Pacific Produce - Greenfield Supermarket — Greenfield, WI health inspections & violations

Year	Inspections	Violations	Serious
2026	4	68	9
2025	5	200	27
2024	3	36	4

Aug 27, 2026 Follow Up · 2 priority, 3 priority foundation, 2 core, 7 repeat

Serious Priority Repeat
SAFE UNADULTERATED AND HONESTLY PRESENTED

1. "Keep Frozen" labeled foods were found spongy to the touch and not frozen. 2. Packaged dried fish was bulgy.

Correction: Discard unsafe, adulterated or not honestly presented food items.

Code 3-101.11
Serious Priority Repeat
PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

Produce wall cooler. Ready-to-eat-foods were stored under raw shelled eggs.

Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

Code 3-302.11 (A) (1)
Not serious Priority Foundation Repeat
PACKAGE INTEGRITY

There are damaged boxes of seafood packages in the back walk-in freezer. The packages were partially cut open to "show" the foods and rewrapped.

Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

Code 3-202.15
Not serious Priority Foundation Repeat
RTE/TCS FOOD - PROPER DATE MARKING

1. Bakery items labeled "If not consimed within a day, Please keep refrigerated." were not date marked and kept at room temperature.

Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

Code 3-501.17 (A)
Not serious Priority Foundation Repeat
FOOD CONTACT SURFACES - SOILED

The following equipment were visibly soiled. - Meat slicer - Meat bandsaw - Back area walk-in freezer floor encrusted with debris and trash - Meat gringer covered in dirty plastic bag without cleaning

Correction: Maintain food contact surfaces in a clean condition.

Code 4-601.11 (A)
Not serious Core Repeat
FOOD LABELS - LABEL INFORMATION

Bakery items were missing labeling information.

Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

Code 3-602.11 (B) (1)-(4), (6) and (7)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - GOOD REPAIR

Walk-in freezer's door by the produce area is not maintained in good repair. The door cannot remain closed since the latch is broken.

Correction: Repair equipment to good condition or remove from premise.

Code 4-501.11 (A)

Jun 11, 2026 Re-inspection · 2 priority, 7 priority foundation, 11 core, 20 repeat

Serious Priority Repeat
SAFE UNADULTERATED AND HONESTLY PRESENTED

1. "Keep Frozen" labeled foods were found spongy to the touch and not frozen. 2. Packaged dried fish was bulgy.

Correction: Discard unsafe, adulterated or not honestly presented food items.

Code 3-101.11
Serious Priority Repeat
PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

Produce wall cooler. Ready-to-eat-foods were stored under raw shelled eggs.

Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

Code 3-302.11 (A) (1)
Not serious Priority Foundation Repeat
APPROVED PROCEDURES - VARIANCE FOLLOWED

Variance for fish evisceration documentation is not available for review by the regulatory authority.

Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

Code 1-106.14
Not serious Priority Foundation Repeat
PERSON IN CHARGE - FOOD SAFETY TRAINING

The Person in Charge (PIC) has not provided food safety training to employees on cleaning frequency of meat slicer and bandsaw. He confirmed that they cleaned once a week.

Correction: The person in charge shall provide food safety training to employees on proper cleaning of all contact equipment and proper cleaning method.

Code 2-103.11 (N)
Not serious Priority Foundation Repeat
PACKAGE INTEGRITY

There are damaged boxes of seafood packages in the back walk-in freezer. The packages were partially cut open to "show" the foods and rewrapped.

Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

Code 3-202.15
Not serious Priority Foundation Repeat
RTE/TCS FOOD - PROPER DATE MARKING

1. Bakery items labeled "If not consimed within a day, Please keep refrigerated." were not date marked and kept at room temperature. 2. Soybean sheets (Chinese) that were labeled "Keep Frozen 24 months. Keep Refrigerate With in 60 days" were not date marked.

Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

Code 3-501.17 (A)
Not serious Priority Foundation Repeat
FOOD CONTACT SURFACES - SOILED

The following equipment were visibly soiled. - Meat slicer - Meat bandsaw - Back area walk-in freezer floor encrusted with debris and trash - Meat gringer covered in dirty plastic bag without cleaning

Correction: Maintain food contact surfaces in a clean condition.

Code 4-601.11 (A)
Not serious Priority Foundation Repeat
USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

Handwashing sink was not in working order and was unavailable for proper handwashing. In the fish evisceration area, the handwashing sink was clogged and filled with dirty water.

Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

Code 5-205.11 (A) and (C)
Not serious Priority Foundation Repeat
HANDWASHING CLEANSER AVAILABILITY

Soap not available at food employee handwashing sink in the men and women's restrooms.

Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

Code 6-301.11
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

The springler system in the walk-in freezer broke and there's evidence of large chunk of ice on the ceiling of the freezer and foods were below the springler system.

Correction: Remove and discard potentially contaminated food. (Discussed storing foods away from the ice)

Code 3-303.12
Not serious Core Repeat
FOOD LABELS - LABEL INFORMATION

Bakery items were missing labeling information.

Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

Code 3-602.11 (B) (1)-(4), (6) and (7)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - GOOD REPAIR

Walk-in freezer's door by the produce area is not maintained in good repair. The door cannot remain closed since the latch is broken.

Correction: Repair equipment to good condition or remove from premise.

Code 4-501.11 (A)
Not serious Core Repeat
FOOD CONTACT SURFACES - CLEANING FREQUENCY UNDER REFRIGERATION

Equipment and floor in the walk-in meat coolers area were not following the cleaning frequency based on refrigerated storage temperatures. The owner confirmed that they clean the room once every week.

Correction: Follow cleaning schedule as required in 4-602.11 (D) (2) or clean in-use utensils every 4 hours.

Code 4-602.11 (D) (2)
Not serious Core Repeat
TOILET FACILITIES - TOILETS AND URINALS

The women's toilet clogged and not available for usage.

Correction: Provide the number of toilets, fixtures, or toilet rooms consistent with the Wisconsin Commercial Building Code. Referral will be made to the department of safety and professional services for follow up.

Code 5-203.12
Not serious Core Repeat
PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

The toilet clogging in the women's bathroom and the handwashing sink clogging in the fish evisceration area were not maintained in good repair.

Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

Code 5-205.15 (B)
Not serious Core Repeat
GARBAGE/REFUSE - OUTSIDE RECEPTACLES

The lids for the outside receptacles for were not covered and overfilled (the inspection was the day after trash was picked up). The garbage area was not kept in a clean manner with multiple trash around it.

Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables. Install receptables in a manner to prevent the accumulation of wastes and rodent harborage areas and locate receptacles so they can be easily cleaned and flushed with water.

Code 5-501.15
Not serious Core Repeat
FLOOR COVERING, MATS AND DUCKBOARDS

Plastic mats located in the fish evisceration area and the meat display cooler area were used without completely drying the floor/mats first, so there was a pool of dirty water under the mat.

Correction: Maintain all mats and duckboards so they are designed to be removable and easily cleanable.

Code 6-201.15
Not serious Core Repeat
WALLS AND CEILINGS, ATTACHMENTS

The [fixture or attachment] on the [wall; ceiling] located in the [area] is not easily cleanable. - The ceiling tiles throughout the facility were missing or heavily wet and bulging - The ceiling in the mop sink room and the small room behind the bakery items have mold covering a large chunk of the ceilings. - Holes on the walls - Ceiling ventilation throughout the facility had heavy accumulation of dusts and debris.

Correction: Maintain all wall and ceiling light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments so they are easily cleanable.

Code 6-201.17
Not serious Core Repeat
INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

The exterior door in the back entrance is not tight-fitting.

Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

Code 6-202.15 (A) (3)
Not serious Core Repeat
MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

There were empty cardboard boxes throughout the facility. Equipment such as meat slicer not being used were stored in the food prep area when it can be relocated to the large storage space.

Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

Code 6-501.114

Jun 3, 2026 Follow Up · 2 priority, 7 priority foundation, 11 core, 20 repeat

Serious Priority Repeat
SAFE UNADULTERATED AND HONESTLY PRESENTED

1. "Keep Frozen" labeled foods were found spongy to the touch and not frozen. 2. Packaged dried fish was bulgy.

Correction: Discard unsafe, adulterated or not honestly presented food items.

Code 3-101.11
Serious Priority Repeat
PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

Produce wall cooler. Ready-to-eat-foods were stored under raw shelled eggs.

Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

Code 3-302.11 (A) (1)
Not serious Priority Foundation Repeat
APPROVED PROCEDURES - VARIANCE FOLLOWED

Variance for fish evisceration documentation is not available for review by the regulatory authority.

Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

Code 1-106.14
Not serious Priority Foundation Repeat
PERSON IN CHARGE - FOOD SAFETY TRAINING

The Person in Charge (PIC) has not provided food safety training to employees on cleaning frequency of meat slicer and bandsaw. He confirmed that they cleaned once a week.

Correction: The person in charge shall provide food safety training to employees on proper cleaning of all contact equipment and proper cleaning method.

Code 2-103.11 (N)
Not serious Priority Foundation Repeat
PACKAGE INTEGRITY

There are damaged boxes of seafood packages in the back walk-in freezer. The packages were partially cut open to "show" the foods and rewrapped.

Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

Code 3-202.15
Not serious Priority Foundation Repeat
RTE/TCS FOOD - PROPER DATE MARKING

1. Bakery items labeled "If not consimed within a day, Please keep refrigerated." were not date marked and kept at room temperature. 2. Soybean sheets (Chinese) that were labeled "Keep Frozen 24 months. Keep Refrigerate With in 60 days" were not date marked.

Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

Code 3-501.17 (A)
Not serious Priority Foundation Repeat
FOOD CONTACT SURFACES - SOILED

The following equipment were visibly soiled. - Meat slicer - Meat bandsaw - Back area walk-in freezer floor encrusted with debris and trash - Meat gringer covered in dirty plastic bag without cleaning

Correction: Maintain food contact surfaces in a clean condition.

Code 4-601.11 (A)
Not serious Priority Foundation Repeat
USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

Handwashing sink was not in working order and was unavailable for proper handwashing. In the fish evisceration area, the handwashing sink was clogged and filled with dirty water.

Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

Code 5-205.11 (A) and (C)
Not serious Priority Foundation Repeat
HANDWASHING CLEANSER AVAILABILITY

Soap not available at food employee handwashing sink in the men and women's restrooms.

Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

Code 6-301.11
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

The springler system in the walk-in freezer broke and there's evidence of large chunk of ice on the ceiling of the freezer and foods were below the springler system.

Correction: Remove and discard potentially contaminated food. (Discussed storing foods away from the ice)

Code 3-303.12
Not serious Core Repeat
FOOD LABELS - LABEL INFORMATION

Bakery items were missing labeling information.

Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

Code 3-602.11 (B) (1)-(4), (6) and (7)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - GOOD REPAIR

Walk-in freezer's door by the produce area is not maintained in good repair. The door cannot remain closed since the latch is broken.

Correction: Repair equipment to good condition or remove from premise.

Code 4-501.11 (A)
Not serious Core Repeat
FOOD CONTACT SURFACES - CLEANING FREQUENCY UNDER REFRIGERATION

Equipment and floor in the walk-in meat coolers area were not following the cleaning frequency based on refrigerated storage temperatures. The owner confirmed that they clean the room once every week.

Correction: Follow cleaning schedule as required in 4-602.11 (D) (2) or clean in-use utensils every 4 hours.

Code 4-602.11 (D) (2)
Not serious Core Repeat
TOILET FACILITIES - TOILETS AND URINALS

The women's toilet clogged and not available for usage.

Correction: Provide the number of toilets, fixtures, or toilet rooms consistent with the Wisconsin Commercial Building Code. Referral will be made to the department of safety and professional services for follow up.

Code 5-203.12
Not serious Core Repeat
PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

The toilet clogging in the women's bathroom and the handwashing sink clogging in the fish evisceration area were not maintained in good repair.

Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

Code 5-205.15 (B)
Not serious Core Repeat
GARBAGE/REFUSE - OUTSIDE RECEPTACLES

The lids for the outside receptacles for were not covered and overfilled (the inspection was the day after trash was picked up). The garbage area was not kept in a clean manner with multiple trash around it.

Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables. Install receptables in a manner to prevent the accumulation of wastes and rodent harborage areas and locate receptacles so they can be easily cleaned and flushed with water.

Code 5-501.15
Not serious Core Repeat
FLOOR COVERING, MATS AND DUCKBOARDS

Plastic mats located in the fish evisceration area and the meat display cooler area were used without completely drying the floor/mats first, so there was a pool of dirty water under the mat.

Correction: Maintain all mats and duckboards so they are designed to be removable and easily cleanable.

Code 6-201.15
Not serious Core Repeat
WALLS AND CEILINGS, ATTACHMENTS

The [fixture or attachment] on the [wall; ceiling] located in the [area] is not easily cleanable. - The ceiling tiles throughout the facility were missing or heavily wet and bulging - The ceiling in the mop sink room and the small room behind the bakery items have mold covering a large chunk of the ceilings. - Holes on the walls - Ceiling ventilation throughout the facility had heavy accumulation of dusts and debris.

Correction: Maintain all wall and ceiling light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments so they are easily cleanable.

Code 6-201.17
Not serious Core Repeat
INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

The exterior door in the back entrance is not tight-fitting.

Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

Code 6-202.15 (A) (3)
Not serious Core Repeat
MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

There were empty cardboard boxes throughout the facility. Equipment such as meat slicer not being used were stored in the food prep area when it can be relocated to the large storage space.

Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

Code 6-501.114

Apr 23, 2026 Routine · 3 priority, 7 priority foundation, 11 core, 12 repeat

Serious Priority Repeat
SAFE UNADULTERATED AND HONESTLY PRESENTED

1. "Keep Frozen" labeled foods were found spongy to the touch and not frozen. 2. Packaged dried fish was bulgy.

Correction: Discard unsafe, adulterated or not honestly presented food items.

Code 3-101.11
Serious Priority Repeat
PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

Produce wall cooler. Ready-to-eat-foods were stored under raw shelled eggs.

Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

Code 3-302.11 (A) (1)
Serious Priority Repeat Corrected on site
TCS FOOD - COLD HOLDING

All TCS bakery itens near the entrance labeled "keep refrigerated" was cold held at room temperature above 41°F.

Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

Code 3-501.16 (A) (2) AND (B)
Not serious Priority Foundation Repeat
APPROVED PROCEDURES - VARIANCE FOLLOWED

Variance for fish evisceration documentation is not available for review by the regulatory authority.

Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

Code 1-106.14
Not serious Priority Foundation
PERSON IN CHARGE - FOOD SAFETY TRAINING

The Person in Charge (PIC) has not provided food safety training to employees on cleaning frequency of meat slicer and bandsaw. He confirmed that they cleaned once a week.

Correction: The person in charge shall provide food safety training to employees on proper cleaning of all contact equipment and proper cleaning method.

Code 2-103.11 (N)
Not serious Priority Foundation Repeat
PACKAGE INTEGRITY

There are damaged boxes of seafood packages in the back walk-in freezer. The packages were partially cut open to "show" the foods and rewrapped.

Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

Code 3-202.15
Not serious Priority Foundation Repeat
RTE/TCS FOOD - PROPER DATE MARKING

1. Bakery items labeled "If not consimed within a day, Please keep refrigerated." were not date marked and kept at room temperature. 2. Soybean sheets (Chinese) that were labeled "Keep Frozen 24 months. Keep Refrigerate With in 60 days" were not date marked.

Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

Code 3-501.17 (A)
Not serious Priority Foundation
FOOD CONTACT SURFACES - SOILED

The following equipment were visibly soiled. - Meat slicer - Meat bandsaw - Back area walk-in freezer floor encrusted with debris and trash - Meat gringer covered in dirty plastic bag without cleaning

Correction: Maintain food contact surfaces in a clean condition.

Code 4-601.11 (A)
Not serious Priority Foundation
USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

Handwashing sink was not in working order and was unavailable for proper handwashing. In the fish evisceration area, the handwashing sink was clogged and filled with dirty water.

Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

Code 5-205.11 (A) and (C)
Not serious Priority Foundation Repeat
HANDWASHING CLEANSER AVAILABILITY

Soap not available at food employee handwashing sink in the men and women's restrooms.

Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

Code 6-301.11
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

The springler system in the walk-in freezer broke and there's evidence of large chunk of ice on the ceiling of the freezer and foods were below the springler system.

Correction: Remove and discard potentially contaminated food. (Discussed storing foods away from the ice)

Code 3-303.12
Not serious Core Repeat
FOOD LABELS - LABEL INFORMATION

Bakery items were missing labeling information.

Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

Code 3-602.11 (B) (1)-(4), (6) and (7)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - GOOD REPAIR

Walk-in freezer's door by the produce area is not maintained in good repair. The door cannot remain closed since the latch is broken.

Correction: Repair equipment to good condition or remove from premise.

Code 4-501.11 (A)
Not serious Core
FOOD CONTACT SURFACES - CLEANING FREQUENCY UNDER REFRIGERATION

Equipment and floor in the walk-in meat coolers area were not following the cleaning frequency based on refrigerated storage temperatures. The owner confirmed that they clean the room once every week.

Correction: Follow cleaning schedule as required in 4-602.11 (D) (2) or clean in-use utensils every 4 hours.

Code 4-602.11 (D) (2)
Not serious Core
TOILET FACILITIES - TOILETS AND URINALS

The women's toilet clogged and not available for usage.

Correction: Provide the number of toilets, fixtures, or toilet rooms consistent with the Wisconsin Commercial Building Code. Referral will be made to the department of safety and professional services for follow up.

Code 5-203.12
Not serious Core Repeat
PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

The toilet clogging in the women's bathroom and the handwashing sink clogging in the fish evisceration area were not maintained in good repair.

Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

Code 5-205.15 (B)
Not serious Core
GARBAGE/REFUSE - OUTSIDE RECEPTACLES

The lids for the outside receptacles for were not covered and overfilled (the inspection was the day after trash was picked up). The garbage area was not kept in a clean manner with multiple trash around it.

Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables. Install receptables in a manner to prevent the accumulation of wastes and rodent harborage areas and locate receptacles so they can be easily cleaned and flushed with water.

Code 5-501.15
Not serious Core
FLOOR COVERING, MATS AND DUCKBOARDS

Plastic mats located in the fish evisceration area and the meat display cooler area were used without completely drying the floor/mats first, so there was a pool of dirty water under the mat.

Correction: Maintain all mats and duckboards so they are designed to be removable and easily cleanable.

Code 6-201.15
Not serious Core
WALLS AND CEILINGS, ATTACHMENTS

The [fixture or attachment] on the [wall; ceiling] located in the [area] is not easily cleanable. - The ceiling tiles throughout the facility were missing or heavily wet and bulging - The ceiling in the mop sink room and the small room behind the bakery items have mold covering a large chunk of the ceilings. - Holes on the walls - Ceiling ventilation throughout the facility had heavy accumulation of dusts and debris.

Correction: Maintain all wall and ceiling light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments so they are easily cleanable.

Code 6-201.17
Not serious Core
INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

The exterior door in the back entrance is not tight-fitting.

Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

Code 6-202.15 (A) (3)
Not serious Core Repeat
MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

There were empty cardboard boxes throughout the facility. Equipment such as meat slicer not being used were stored in the food prep area when it can be relocated to the large storage space.

Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

Code 6-501.114

Aug 7, 2025 Re-inspection 2 · 3 priority, 3 priority foundation, 25 core, 31 repeat

Serious Priority Repeat
PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

Raw unpackaged meats are stacked atop one another in same container in the walk-in freezer and walk-in cooler.

Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

Code 3-302.11 (A) (2)
Serious Priority Repeat
TCS FOOD - COLD HOLDING

Various food items in several cooler bunkers and freezer bunkers are cold held at temperatures aboe 41F or 0F, respectively: 1. Raw animal foods, such as duck heads, turkey, tails, and whole ducks are cold held at 56-57F in the meat case bunker cooler 2. Raw animals foods, such as raw chicken innards, raw chicken parts are cold held at >32F in the meat bunker freezer in the produce area 3. Various TCS foods, such as raw pork sausage, corn dogs, and fish cakes are cold held >32F in the meat bunker freezers in the frozen food section at the north end of the store

Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Corrected: operator discarded food items from the bunker freezer units and they were adulterated with bleach to ensure they were not placed back on the floor for sale. The foods from the meat case bunker cooler were not discarded.

Code 3-501.16 (A) (2) AND (B)
Serious Priority Repeat
FOOD CONTACT SURFACES - CROSS CONTAMINATION

1. The meat saw is not cleaned before or after use: large quantities of meat and fish debris has accumulated inside the saw. 2. The meat saw is not being cleaned between use with deifferent raw animal food types, such as between fish and pork.

Correction: Clean food contact surfaces anytime contamination has occurred.

Code 4-602.11 (A)
Serious Priority Repeat
FOOD CONTACT SURFACES - CROSS CONTAMINATION

Fish evisceration prep area is not cleaned before or after each process.

Correction: Clean food contact surfaces anytime contamination has occurred.

Code 4-602.11 (A)
Not serious Priority Foundation Repeat
RTE/TCS FOOD - PROPER DATE MARKING

Deli pastries in the reach-in coolers by the entrance of the store are not date marked.

Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

Code 3-501.17 (A)
Not serious Priority Foundation Repeat
ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Freezer bunkers are not sufficient in capacity to hold foods frozen.

Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

Code 4-301.11
Not serious Priority Foundation Repeat
WAREWASHING - CLEANING AGENTS

There is no cleaning agent observed for warewashing at the 3 compartment sinks.

Correction: Provide and use a cleaning agent for the wash solution when warewashing.

Code 4-501.17
Not serious Core Repeat
COMPLIANCE WITH FOOD LAW - SAFE HANDLING INSTRUCTIONS-MEAT AND POULTRY

Many raw meats and poultry items not intended as ready-to-eat foods were in packaging that did not indicate safe handling instructions.

Correction: Provide labels that indicate safe handling instructions.

Code 3-201.11 (F)
Not serious Core Repeat
PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

Many food items in the walk in freezers were observed to be unwrapped or uncovered.

Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

Code 3-302.11 (A) (4)
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

Many food items in the walk in freezer off the produce walk in cooler are contaminted with environmental ice or encased in ice.

Correction: Remove and discard potentially contaminated food.

Code 3-303.12
Not serious Core Repeat
WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

Wiping cloth sanitizer solution is stored on the floor in the produce processing area.

Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

Code 3-304.14 (E)
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

Food items located in the walk in freezer off of the produce walk in cooler are subject to contamination from ice.

Correction: Store all food items in areas which are clean and dry and not subject to contamination.

Code 3-305.11 (A) (1)
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

RTE produce in the meat processing area is not protected from potential contamination: subject to contamination from debris from the meat saw during cutting of raw animal foods.

Correction: Discard food item. Store RTE produce in an area not subject to contamination from raw animal food debris.

Code 3-307.11
Not serious Core Repeat
PROPER COOLING METHODS USED - FROZEN FOOD

Frozen foods throughtout the facility are not stored and maintained frozen.

Correction: Adjust procedures so that food that is frozen in a freezer is maintained frozen while being stored.

Code 3-501.11
Not serious Core Repeat
FOOD LABELS - LABEL INFORMATION

Dessert beverages in the reach-in cooler is missing labeling information. Any foods that are being repackaged needs more label information.

Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

Code 3-602.11 (B) (1)-(4), (6) and (7)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

Non food contact surfaces of several display coolers and freezers are covered with absorbent cardboard.

Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material. Remove cardboard.

Code 4-101.19
Not serious Core Repeat
CLEANING AGENTS - AVAILABILITY

There is no approved dish detergent available for use.

Correction: Cleaning agents shall be available for use at all times. Suspend cleaning operations until cleaning agents can be provided.

Code 4-303.11 (A)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - GOOD REPAIR

1. The walk in freezer off the produce walk in cooler is not maintained in good repair: it has severe buildup of ice on the floor, walls, ceilings, and food items stored inside. 2. The door to the larger walk in freezer in the back storage area is damaged and prevents the door from sealing properly.

Correction: Repair equipment to good condition or remove from premise.

Code 4-501.11 (A)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - GOOD REPAIR

Mallet used in fish evisceration process is not maintained in good repair.

Correction: Repair equipment to good condition or remove from premise.

Code 4-501.11 (A)
Not serious Core Repeat
WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AT LEAST EVERY 24 HOURS

The meat grinder is not cleaned at least every 24 hours. The last used was 2 days ago and there were still meat chunks today.

Correction: Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours.

Code 4-501.14 (C)
Not serious Core Repeat
NON-FOOD CONTACT SURFACES - CLEAN

Non-food contact surfaces of [equipment] are soiled with [debris].

Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

Code 4-601.11 (C)
Not serious Core Repeat
NON-FOOD CONTACT SURFACES - CLEAN

Non-food contact surfaces are soiled with debris: - Floor in the meat cooler - Floor in the produce area - Meat display cooler (bad odor) - Walls have mold behind the fish area - Cooler door behind fish area has mold

Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

Code 4-601.11 (C)
Not serious Core Repeat
SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

Single-use trays for meat packing are being stored on the floor in the meat processing area.

Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Store single use trays on sheving or another location 6 inches above the floor.

Code 4-903.12
Not serious Core Repeat
PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

The warewashing equipment is not maintained in good repair: - 3 compartment sink was leaking in the meat cooler - 2 compartments sink at the fish area was leaking excessively

Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

Code 5-205.15 (B)
Not serious Core Repeat
GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES

The outdoor recepticles area used to store trash has excessive amount of junk and litter that could be a source for rodent harborage.

Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.

Code 5-501.115
Not serious Core Repeat
FLOORS, WALLS AND CEILINGS - CLEANABILITY

These food prep areas are in need of repair: - Behind the display counter, the floor has holes due to tile cracks - Behind the display counter has large holes from missing tiles - Meat Cooler floor has cracked/chipped tiles that needs to be replaced - Holes under the produce handwashing sink of the wall - Tiles in produce floor are broken - Ceiling tiles throughout the facility are damaged - Wall base coving/molding needs to be intact - Wall attached to the 3comp sinks in the meat prep area is partially detached, causing plumbling pips to be out of sync

Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

Code 6-201.11
Not serious Core Repeat
INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

There is a hole or gap in the wall, doors and ceiling throughout the facility, which could be the source for the entrance of insects or rodents.

Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

Code 6-202.15 (A) (1)
Not serious Core Repeat
REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

The physical facilities of the door, wall, floor and ceilings have gap, mold, and/or holes.

Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace broken tiles, clean and repaint as necessary.

Code 6-501.11
Not serious Core Repeat
MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

Many items unnecessary to the food operations are observed throughout the premises. These include: 1. Broken equipment 2. Large quantities of furniture stored in back rooms 3. Various decorations and personal items in the kitchen spaces and storage areas on the south end of the building

Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

Code 6-501.114
Not serious Core Repeat
CLEANING, FREQUENCY AND RESTRICTIONS

The floors, walls, and ceilings of the premise are soiled with food debris, dust, and encrusted dirt accumulations.

Correction: Clean the physical facilities at a frequency necessary to keep them clean.

Code 6-501.12
Not serious Core Repeat
DRYING MOPS

Mops stored in the back area is stored in dirty water.

Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

Code 6-501.16
Not serious Core Repeat
TOILET FACILITIES - CLEANING OF PLUMBING FIXTURES

Lavatories in the restrooms are soiled.

Correction: Clean plumbing fixtures as often as necessary to keep them clean.

Code 6-501.18
Not serious Core Repeat
PUBLIC RESTROOMS - HANDWASHING FACILITES - EQUIPPED

1. Ladies restroom does not have soap for handwashing. 2. Ladies restroom does not have handwashing signage. 3. Mens restroom does not have soap for handwashing.

Correction: 1 and 3: provide soap for proper handwashing. 2. Provide handwashing signage for any restrooms used by food employees.

Code 8-301.11
Not serious Core Repeat
LICENSE HOLDER RESPONSIBILITIES - FOLLOW APPROVED VARIANCES

Food establishment is not following the conditions of a variance for fish evisceration. During evisceration process, inspector observed: 1. Knives, cutting, board, and food preparation surfaces were not cleaned immediately after the evisceration process. 2. No apron was worn and the employee's outer clothing was not changed before returning to normal retail operations.

Correction: Follow the conditions of variance. Failure to follow the conditions of the variance will result in the variance approval being revoked.

Code ATCP 75.067 (1)

Jul 14, 2025 Re-inspection 2 · 4 priority, 5 priority foundation, 26 core, 35 repeat

Serious Priority Repeat
WHEN TO WASH

Employee observed not washing hands. The fish eviscerator was not washing his hands prior to the evisceration as there was no handwashing soap and the sink was dry, no sign of the water being used.

Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

Code 2-301.14
Serious Priority Repeat
PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

Raw unpackaged meats are stacked atop one another in same container in the walk-in freezer and walk-in cooler.

Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

Code 3-302.11 (A) (2)
Serious Priority Repeat
TCS FOOD - COLD HOLDING

Various food items in several cooler bunkers and freezer bunkers are cold held at temperatures aboe 41F or 0F, respectively: 1. Raw animal foods, such as duck heads, turkey, tails, and whole ducks are cold held at 56-57F in the meat case bunker cooler 2. Raw animals foods, such as raw chicken innards, raw chicken parts are cold held at >32F in the meat bunker freezer in the produce area 3. Various TCS foods, such as raw pork sausage, corn dogs, and fish cakes are cold held >32F in the meat bunker freezers in the frozen food section at the north end of the store

Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Corrected: operator discarded food items from the bunker freezer units and they were adulterated with bleach to ensure they were not placed back on the floor for sale. The foods from the meat case bunker cooler were not discarded.

Code 3-501.16 (A) (2) AND (B)
Serious Priority Repeat
FOOD CONTACT SURFACES - CROSS CONTAMINATION

1. The meat saw is not cleaned before or after use: large quantities of meat and fish debris has accumulated inside the saw. 2. The meat saw is not being cleaned between use with deifferent raw animal food types, such as between fish and pork.

Correction: Clean food contact surfaces anytime contamination has occurred.

Code 4-602.11 (A)
Serious Priority Repeat
FOOD CONTACT SURFACES - CROSS CONTAMINATION

Fish evisceration prep area is not cleaned before or after each process.

Correction: Clean food contact surfaces anytime contamination has occurred.

Code 4-602.11 (A)
Not serious Priority Foundation Repeat
APPROVED PROCEDURES - VARIANCE FOLLOWED

Variance for Fish Evisceration is not being followed or documentation is not available for review by the regulatory authority.

Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

Code 1-106.14
Not serious Priority Foundation Repeat
PACKAGE INTEGRITY

1. There are damaged boxes of packaged foods for sale in the freezer bunkers of the sale floor. Packages were opened (square cut) and repackaged so that the inside product can be seen. 2. Several severely dented cans of bamboo shoots were observed on a shelf.

Correction: 1. Discard any damaged boxes with food that is potentially contaminated or adulterated. Cease altering the packaging. 2. Do not place severely dented cans for sale when the denting is along a seal or joint, or the product is swollen.

Code 3-202.15
Not serious Priority Foundation Repeat
RTE/TCS FOOD - PROPER DATE MARKING

Deli pastries in the reach-in coolers by the entrance of the store are not date marked.

Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

Code 3-501.17 (A)
Not serious Priority Foundation Repeat
ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Freezer bunkers are not sufficient in capacity to hold foods frozen.

Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

Code 4-301.11
Not serious Priority Foundation Repeat
WAREWASHING - CLEANING AGENTS

There is no cleaning agent observed for warewashing at the 3 compartment sinks.

Correction: Provide and use a cleaning agent for the wash solution when warewashing.

Code 4-501.17
Not serious Core Repeat
PERSONAL CLEANLINESS - CLEAN OUTER CLOTHING

Fish eviscerator employee is working around the store after being splashed with fish carcass.

Correction: Provide adequate numbers of uniforms so they may be changed frequently when soiled or ensure that employees wear clean outer clothing.

Code 2-304.11
Not serious Core Repeat
COMPLIANCE WITH FOOD LAW - SAFE HANDLING INSTRUCTIONS-MEAT AND POULTRY

Many raw meats and poultry items not intended as ready-to-eat foods were in packaging that did not indicate safe handling instructions.

Correction: Provide labels that indicate safe handling instructions.

Code 3-201.11 (F)
Not serious Core Repeat
PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

Many food items in the walk in freezers were observed to be unwrapped or uncovered.

Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

Code 3-302.11 (A) (4)
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

Many food items in the walk in freezer off the produce walk in cooler are contaminted with environmental ice or encased in ice.

Correction: Remove and discard potentially contaminated food.

Code 3-303.12
Not serious Core Repeat
WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

Wiping cloth sanitizer solution is stored on the floor in the produce processing area.

Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

Code 3-304.14 (E)
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

Food items located in the walk in freezer off of the produce walk in cooler are subject to contamination from ice.

Correction: Store all food items in areas which are clean and dry and not subject to contamination.

Code 3-305.11 (A) (1)
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

RTE produce in the meat processing area is not protected from potential contamination: subject to contamination from debris from the meat saw during cutting of raw animal foods.

Correction: Discard food item. Store RTE produce in an area not subject to contamination from raw animal food debris.

Code 3-307.11
Not serious Core Repeat
PROPER COOLING METHODS USED - FROZEN FOOD

Frozen foods throughtout the facility are not stored and maintained frozen.

Correction: Adjust procedures so that food that is frozen in a freezer is maintained frozen while being stored.

Code 3-501.11
Not serious Core Repeat
FOOD LABELS - LABEL INFORMATION

Dessert beverages in the reach-in cooler is missing labeling information. Any foods that are being repackaged needs more label information.

Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

Code 3-602.11 (B) (1)-(4), (6) and (7)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

Non food contact surfaces of several display coolers and freezers are covered with absorbent cardboard.

Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material. Remove cardboard.

Code 4-101.19
Not serious Core Repeat
CLEANING AGENTS - AVAILABILITY

There is no approved dish detergent available for use.

Correction: Cleaning agents shall be available for use at all times. Suspend cleaning operations until cleaning agents can be provided.

Code 4-303.11 (A)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - GOOD REPAIR

1. The walk in freezer off the produce walk in cooler is not maintained in good repair: it has severe buildup of ice on the floor, walls, ceilings, and food items stored inside. 2. The door to the larger walk in freezer in the back storage area is damaged and prevents the door from sealing properly.

Correction: Repair equipment to good condition or remove from premise.

Code 4-501.11 (A)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - GOOD REPAIR

Mallet used in fish evisceration process is not maintained in good repair.

Correction: Repair equipment to good condition or remove from premise.

Code 4-501.11 (A)
Not serious Core Repeat
WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AT LEAST EVERY 24 HOURS

The meat grinder is not cleaned at least every 24 hours. The last used was 2 days ago and there were still meat chunks today.

Correction: Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours.

Code 4-501.14 (C)
Not serious Core Repeat
NON-FOOD CONTACT SURFACES - CLEAN

Non-food contact surfaces of [equipment] are soiled with [debris].

Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

Code 4-601.11 (C)
Not serious Core Repeat
NON-FOOD CONTACT SURFACES - CLEAN

Non-food contact surfaces are soiled with debris: - Floor in the meat cooler - Floor in the produce area - Meat display cooler (bad odor) - Walls have mold behind the fish area - Cooler door behind fish area has mold

Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

Code 4-601.11 (C)
Not serious Core Repeat
SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

Single-use trays for meat packing are being stored on the floor in the meat processing area.

Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Store single use trays on sheving or another location 6 inches above the floor.

Code 4-903.12
Not serious Core Repeat
PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

The warewashing equipment is not maintained in good repair: - 3 compartment sink was leaking in the meat cooler - 2 compartments sink at the fish area was leaking excessively

Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

Code 5-205.15 (B)
Not serious Core Repeat
GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES

The outdoor recepticles area used to store trash has excessive amount of junk and litter that could be a source for rodent harborage.

Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.

Code 5-501.115
Not serious Core Repeat
FLOORS, WALLS AND CEILINGS - CLEANABILITY

These food prep areas are in need of repair: - Behind the display counter, the floor has holes due to tile cracks - Behind the display counter has large holes from missing tiles - Meat Cooler floor has cracked/chipped tiles that needs to be replaced - Holes under the produce handwashing sink of the wall - Tiles in produce floor are broken - Ceiling tiles throughout the facility are damaged - Wall base coving/molding needs to be intact - Wall attached to the 3comp sinks in the meat prep area is partially detached, causing plumbling pips to be out of sync

Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

Code 6-201.11
Not serious Core Repeat
INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

There is a hole or gap in the wall, doors and ceiling throughout the facility, which could be the source for the entrance of insects or rodents.

Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

Code 6-202.15 (A) (1)
Not serious Core Repeat
REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

The physical facilities of the door, wall, floor and ceilings have gap, mold, and/or holes.

Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace broken tiles, clean and repaint as necessary.

Code 6-501.11
Not serious Core Repeat
MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

Many items unnecessary to the food operations are observed throughout the premises. These include: 1. Broken equipment 2. Large quantities of furniture stored in back rooms 3. Various decorations and personal items in the kitchen spaces and storage areas on the south end of the building

Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

Code 6-501.114
Not serious Core Repeat
CLEANING, FREQUENCY AND RESTRICTIONS

The floors, walls, and ceilings of the premise are soiled with food debris, dust, and encrusted dirt accumulations.

Correction: Clean the physical facilities at a frequency necessary to keep them clean.

Code 6-501.12
Not serious Core Repeat
DRYING MOPS

Mops stored in the back area is stored in dirty water.

Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

Code 6-501.16
Not serious Core Repeat
TOILET FACILITIES - CLEANING OF PLUMBING FIXTURES

Lavatories in the restrooms are soiled.

Correction: Clean plumbing fixtures as often as necessary to keep them clean.

Code 6-501.18
Not serious Core Repeat
PUBLIC RESTROOMS - HANDWASHING FACILITES - EQUIPPED

1. Ladies restroom does not have soap for handwashing. 2. Ladies restroom does not have handwashing signage. 3. Mens restroom does not have soap for handwashing.

Correction: 1 and 3: provide soap for proper handwashing. 2. Provide handwashing signage for any restrooms used by food employees.

Code 8-301.11
Not serious Core Repeat
LICENSE HOLDER RESPONSIBILITIES - FOLLOW APPROVED VARIANCES

Food establishment is not following the conditions of a variance for fish evisceration. During evisceration process, inspector observed: 1. Knives, cutting, board, and food preparation surfaces were not cleaned immediately after the evisceration process. 2. No apron was worn and the employee's outer clothing was not changed before returning to normal retail operations.

Correction: Follow the conditions of variance. Failure to follow the conditions of the variance will result in the variance approval being revoked.

Code ATCP 75.067 (1)

Jun 6, 2025 Re-inspection 2 · 4 priority, 5 priority foundation, 28 core, 37 repeat

Serious Priority Repeat
WHEN TO WASH

Employee observed not washing hands. The fish eviscerator was not washing his hands prior to the evisceration as there was no handwashing soap and the sink was dry, no sign of the water being used.

Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

Code 2-301.14
Serious Priority Repeat
PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

Raw unpackaged meats are stacked atop one another in same container in the walk-in freezer and walk-in cooler.

Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

Code 3-302.11 (A) (2)
Serious Priority Repeat
TCS FOOD - COLD HOLDING

Various food items in several cooler bunkers and freezer bunkers are cold held at temperatures aboe 41F or 0F, respectively: 1. Raw animal foods, such as duck heads, turkey, tails, and whole ducks are cold held at 56-57F in the meat case bunker cooler 2. Raw animals foods, such as raw chicken innards, raw chicken parts are cold held at >32F in the meat bunker freezer in the produce area 3. Various TCS foods, such as raw pork sausage, corn dogs, and fish cakes are cold held >32F in the meat bunker freezers in the frozen food section at the north end of the store

Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Corrected: operator discarded food items from the bunker freezer units and they were adulterated with bleach to ensure they were not placed back on the floor for sale. The foods from the meat case bunker cooler were not discarded.

Code 3-501.16 (A) (2) AND (B)
Serious Priority Repeat
FOOD CONTACT SURFACES - CROSS CONTAMINATION

1. The meat saw is not cleaned before or after use: large quantities of meat and fish debris has accumulated inside the saw. 2. The meat saw is not being cleaned between use with deifferent raw animal food types, such as between fish and pork.

Correction: Clean food contact surfaces anytime contamination has occurred.

Code 4-602.11 (A)
Serious Priority Repeat
FOOD CONTACT SURFACES - CROSS CONTAMINATION

Fish evisceration prep area is not cleaned before or after each process.

Correction: Clean food contact surfaces anytime contamination has occurred.

Code 4-602.11 (A)
Not serious Priority Foundation Repeat
APPROVED PROCEDURES - VARIANCE FOLLOWED

Variance for Fish Evisceration is not being followed or documentation is not available for review by the regulatory authority.

Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

Code 1-106.14
Not serious Priority Foundation Repeat
PACKAGE INTEGRITY

1. There are damaged boxes of packaged foods for sale in the freezer bunkers of the sale floor. Packages were opened (square cut) and repackaged so that the inside product can be seen. 2. Several severely dented cans of bamboo shoots were observed on a shelf.

Correction: 1. Discard any damaged boxes with food that is potentially contaminated or adulterated. Cease altering the packaging. 2. Do not place severely dented cans for sale when the denting is along a seal or joint, or the product is swollen.

Code 3-202.15
Not serious Priority Foundation Repeat
RTE/TCS FOOD - PROPER DATE MARKING

Deli pastries in the reach-in coolers by the entrance of the store are not date marked.

Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

Code 3-501.17 (A)
Not serious Priority Foundation Repeat
ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Freezer bunkers are not sufficient in capacity to hold foods frozen.

Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

Code 4-301.11
Not serious Priority Foundation Repeat
WAREWASHING - CLEANING AGENTS

There is no cleaning agent observed for warewashing at the 3 compartment sinks.

Correction: Provide and use a cleaning agent for the wash solution when warewashing.

Code 4-501.17
Not serious Core Repeat
CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

There is no approved or current certified food manager for this establishment.

Correction: Provide an approved certified food protection manager in the food establishment by May 19, 2025.

Code 12-201.11 (A) (1)
Not serious Core Repeat
PERSONAL CLEANLINESS - CLEAN OUTER CLOTHING

Fish eviscerator employee is working around the store after being splashed with fish carcass.

Correction: Provide adequate numbers of uniforms so they may be changed frequently when soiled or ensure that employees wear clean outer clothing.

Code 2-304.11
Not serious Core Repeat
COMPLIANCE WITH FOOD LAW - SAFE HANDLING INSTRUCTIONS-MEAT AND POULTRY

Many raw meats and poultry items not intended as ready-to-eat foods were in packaging that did not indicate safe handling instructions.

Correction: Provide labels that indicate safe handling instructions.

Code 3-201.11 (F)
Not serious Core Repeat
PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

Many food items in the walk in freezers were observed to be unwrapped or uncovered.

Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

Code 3-302.11 (A) (4)
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

Many food items in the walk in freezer off the produce walk in cooler are contaminted with environmental ice or encased in ice.

Correction: Remove and discard potentially contaminated food.

Code 3-303.12
Not serious Core Repeat
WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

Wiping cloth sanitizer solution is stored on the floor in the produce processing area.

Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

Code 3-304.14 (E)
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

Food items located in the walk in freezer off of the produce walk in cooler are subject to contamination from ice.

Correction: Store all food items in areas which are clean and dry and not subject to contamination.

Code 3-305.11 (A) (1)
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

RTE produce in the meat processing area is not protected from potential contamination: subject to contamination from debris from the meat saw during cutting of raw animal foods.

Correction: Discard food item. Store RTE produce in an area not subject to contamination from raw animal food debris.

Code 3-307.11
Not serious Core Repeat
PROPER COOLING METHODS USED - FROZEN FOOD

Frozen foods throughtout the facility are not stored and maintained frozen.

Correction: Adjust procedures so that food that is frozen in a freezer is maintained frozen while being stored.

Code 3-501.11
Not serious Core Repeat
FOOD LABELS - LABEL INFORMATION

Dessert beverages in the reach-in cooler is missing labeling information. Any foods that are being repackaged needs more label information.

Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

Code 3-602.11 (B) (1)-(4), (6) and (7)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

Non food contact surfaces of several display coolers and freezers are covered with absorbent cardboard.

Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material. Remove cardboard.

Code 4-101.19
Not serious Core Repeat
CLEANING AGENTS - AVAILABILITY

There is no approved dish detergent available for use.

Correction: Cleaning agents shall be available for use at all times. Suspend cleaning operations until cleaning agents can be provided.

Code 4-303.11 (A)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - GOOD REPAIR

1. The walk in freezer off the produce walk in cooler is not maintained in good repair: it has severe buildup of ice on the floor, walls, ceilings, and food items stored inside. 2. The door to the larger walk in freezer in the back storage area is damaged and prevents the door from sealing properly.

Correction: Repair equipment to good condition or remove from premise.

Code 4-501.11 (A)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - GOOD REPAIR

Mallet used in fish evisceration process is not maintained in good repair.

Correction: Repair equipment to good condition or remove from premise.

Code 4-501.11 (A)
Not serious Core Repeat
WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AT LEAST EVERY 24 HOURS

The meat grinder is not cleaned at least every 24 hours. The last used was 2 days ago and there were still meat chunks today.

Correction: Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours.

Code 4-501.14 (C)
Not serious Core Repeat
NON-FOOD CONTACT SURFACES - CLEAN

Non-food contact surfaces of [equipment] are soiled with [debris].

Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

Code 4-601.11 (C)
Not serious Core Repeat
NON-FOOD CONTACT SURFACES - CLEAN

Non-food contact surfaces are soiled with debris: - Floor in the meat cooler - Floor in the produce area - Meat display cooler (bad odor) - Walls have mold behind the fish area - Cooler door behind fish area has mold

Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

Code 4-601.11 (C)
Not serious Core Repeat
SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

Single-use trays for meat packing are being stored on the floor in the meat processing area.

Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Store single use trays on sheving or another location 6 inches above the floor.

Code 4-903.12
Not serious Core Repeat
PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

The warewashing equipment is not maintained in good repair: - 3 compartment sink was leaking in the meat cooler - 2 compartments sink at the fish area was leaking excessively

Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

Code 5-205.15 (B)
Not serious Core Repeat
GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES

The outdoor recepticles area used to store trash has excessive amount of junk and litter that could be a source for rodent harborage.

Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.

Code 5-501.115
Not serious Core Repeat
FLOORS, WALLS AND CEILINGS - CLEANABILITY

These food prep areas are in need of repair: - Behind the display counter, the floor has holes due to tile cracks - Behind the display counter has large holes from missing tiles - Meat Cooler floor has cracked/chipped tiles that needs to be replaced - Holes under the produce handwashing sink of the wall - Tiles in produce floor are broken - Ceiling tiles throughout the facility are damaged - Wall base coving/molding needs to be intact - Wall attached to the 3comp sinks in the meat prep area is partially detached, causing plumbling pips to be out of sync

Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

Code 6-201.11
Not serious Core Repeat
INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

There is a hole or gap in the wall, doors and ceiling throughout the facility, which could be the source for the entrance of insects or rodents.

Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

Code 6-202.15 (A) (1)
Not serious Core Repeat
INTENSITY - LIGHTING

The light intensity in the walk-in cooler behind the fish evisceration room and the back freezer is less than 50 foot candles.

Correction: Provide the correct lighting intensity in all work and storage areas.

Code 6-303.11
Not serious Core Repeat
REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

The physical facilities of the door, wall, floor and ceilings have gap, mold, and/or holes.

Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace broken tiles, clean and repaint as necessary.

Code 6-501.11
Not serious Core Repeat
MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

Many items unnecessary to the food operations are observed throughout the premises. These include: 1. Broken equipment 2. Large quantities of furniture stored in back rooms 3. Various decorations and personal items in the kitchen spaces and storage areas on the south end of the building

Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

Code 6-501.114
Not serious Core Repeat
CLEANING, FREQUENCY AND RESTRICTIONS

The floors, walls, and ceilings of the premise are soiled with food debris, dust, and encrusted dirt accumulations.

Correction: Clean the physical facilities at a frequency necessary to keep them clean.

Code 6-501.12
Not serious Core Repeat
DRYING MOPS

Mops stored in the back area is stored in dirty water.

Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

Code 6-501.16
Not serious Core Repeat
TOILET FACILITIES - CLEANING OF PLUMBING FIXTURES

Lavatories in the restrooms are soiled.

Correction: Clean plumbing fixtures as often as necessary to keep them clean.

Code 6-501.18
Not serious Core Repeat
PUBLIC RESTROOMS - HANDWASHING FACILITES - EQUIPPED

1. Ladies restroom does not have soap for handwashing. 2. Ladies restroom does not have handwashing signage. 3. Mens restroom does not have soap for handwashing.

Correction: 1 and 3: provide soap for proper handwashing. 2. Provide handwashing signage for any restrooms used by food employees.

Code 8-301.11
Not serious Core Repeat
LICENSE HOLDER RESPONSIBILITIES - FOLLOW APPROVED VARIANCES

Food establishment is not following the conditions of a variance for fish evisceration. During evisceration process, inspector observed: 1. Knives, cutting, board, and food preparation surfaces were not cleaned immediately after the evisceration process. 2. No apron was worn and the employee's outer clothing was not changed before returning to normal retail operations.

Correction: Follow the conditions of variance. Failure to follow the conditions of the variance will result in the variance approval being revoked.

Code ATCP 75.067 (1)

May 1, 2025 Re-inspection · 4 priority, 5 priority foundation, 28 core, 37 repeat

Serious Priority Repeat
WHEN TO WASH

Employee observed not washing hands. The fish eviscerator was not washing his hands prior to the evisceration as there was no handwashing soap and the sink was dry, no sign of the water being used.

Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

Code 2-301.14
Serious Priority Repeat
PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

Raw unpackaged meats are stacked atop one another in same container in the walk-in freezer and walk-in cooler.

Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

Code 3-302.11 (A) (2)
Serious Priority Repeat
TCS FOOD - COLD HOLDING

Various food items in several cooler bunkers and freezer bunkers are cold held at temperatures aboe 41F or 0F, respectively: 1. Raw animal foods, such as duck heads, turkey, tails, and whole ducks are cold held at 56-57F in the meat case bunker cooler 2. Raw animals foods, such as raw chicken innards, raw chicken parts are cold held at >32F in the meat bunker freezer in the produce area 3. Various TCS foods, such as raw pork sausage, corn dogs, and fish cakes are cold held >32F in the meat bunker freezers in the frozen food section at the north end of the store

Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Corrected: operator discarded food items from the bunker freezer units and they were adulterated with bleach to ensure they were not placed back on the floor for sale. The foods from the meat case bunker cooler were not discarded.

Code 3-501.16 (A) (2) AND (B)
Serious Priority Repeat
FOOD CONTACT SURFACES - CROSS CONTAMINATION

1. The meat saw is not cleaned before or after use: large quantities of meat and fish debris has accumulated inside the saw. 2. The meat saw is not being cleaned between use with deifferent raw animal food types, such as between fish and pork.

Correction: Clean food contact surfaces anytime contamination has occurred.

Code 4-602.11 (A)
Serious Priority Repeat
FOOD CONTACT SURFACES - CROSS CONTAMINATION

Fish evisceration prep area is not cleaned before or after each process.

Correction: Clean food contact surfaces anytime contamination has occurred.

Code 4-602.11 (A)
Not serious Priority Foundation Repeat
APPROVED PROCEDURES - VARIANCE FOLLOWED

Variance for Fish Evisceration is not being followed or documentation is not available for review by the regulatory authority.

Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

Code 1-106.14
Not serious Priority Foundation Repeat
PACKAGE INTEGRITY

1. There are damaged boxes of packaged foods for sale in the freezer bunkers of the sale floor. Packages were opened (square cut) and repackaged so that the inside product can be seen. 2. Several severely dented cans of bamboo shoots were observed on a shelf.

Correction: 1. Discard any damaged boxes with food that is potentially contaminated or adulterated. Cease altering the packaging. 2. Do not place severely dented cans for sale when the denting is along a seal or joint, or the product is swollen.

Code 3-202.15
Not serious Priority Foundation Repeat
RTE/TCS FOOD - PROPER DATE MARKING

Deli pastries in the reach-in coolers by the entrance of the store are not date marked.

Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

Code 3-501.17 (A)
Not serious Priority Foundation Repeat
ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Freezer bunkers are not sufficient in capacity to hold foods frozen.

Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

Code 4-301.11
Not serious Priority Foundation Repeat
WAREWASHING - CLEANING AGENTS

There is no cleaning agent observed for warewashing at the 3 compartment sinks.

Correction: Provide and use a cleaning agent for the wash solution when warewashing.

Code 4-501.17
Not serious Core Repeat
CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

There is no approved or current certified food manager for this establishment.

Correction: Provide an approved certified food protection manager in the food establishment by May 19, 2025.

Code 12-201.11 (A) (1)
Not serious Core Repeat
PERSONAL CLEANLINESS - CLEAN OUTER CLOTHING

Fish eviscerator employee is working around the store after being splashed with fish carcass.

Correction: Provide adequate numbers of uniforms so they may be changed frequently when soiled or ensure that employees wear clean outer clothing.

Code 2-304.11
Not serious Core Repeat
COMPLIANCE WITH FOOD LAW - SAFE HANDLING INSTRUCTIONS-MEAT AND POULTRY

Many raw meats and poultry items not intended as ready-to-eat foods were in packaging that did not indicate safe handling instructions.

Correction: Provide labels that indicate safe handling instructions.

Code 3-201.11 (F)
Not serious Core Repeat
PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

Many food items in the walk in freezers were observed to be unwrapped or uncovered.

Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

Code 3-302.11 (A) (4)
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

Many food items in the walk in freezer off the produce walk in cooler are contaminted with environmental ice or encased in ice.

Correction: Remove and discard potentially contaminated food.

Code 3-303.12
Not serious Core Repeat
WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

Wiping cloth sanitizer solution is stored on the floor in the produce processing area.

Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

Code 3-304.14 (E)
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

Food items located in the walk in freezer off of the produce walk in cooler are subject to contamination from ice.

Correction: Store all food items in areas which are clean and dry and not subject to contamination.

Code 3-305.11 (A) (1)
Not serious Core Repeat
FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

RTE produce in the meat processing area is not protected from potential contamination: subject to contamination from debris from the meat saw during cutting of raw animal foods.

Correction: Discard food item. Store RTE produce in an area not subject to contamination from raw animal food debris.

Code 3-307.11
Not serious Core Repeat
PROPER COOLING METHODS USED - FROZEN FOOD

Frozen foods throughtout the facility are not stored and maintained frozen.

Correction: Adjust procedures so that food that is frozen in a freezer is maintained frozen while being stored.

Code 3-501.11
Not serious Core Repeat
FOOD LABELS - LABEL INFORMATION

Dessert beverages in the reach-in cooler is missing labeling information. Any foods that are being repackaged needs more label information.

Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

Code 3-602.11 (B) (1)-(4), (6) and (7)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

Non food contact surfaces of several display coolers and freezers are covered with absorbent cardboard.

Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material. Remove cardboard.

Code 4-101.19
Not serious Core Repeat
CLEANING AGENTS - AVAILABILITY

There is no approved dish detergent available for use.

Correction: Cleaning agents shall be available for use at all times. Suspend cleaning operations until cleaning agents can be provided.

Code 4-303.11 (A)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - GOOD REPAIR

1. The walk in freezer off the produce walk in cooler is not maintained in good repair: it has severe buildup of ice on the floor, walls, ceilings, and food items stored inside. 2. The door to the larger walk in freezer in the back storage area is damaged and prevents the door from sealing properly.

Correction: Repair equipment to good condition or remove from premise.

Code 4-501.11 (A)
Not serious Core Repeat
EQUIPMENT AND UTENSILS - GOOD REPAIR

Mallet used in fish evisceration process is not maintained in good repair.

Correction: Repair equipment to good condition or remove from premise.

Code 4-501.11 (A)
Not serious Core Repeat
WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AT LEAST EVERY 24 HOURS

The meat grinder is not cleaned at least every 24 hours. The last used was 2 days ago and there were still meat chunks today.

Correction: Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours.

Code 4-501.14 (C)
Not serious Core Repeat
NON-FOOD CONTACT SURFACES - CLEAN

Non-food contact surfaces of [equipment] are soiled with [debris].

Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

Code 4-601.11 (C)
Not serious Core Repeat
NON-FOOD CONTACT SURFACES - CLEAN

Non-food contact surfaces are soiled with debris: - Floor in the meat cooler - Floor in the produce area - Meat display cooler (bad odor) - Walls have mold behind the fish area - Cooler door behind fish area has mold

Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

Code 4-601.11 (C)
Not serious Core Repeat
SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

Single-use trays for meat packing are being stored on the floor in the meat processing area.

Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Store single use trays on sheving or another location 6 inches above the floor.

Code 4-903.12
Not serious Core Repeat
PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

The warewashing equipment is not maintained in good repair: - 3 compartment sink was leaking in the meat cooler - 2 compartments sink at the fish area was leaking excessively

Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

Code 5-205.15 (B)
Not serious Core Repeat
GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES

The outdoor recepticles area used to store trash has excessive amount of junk and litter that could be a source for rodent harborage.

Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.

Code 5-501.115
Not serious Core Repeat
FLOORS, WALLS AND CEILINGS - CLEANABILITY

These food prep areas are in need of repair: - Behind the display counter, the floor has holes due to tile cracks - Behind the display counter has large holes from missing tiles - Meat Cooler floor has cracked/chipped tiles that needs to be replaced - Holes under the produce handwashing sink of the wall - Tiles in produce floor are broken - Ceiling tiles throughout the facility are damaged - Wall base coving/molding needs to be intact - Wall attached to the 3comp sinks in the meat prep area is partially detached, causing plumbling pips to be out of sync

Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

Code 6-201.11
Not serious Core Repeat
INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

There is a hole or gap in the wall, doors and ceiling throughout the facility, which could be the source for the entrance of insects or rodents.

Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

Code 6-202.15 (A) (1)
Not serious Core Repeat
INTENSITY - LIGHTING

The light intensity in the walk-in cooler behind the fish evisceration room and the back freezer is less than 50 foot candles.

Correction: Provide the correct lighting intensity in all work and storage areas.

Code 6-303.11
Not serious Core Repeat
REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

The physical facilities of the door, wall, floor and ceilings have gap, mold, and/or holes.

Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace broken tiles, clean and repaint as necessary.

Code 6-501.11
Not serious Core Repeat
MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

Many items unnecessary to the food operations are observed throughout the premises. These include: 1. Broken equipment 2. Large quantities of furniture stored in back rooms 3. Various decorations and personal items in the kitchen spaces and storage areas on the south end of the building

Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

Code 6-501.114
Not serious Core Repeat
CLEANING, FREQUENCY AND RESTRICTIONS

The floors, walls, and ceilings of the premise are soiled with food debris, dust, and encrusted dirt accumulations.

Correction: Clean the physical facilities at a frequency necessary to keep them clean.

Code 6-501.12
Not serious Core Repeat
DRYING MOPS

Mops stored in the back area is stored in dirty water.

Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

Code 6-501.16
Not serious Core Repeat
TOILET FACILITIES - CLEANING OF PLUMBING FIXTURES

Lavatories in the restrooms are soiled.

Correction: Clean plumbing fixtures as often as necessary to keep them clean.

Code 6-501.18
Not serious Core Repeat
PUBLIC RESTROOMS - HANDWASHING FACILITES - EQUIPPED

1. Ladies restroom does not have soap for handwashing. 2. Ladies restroom does not have handwashing signage. 3. Mens restroom does not have soap for handwashing.

Correction: 1 and 3: provide soap for proper handwashing. 2. Provide handwashing signage for any restrooms used by food employees.

Code 8-301.11
Not serious Core Repeat
LICENSE HOLDER RESPONSIBILITIES - FOLLOW APPROVED VARIANCES

Food establishment is not following the conditions of a variance for fish evisceration. During evisceration process, inspector observed: 1. Knives, cutting, board, and food preparation surfaces were not cleaned immediately after the evisceration process. 2. No apron was worn and the employee's outer clothing was not changed before returning to normal retail operations.

Correction: Follow the conditions of variance. Failure to follow the conditions of the variance will result in the variance approval being revoked.

Code ATCP 75.067 (1)

Apr 17, 2025 Routine · 6 priority, 7 priority foundation, 31 core, 9 repeat

Serious Priority
WHEN TO WASH

Employee observed not washing hands. The fish eviscerator was not washing his hands prior to the evisceration as there was no handwashing soap and the sink was dry, no sign of the water being used.

Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

Code 2-301.14
Serious Priority Repeat Corrected on site
SAFE UNADULTERATED AND HONESTLY PRESENTED

Various food items in the bunker freezers were observed to be thawing and were replaced on the sales floor for sale after inspector ordered them to be discarded.

Correction: Discard unsafe, adulterated or not honestly presented food items. Corrected: items were removed from sale floor and were adulterated with bleach.

Code 3-101.11
Serious Priority Repeat
SAFE UNADULTERATED AND HONESTLY PRESENTED

Food items were observed to be: 1. Packages of frozen slice roll in the display freezers were puffy 2. Packages of fried white lady carp in the display cooler were moldy 3. Packages of Hmong smoked pork were moldy

Correction: Discard unsafe, adulterated or not honestly presented food items.

Code 3-101.11
Serious Priority
PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

Wall cooler by the meat department. Shrimp Paste were stored under raw beef.

Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

Code 3-302.11 (A) (1)
Serious Priority
PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

Raw unpackaged meats are stacked atop one another in same container in the walk-in freezer and walk-in cooler.

Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

Code 3-302.11 (A) (2)
Serious Priority Repeat
TCS FOOD - COLD HOLDING

Various food items in several cooler bunkers and freezer bunkers are cold held at temperatures aboe 41F or 0F, respectively: 1. Raw animal foods, such as duck heads, turkey, tails, and whole ducks are cold held at 56-57F in the meat case bunker cooler 2. Raw animals foods, such as raw chicken innards, raw chicken parts are cold held at >32F in the meat bunker freezer in the produce area 3. Various TCS foods, such as raw pork sausage, corn dogs, and fish cakes are cold held >32F in the meat bunker freezers in the frozen food section at the north end of the store

Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Corrected: operator discarded food items from the bunker freezer units and they were adulterated with bleach to ensure they were not placed back on the floor for sale. The foods from the meat case bunker cooler were not discarded.

Code 3-501.16 (A) (2) AND (B)
Serious Priority
FOOD CONTACT SURFACES - CROSS CONTAMINATION

1. The meat saw is not cleaned before or after use: large quantities of meat and fish debris has accumulated inside the saw. 2. The meat saw is not being cleaned between use with deifferent raw animal food types, such as between fish and pork.

Correction: Clean food contact surfaces anytime contamination has occurred.

Code 4-602.11 (A)
Serious Priority
FOOD CONTACT SURFACES - CROSS CONTAMINATION

Fish evisceration prep area is not cleaned before or after each process.

Correction: Clean food contact surfaces anytime contamination has occurred.

Code 4-602.11 (A)
Not serious Priority Foundation
APPROVED PROCEDURES - VARIANCE FOLLOWED

Variance for Fish Evisceration is not being followed or documentation is not available for review by the regulatory authority.

Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

Code 1-106.14
Not serious Priority Foundation Repeat
PACKAGE INTEGRITY

1. There are damaged boxes of packaged foods for sale in the freezer bunkers of the sale floor. Packages were opened (square cut) and repackaged so that the inside product can be seen. 2. Several severely dented cans of bamboo shoots were observed on a shelf.

Correction: 1. Discard any damaged boxes with food that is potentially contaminated or adulterated. Cease altering the packaging. 2. Do not place severely dented cans for sale when the denting is along a seal or joint, or the product is swollen.

Code 3-202.15
Not serious Priority Foundation
RTE/TCS FOOD - PROPER DATE MARKING

Deli pastries in the reach-in coolers by the entrance of the store are not date marked.

Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

Code 3-501.17 (A)
Not serious Priority Foundation
ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Freezer bunkers are not sufficient in capacity to hold foods frozen.

Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

Code 4-301.11
Not serious Priority Foundation
WAREWASHING - CLEANING AGENTS

There is no cleaning agent observed for warewashing at the 3 compartment sinks.

Correction: Provide and use a cleaning agent for the wash solution when warewashing.

Code 4-501.17
Not serious Priority Foundation Repeat
HANDWASHING CLEANSER AVAILABILITY

Soap not available at food employee handwashing sinks.

Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

Code 6-301.11
Not serious Priority Foundation
TOXIC SUBSTANCES - RESTRICTION - PRESENCE AND USE

Several containers of purple Fabuloso are present and being used. This product is not required for the operation and maintenance of the food establishment and is unapproved for use, particularly on food contact surfaces and non food contact surfaces of food equipment.

Correction: Remove unapproved poisonous or toxic materials from premise.

Code 7-202.11
Not serious Core Repeat
CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

There is no approved or current certified food manager for this establishment.

Correction: Provide an approved certified food protection manager in the food establishment by May 19, 2025.

Code 12-201.11 (A) (1)
Not serious Core
PERSONAL CLEANLINESS - CLEAN OUTER CLOTHING

Fish eviscerator employee is working around the store after being splashed with fish carcass.

Correction: Provide adequate numbers of uniforms so they may be changed frequently when soiled or ensure that employees wear clean outer clothing.

Code 2-304.11
Not serious Core
COMPLIANCE WITH FOOD LAW - SAFE HANDLING INSTRUCTIONS-MEAT AND POULTRY

Many raw meats and poultry items not intended as ready-to-eat foods were in packaging that did not indicate safe handling instructions.

Correction: Provide labels that indicate safe handling instructions.

Code 3-201.11 (F)
Not serious Core
PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

Many food items in the walk in freezers were observed to be unwrapped or uncovered.

Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

Code 3-302.11 (A) (4)
Not serious Core
FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

Many food items in the walk in freezer off the produce walk in cooler are contaminted with environmental ice or encased in ice.

Correction: Remove and discard potentially contaminated food.

Code 3-303.12
Not serious Core
WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

Wiping cloth sanitizer solution is stored on the floor in the produce processing area.

Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

Code 3-304.14 (E)
Not serious Core
FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

Food items located in the walk in freezer off of the produce walk in cooler are subject to contamination from ice.

Correction: Store all food items in areas which are clean and dry and not subject to contamination.

Code 3-305.11 (A) (1)
Not serious Core
FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

Various raw animal foods are stored on the floor in the walk in freezer off the walk in produce cooler.

Correction: Store all food items 6 inches above the floor.

Code 3-305.11 (A) (3)
Not serious Core
FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

RTE produce in the meat processing area is not protected from potential contamination: subject to contamination from debris from the meat saw during cutting of raw animal foods.

Correction: Discard food item. Store RTE produce in an area not subject to contamination from raw animal food debris.

Code 3-307.11
Not serious Core
PROPER COOLING METHODS USED - FROZEN FOOD

Frozen foods throughtout the facility are not stored and maintained frozen.

Correction: Adjust procedures so that food that is frozen in a freezer is maintained frozen while being stored.

Code 3-501.11
Not serious Core
FOODS HONESTLY PRESENTED

Vacuum packed smoked pork and beef are not honestly presented by repackaging them once there was air introduced into the package.

Correction: Adjust procedures so consumers are not misled or misinformed.

Code 3-601.12
Not serious Core
FOOD LABELS - LABEL INFORMATION

Dessert beverages in the reach-in cooler is missing labeling information. Any foods that are being repackaged needs more label information.

Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

Code 3-602.11 (B) (1)-(4), (6) and (7)
Not serious Core
EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

Non food contact surfaces of several display coolers and freezers are covered with absorbent cardboard.

Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material. Remove cardboard.

Code 4-101.19
Not serious Core
CLEANING AGENTS - AVAILABILITY

There is no approved dish detergent available for use.

Correction: Cleaning agents shall be available for use at all times. Suspend cleaning operations until cleaning agents can be provided.

Code 4-303.11 (A)
Not serious Core
EQUIPMENT AND UTENSILS - GOOD REPAIR

1. The walk in freezer off the produce walk in cooler is not maintained in good repair: it has severe buildup of ice on the floor, walls, ceilings, and food items stored inside. 2. The door to the larger walk in freezer in the back storage area is damaged and prevents the door from sealing properly.

Correction: Repair equipment to good condition or remove from premise.

Code 4-501.11 (A)
Not serious Core
EQUIPMENT AND UTENSILS - GOOD REPAIR

Mallet used in fish evisceration process is not maintained in good repair.

Correction: Repair equipment to good condition or remove from premise.

Code 4-501.11 (A)
Not serious Core
WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AT LEAST EVERY 24 HOURS

The meat grinder is not cleaned at least every 24 hours. The last used was 2 days ago and there were still meat chunks today.

Correction: Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours.

Code 4-501.14 (C)
Not serious Core Repeat
NON-FOOD CONTACT SURFACES - CLEAN

Non-food contact surfaces of [equipment] are soiled with [debris].

Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

Code 4-601.11 (C)
Not serious Core Repeat
NON-FOOD CONTACT SURFACES - CLEAN

Non-food contact surfaces are soiled with debris: - Floor in the meat cooler - Floor in the produce area - Meat display cooler (bad odor) - Walls have mold behind the fish area - Cooler door behind fish area has mold

Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

Code 4-601.11 (C)
Not serious Core
SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

Single-use trays for meat packing are being stored on the floor in the meat processing area.

Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Store single use trays on sheving or another location 6 inches above the floor.

Code 4-903.12
Not serious Core
PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

The warewashing equipment is not maintained in good repair: - 3 compartment sink was leaking in the meat cooler - 2 compartments sink at the fish area was leaking excessively

Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

Code 5-205.15 (B)
Not serious Core
GARBAGE/REFUSE - COVERING RECEPTACLES

Waste receptacles located behind the facility are not covered.

Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.

Code 5-501.113
Not serious Core
GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES

The outdoor recepticles area used to store trash has excessive amount of junk and litter that could be a source for rodent harborage.

Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.

Code 5-501.115
Not serious Core
FLOORS, WALLS AND CEILINGS - CLEANABILITY

These food prep areas are in need of repair: - Behind the display counter, the floor has holes due to tile cracks - Behind the display counter has large holes from missing tiles - Meat Cooler floor has cracked/chipped tiles that needs to be replaced - Holes under the produce handwashing sink of the wall - Tiles in produce floor are broken - Ceiling tiles throughout the facility are damaged - Wall base coving/molding needs to be intact - Wall attached to the 3comp sinks in the meat prep area is partially detached, causing plumbling pips to be out of sync

Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

Code 6-201.11
Not serious Core Repeat
INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

There is a hole or gap in the wall, doors and ceiling throughout the facility, which could be the source for the entrance of insects or rodents.

Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

Code 6-202.15 (A) (1)
Not serious Core Repeat
INTENSITY - LIGHTING

The light intensity in the walk-in cooler behind the fish evisceration room and the back freezer is less than 50 foot candles.

Correction: Provide the correct lighting intensity in all work and storage areas.

Code 6-303.11
Not serious Core
REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

The physical facilities of the door, wall, floor and ceilings have gap, mold, and/or holes.

Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace broken tiles, clean and repaint as necessary.

Code 6-501.11
Not serious Core Repeat
MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

Many items unnecessary to the food operations are observed throughout the premises. These include: 1. Broken equipment 2. Large quantities of furniture stored in back rooms 3. Various decorations and personal items in the kitchen spaces and storage areas on the south end of the building

Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

Code 6-501.114
Not serious Core
CLEANING, FREQUENCY AND RESTRICTIONS

The floors, walls, and ceilings of the premise are soiled with food debris, dust, and encrusted dirt accumulations.

Correction: Clean the physical facilities at a frequency necessary to keep them clean.

Code 6-501.12
Not serious Core
DRYING MOPS

Mops stored in the back area is stored in dirty water.

Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

Code 6-501.16
Not serious Core
TOILET FACILITIES - CLEANING OF PLUMBING FIXTURES

Lavatories in the restrooms are soiled.

Correction: Clean plumbing fixtures as often as necessary to keep them clean.

Code 6-501.18
Not serious Core
PUBLIC RESTROOMS - HANDWASHING FACILITES - EQUIPPED

1. Ladies restroom does not have soap for handwashing. 2. Ladies restroom does not have handwashing signage. 3. Mens restroom does not have soap for handwashing.

Correction: 1 and 3: provide soap for proper handwashing. 2. Provide handwashing signage for any restrooms used by food employees.

Code 8-301.11
Not serious Core
LICENSE HOLDER RESPONSIBILITIES - FOLLOW APPROVED VARIANCES

Food establishment is not following the conditions of a variance for fish evisceration. During evisceration process, inspector observed: 1. Knives, cutting, board, and food preparation surfaces were not cleaned immediately after the evisceration process. 2. No apron was worn and the employee's outer clothing was not changed before returning to normal retail operations.

Correction: Follow the conditions of variance. Failure to follow the conditions of the variance will result in the variance approval being revoked.

Code ATCP 75.067 (1)

Jun 28, 2024 Re-inspection 2 · 1 priority foundation, 3 core, 3 repeat

Not serious Priority Foundation Repeat
PACKAGE INTEGRITY

There are damaged boxes of frozen raw shrimp packages in the seafood frozen bunker.

Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

Code 3-202.15
Not serious Core Repeat
CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

There is no approved or current certified food manager for this establishment.

Correction: Provide an approved certified food protection manager in the food establishment within 60 days of this inspection.

Code 12-201.11 (A) (1)
Not serious Core
SURFACE CHARACTERISTICS - INDOOR AREAS

There are multiple racked floor tiles in the back prep area and at the meat service counter.

Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

Code 6-101.11
Not serious Core Repeat
MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

Wooden furniture item is stored in the produce prep area.

Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

Code 6-501.114

Jun 19, 2024 Re-inspection · 4 priority foundation, 7 core, 4 repeat

Not serious Priority Foundation Repeat
PACKAGE INTEGRITY

There are damaged boxes of frozen raw shrimp packages in the seafood frozen bunker.

Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

Code 3-202.15
Not serious Priority Foundation
FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

Label information for baked good containing sesame seeds is missing allergen identification.

Correction: Label information shall include the food source for each major food allergen contained in the food.

Code 3-602.11 (B) (5)
Not serious Priority Foundation
FOOD CONTACT SURFACES - SOILED

Cutting board used for fish evisceration is visibly soiled.

Correction: Maintain food contact surfaces in a clean condition.

Code 4-601.11 (A)
Not serious Priority Foundation
HANDWASHING CLEANSER AVAILABILITY

Soap not available at food employee handwashing sinks in the meat and produce prep areas.

Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

Code 6-301.11
Not serious Core Repeat
CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

There is no approved or current certified food manager for this establishment.

Correction: Provide an approved certified food protection manager in the food establishment within 60 days of this inspection.

Code 12-201.11 (A) (1)
Not serious Core Repeat
SURFACE CHARACTERISTICS - INDOOR AREAS

There are multiple racked floor tiles in the back prep area and at the meat service counter.

Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

Code 6-101.11
Not serious Core
FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

Floor and wall juncture in in the prep area is not coved.

Correction: Provide base coving.

Code 6-201.13 (A)
Not serious Core
INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

There is a gap in the ceiling throughout the facility and on the outer doors, which could be the source for the entrance of insects or rodents.

Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

Code 6-202.15 (A) (1)
Not serious Core
HANDWASHING SIGNAGE

No handwashing signage provided at the prep areas handwashing sinks.

Correction: Provide handwashing signage at all handwashing sinks used by food employees.

Code 6-301.14
Not serious Core
INTENSITY - LIGHTING

The light intensity in the back of the meat prep area is less than 10 foot candles.

Correction: Provide the correct lighting intensity in all work and storage areas.

Code 6-303.11
Not serious Core Repeat
MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

Wooden furniture item is stored in the produce prep area.

Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

Code 6-501.114

Jun 4, 2024 Routine · 4 priority, 7 priority foundation, 10 core, 1 repeat

Serious Priority Corrected on site
SAFE UNADULTERATED AND HONESTLY PRESENTED

The ground meats found in the meat display case smelled terribly (decay meat smells). The porks were sliced with unsanitary meat cutter. Jalapenos among various vegetables located at the bargan shelf were moldy and decaying.

Correction: Discard unsafe, adulterated or not honestly presented food items. CORRECTED: All meat and vegetables listed above were discarded.

Code 3-101.11
Serious Priority
TCS FOOD - COLD HOLDING

Unpackaged porks nesting in the meat prep area (back) in are cold held at 48 and 51°F.

Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

Code 3-501.16 (A) (2) AND (B)
Serious Priority
FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

Meat cutter is not sanitized after cleaning.

Correction: Clean and sanitize all utensils and equipment before contact with food.

Code 4-702.11
Serious Priority
PLUMBING - REPAIRED TO UNIFORM PLUMBING CODE

The 3-compartment sink in the meat prep area does not have running water.

Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Referral will be made to the department of safety and professional services for follow up.

Code 5-205.15 (A)
Not serious Priority Foundation Repeat
CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

Food establishment does not have procedures that address responding to vomiting or diarrheal events.

Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

Code 2-501.11
Not serious Priority Foundation
PACKAGE INTEGRITY

There are damaged boxes of frozen raw shrimp packages in the seafood frozen bunker.

Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

Code 3-202.15
Not serious Priority Foundation
GRINDING RECORDS - PRESENT

Grinding records for raw ground beef do not exist.

Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

Code 3-203.13 (A) and (D)
Not serious Priority Foundation
FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

Label information for baked good containing sesame seeds is missing allergen identification.

Correction: Label information shall include the food source for each major food allergen contained in the food.

Code 3-602.11 (B) (5)
Not serious Priority Foundation
FOOD CONTACT SURFACES - SOILED

Cutting board used for fish evisceration is visibly soiled.

Correction: Maintain food contact surfaces in a clean condition.

Code 4-601.11 (A)
Not serious Priority Foundation
HANDWASHING CLEANSER AVAILABILITY

Soap not available at food employee handwashing sinks in the meat and produce prep areas.

Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

Code 6-301.11
Not serious Priority Foundation
HAND DRYING PROVISION

No single-use toweling or other hand drying device available at employee handwashing sink for hand drying in the prep areas.

Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

Code 6-301.12
Not serious Core
CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

There is no approved or current certified food manager for this establishment.

Correction: Provide an approved certified food protection manager in the food establishment within 60 days of this inspection.

Code 12-201.11 (A) (1)
Not serious Core
NON-FOOD CONTACT SURFACES - CLEAN

Non-food contact surfaces of meat display (slide doors, slide tracks) are soiled with debris.

Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

Code 4-601.11 (C)
Not serious Core
SURFACE CHARACTERISTICS - INDOOR AREAS

There are multiple racked floor tiles in the back prep area and at the meat service counter.

Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

Code 6-101.11
Not serious Core
FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

Floor and wall juncture in in the prep area is not coved.

Correction: Provide base coving.

Code 6-201.13 (A)
Not serious Core
INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

There is a gap in the ceiling throughout the facility and on the outer doors, which could be the source for the entrance of insects or rodents.

Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

Code 6-202.15 (A) (1)
Not serious Core
HANDWASHING SIGNAGE

No handwashing signage provided at the prep areas handwashing sinks.

Correction: Provide handwashing signage at all handwashing sinks used by food employees.

Code 6-301.14
Not serious Core
INTENSITY - LIGHTING

The light intensity in the back of the meat prep area is less than 10 foot candles.

Correction: Provide the correct lighting intensity in all work and storage areas.

Code 6-303.11
Not serious Core
STORING MAINTENANCE TOOLS

Metal hammer is improperly stored on the wire line at the seafood prep area..

Correction: Remove maintenance tools from areas that can conatminate food, equipment, linens, single-use or single service articles.

Code 6-501.113
Not serious Core
MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

Wooden furniture item is stored in the produce prep area.

Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

Code 6-501.114
Not serious Core
PUBLIC RESTROOMS - PROVIDED

Inadequate public restrooms are provided in food establishment. The women's restroom was locked.

Correction: Provide the number of toilets as required in the commercial building code. Referral is made to the department of safety and professional services for follow-up.

Code 8-101.11

Pacific Produce - Greenfield Supermarket

Establishment

Year by year

Inspections