ROUTINE INSPECTION
Routine inspection conducted in conjunction with CO0158177. NOTE: All sinks in the facility, including preparation and 3-compartment sink for meat/produce areas, take more than 4-5 minutes for the water temperature to reach 120F. Ensure hot water is adequately and quickly supplied to sufficiently cover facility's needs.
5 reported violations
- K06: Adequate handwash facilities supplied, accessibleCritical
At the only handwash sink in the produce area, the paper towel dispenser was empty. The handwash sink was blocked by food storage boxes at the time of inspection. [CA] Handwash sinks shall be fully stocked and accessible at all times. [COS] PIC refilled the paper towel dispenser and cleared the hand sink at the time of inspection.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the back receiving area, observed gap between the lift gate and the ground. [CA] Seal all gaps greater than 1/4" to prevent the entrance and harborage of vermin.
- K32: Food properly labeled and honestly presented
Observed several meat products are missing labeling information and "sell-by" dates. [CA] Food shall be properly labeled and honestly presented in a way that does not mislead or misinform the consumer. [COS] PIC pulled meat products off the display shelves to be discarded.
- K13: Food in good condition, safe, unadulterated
Observed several canned products on display shelves with large dents. [CA] Dented, bloated, or leaking cans shall be discarded. Canned products shall be maintained in good condition to prevent contamination. [COS] Dented canned products were removed from display shelves and taken to the back to be discarded.
- K39: Thermometers provided, accurate
Observed the produce display section is missing thermometers in refrigeration units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.