City Discount Meat & Grocery Market

• Hallazgo Químicos guardados o usados de forma insegura
  Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
  Redacción oficial (en inglés): Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any of the following approved methods: 1) Ice water bath 2) Ice wand 3) Shallow stainless steel pans filled 2-3 inches and store in refrigerator 4) Separate into smaller or thinner portions and store in refrigerator 5) Blast chiller 6) Any combination of the above. Use the following approved methods provided on the rapid cooling guideline., 1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inches beyond all cooking equipment. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields., 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment., 113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health., 113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety certificates (food safety manager and food handler

• Hallazgo Problemas de mantenimiento del local
  Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
  Redacción oficial (en inglés): Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety certificates (food safety manager and food handler cards) on site.

• Hallazgo Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipment/utensils; as often as necessary during food preparation to remove soil and contamination; switching from working with raw to ready-to-eat foods; after touching body parts; after using toilet room; contamination of hands occurs. Food employees shall minimize contact with exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment., 113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety certificates (food safety manager and food handler cards) on site., 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment., 114381 [e], 114381(a), 114387 - Make available the most recent routine inspection report. Post the Health Permit to Operate and restaurant license certificate in a conspicuous area for public view., 114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any of the following approved methods: 1) Ice water bath 2) Ice wand 3) Shallow stainless steel pans filled 2-3 inches and store in refrigerator 4) Separate into smaller or thinner portions and store in refrigerator 5) Blast chiller 6) Any combination of the above. Use the following approved methods provided on the rapid cooling guideline., 113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) c

• Hallazgo Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Keep all food waste and rubbish in leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish., 113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible at all times., 114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects., 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment., 1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inches beyond all cooking equipment. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields., 114002, 114002.1 - Rapidly c

No se registraron infracciones en esta inspección.

• Hallazgo Problemas de mantenimiento del local
  Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
  Redacción oficial (en inglés): Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety certificates (food safety manager and food handler cards) on site.

• Hallazgo Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects., 113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety certificates (food safety manager and food handler cards) on site.

• Hallazgo Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible at all times., 114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects., 113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety certificates (food safety manager and food handler cards) on site., 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment.

• Hallazgo Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects., 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment., 113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipment/utensils; as often as necessary during food preparation to remove soil and contamination; switching from working with raw to ready-to-eat foods; after touching body parts; after using toilet room; contamination of hands occurs. Food employees shall minimize contact with exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment., 113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible at all times., 114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any of the following approved methods: 1) Ice water bath 2) Ice wand 3) Shallow stainless steel pans filled 2-3 inches and store in refrigerator 4) Separate into smaller or thinner portions and store in refrigerator 5) Blast chiller 6) Any

No se registraron infracciones en esta inspección.