHEN,FOOD STORAGE CONTAINERS,2COMP.AND HAND WASH SINKS AND CORTAINS ON DOORS THROUGHOUT MEAT DEPTS., HAND WASH SINK AND OVEN IN DELI,TOILET BOWL AND INSIDE MICROWAVE OVEN ON 2ND FL.EMPLOYEE LUNCH SECTION,AND HAND WASH SINK AND 1COMP.SINK AT NEW BAKERY PREP AREA IN BASEMENT,ALSO EXHAURST FAN ON WALK IN COOLER AT MEAT DEPT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO MAINTAIN FLOORS DRY AT REAR MEAT SLICING ROOM IN MEAT DEPT.WITH STANDING WATER AND AT MAIN KITCHEN BY HAND WASH SINKS,AND ALSO ON 3RDFL AT FRONT OF EMPLOYEE REACH IN COOLER.FLOORS AT PRODUCE,AND FLOORS AT CARNITAS POT STORAGE AREA,FLOORS ON 2NDFL STORAGE/CONVEYOR AREA AND WALK IN FREEZER FLOORS WITH DEBRIS NEEDS CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS AT 3COMP.SINK IN NEW BAKERY PREP AREA AT BASEMENT AND IN PRODUCE PREP AREA WITH FOOD SPLASHES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO PROVIDE LIGHT AT UNDER STAIR CASE STORAGE BY MOP SINK.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST REPAIR DISABLED SELFCLOSING DEVICE ON EMPLOYEE TOILET DOOR ON 3rdfl..

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR PIPE LEAKING UNDER 3COMP.SINK IN DELI,AND FAUCETS ON 3COMP.AND ON EXPOSE HAND WASH SINK AT MAIN KITCHEN.ALSO REPAIR LONG CHEMICAL DISPENCING HOSES ON 3COMP.SINKS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE METAL STEM THERMOMETERS INSIDE ALL COOLERS,INCLUDING EMPLOYEE COOLER ON 3RDFL.