Lo-cost Meat Market #2

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

Food contact surfaces: clean and sanitized

Hands clean and properly washed; proper glove use

Adequate hand washing facilities; supplied and accessible

Food Safety Manager Certification and Food Handler Card

No insects, rodents, birds or nonservice animals

Equipment approved; clean; installed, good repair; capacity

Floors, walls and ceiling: build, maintianed & clean

Food separated and protected

Nonfood contact surfaces clean

Plumbing; proper backflow devices

Food contact surfaces: clean and sanitized [ date violation corrected: 6/22/2023 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 6/22/2023 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 6/22/2023 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 6/22/2023 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 6/22/2023 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 6/22/2023 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 6/22/2023 ]

Food storage; food storage containers identified [ date violation corrected: 6/22/2023 ]

Nonfood contact surfaces clean [ date violation corrected: 6/22/2023 ]

Permit & License Certificate available [ date violation corrected: 6/22/2023 ]

Plumbing; proper backflow devices [ date violation corrected: 6/22/2023 ]

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 6/22/2023 ]

Refuse properly disposed & area maintained [ date violation corrected: 6/22/2023 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 6/22/2023 ]

Wiping cloths; properly used and stored [ date violation corrected: 6/22/2023 ]

Approved thawing methods in use [ date violation corrected: 6/22/2023 ]

Food separated and protected [ date violation corrected: 6/22/2023 ]

High risk vermin infestation

Unclean hands or improper use of gloves

Unclean or degraded floors walls or ceilings

Permit license or inspection report not posted

Unclean nonfood contact surfaces

Inadequately cleaned or sanitized food contact surfaces

Other moderate risk violation