Central Park Fresh Market

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk containers in rear kitchen prep areas without a label.instructed to provide the common name on all bulk containers to properly identify item (salt, sugar, flour etc).

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed gap opening 1/4" inch at bottom of front south entrance door.instructed to make door tight fitting all across the bottoms to prevent pest entry and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All prep area wiping cloths must be held in a container with a sanitizing solution between use and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed stained cutting boards in the rear kitchen prep areas.instructed to resurface or replace the cutting boards and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to detail clean the dusts buildup on the fan covers and inside the walk-in-coolers and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and organize the rear dock storage areas and remove unnecessary articles due to potential pest harborage and elevate mops, brooms cleaning equipments off the floor at least 6" inches to facilitate cleaning.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to detail clean the ventilation covers over the food prep areas to remove accumulation of dusts and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: 4-204.112(b): observed no ambient air thermometer in the red, double decker hot holding unit in the rear bakery prep/ salad prep area. Instructed to provide and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-202.13: observed an electric insect control device stored above a shelf and a food prep area in the rear salad prep area. Instructed to relocate and refrain from storing above food prep tables and items.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.13: observed the floors in the meat walk-in cooler with slight build up of animal blood. Instructed to clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no ambient air thermometer in the red, double decker hot holding unit in the rear bakery prep/ salad prep area. Instructed to provide and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed an electric insect control device stored above a shelf and a food prep area in the rear salad prep area. Instructed to relocate and refrain from storing above food prep tables and items.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors in the meat walk-in cooler with slight build up of animal blood. Instructed to clean and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on the floor in the deli walk in cooler. Instructed manager to elevate all food items off the floor.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered bin in the womens washroom. Instructed to provide.