MILANO'S MEATS & PRODUCE

Jun 30, 2014

0 violations

Apr 16, 2013

0 violations

Apr 8, 2013

6 violations

Key Violations:

24|DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: WATER BACKING UP FROM 1 COMPARTMENT AT 3 COMPARTMENT SINK WHEN WATER IS FILLED UP IN THE MIDDLE COMPARTMENT AND RELEASED MUST REPAIR CITATION ISSUED 7-38-030;;32|FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE CUTTING BOARDS IN THE REAR MEAT SECTION HAS OPEN SEAMS;;34|FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS INSIDE REAR STORAGE ROOM AND FLOOR TILE IN POOR REPAIR NEAR PRODUCE DISPLAY CASE MUST REPAIR;;35|WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALL IN REAR PREP AREA NEAR EXPOSED HANDSINK AT REAR PREP AREA;;36|LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD COVERS INSIDE MEAT DISPLAY CASE AND INSIDE PRODUCE DISPLAY CASE;;41|PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE CLUTTER FROM REAR STORAGE AREA TO PREVENT RODENT HARBORAGE

Nov 8, 2012

6 violations

Key Violations:

21|* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER AND NO CERTIFIED FOOD MANAGERS CERTIFICATE ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED. SERIOUS CITATION GIVEN 7-38-012.;;32|FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: WOODEN FOOD STORAGE SHELVES THROUGHOUT:- THE PAINT IS STARTING TO PEEL AND CHIP. INSTRUCTED TO REMOVE THE PEELING PAINT AND PAINT THEM.;;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE COOKING EQUIPMENT, HOOD AND FILTERS HAS GREASE BUILDUP ON THEM. DEFROST AND CLEAN THE REACHIN CHEST FREEZER HAS ICE BUILDUP. CLEAN THE MEAT CUTTING EQUIPMENT, KNIFE RACK HAS FOOD DEBRIS IN AND ON THEM.;;34|FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOORS IN THE REAR AREA AND IN THE FURNACE ROOM HAS DUST BUILDUP ALONG THE WALLS AND UNDER THE HEAVY EQUIPMENT.;;35|WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE CEILING IN THE STORE AREA IN POOR REPAIR. INSTRUCTED TO REPAIR IT. ALSO SEAL ALL HOLES IN THE WALLS THROUGHOUT SO NO INSECT OR RODENT HARBORAGE.;;36|LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CLEAN THE LIGHT SHIELD UNDERNEATH THE HOOD IN THE PREP AREA HAS GREASE BUILDUP ON IT.

Aug 5, 2011

0 violations

Aug 4, 2011

2 violations

Key Violations:

10|SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: PROVIDE BACK FLOW DEVICE ON UTILITY SINK. (0N FAUCET);;2|FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK-IN COOLER AT 50F. INSTD TO MAINTAIN 40F OR BELOW AT ALL TIMES.

Aug 2, 2011

2 violations

Key Violations:

10|SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: UTILITY SINK WITHOUT BACKFLOW DEVICE. PROVIDE SAME.;;2|FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK-IN COOLER AT INTERNAL TEMPERATURE AT 62F. MEAT DISPLAY COOLER AT 60F. INSTD TO MAINTAIN AT 40F OR BELOW AT ALL TIMES. MISSING GASKETS AT MEAT DISPLAY CASE. PROVIDE SAME.

Jul 22, 2011

9 violations

Key Violations:

10|SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: NO UTILITY SINK ON SITE. PROVIDE SAME WITH PROPER BACKFLOW DEVICE.;;2|FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: ALL COOLERS/FREEZERS MUST BE ON AND AT PROPER TEMPERATURES (40F OR BELOW/COOLERS, 0 F OR BELOW FOR FREEZERS);;24|DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: PIPE FROM GREASE TRAP LEAKING. REPAIR SAME.;;32|FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE ALL EQUIPMENT TO BE USED ON SITE. (STOVE. SHELVES). INSTD TO SAME PROPERLY DESIGNED. RAW WOOD SURFACES THRU-OUT. PAINT SAME WITH NON-TOXIC PAINT.;;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL EQUIPMENT THRU-OUT NEEDS DETAILED CLEANING.;;35|WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: UNFINISHED WALLS AND CEILINGS THRU-OUT. INSTD TO FINISH SAME. SEAL ALL HOLES AND PROVIDE 4 INCH WALLBASE COVING.;;36|LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHTSHIELDS AND ENDCAPS THRU-OUT.;;38|VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VENTILATION ABOVE COOKING EQUIPMENT IN POOR REPAIR. INSTD TO REPAIR SAME.;;41|PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OUTSIDE AREA CLUTTERED AND NOT CLEAN. INSTD TO CLEAN AND REMOVE CLUTTER.