Convenience Mart

Inspector notes: No paper towels accessible at their hand sink. Observed paper towels in the dispensers but no power was supplied to the units to be able to dispense paper towels. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: No date mark observed on pico the PIC stated was prepared on 12/3. Also observed frozen foods in prepared on 11/29 including butter chicken and biryani without a date mark. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed TCS foods held below 135*F in the display warmer including fried chicken tenders at 95*F, drumsticks at 121*F, thighs at 130*F, potato wedges at 107*F, mashed potatoes and gravy at 129*F, and mac and cheese at 114*F. Per PIC, the foods are on time as a control from 11am but they did not have time to log the times. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed Pepto stomach medicine for personal use stored in the personal fridge above whole ginger and yogurt intended for service to customers. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection

Inspector notes: Observed raw chicken, lamb and goat stored in thin plastic bags above RTE herbs, rice, and cooked chicken curry. Observed raw chicken stored above raw marinating lamb. In the home style fridge labeled "personal food only" observed raw eggs stored above RTE yogurt and raw ginger that was intended for service to customers. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed unlabeled sauce and a can of tomato paste without date marks coated with a green and gray organic growth resembling mold. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection

Inspector notes: Observed RTE potato wedge fries at 96*F, bone in chicken and chicken tenders between 107-112*F, and mac and cheese at 122*F. PIC stated the foods were on time as a control but was too busy to add timestamps. PIC stated the foods were cooked between 12:30-1pm. All TCS foods being held under time as a control were properly time stamped at time of inspection (12:30pm). Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

Inspector notes: No sanitizer test strips observed for quat or chlorine. Establishment has both sanitizers available but no test strips available to verify sanitizer concentration. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection

Inspector notes: Observed tongs and multiple wire racks stored as cleaned above the 3 comp sink with visible food debris. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed RTE TCS foods without date marks including: cooked chicken curry, cooked rice, various sauces, and housemade pickles. PIC contacted the employee that prepared the foods who stated they were prepped on 10/10. In the freezer, observed various taco ingredients that were cooked and cooled without dates marks including carne asada, chicken, beans and frozen burritos. Also observed frozen tandori chicken without date marks from the day of prep. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed an employee wash hands for less than 5 seconds after handling raw chicken. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Observed the line cook washing and sanitizing dishes in a single compartment before rinsing off with fresh water to dry. Observed less than 10ppm chlorine in the single compartment. PIC stated this is how they were taught to wash and sanitize dishes. Reviewed 3 compartment setup with PIC and cook. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine sanitizer). PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed raw eggs stored above RTE salsas and stewed beef in the homestyle cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed 2 containers of residential pesticide spray in this establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection

Inspector notes: No paper towels observed at the kitchen hand sink due to a dead battery in the dispenser. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed multiple RTE salsas, pico de gallo and cooked beef in the homestyle cooler without proper date marks. PIC and cook stated they are unsure when the foods had been prepared but thought it had been less than 1 week. Observed organic growth on the pico de gallo. All undated RTE/TCS foods were discarded by PIC at the time of inspection since the prep date could not be determined. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed TCS foods in the chicken warmer the PIC stated were on time as a control including chicken sandwiches at 107*F and beans and rice at 127*F without a timestamp. Also observed fried chicken thighs and tenders holding at 135*F or above without timestamps. Observed time as a control policy with incorrect information that had been scratched out. PIC provided a corrected written time as a control procedures at the time of inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation