Sol Supermarket

Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented. (corrected on site)

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food. (corrected on site)

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) and ready to eat food stored at 41°f (5°c) for more than seven days. (corrected on site)

Refrigerated storage. methods for rapid cooling. approved methods for rapid cooling not utilized. (corrected on site)

General. bulk food removed from original container not stored in a container identifying the food by common name.

General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..

Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage. (corrected on site)

General. container of food not stored a minimum of 6 inches above the floor.

Temperature measuring device, food. no temperature measuring device provided to assure attainment / maintenance of proper internal / holding refrigerated temperature of time/temperature controlled for safety (tcs) food.

General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events. (corrected on site)

Plumbing fixture installation. plumbing fixtures, including compartment type utensil-and-food sinks, hand-washing sinks and mop or utility sinks, not installed to preclude splashes from running down mounting surfaces behind and adjacent to the fixture. acceptable installation methods include a liquid tight seal between fixture and mounting surface, insertion into a precut counter, table or cabinet with a perimeter seal or any other effective method. all materials used shall be safe, smooth, impervious and easily cleanable.

Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.

Manual sanitizing. equipment and utensils not sanitized in the third compartment in a sanitizing solution that is maintained clean according to one of the methods specified in items (01) through (06) of section 20-21.12(e). (corrected on site)

Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.

Hand-washing sink installation. hand-washing sink not accessible to employees at all times.

Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. (corrected on site)

Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

Presence and use, restrictions, conditions of use. poisonous / toxic materials unnecessary for the operation / maintenance of the establishment / cleaning and sanitization of equipment and utensils / control of insects and rodents are prohibited in the food establishment; provided, this requirement does not apply to packaged poisonous / toxic materials that are for retail sale. restricted use pesticides specified in item (03)c of this subsection shall meet the requirements specified in 40 cfr 152, subpart i, classification of pesticides. (corrected on site)

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.