The purpose of this visit was to follow up on the inspection of June 26.2015. A meeting was held with the "landlord" to discuss repeat critical deficiencies and cockroaches. MarketPlace Development, Inc regulates this facility. The critical deficiencies were corrected.
No violation noted during this evaluation. | 07/01/2015 | Other | |
Inappropriate food handling practices. Cold food preparation next to heat source, not under a hood, yellowing the ceiling. PHF's out of temperature. Cockroaches behind the counter. See site copy for other details.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Some PHF's at improper cold temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the ice dispenser had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist for cockroaches.
Correction: Eliminate harborage conditions. Increase pest control services to eliminate cockroaches.
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06/25/2015 | Routine | |
UNSATISFACTORY.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken, tomatoes and ham were at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The main display refrigerator was observed in a state of disrepair.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: ice deflector and various equipment that come in contact with food.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the front counter was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Pests - Controlling Pests*
Observation: Harborage conditions exist for cockroaches and flies.
Correction: Eliminate harborage conditions. Get pest control support from Marketplace Development.
Monitor cockroach locations. Discard stagnant behind the counter.
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08/21/2014 | Routine | |
NEEDS IMPROVEMENTS.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna, chicken/fahita , cut tomatoes at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the Quat. sanitizing solutions.
Correction: Obtain a Quat. test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the reachin refrigerator on the front line is broken and does not close.
Correction: Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the coils on the refrigerator has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted .
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07/16/2013 | Routine | |
The purpose of this visit was to investigate Complaint # 27082.
Eggs were stored at 36 F. Eggs are cooked to 145 F for 3 1/2 minutes. No cracked eggs are used. Eggs are pooled. The leftover eggs are stored in the walkin at 36 F. No one reported sickness except the complainant who did not see a medical doctor.No evidence was found to support this complaint. The complainant was advised of the results and was satisfied. See complaint file for more details. Close.
No violation noted during this evaluation. | 01/25/2013 | Complaint | |
Submit application and pay the $40 fee. There is no cooking. All foods are received precooked.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was only 92 F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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01/08/2013 | Risk Factor | |
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