Pupo's Food Market Inspection Results

Inspection Results - Posted for one year

Oct. 17, 2017
Routine Inspection

Not in Compliance
Manual dishwashing is done properly
Wash, rinse, sanitize technique. Dishes and utensils must be washed in a 2 or 3 compartment sink. Dishes must be washed, rinsed and sanitized.
Not in Compliance
Food is re-heated to appropriate original cooking temperatures within two hours
All cooked hazardous foods must be re-heated to their minimum internal cooking temperature in 2 hours or less.
Not in Compliance
Hot foods are maintained at 60C or higher
All hazardous foods once cooked or reheated to be held at a minimum temperature of 60 degrees C (140 degrees F) or higher.
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
Not in Compliance
Food safety training necessary for multiple individuals on duty
Commercial Food Establishments are required to have Certified Food Handlers on duty
Actions Taken By Inspector
Product Seized & Destroyed
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

June 15, 2017
Follow-up Inspection

Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

June 8, 2017
Routine Inspection

Not in Compliance
Hot foods are maintained at 60C or higher
All hazardous foods once cooked or reheated to be held at a minimum temperature of 60 degrees C (140 degrees F) or higher.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Jan. 30, 2017
Routine Inspection

Not in Compliance
Wiping cloths are properly handled (ie: with sanitizer)
A chemical sanitizer must be provided for use with wiping cloths that are used to clean and sanitize surfaces.
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Nov. 2, 2016
Routine Inspection

Not in Compliance
Hot foods are maintained at 60C or higher
All hazardous foods once cooked or reheated to be held at a minimum temperature of 60 degrees C (140 degrees F) or higher.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

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