| No violation noted during this evaluation. | 06/05/2015 | Follow Up LOC |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces (single service container and meat trays) not clean to sight or touch.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with fruits. Foods were voluntarily discarded. Corrected by wearing gloves and posting Bare Hand Contact sign.
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
- Storage of clean linens, single-service, and single use articles
Observation: Single-use meat trays not stored properly, without the protective packaging.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods not date marked in the meat/deli cooler. Corrected.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The milk cooler does not have a working thermometer.
|
05/27/2015 | Regular |
| No violation noted during this evaluation. | 09/26/2014 | Follow Up LOC |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Observed the deli and produce department does not have a tip sensitive thermometer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation Observed non-food contact surfaces not clean (food splatter) and shelves in all food prep areas.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed no test strips in the deli/produce department.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed foods in the meat cooler without date marking.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Observed potentially hazardous foods 45-49 degrees in the produce cooler. Foods were voluntarily discarded.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Observed food contact surfaces are not being cleaned daily in the deli and produce department.
- Manual warewashing sinks requirements
Observation: Observed the deli/produce department has no manual warewashing sinks and was not sanitizing their food contact surfaces. Corrected, they are going to use the 3-whole sink in the meat department to wash, rinse and sanitize.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Observed the physical facilities not maintained clean (floor in the meat cooler) and organized in the back storage area.
- Handwashing signage
Observation: Observed no sign at the hand sinks.
- Sanitizers
Observation: Observed a cleaner not approved for use of sanitizing food contact surfaces.
- Food storage - preventing contamination from the premises
Observation: Observed foods stored on the floor in the coolers and in storage.
- Warewashing equipment, determining chemical sanitizer concentration
Observation: Observed a sanitizer is not being used in the deli and produce department. Corrected.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Observed food contact surfaces are not being sanitized before and after use.
|
09/19/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Produce case - cut melon must be held at 41 degrees or below. Melons moved to colder area and were rechecked. Corrected at time of inspection
- Sanitizers
Bleach must be mixed 3/4 teaspoon to 1 gallon water to yield 50-100 ppm chlorine ( turns test strip medium purple ). Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw ground beef or pork must be shelved beneath whole cuts and ready-to-eat food. Raw poultry must be shelved beneath all other food. Meat case was rearranged. Corrected at time of inspection
- Laundry facilities
requirement, location, and use
- Food storage - preventing contamination from the premises
Walk-in freezer - ice cream must be stored up off floor.
|
10/16/2013 | Routine |
- Sanitizers
Bleach must be mixed 3/4 teaspoon to 1 gallon water to yield 50-100 ppm chlorine ( turns test strip medium purple ). Corrected at time of inspection
- Food storage - preventing contamination from the premises
Walk-in freezer - ice cream must be stored up off floor.
- Laundry facilities
requirement, location, and use
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw ground beef or pork must be shelved beneath whole cuts and ready-to-eat food. Raw poultry must be shelved beneath all other food. Meat case was rearranged. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Produce case - cut melon must be held at 41 degrees or below. Melons moved to colder area and were rechecked. Corrected at time of inspection
|
10/16/2013 | Routine |
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