E and L Food Market

Inspection history 3 visits

1. 2026
2. Passed May 13 Score 40 ▲4

   Follow-Up Inspection

   9 violations, 1 critical

   • 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
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Minor Have a food thermometer easily available to measure the internal temperature of foods.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor Label all containers of food and food ingredients with their common name.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
3. Failed Apr 29 Score 36 ▼40

   Routine Inspection

   21 violations, 6 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • 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 Sanitize food contact surfaces before using and after cleaning.
   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Minor Have a food thermometer easily available to measure the internal temperature of foods.
   • Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Label all containers of food and food ingredients with their common name.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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
4. 2024
5. Passed Oct 4 Starting score 76

   Routine Inspection

   7 violations, 2 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Label all containers of food and food ingredients with their common name.
   • Minor Keep the physical facilities in good repair.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Only use single-service items one time.

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