ROUTINE INSPECTION
Note: Food safety manager certificate: Lourdes Preciado - 10/6/2026
5 reported violations
- K34: Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the meat department's three compartment warewash sink. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
- K43: Toilet facilities: properly constructed, supplied, cleaned
The restroom’s door does not have a self-clothing devise installed. [CA] Install self-clothing devise in the restroom door.
- K45: Floor, walls, ceilings: built,maintained, clean
There are some damaged floor tiles on the floor below the meat department's warewash sink. [CA] Replace the damaged floor patches immediately. There are some holes on the ceiling above the produce storage area. [CA] To prevent vermin infestation and hiding, please seal the gaps immediately.
- K30: Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler/freezer. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
- K40: Wiping cloths: properly used, stored
A couple of wet/soiled wiping cloths were stored on the counters of the meat department [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).