| No violation noted during this evaluation. | 07/01/2015 | Follow Up LOC |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a sick policy.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw ground beef stored above whole muscle meat in the walk-in cooler. Corrected by placing the whole muscle meat above the ground beef. Raw chicken stored above raw pork. Corrected by removing the raw chicken from above the raw pork.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Deli meat in the walk-in cooler without a date mark. Corrected.
- Package integrity
Observation: Dented cans in the customer reach-in shelves.
- Posting inspection reports
Observation: The license is not posted in the view of the public.
|
06/02/2015 | Regular |
- Safe, unadulterated, honestly presented
Observation: Observed baby formula out of date. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods (cold meats) not date marked. Corrected.
- Sanitizers
Observation: Observed the quat sanitizer solution is above required levels. Corrected.
- Light bulbs, protective shielding
Observation: Observed lights bulbs without protective shielding.
|
11/14/2014 | Regular |
- Roasts held at a temperature of 130°F or above
Cold-cut case: if product is stacked too high on the shelf, air flow is blocked and food temp of 41 or below will not be maintained. Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
Wiping chlothes must be kept in containers of sanitizer. Sinks in meat room must be cleaned.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Meat retail case: raw ground meat must be shelved beneath whole cuts Corrected at time of inspection
- Toilet room
receptacle, enclosed, fixtures clean
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Fan cages in meat walk-in cooler must be cleaned.
|
05/14/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Wiping chlothes must be kept in containers of sanitizer. Sinks in meat room must be cleaned.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Meat retail case: raw ground meat must be shelved beneath whole cuts Corrected at time of inspection
- Toilet room
receptacle, enclosed, fixtures clean
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Fan cages in meat walk-in cooler must be cleaned.
- Roasts held at a temperature of 130°F or above
Cold-cut case: if product is stacked too high on the shelf, air flow is blocked and food temp of 41 or below will not be maintained. Corrected at time of inspection
|
05/14/2013 | Routine |
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