I- Mart

Inspector's notes

No certified food manager present.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee wearing gloves and handling raw meat (beef, goat) changed tasks without removing gloves and washing hands. Had employee wash hands.

Inspector's notes

No certified manager present.

Inspector's notes

Corrective Action: Corrected at time of inspection. Spray bottle of blue liquid hanging on the chemical storage rack unlabeled. Employee identified the liquid and labeled bottle.

Inspector's notes

Corrective Action: Correct prior to re-inspection. No food probe thermometer. Please provide prior to reinspection 4/1/26.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple areas in the meat market with meat/food debris. The table meat saw for the meat side and the chicken side of the meat market had dried meat debris on the blade. The equipment had not been used yet on the day of inspection. Discussed with person in charge (PIC) that all food contact surfaces that come into contact with TCS food shall be cleaned every 4-hours while in-use and cleaned after use. The cutting boards, knives, and saws shall be cleaned and sanitized properly and stored properly after use. All food-contact surfaces must be cleaned to sight and touch. All food contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection. ***A pattern of non-compliance is observed for this violation, 2nd consecutive.

Inspector's notes

Observed multiple areas in the meat market with meat/food debris. The cutting board had dried blood on it. The saw blade had red/pink dried meat up the entire length. Employee stated the blade was last used the previous day. Discussed with person in charge (PIC) that all food contact surfaces that come into contact with TCS food shall be cleaned every 4-hours while in-use and cleaned after use. The cutting boards, knives, and saws shall be cleaned properly and stored properly after last use. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee cell phones on a meat saw and other food-contact equipment in the meat market. Discussed with person in charge (PIC) that all employee's personal items need to be stored in a designated area away from food prep areas to reduce risk of contamination. PIC moved items and coached employees at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw meat on the door handle (inside and outside) for the walk-in cooler. Discussed with person in charge (PIC) that if raw meat gets on the handle, it must be cleaned/sanitized to reduce risk of contamination from hands to other surfaces. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation.

Inspector's notes

There was a water bottle with a screw top lid in the chicken side of the meat market. Discussed with person in charge (PIC) that to prevent contamination risk, employees need a cup with a lid and straw. Also observed a water bottle on a piece of meat-cutting equipment on the meat side of the meat market. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

The knives/sharpeners were in the knife holder on the wall with food debris on them. Discussed with person in charge (PIC) that the knives need to be washed, rinsed, and sanitized before going back to clean storage. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of latex gloves on a food prep table on the chicken side of the meat market. Discussed with person in charge (PIC) that latex is not approved with food contact due to allergy risk. PIC moved the box of gloves to the area with cleaners at time of inspection. Latex gloves are not approved for food handling. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) present at time of inspection. Discussed with person in charge (PIC) that a CFPM needs to be on the premises during hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) present at time of inspection. Discussed with person in charge (PIC) that a CFPM needs to be on the premises during hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed packages of raw chicken in a cooler that was 47* F with min/max thermometer. Discussed with person in charge (PIC) that the temperature needs to be kept at 41* F or lower to reduce pathogen growth. PIC called to have the cooling unit fixed. PIC moved chicken to the bottom storage area of the unit that was 38* F at time of inspection and until top of cold-holding unit is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the raw chicken display case in the meat market with a temperature of 47*F with min/max thermometer. The min/max thermometer was left in the closed unit for 15-minutes. Discussed with person in charge (PIC) that the internal temperature of the unit needs to be checked regularly to ensure chicken is kept at 41* F or lower. PIC moved the chicken to the bottom storage area of the unit that was 38* F. PIC called to have the unit repaired. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a box of latex gloves on a prep table in the meat market. Discussed with person in charge (PIC) that latex shall not be used when handling food due to allergy risks to consumers. PIC removed the latex gloves and talked to employees at time of inspection. Latex gloves are not approved for food handling. Corrective Action: Corrected at time of inspection.