Kwick Mart

* 21 RFSM notify 10 days & replacement in 45 days

EXPIRED

*27 Cooling, heating, and holding capacities. Equipment

COLD HOLD NOT WORKING REPAIR OF REPLACE

*19 Backflow Prevention. The plumbing system shall preclude backflow of a solid, liquid, or gas cont

BCAKFLOW FROM RESTROOM INTO WORK IN COOLER AND STORE FLOOR

*31 Individual, disposable towels

NO TOWEL AT HAND SINK

*42 Dirty nonfood contact surfaces

*29 Food thermometers provided and accessible

NO THERMOMETERIN DEEP FREEZER

*07 Food safe, good condition, unadulterated, and honestly presented

EXPIRED CAN FOOD IN STOCK

*37 Storing the food at least 15 cm (6 inches) above the floor

DRINKS ON FLOOR IN WIC

*42 Floors/walls/ceiling/nonfood dirty

DIRTY WIC FLOOR

*10 Sanitization after Cleaning

BLEACH CONCENTRATION GREATER THEN 100 PPM IN BUCKET, AND DIRTY INTERIOR OF ICE MACHINE.

*47 OTHER VIOLATIONS

MOLD ON SHELF IN WIC, NO ICE SCOOP HOLDER

*37 Storing the food at least 15 cm (6 inches) above the floor

potatoes, flour, and a container of pickles stored on the floor inside the walk in cooler

*10 Clean Sight and Touch

clean the inside of the ice machine and the microwave thoroughly

*07 Food safe, good condition, unadulterated, and honestly presented

dented can

*45Floor, wall, ceiling - Exposed material

openings in the ceiling ties

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw chicken stored above raw beef inside the reach in cooler

*37 Storing the food at least 15 cm (6 inches) above the floor

POTATOES AND ONION ON FLOOR IN WALK-IN COOLER

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*02 Cold Hold (41øF/45øF or below)

RAW FISH 45°F COOLER THERMOMETER READING 45°F

*24 Food packaged in a establishment, shall be labeled as specified in law

BAGGED ICE

*19 Hand sink water temperature below 110'F

RESTROOM HAND SINK

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

STORE ON CLEAN SURFACE

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW GROUND BEEF OVER RAW FISH

*03 Food products not maintained at 135øF or above

brisket 117.3°F

*19 Hand sink water temperature below 110'F

bathroom hand sink

*24 Food Label- manufacture/packer/distrubtor name

Saltine crackers and some cookies not labeled for resale.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*45 First Aid

*39 Store all equipment & utensil covered or inverted

coffee filters should be protected when not inuse (sitting on top of the coffee maker unprotected) Styrofoam trays in the deli bottom side up to protect the food contact surface.

*45 Cleaning floors, dustless methods

clean the floor in the walk in cooler ( scrub with a deck brush to remove the buildup)

*32 Maintain in Good Repair

repair the mop sink faucet handle ( leaking water due to busted shut off valve . )

*41 Food Labeling - Bulk Food w/ Card or Sign

*10 Clean Sight and Touch

clean the soda fountain nozzles.

*46 Enclosed toilet room w/self closing doors

the restroom door should be

*28 Date marking commercially prepared RTE/ TCS food

date the cheese in the reach in cooler.

*29 Food thermometers--small diameter probe

*29 Cold/hot hold unit thermometer easily viewable

provide a thermometer for the freezer ( deep freezer)

*10 Clean Sight and Touch

thesoda fountain in the back has to be clean ( soda nozzles area dirty.

*34 Outer door: solid,selfclosing,tightfitting

the outside dumpster doors are open

*45 Premises free of litter

the outside premises around the dumpster is unsightly.

*46 Enclosed toilet room w/self closing doors

restroom door needs to be self closing device or pressure spring.

*35 Hair Restraints effective

hair net is required in the kitchen /// prep area.

*29 Food thermometers provided and accessible

provide a thermometer for the reach in cooler were the raw pork and chicken is stored (small refrigerator unit.) ( second warning ) all ice cream freezers.

*32 Equipment clearance of cleaning space

unable to clean under the soda crates ( place all items on shelve with wheels or legs. ) cinder brick braces must be painted.

*37 Storing the food at least 15 cm (6 inches) above the floor

onions and flour bag must be six inches off the floor.

*28 Date marking commercially prepared RTE/ TCS food

the slice cheese didnt have and expiration date inside the walk in cooler ( second warning)

*19 Water & Plumbing in good repair- per code

the faucet neck is leaking into the basin ( it must turn off and on at the faucet handles.)