EXPRESS FOOD MART

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: PREMISES HAS NO HOT WATER THROUGHOUT FOOD ESTABLISHMENT AT THIS TIME OF INSPECTION AT NO HAND SINKS OR 3-COMP SINK.CRITICAL VIOLATION ISSUED 7-38-030.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED EXPOSED HAND SINK HIDDEN BEHIND REACH IN FREEZER AND CLUTTER THAT WAS STORED ON THE SIDE OF REACH IN FREEZER MAKING THE HAND SINK TOTALLY NOT ACCESSIBLE FOR USE.CRITICAL VIOLATION ISSUED 7-38-030.EMPLOYEES MOVED CLUTTER AND PULLED FREEZER OUT FROM HAND SINK-CDI.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,IE GROUND BEEF FOR CHIPS.SERIOUS VIOLATION ISSUED 7-38-012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO TOWEL DEVICE AT HAND SINK IN PREP OR WASHROOM,OR SOAP DEVICE.MUST INSTALL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS NOT CLEAN OF EXCESSIVE DEBRIS IN CUSTOMER WAITING AREA,IN EMPLOYEE WASHROOM.MUST CLEAN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETER TO MONITOR FOOD TEMPERATURES.MUST PROVIDE

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLER NOT WEARING CLEAN APRON OVER CLOTHING.MUST PROVIDE.

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. DOOR TO WALK-IN COOLER HAS A 2- INCH GAP UNDERNEATH IT-MUST REPAIR.

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. CLEAN ALL SINKS, COUNTERS AND SHELVES.

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.REMOVE ALL TRACES OF PAINT FROM FLOORS AND CLEAN SAME.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: ATTACH A SELF-CLOSING DEVICE TO WASHROOM DOOR.

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. CLEAN UP ALL DEBRIS AND TRASH FOUM OUTSIDE AREAS OF PROPERTY.