Bill's Imported Foods

Inspection history 2 visits

1. 2025
2. Passed May 29 Score 31 no change

   Follow-Up Inspection

   2 violations

   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
3. Failed May 15 Starting score 31

   Routine Inspection

   17 violations, 7 critical

   • Critical Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Critical Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Critical Discontinue using restricted-use pesticides that do not meet the requirements of 40 CFR 152, subpart 152, subpart A section 152.1.
   • Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Minor Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
   • Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Minor Label all food packages as required by the law.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

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