ROUTINE INSPECTION
Note: - Chemical dispenser in the produce room was not hooked up to any chemicals. Ensure to provide soap and sanitizer at this sink for cleaning and sanitizing of equipment. - Faucet on the hand sink in the produce room is tilted to the side (but still operable). Repair the faucet.
3 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed chemicals stored on the wall mounted shelf shelf in the meat department, above the 3-compartment sink and food prep sink. [corrective action] Store chemicals in a designated area below food equipment.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
In the meat department, a bus tub was found with a hole in the corner and was repaired by sealing the hole with duct tape. Tub is used for transporting ice from ice machine to the meat display case. [corrective action] Ensure equipment is in good repair, smooth, and easily cleanable. Employee was informed to discontinue using this tub.
- K14: Food contact surfaces clean, sanitizedCritical
Spray bottle at meat department was labeled as bleach. Content of the bottle was checked with sanitizer test strip but was unable to detect chlorine residual. [corrective action] Ensure chlorine sanitizer is prepared at 100 ppm. [correction] Spray bottle was emptied. Chlorine sanitizer was prepared at time of this inspection. Note: Sanitizing procedure was discussed with meat department employee. Cutting board and meat cutting machine must be cleaned and sanitized at least once every 4 hours. Per employee, meat department operates at 9 AM to 7 PM daily.