| No violation noted during this evaluation. | 09/08/2015 | Follow Up LOC |
- 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: Turkey in deli case 54.6deg. Deli salad in 4 door fridge in deli 49.9deg. Grapefruit cups in produce 53deg. Fresh salsa in produce case 47.1deg. Cream cheese blocks 47.3deg. Sour cream cartons 48deg. Bologna in hanging packages 62.3deg. Shredded cheese in hanging packages 55.5deg. Pre-packaged deli salads in reach in retail case by deli 56.2deg. Some items were pulled immediately, coolers will be serviced.
- Packaged food shall be labeled as specified in law
Observation: some packaged cereals and one canned good removed from bargain bin today with had outer package removed. Must maintain standard of identity. Corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Four door cooler in deli has raw breaded ground pork fritters stored over ready-to-eat ham.
- Package integrity
Observation: dented cans which have the a dent on either rim, a dent which is severe to form a point, or the height of the can is different because of the dent. Removed from shelves. Corrected.
- Light bulbs, protective shielding
Observation: deli over food prep areas
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09/02/2015 | Regular |
- 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: 4 door cooler in the deli and milk walkin cooler need working thermometers
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08/07/2014 | Routine |
- When to wash
Deli workers need to be instructed when to wash hands. Observed employee entering kitchen from another task, didn't wash hands, then put gloves on to handle RTE food. Glove change does not replace handwashing. Once gloves are on, be sure not to contaminate them between food handling. Share handout with food handlers. Corrected at time of inspection
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
milk cooler the thermometer on the outside is innaccurate and should be covered and an accurate one added inside warmest part of unit.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
hood vent over stove in deli needs cleaning
- Roasts held at a temperature of 130°F or above
at start of inspection lunchmeat/cheese case was out of temp. Therm showed 55deg and deli meat was 48deg, shred cheese 50deg. Unit may have been on defrost because at end of inspection thermometer was down to 44deg and deli meat was 43deg. Make sure unit rebounds to 41deg or less within a reasonable timeframe. Corrected.
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09/24/2013 | Routine |
- When to wash
Deli workers need to be instructed when to wash hands. Observed employee entering kitchen from another task, didn't wash hands, then put gloves on to handle RTE food. Glove change does not replace handwashing. Once gloves are on, be sure not to contaminate them between food handling. Share handout with food handlers. Corrected at time of inspection
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
milk cooler the thermometer on the outside is innaccurate and should be covered and an accurate one added inside warmest part of unit.
- Roasts held at a temperature of 130°F or above
at start of inspection lunchmeat/cheese case was out of temp. Therm showed 55deg and deli meat was 48deg, shred cheese 50deg. Unit may have been on defrost because at end of inspection thermometer was down to 44deg and deli meat was 43deg. Make sure unit rebounds to 41deg or less within a reasonable timeframe. Corrected.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
hood vent over stove in deli needs cleaning
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09/24/2013 | Routine |
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