CHARLIE'S FRESH MART

Recorded violations

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - 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. INSTRUCTED TO REMOVE ALL CLUTTER INSIDE PREMISES AND OUTSIDE.