LOCAL FOODS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO HAVE THE HOOD VENT SERVICED ABOVE THE COOKING EQUIPMENT IN THE BUTCHER AREA TO REMOVE DUST AND GREASE BUILDUP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR HAND SINK BOWL IN THE DISHROOM TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN THE FLOOR INSIDE OF THE WALK-IN DAIRY COOLER UNDER THE FOOD STORAGE RACKS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO DETAIL CLEAN THE FLOOR DRAIN UNDER THE HAND SINK AT THE COFFEE STATION TO REMOVE DEBRIS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS WITH DEEP, DARK GROOVES AND STAINS. MAKE SURFACES SMOOTH AND EASILY CLEANABLE. MAINTAIN SAME.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING AND WALLS IN THE PREP AREAS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PARTIALLY BROKEN THRESHOLD AT ROLLED-UP DOOR NEED TO BE REPAIRED.REAR DELIVERY AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DEBRIS INSIDE THE CABINET WERE CLEAN LINENS ARE STORED IN COFFEE AREA,NEED TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: WE OBSERVED FLOOR DRAINS WITH BLACK SLIME SUBSTANCE THROUGHOUT THE PREMISES,INSTRUCTED TO CLEAN AND MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: VISIBLE THERMOMETERS IS NEEDED IN ALL COOLERS.INSTRUCTED TO PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY SELLING COOLER AT DELI/BUTCHER AREA NOT MAINTAINING PROPER TEMPERATURE,PRESENTLY MAINTAIN AIR TEMP 49.6F TO 51.7F.POTENTIALLY HAZAROUS COOKED FOOD READY TO SELL WERE STORED INSIDE THE UNIT: SWEET POTATOES SOUP,PAST AND MUSHROOMS,BBQ BEEF AND ETC. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. COOLER UNIT MUST MAINTAIN AIR TEMP OF 40F AND BELOW THROUGHOUT THE UNIT. CRITICAL VIOLATION:7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE ABOVE MENTIONED COOLER ARE AT IMPROPER TEMPERATURE:4 CONTAINERS OF POTATO PARSNIP AT TEMP OF 47.9; 3 CONTAINERS OF SOUP AT TEMP OF 49.7F;SWEET POTATOES SOUP AT TEMP OF 49.6F; 3 CONTAINERS OF CHICKEN SOUP AT TEMP OF 49.6F; 1 SALSA VERDE AT TEMP OF 47.8F; 6 CONTAINERS OF PASTA AND MUSHROOMS AT TEMP OF 48.7F; 2 CONTAINERS OF TOFU SCRAMBLE AT TEMP OF 49F; 3 LARGE BOLOGNESE(BEEF,CARROTS AND TOMATOES)AT TEMP OF 51.5F; 3 SMALL BOLOGNESE AT TEMP OF 49.7F; 4 SMALL CONTAINERS OF SLOPPY JOE AT TEMP OF 48.9F; LARGE CONTAINERS OF BBQ BEEF AT TEMP OF 49.8F; 1 SMALL CONTAINER OF BBQ BEEF AT TEMP OF 48.8F; 3 LARGE CONTAINERS OF MEAT BALLS AT TEMP OF 49.8F. DELL YOGURT MIXUTERE STORED INSIDE THE TWO DOOR REACH-IN COOLEER AT TEMP OF 47.5F,UNIT MAINATIN TEMP OF 38.9F.ALL FOOD MENTIONED WAS COOKED ON THE FOLLOWING DAYS:4-10-16;4-11-16;4-12-16 AND 4-13-16. FOOD DISCARDED AND DENATURED BY THE FOOD HANDLER.POUNDS 47,COST 413.30. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT FOOD 140 AND ABOVE. CRITICAL VIOLATION:7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PARTIALLY BROKEN THRESHOLD AT ROLLED-UP DOOR NEED TO BE REPAIRED.REAR DELIVERY AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DEBRIS INSIDE THE CABINET WERE CLEAN LINENS ARE STORED IN COFFEE AREA,NEED TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: WE OBSERVED FLOOR DRAINS WITH BLACK SLIME SUBSTANCE THROUGHOUT THE PREMISES,INSTRUCTED TO CLEAN AND MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: VISIBLE THERMOMETERS IS NEEDED IN ALL COOLERS.INSTRUCTED TO PROVIDE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FIVE LOADING DOCK DOORS NOT TIGHT FITTING/RODENT PROOFED ON THE BOTTOM OF THE DOORS. OPEN 1/4 TO 2 INCH GAPS TO OUTSIDE NOTED. EAST SIDE ENTRANCE DOORS NOT TIGHT FITTING WITH OPEN 1/2 INCH GAPS ON TOPS, SIDES AND BOTTOM OF DOORS (2). MUST PROVIDE TIGHT FITTING SEALS ON ALL. SERIOUS VIOLATION 7-38-020.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO METAL STEM THERMOMETERS. MUST PROVIDE.