- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN HOLDING BETWEEN 115 AND 127 DEGREES F IN DELI HOT CASE. BULB INOPERABLE ON LAMP.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. PRODUCT MOVED TO SECTION IN HOT CASE CAPABLE OF HOLDING FOOD AT 135 DEGREES F OR HIGHER.
Location: Deli area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LARGE FLIES AND BEES SWARMING ON SURFACES OF SOILED SHEET TRAYS LOCATED IN THE BAKERY DEPARTMENT.ELIMINATE FLIES INSIDE FACILITY. IMPROVE GENERAL CLEANING IN ENTIRE DEPARTMENT TO PREVENT ATTRACTION OF INSECTS.
Location: Deli area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LARGE FLIES AND BEES SWARMING ON SURFACES OF SOILED SHEET TRAYS LOCATED IN THE BAKERY DEPARTMENT.ELIMINATE FLIES INSIDE FACILITY. IMPROVE GENERAL CLEANING IN ENTIRE DEPARTMENT TO PREVENT ATTRACTION OF INSECTS.
Location: Bakery area
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. EXPIRED 1QT BOTTLES OF INFANT FORMULA STORED ON SALES FLOOR WITH FOLLOWING DATES: 1 MAY 2014 - 1 BOTTLE; 1 JULY 2014 - 4 BOTTLES ; 1 SEPTEMBER 2014 - 2 BOTTLES. 2. DENT ON SURFACE OF CAN OF INFANT FORMULA.PLEASE ENSURE INFANT FORMULA IS CAREFULLY MONITORED FOR EXPIRATION DATES AND CANS ARE THOROUGHLY INSPECTED FOR DENTS BEFORE STORAGE ON SALES FLOOR.REPEAT VIOLATION ON PAST TWO INSPECTIONS.
Location: Sales floor
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: COOKED AND UNCOOKED BAKERY GOODS STORED ON SHEET TRAYS HEAVILY SOILED WITH ENCRUSTED GREASE, CARBON, AND FOOD SOIL LOCATED IN BAKERY.FOOD SHOULD BE STORED ON SURFACES THAT HAVE BEEN CLEANED AND SANITIZED THOROUGHLY. REPEAT VIOLATION.RECHECK 9/18: BAKED GOODS STORED ON SOILED SHEET TRAYS LOCATED ON FOOD CART INSIDE WALK IN COOLER.ENSURE FOOD IS STORED ON SURFACES THAT HAVE BEEN CLEANED AND SANITIZED THOROUGHLY. REPEAT VIOLATION.RECHECK 9/25: NOT CORRECTED. BAKED GOOD STORED ON SOILED SHEET TRAYS LOCATED IN PREP AREA AND INSIDE WALK IN COOLER. REPEAT VIOLATION.
Location: Bakery area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKS. 3. EMPLOYEE BEVERAGES AND FOOD ITEMS STORED INSIDE REACH IN COOLER LOCATED IN THE DELI. CORRECTEDDISCONTINUE STORING EMPLOYEE FOOD INSIDE REACH IN COOLER. STORE INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER. 4. REACH IN REFRIGERATOR SHELVING SOILED WITH RUST LOCATED IN SEAFOOD DEPARTMENT. RESURFACE OR REPLACE SHELVING.RECHECK 9/17: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKSPLEASE HAVE DEFECTS CORRECTED BY FOLLOW UP DATE.
Location: Deli area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKS. 3. EMPLOYEE BEVERAGES AND FOOD ITEMS STORED INSIDE REACH IN COOLER LOCATED IN THE DELI. CORRECTEDDISCONTINUE STORING EMPLOYEE FOOD INSIDE REACH IN COOLER. STORE INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER. 4. REACH IN REFRIGERATOR SHELVING SOILED WITH RUST LOCATED IN SEAFOOD DEPARTMENT. RESURFACE OR REPLACE SHELVING.RECHECK 9/17: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKSPLEASE HAVE DEFECTS CORRECTED BY FOLLOW UP DATE.
Location: Produce room
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKS. 3. EMPLOYEE BEVERAGES AND FOOD ITEMS STORED INSIDE REACH IN COOLER LOCATED IN THE DELI. CORRECTEDDISCONTINUE STORING EMPLOYEE FOOD INSIDE REACH IN COOLER. STORE INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER. 4. REACH IN REFRIGERATOR SHELVING SOILED WITH RUST LOCATED IN SEAFOOD DEPARTMENT. RESURFACE OR REPLACE SHELVING.RECHECK 9/17: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKSPLEASE HAVE DEFECTS CORRECTED BY FOLLOW UP DATE.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FOOD SOIL ON SURFACE OF HAND SINK SOAP DISPENSER LOCATED IN THE DELI.MAINTAIN SOAP DISPENSERS IN A CLEAN CONDITION AT ALL TIMES.
Location: Deli area
Equipment: -
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE CUTTING MEAT WITHOUT WEARING A HAIR RESTRAINT.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE WALLET AND SET OF KEYS STORED INSIDE DRAWER WITH OPENED BAGS OF CANDY AND COOKIES DESIGNATED FOR CAKE DECORATION.STORE PERSONAL ITEMS AWAY FROM FOOD ITEMS TO PROTECT FROM CONTAMINATION.
Location: Bakery area
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STIRPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE ALL FOOD CONTACT SURFACES, KNIFE BLADES, ARE THOROUGHLY CLEANED BEFORE STORAGE.RECHECK 9/17: NOT CORRECTED. KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STRIPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS. REMOVE ALL RUST STAINS AND RESIDUES ON BLADES AND MAGNETIC UTENSIL HOLDERS.
Location: Deli area
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STIRPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE ALL FOOD CONTACT SURFACES, KNIFE BLADES, ARE THOROUGHLY CLEANED BEFORE STORAGE.RECHECK 9/17: NOT CORRECTED. KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STRIPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS. REMOVE ALL RUST STAINS AND RESIDUES ON BLADES AND MAGNETIC UTENSIL HOLDERS.
Location: Produce room
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STIRPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE ALL FOOD CONTACT SURFACES, KNIFE BLADES, ARE THOROUGHLY CLEANED BEFORE STORAGE.RECHECK 9/17: NOT CORRECTED. KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STRIPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS. REMOVE ALL RUST STAINS AND RESIDUES ON BLADES AND MAGNETIC UTENSIL HOLDERS.
Location: Meat room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: HEAVY ACCUMULATION OF DEAD INSECTS LOCATED ON INSECT TRAPPING DEVICE STICKY BOARDS LOCATED IN THE DELI AND BAKERY DEPARTMENT.REMOVE DEAD INSECTS.
Location: Bakery area
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: HEAVY ACCUMULATION OF DEAD INSECTS LOCATED ON INSECT TRAPPING DEVICE STICKY BOARDS LOCATED IN THE DELI AND BAKERY DEPARTMENT.REMOVE DEAD INSECTS.
Location: Deli area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: TRIANGULAR SHAPED CEILING TILE MISSING IN DELI ABOVE GAS RANGE.PROVIDE CEILING TILE.
Location: Deli area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1.BUILD UP AND FOOD DEBRIS ON ENTIRE FLOOR IN, INCLUDING UNDER EQUIPMENT, LOCATED IN BAKERY AND DELI DEPARTMENT.2. BUILD UP ON FLOOR AND DRAIN BELOW MAIN PREP TABLE IN DELI DEPARTMENT. CLEAN FLOORS THROUGH OUT ALL SHIFT TO PREVENT ACCUMULATION OF FOOD SOIL AND BUILD UP.3. HEAVY ACCUMULATION OF ICE LOCATED INSIDE BAKERY WALK IN FREEZER.
Location: Bakery area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CENTER 3 BAY RINSE SINK DOES NOT HOLD WATER IN MEAT PREP ROOM.PROVIDE REPAIR.
Location: Meat room
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR DELI CASES SOILED WITH MOLD AND OTHER BUILD UP, ESPECIALLY WHERE FOOD CONTAINERS ARE STORED.CLEAN AND SANITIZE THOROUGHLY.RECHECK 9/17: NOT CORRECTED.
Location: Deli area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: HEAVY BUILD UP ON STORAGE COMPARTMENT DRAWER HANDLES LOCATED IN BAKERY DEPARTMENT.CLEAN HANDLES ON A FREQUENT BASIS TO PREVENT BUILD UP.
Location: Bakery area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: FOOD SOIL COVERING SURFACE OF SHEET TRAYS STACKED IN PREP AREA AND STORED ON FOOD CARTS INSIDE AND OUTSIDE WALK IN COOLER IN BAKERY DEPARTMENT.SOILED SHEET TRAYS SHOULD BE CLEANED ON A DAILY BASIS. CLEAN THOROUGHLY. REPEAT VIOLATION.RECHECK 9/25: HEAVY ENCURSTED GREASE AND FOOD DEPOSITS ON SURFACE OF SHEET TRAYS CONTAINING BAKED GOOD IN BAKERY PREP AREA. REPEAT VIOLATION.
Location: Bakery area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM SEAFOOD DEPARTMENT HAND SINK.PROVIDE REPAIR.
Location: Seafood department
Equipment: Hand sink
|
10/02/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN HOLDING BETWEEN 115 AND 127 DEGREES F IN DELI HOT CASE. BULB INOPERABLE ON LAMP.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. PRODUCT MOVED TO SECTION IN HOT CASE CAPABLE OF HOLDING FOOD AT 135 DEGREES F OR HIGHER.
Location: Deli area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LARGE FLIES AND BEES SWARMING ON SURFACES OF SOILED SHEET TRAYS LOCATED IN THE BAKERY DEPARTMENT.ELIMINATE FLIES INSIDE FACILITY. IMPROVE GENERAL CLEANING IN ENTIRE DEPARTMENT TO PREVENT ATTRACTION OF INSECTS.
Location: Deli area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LARGE FLIES AND BEES SWARMING ON SURFACES OF SOILED SHEET TRAYS LOCATED IN THE BAKERY DEPARTMENT.ELIMINATE FLIES INSIDE FACILITY. IMPROVE GENERAL CLEANING IN ENTIRE DEPARTMENT TO PREVENT ATTRACTION OF INSECTS.
Location: Bakery area
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. EXPIRED 1QT BOTTLES OF INFANT FORMULA STORED ON SALES FLOOR WITH FOLLOWING DATES: 1 MAY 2014 - 1 BOTTLE; 1 JULY 2014 - 4 BOTTLES ; 1 SEPTEMBER 2014 - 2 BOTTLES. 2. DENT ON SURFACE OF CAN OF INFANT FORMULA.PLEASE ENSURE INFANT FORMULA IS CAREFULLY MONITORED FOR EXPIRATION DATES AND CANS ARE THOROUGHLY INSPECTED FOR DENTS BEFORE STORAGE ON SALES FLOOR.REPEAT VIOLATION ON PAST TWO INSPECTIONS.
Location: Sales floor
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: COOKED AND UNCOOKED BAKERY GOODS STORED ON SHEET TRAYS HEAVILY SOILED WITH ENCRUSTED GREASE, CARBON, AND FOOD SOIL LOCATED IN BAKERY.FOOD SHOULD BE STORED ON SURFACES THAT HAVE BEEN CLEANED AND SANITIZED THOROUGHLY. REPEAT VIOLATION.RECHECK 9/18: BAKED GOODS STORED ON SOILED SHEET TRAYS LOCATED ON FOOD CART INSIDE WALK IN COOLER.ENSURE FOOD IS STORED ON SURFACES THAT HAVE BEEN CLEANED AND SANITIZED THOROUGHLY. REPEAT VIOLATION.RECHECK 9/25: NOT CORRECTED. BAKED GOOD STORED ON SOILED SHEET TRAYS LOCATED IN PREP AREA AND INSIDE WALK IN COOLER. REPEAT VIOLATION.
Location: Bakery area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKS. 3. EMPLOYEE BEVERAGES AND FOOD ITEMS STORED INSIDE REACH IN COOLER LOCATED IN THE DELI. CORRECTEDDISCONTINUE STORING EMPLOYEE FOOD INSIDE REACH IN COOLER. STORE INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER. 4. REACH IN REFRIGERATOR SHELVING SOILED WITH RUST LOCATED IN SEAFOOD DEPARTMENT. RESURFACE OR REPLACE SHELVING.RECHECK 9/17: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKSPLEASE HAVE DEFECTS CORRECTED BY FOLLOW UP DATE.
Location: Deli area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKS. 3. EMPLOYEE BEVERAGES AND FOOD ITEMS STORED INSIDE REACH IN COOLER LOCATED IN THE DELI. CORRECTEDDISCONTINUE STORING EMPLOYEE FOOD INSIDE REACH IN COOLER. STORE INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER. 4. REACH IN REFRIGERATOR SHELVING SOILED WITH RUST LOCATED IN SEAFOOD DEPARTMENT. RESURFACE OR REPLACE SHELVING.RECHECK 9/17: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKSPLEASE HAVE DEFECTS CORRECTED BY FOLLOW UP DATE.
Location: Produce room
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKS. 3. EMPLOYEE BEVERAGES AND FOOD ITEMS STORED INSIDE REACH IN COOLER LOCATED IN THE DELI. CORRECTEDDISCONTINUE STORING EMPLOYEE FOOD INSIDE REACH IN COOLER. STORE INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER. 4. REACH IN REFRIGERATOR SHELVING SOILED WITH RUST LOCATED IN SEAFOOD DEPARTMENT. RESURFACE OR REPLACE SHELVING.RECHECK 9/17: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKSPLEASE HAVE DEFECTS CORRECTED BY FOLLOW UP DATE.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FOOD SOIL ON SURFACE OF HAND SINK SOAP DISPENSER LOCATED IN THE DELI.MAINTAIN SOAP DISPENSERS IN A CLEAN CONDITION AT ALL TIMES.
Location: Deli area
Equipment: -
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE CUTTING MEAT WITHOUT WEARING A HAIR RESTRAINT.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE WALLET AND SET OF KEYS STORED INSIDE DRAWER WITH OPENED BAGS OF CANDY AND COOKIES DESIGNATED FOR CAKE DECORATION.STORE PERSONAL ITEMS AWAY FROM FOOD ITEMS TO PROTECT FROM CONTAMINATION.
Location: Bakery area
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STIRPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE ALL FOOD CONTACT SURFACES, KNIFE BLADES, ARE THOROUGHLY CLEANED BEFORE STORAGE.RECHECK 9/17: NOT CORRECTED. KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STRIPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS. REMOVE ALL RUST STAINS AND RESIDUES ON BLADES AND MAGNETIC UTENSIL HOLDERS.
Location: Deli area
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STIRPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE ALL FOOD CONTACT SURFACES, KNIFE BLADES, ARE THOROUGHLY CLEANED BEFORE STORAGE.RECHECK 9/17: NOT CORRECTED. KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STRIPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS. REMOVE ALL RUST STAINS AND RESIDUES ON BLADES AND MAGNETIC UTENSIL HOLDERS.
Location: Produce room
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STIRPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE ALL FOOD CONTACT SURFACES, KNIFE BLADES, ARE THOROUGHLY CLEANED BEFORE STORAGE.RECHECK 9/17: NOT CORRECTED. KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STRIPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS. REMOVE ALL RUST STAINS AND RESIDUES ON BLADES AND MAGNETIC UTENSIL HOLDERS.
Location: Meat room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: HEAVY ACCUMULATION OF DEAD INSECTS LOCATED ON INSECT TRAPPING DEVICE STICKY BOARDS LOCATED IN THE DELI AND BAKERY DEPARTMENT.REMOVE DEAD INSECTS.
Location: Bakery area
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: HEAVY ACCUMULATION OF DEAD INSECTS LOCATED ON INSECT TRAPPING DEVICE STICKY BOARDS LOCATED IN THE DELI AND BAKERY DEPARTMENT.REMOVE DEAD INSECTS.
Location: Deli area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: TRIANGULAR SHAPED CEILING TILE MISSING IN DELI ABOVE GAS RANGE.PROVIDE CEILING TILE.
Location: Deli area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1.BUILD UP AND FOOD DEBRIS ON ENTIRE FLOOR IN, INCLUDING UNDER EQUIPMENT, LOCATED IN BAKERY AND DELI DEPARTMENT.2. BUILD UP ON FLOOR AND DRAIN BELOW MAIN PREP TABLE IN DELI DEPARTMENT. CLEAN FLOORS THROUGH OUT ALL SHIFT TO PREVENT ACCUMULATION OF FOOD SOIL AND BUILD UP.3. HEAVY ACCUMULATION OF ICE LOCATED INSIDE BAKERY WALK IN FREEZER.
Location: Bakery area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CENTER 3 BAY RINSE SINK DOES NOT HOLD WATER IN MEAT PREP ROOM.PROVIDE REPAIR.
Location: Meat room
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR DELI CASES SOILED WITH MOLD AND OTHER BUILD UP, ESPECIALLY WHERE FOOD CONTAINERS ARE STORED.CLEAN AND SANITIZE THOROUGHLY.RECHECK 9/17: NOT CORRECTED.
Location: Deli area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: HEAVY BUILD UP ON STORAGE COMPARTMENT DRAWER HANDLES LOCATED IN BAKERY DEPARTMENT.CLEAN HANDLES ON A FREQUENT BASIS TO PREVENT BUILD UP.
Location: Bakery area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: FOOD SOIL COVERING SURFACE OF SHEET TRAYS STACKED IN PREP AREA AND STORED ON FOOD CARTS INSIDE AND OUTSIDE WALK IN COOLER IN BAKERY DEPARTMENT.SOILED SHEET TRAYS SHOULD BE CLEANED ON A DAILY BASIS. CLEAN THOROUGHLY. REPEAT VIOLATION.RECHECK 9/25: HEAVY ENCURSTED GREASE AND FOOD DEPOSITS ON SURFACE OF SHEET TRAYS CONTAINING BAKED GOOD IN BAKERY PREP AREA. REPEAT VIOLATION.
Location: Bakery area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM SEAFOOD DEPARTMENT HAND SINK.PROVIDE REPAIR.
Location: Seafood department
Equipment: Hand sink
|
09/25/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN HOLDING BETWEEN 115 AND 127 DEGREES F IN DELI HOT CASE. BULB INOPERABLE ON LAMP.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. PRODUCT MOVED TO SECTION IN HOT CASE CAPABLE OF HOLDING FOOD AT 135 DEGREES F OR HIGHER.
Location: Deli area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LARGE FLIES AND BEES SWARMING ON SURFACES OF SOILED SHEET TRAYS LOCATED IN THE BAKERY DEPARTMENT.ELIMINATE FLIES INSIDE FACILITY. IMPROVE GENERAL CLEANING IN ENTIRE DEPARTMENT TO PREVENT ATTRACTION OF INSECTS.
Location: Deli area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LARGE FLIES AND BEES SWARMING ON SURFACES OF SOILED SHEET TRAYS LOCATED IN THE BAKERY DEPARTMENT.ELIMINATE FLIES INSIDE FACILITY. IMPROVE GENERAL CLEANING IN ENTIRE DEPARTMENT TO PREVENT ATTRACTION OF INSECTS.
Location: Bakery area
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. EXPIRED 1QT BOTTLES OF INFANT FORMULA STORED ON SALES FLOOR WITH FOLLOWING DATES: 1 MAY 2014 - 1 BOTTLE; 1 JULY 2014 - 4 BOTTLES ; 1 SEPTEMBER 2014 - 2 BOTTLES. 2. DENT ON SURFACE OF CAN OF INFANT FORMULA.PLEASE ENSURE INFANT FORMULA IS CAREFULLY MONITORED FOR EXPIRATION DATES AND CANS ARE THOROUGHLY INSPECTED FOR DENTS BEFORE STORAGE ON SALES FLOOR.REPEAT VIOLATION ON PAST TWO INSPECTIONS.
Location: Sales floor
- Food contacting soiled utensils/equipment (corrected on site)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: COOKED AND UNCOOKED BAKERY GOODS STORED ON SHEET TRAYS HEAVILY SOILED WITH ENCRUSTED GREASE, CARBON, AND FOOD SOIL LOCATED IN BAKERY.FOOD SHOULD BE STORED ON SURFACES THAT HAVE BEEN CLEANED AND SANITIZED THOROUGHLY. REPEAT VIOLATION.RECHECK 9/18: BAKED GOODS STORED ON SOILED SHEET TRAYS LOCATED ON FOOD CART INSIDE WALK IN COOLER.ENSURE FOOD IS STORED ON SURFACES THAT HAVE BEEN CLEANED AND SANITIZED THOROUGHLY. REPEAT VIOLATION.
Location: Bakery area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKS. 3. EMPLOYEE BEVERAGES AND FOOD ITEMS STORED INSIDE REACH IN COOLER LOCATED IN THE DELI. CORRECTEDDISCONTINUE STORING EMPLOYEE FOOD INSIDE REACH IN COOLER. STORE INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER. 4. REACH IN REFRIGERATOR SHELVING SOILED WITH RUST LOCATED IN SEAFOOD DEPARTMENT. RESURFACE OR REPLACE SHELVING.RECHECK 9/17: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKSPLEASE HAVE DEFECTS CORRECTED BY FOLLOW UP DATE.
Location: Deli area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKS. 3. EMPLOYEE BEVERAGES AND FOOD ITEMS STORED INSIDE REACH IN COOLER LOCATED IN THE DELI. CORRECTEDDISCONTINUE STORING EMPLOYEE FOOD INSIDE REACH IN COOLER. STORE INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER. 4. REACH IN REFRIGERATOR SHELVING SOILED WITH RUST LOCATED IN SEAFOOD DEPARTMENT. RESURFACE OR REPLACE SHELVING.RECHECK 9/17: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKSPLEASE HAVE DEFECTS CORRECTED BY FOLLOW UP DATE.
Location: Produce room
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKS. 3. EMPLOYEE BEVERAGES AND FOOD ITEMS STORED INSIDE REACH IN COOLER LOCATED IN THE DELI. CORRECTEDDISCONTINUE STORING EMPLOYEE FOOD INSIDE REACH IN COOLER. STORE INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER. 4. REACH IN REFRIGERATOR SHELVING SOILED WITH RUST LOCATED IN SEAFOOD DEPARTMENT. RESURFACE OR REPLACE SHELVING.RECHECK 9/17: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKSPLEASE HAVE DEFECTS CORRECTED BY FOLLOW UP DATE.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FOOD SOIL ON SURFACE OF HAND SINK SOAP DISPENSER LOCATED IN THE DELI.MAINTAIN SOAP DISPENSERS IN A CLEAN CONDITION AT ALL TIMES.
Location: Deli area
Equipment: -
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE CUTTING MEAT WITHOUT WEARING A HAIR RESTRAINT.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE WALLET AND SET OF KEYS STORED INSIDE DRAWER WITH OPENED BAGS OF CANDY AND COOKIES DESIGNATED FOR CAKE DECORATION.STORE PERSONAL ITEMS AWAY FROM FOOD ITEMS TO PROTECT FROM CONTAMINATION.
Location: Bakery area
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STIRPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE ALL FOOD CONTACT SURFACES, KNIFE BLADES, ARE THOROUGHLY CLEANED BEFORE STORAGE.RECHECK 9/17: NOT CORRECTED. KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STRIPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS. REMOVE ALL RUST STAINS AND RESIDUES ON BLADES AND MAGNETIC UTENSIL HOLDERS.
Location: Deli area
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STIRPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE ALL FOOD CONTACT SURFACES, KNIFE BLADES, ARE THOROUGHLY CLEANED BEFORE STORAGE.RECHECK 9/17: NOT CORRECTED. KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STRIPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS. REMOVE ALL RUST STAINS AND RESIDUES ON BLADES AND MAGNETIC UTENSIL HOLDERS.
Location: Produce room
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STIRPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE ALL FOOD CONTACT SURFACES, KNIFE BLADES, ARE THOROUGHLY CLEANED BEFORE STORAGE.RECHECK 9/17: NOT CORRECTED. KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STRIPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS. REMOVE ALL RUST STAINS AND RESIDUES ON BLADES AND MAGNETIC UTENSIL HOLDERS.
Location: Meat room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: HEAVY ACCUMULATION OF DEAD INSECTS LOCATED ON INSECT TRAPPING DEVICE STICKY BOARDS LOCATED IN THE DELI AND BAKERY DEPARTMENT.REMOVE DEAD INSECTS.
Location: Bakery area
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: HEAVY ACCUMULATION OF DEAD INSECTS LOCATED ON INSECT TRAPPING DEVICE STICKY BOARDS LOCATED IN THE DELI AND BAKERY DEPARTMENT.REMOVE DEAD INSECTS.
Location: Deli area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: TRIANGULAR SHAPED CEILING TILE MISSING IN DELI ABOVE GAS RANGE.PROVIDE CEILING TILE.
Location: Deli area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1.BUILD UP AND FOOD DEBRIS ON ENTIRE FLOOR IN, INCLUDING UNDER EQUIPMENT, LOCATED IN BAKERY AND DELI DEPARTMENT.2. BUILD UP ON FLOOR AND DRAIN BELOW MAIN PREP TABLE IN DELI DEPARTMENT. CLEAN FLOORS THROUGH OUT ALL SHIFT TO PREVENT ACCUMULATION OF FOOD SOIL AND BUILD UP.3. HEAVY ACCUMULATION OF ICE LOCATED INSIDE BAKERY WALK IN FREEZER.
Location: Bakery area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CENTER 3 BAY RINSE SINK DOES NOT HOLD WATER IN MEAT PREP ROOM.PROVIDE REPAIR.
Location: Meat room
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR DELI CASES SOILED WITH MOLD AND OTHER BUILD UP, ESPECIALLY WHERE FOOD CONTAINERS ARE STORED.CLEAN AND SANITIZE THOROUGHLY.RECHECK 9/17: NOT CORRECTED.
Location: Deli area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: HEAVY BUILD UP ON STORAGE COMPARTMENT DRAWER HANDLES LOCATED IN BAKERY DEPARTMENT.CLEAN HANDLES ON A FREQUENT BASIS TO PREVENT BUILD UP.
Location: Bakery area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: FOOD SOIL COVERING SURFACE OF SHEET TRAYS STACKED IN PREP AREA AND STORED ON FOOD CARTS INSIDE AND OUTSIDE WALK IN COOLER IN BAKERY DEPARTMENT.SOILED SHEET TRAYS SHOULD BE CLEANED ON A DAILY BASIS. CLEAN THOROUGHLY. REPEAT VIOLATION.
Location: Bakery area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM SEAFOOD DEPARTMENT HAND SINK.PROVIDE REPAIR.
Location: Seafood department
Equipment: Hand sink
|
09/17/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN HOLDING BETWEEN 115 AND 127 DEGREES F IN DELI HOT CASE. BULB INOPERABLE ON LAMP.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. PRODUCT MOVED TO SECTION IN HOT CASE CAPABLE OF HOLDING FOOD AT 135 DEGREES F OR HIGHER.
Location: Deli area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LARGE FLIES AND BEES SWARMING ON SURFACES OF SOILED SHEET TRAYS LOCATED IN THE BAKERY DEPARTMENT.ELIMINATE FLIES INSIDE FACILITY. IMPROVE GENERAL CLEANING IN ENTIRE DEPARTMENT TO PREVENT ATTRACTION OF INSECTS.
Location: Deli area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LARGE FLIES AND BEES SWARMING ON SURFACES OF SOILED SHEET TRAYS LOCATED IN THE BAKERY DEPARTMENT.ELIMINATE FLIES INSIDE FACILITY. IMPROVE GENERAL CLEANING IN ENTIRE DEPARTMENT TO PREVENT ATTRACTION OF INSECTS.
Location: Bakery area
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. EXPIRED 1QT BOTTLES OF INFANT FORMULA STORED ON SALES FLOOR WITH FOLLOWING DATES: 1 MAY 2014 - 1 BOTTLE; 1 JULY 2014 - 4 BOTTLES ; 1 SEPTEMBER 2014 - 2 BOTTLES. 2. DENT ON SURFACE OF CAN OF INFANT FORMULA.PLEASE ENSURE INFANT FORMULA IS CAREFULLY MONITORED FOR EXPIRATION DATES AND CANS ARE THOROUGHLY INSPECTED FOR DENTS BEFORE STORAGE ON SALES FLOOR.REPEAT VIOLATION ON PAST TWO INSPECTIONS.
Location: Sales floor
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: COOKED AND UNCOOKED BAKERY GOODS STORED ON SHEET TRAYS HEAVILY SOILED WITH ENCRUSTED GREASE, CARBON, AND FOOD SOIL LOCATED IN BAKERY.FOOD SHOULD BE STORED ON SURFACES THAT HAVE BEEN CLEANED AND SANITIZED THOROUGHLY. REPEAT VIOLATION.
Location: Bakery area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKS.3. EMPLOYEE BEVERAGES AND FOOD ITEMS STORED INSIDE REACH IN COOLER LOCATED IN THE DELI.DISCONTINUE STORING EMPLOYEE FOOD INSIDE REACH IN COOLER. STORE INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER.4. REACH IN REFRIGERATOR SHELVING SOILED WITH RUST LOCATED IN SEAFOOD DEPARTMENT. RESURFACE OR REPLACE SHELVING.
Location: Deli area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKS.3. EMPLOYEE BEVERAGES AND FOOD ITEMS STORED INSIDE REACH IN COOLER LOCATED IN THE DELI.DISCONTINUE STORING EMPLOYEE FOOD INSIDE REACH IN COOLER. STORE INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER.4. REACH IN REFRIGERATOR SHELVING SOILED WITH RUST LOCATED IN SEAFOOD DEPARTMENT. RESURFACE OR REPLACE SHELVING.
Location: Produce room
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH RUST LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN CLEAN CONDITION, FREE OF RUST, AT ALL TIMES TO PREVENT CROSS CONTAMINATION.2. SURFACE OF RACKS CONTAINING FOOD CARTONS CHIPPING AND SOILED WITH RUST LOCATED IN THE DELI DEPARTMENT.REPLACE DAMAGED AND SOILED RACKS.3. EMPLOYEE BEVERAGES AND FOOD ITEMS STORED INSIDE REACH IN COOLER LOCATED IN THE DELI.DISCONTINUE STORING EMPLOYEE FOOD INSIDE REACH IN COOLER. STORE INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER.4. REACH IN REFRIGERATOR SHELVING SOILED WITH RUST LOCATED IN SEAFOOD DEPARTMENT. RESURFACE OR REPLACE SHELVING.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FOOD SOIL ON SURFACE OF HAND SINK SOAP DISPENSER LOCATED IN THE DELI.MAINTAIN SOAP DISPENSERS IN A CLEAN CONDITION AT ALL TIMES.
Location: Deli area
Equipment: -
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE CUTTING MEAT WITHOUT WEARING A HAIR RESTRAINT.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE WALLET AND SET OF KEYS STORED INSIDE DRAWER WITH OPENED BAGS OF CANDY AND COOKIES DESIGNATED FOR CAKE DECORATION.STORE PERSONAL ITEMS AWAY FROM FOOD ITEMS TO PROTECT FROM CONTAMINATION.
Location: Bakery area
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STIRPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE ALL FOOD CONTACT SURFACES, KNIFE BLADES, ARE THOROUGHLY CLEANED BEFORE STORAGE.
Location: Deli area
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STIRPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE ALL FOOD CONTACT SURFACES, KNIFE BLADES, ARE THOROUGHLY CLEANED BEFORE STORAGE.
Location: Produce room
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES SOILED WITH RUST STAINS STORED ON MAGNETIC STIRPS LOCATED IN DELI, PRODUCE, AND MEAT DEPARTMENTS.ENSURE ALL FOOD CONTACT SURFACES, KNIFE BLADES, ARE THOROUGHLY CLEANED BEFORE STORAGE.
Location: Meat room
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: HEAVY ACCUMULATION OF DEAD INSECTS LOCATED ON INSECT TRAPPING DEVICE STICKY BOARDS LOCATED IN THE DELI AND BAKERY DEPARTMENT.REMOVE DEAD INSECTS.
Location: Bakery area
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: HEAVY ACCUMULATION OF DEAD INSECTS LOCATED ON INSECT TRAPPING DEVICE STICKY BOARDS LOCATED IN THE DELI AND BAKERY DEPARTMENT.REMOVE DEAD INSECTS.
Location: Deli area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: TRIANGULAR SHAPED CEILING TILE MISSING IN DELI ABOVE GAS RANGE.PROVIDE CEILING TILE.
Location: Deli area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1.BUILD UP AND FOOD DEBRIS ON ENTIRE FLOOR IN, INCLUDING UNDER EQUIPMENT, LOCATED IN BAKERY AND DELI DEPARTMENT.2. BUILD UP ON FLOOR AND DRAIN BELOW MAIN PREP TABLE IN DELI DEPARTMENT. CLEAN FLOORS THROUGH OUT ALL SHIFT TO PREVENT ACCUMULATION OF FOOD SOIL AND BUILD UP.3. HEAVY ACCUMULATION OF ICE LOCATED INSIDE BAKERY WALK IN FREEZER.
Location: Bakery area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CENTER 3 BAY RINSE SINK DOES NOT HOLD WATER IN MEAT PREP ROOM.PROVIDE REPAIR.
Location: Meat room
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR DELI CASES SOILED WITH MOLD AND OTHER BUILD UP, ESPECIALLY WHERE FOOD CONTAINERS ARE STORED.CLEAN AND SANITIZE THOROUGHLY.
Location: Deli area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: HEAVY BUILD UP ON STORAGE COMPARTMENT DRAWER HANDLES LOCATED IN BAKERY DEPARTMENT.CLEAN HANDLES ON A FREQUENT BASIS TO PREVENT BUILD UP.
Location: Bakery area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: FOOD SOIL COVERING SURFACE OF SHEET TRAYS STACKED IN PREP AREA AND STORED ON FOOD CARTS INSIDE AND OUTSIDE WALK IN COOLER IN BAKERY DEPARTMENT.SOILED SHEET TRAYS SHOULD BE CLEANED ON A DAILY BASIS. CLEAN THOROUGHLY. REPEAT VIOLATION.
Location: Bakery area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM SEAFOOD DEPARTMENT HAND SINK.PROVIDE REPAIR.
Location: Seafood department
Equipment: Hand sink
|
09/08/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 NOT RESTRAINED IN THE DELI DEPARTMENT NEAR SERVICE COUNTER ENTRANCE.PROVIDE AN EFFECTIVE RESTRAINT.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TWO ROTISSERIE CHICKENS AND FRIED CHICKEN WINGS STORED INSIDE CHILLER HOLDING AT 55 DEGREES. EMPLOYEES STATED COOLER WAS NOT WORKING PROPERLY.FOOD DISCARDED.DISCONTINUE USE OF CHILLER UNTIL REPAIRED.
Location: Deli area
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING SPRAY BOTTLES STORED ON BAKERY PREP TABLE.STORE CLEANING CHEMICALS ON CHEMICAL STORAGE TO PREVENT CONTAMINATION OF FOOD.
Location: Bakery area
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 21 CANS, CONTAINERS, BOTTLES, CARTONS OF INFANT FORMULA STORED ON SALES FLOOR WITH THE FOLLOWING EXPIRATION DATES:5 -1 QT CANS 1 JAN 2013, 4- 1 QT BOTTLES 1 JUL 2013, 3 - 1QT BOTTLES 1 AUG 2013, 2 - 1 QT CANS 1 NOVEMBER 2013, 2 CONTAINERS OF POWDER, 14 NOV 2013, 2 SIX 8 OZ CARTONS 29 MAR 2014, 1- 1 MAR 2014, AND 2 SIX 8 0Z CARTONS 1 MARCH 2014. INFANT FORMULA NOT MONITORED OR ROTATED PROPERLY. FIVE CANS EXPIRED OVER 14 MONTHS. PLEASE MONITOR EXPIRATION DATES CLOSELY TO PREVENT OUTDATED FORMULA SOLD TO CONSUMERS AND LATED FED TO INFANTS. CITATION ISSUED FOR SERIOUS CRITICAL VIOLATION
Location: Sales floor
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: BAKED GOODS LOCATED IN PREP AREA AND IN REFIRGERATORS STORED ON SHEET TRAYS THAT HAVE NOT BEEN CLEANED AND SANITIZED. OTHER BAKED GOODS STORED ON PARCHMENT PAPER COVERING SOILED TRAYS. FOOD SHOULD BE STORED ON EQUIPMENT THAT HAS BEEN CLEANED AND SANITIZED. CONSISTENT REPEAT VIOLATION. CITATION ISSUED.
Location: Bakery area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT PREP ROOM1. RUST SPOTS ON KNIFE BLADES STORED ON MAGNETIC STRIP2. PULLEY INSIDE MEAT SAW SOILED WITH DRIED MEAT RESIDUE.3. KNIFE SHARPENER SOILED WITH RUST ON ENTIRE SURFACE.4. RUST STAINS ON 1 BAY AND 3 BAY SINK BASINS AND DRAIN BOARDS.5. CALCIUM BUILD UP ON TABLE MOUNT MEAT TENDERIZER/GRINDER.SEAFOOD DEPT.6.FOOD STORED ON BOTTOM OF REACH IN REFRIGERATOR SOILED WITH SEAFOOD JUICE RESIDUE IN SEAFOOD DEPT.DELI DEPT.7. REACH IN COOLER CONTAINING BUTTER SOILED ON THE INTERIOR LOCATED IN THE DELI DEPARTMENT.
Location: Meat room
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT PREP ROOM1. RUST SPOTS ON KNIFE BLADES STORED ON MAGNETIC STRIP2. PULLEY INSIDE MEAT SAW SOILED WITH DRIED MEAT RESIDUE.3. KNIFE SHARPENER SOILED WITH RUST ON ENTIRE SURFACE.4. RUST STAINS ON 1 BAY AND 3 BAY SINK BASINS AND DRAIN BOARDS.5. CALCIUM BUILD UP ON TABLE MOUNT MEAT TENDERIZER/GRINDER.SEAFOOD DEPT.6.FOOD STORED ON BOTTOM OF REACH IN REFRIGERATOR SOILED WITH SEAFOOD JUICE RESIDUE IN SEAFOOD DEPT.DELI DEPT.7. REACH IN COOLER CONTAINING BUTTER SOILED ON THE INTERIOR LOCATED IN THE DELI DEPARTMENT.
Location: Seafood department
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT PREP ROOM1. RUST SPOTS ON KNIFE BLADES STORED ON MAGNETIC STRIP2. PULLEY INSIDE MEAT SAW SOILED WITH DRIED MEAT RESIDUE.3. KNIFE SHARPENER SOILED WITH RUST ON ENTIRE SURFACE.4. RUST STAINS ON 1 BAY AND 3 BAY SINK BASINS AND DRAIN BOARDS.5. CALCIUM BUILD UP ON TABLE MOUNT MEAT TENDERIZER/GRINDER.SEAFOOD DEPT.6.FOOD STORED ON BOTTOM OF REACH IN REFRIGERATOR SOILED WITH SEAFOOD JUICE RESIDUE IN SEAFOOD DEPT.DELI DEPT.7. REACH IN COOLER CONTAINING BUTTER SOILED ON THE INTERIOR LOCATED IN THE DELI DEPARTMENT.
Location: Deli area
Equipment: Reach in cooler
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: PREVIOUSLY WORN GLOVES STORED ON COUNTER TOP AT AKERY SERVICE COUNTER.GLOVES SHOULD BE DISCARDED AFTER REMOVAL.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: VISIBLE THERMOMETERS NOT AVAILABLE IN ROTISSERIE HOT HOLDING UNITS NEAR REGISTER AND DELI AREA.
Location: Deli area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: VISIBLE THERMOMETERS NOT AVAILABLE IN ROTISSERIE HOT HOLDING UNITS NEAR REGISTER AND DELI AREA.
Location: Sales floor
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CLEAN BOWLS AND OTHER EQUIPMENT STORED ON SHELF LINED WITH CARD BOARD IN CHEESE SHOP.STORAGE SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. REMOVE CARD BOARD.
Location: Deli area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BLAST CHILLER NON FUCTIONING IN DELI DEPARTMENT.PROVIDE REPAIR. A WORK ORDER IS IN PROGRESS TO HAVE CHILLER REPAIRED.
Location: Deli area
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: TWO CANS OF OLIVES DENTED ON RIM AND SIDE STORED IN BACK PREP AREA.DENTED CANS SHOULD NOT BE USED IN OPERATIONS. REMOVED.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HAND DRYER VENT SOILED ON SURFACE LOCATED AT DELI HAND SINK.CLEAN AND SANITIZE THOROUGHLY TO PREVENT CONTAMINATION OF HANDS AND SPREAD OF BACTERIA.
Location: Deli area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: FOOD SOIL ON HANDLES OF PROOFER AND DOOR.CLEAN SURFACES EVERY FOUR HOURS TO PREVENT CROSS CONTAMINAITON.
Location: Bakery area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: TWO STACKS OF SHEET TRAYS STORED SOILED WITH ENCURSTED FOOD AND GREASE DEPOSITS IN BAKERY PREP AREA. TRAYS NOT CLEANED DAILY AND USED TO STORE AND BAKE FOOD.FOOD CONTACT SURFACES OF BAKING EQUIPMENT SHOULD BE CLEANED ON A DAILY BASIS. CONSISTENT REPEAT VIOLATION. CITATION ISSUED FOR NON COMPLIANCE.
Location: Bakery area
|
04/04/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 NOT RESTRAINED IN THE DELI DEPARTMENT NEAR SERVICE COUNTER ENTRANCE.PROVIDE AN EFFECTIVE RESTRAINT.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TWO ROTISSERIE CHICKENS AND FRIED CHICKEN WINGS STORED INSIDE CHILLER HOLDING AT 55 DEGREES. EMPLOYEES STATED COOLER WAS NOT WORKING PROPERLY.FOOD DISCARDED.DISCONTINUE USE OF CHILLER UNTIL REPAIRED.
Location: Deli area
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING SPRAY BOTTLES STORED ON BAKERY PREP TABLE.STORE CLEANING CHEMICALS ON CHEMICAL STORAGE TO PREVENT CONTAMINATION OF FOOD.
Location: Bakery area
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 21 CANS, CONTAINERS, BOTTLES, CARTONS OF INFANT FORMULA STORED ON SALES FLOOR WITH THE FOLLOWING EXPIRATION DATES:5 -1 QT CANS 1 JAN 2013, 4- 1 QT BOTTLES 1 JUL 2013, 3 - 1QT BOTTLES 1 AUG 2013, 2 - 1 QT CANS 1 NOVEMBER 2013, 2 CONTAINERS OF POWDER, 14 NOV 2013, 2 SIX 8 OZ CARTONS 29 MAR 2014, 1- 1 MAR 2014, AND 2 SIX 8 0Z CARTONS 1 MARCH 2014. INFANT FORMULA NOT MONITORED OR ROTATED PROPERLY. FIVE CANS EXPIRED OVER 14 MONTHS. PLEASE MONITOR EXPIRATION DATES CLOSELY TO PREVENT OUTDATED FORMULA SOLD TO CONSUMERS AND LATED FED TO INFANTS. CITATION ISSUED FOR SERIOUS CRITICAL VIOLATION
Location: Sales floor
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: BAKED GOODS LOCATED IN PREP AREA AND IN REFIRGERATORS STORED ON SHEET TRAYS THAT HAVE NOT BEEN CLEANED AND SANITIZED. OTHER BAKED GOODS STORED ON PARCHMENT PAPER COVERING SOILED TRAYS. FOOD SHOULD BE STORED ON EQUIPMENT THAT HAS BEEN CLEANED AND SANITIZED. CONSISTENT REPEAT VIOLATION. CITATION ISSUED.
Location: Bakery area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT PREP ROOM1. RUST SPOTS ON KNIFE BLADES STORED ON MAGNETIC STRIP2. PULLEY INSIDE MEAT SAW SOILED WITH DRIED MEAT RESIDUE.3. KNIFE SHARPENER SOILED WITH RUST ON ENTIRE SURFACE.4. RUST STAINS ON 1 BAY AND 3 BAY SINK BASINS AND DRAIN BOARDS.5. CALCIUM BUILD UP ON TABLE MOUNT MEAT TENDERIZER/GRINDER.SEAFOOD DEPT.6.FOOD STORED ON BOTTOM OF REACH IN REFRIGERATOR SOILED WITH SEAFOOD JUICE RESIDUE IN SEAFOOD DEPT.DELI DEPT.7. REACH IN COOLER CONTAINING BUTTER SOILED ON THE INTERIOR LOCATED IN THE DELI DEPARTMENT.
Location: Meat room
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT PREP ROOM1. RUST SPOTS ON KNIFE BLADES STORED ON MAGNETIC STRIP2. PULLEY INSIDE MEAT SAW SOILED WITH DRIED MEAT RESIDUE.3. KNIFE SHARPENER SOILED WITH RUST ON ENTIRE SURFACE.4. RUST STAINS ON 1 BAY AND 3 BAY SINK BASINS AND DRAIN BOARDS.5. CALCIUM BUILD UP ON TABLE MOUNT MEAT TENDERIZER/GRINDER.SEAFOOD DEPT.6.FOOD STORED ON BOTTOM OF REACH IN REFRIGERATOR SOILED WITH SEAFOOD JUICE RESIDUE IN SEAFOOD DEPT.DELI DEPT.7. REACH IN COOLER CONTAINING BUTTER SOILED ON THE INTERIOR LOCATED IN THE DELI DEPARTMENT.
Location: Seafood department
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT PREP ROOM1. RUST SPOTS ON KNIFE BLADES STORED ON MAGNETIC STRIP2. PULLEY INSIDE MEAT SAW SOILED WITH DRIED MEAT RESIDUE.3. KNIFE SHARPENER SOILED WITH RUST ON ENTIRE SURFACE.4. RUST STAINS ON 1 BAY AND 3 BAY SINK BASINS AND DRAIN BOARDS.5. CALCIUM BUILD UP ON TABLE MOUNT MEAT TENDERIZER/GRINDER.SEAFOOD DEPT.6.FOOD STORED ON BOTTOM OF REACH IN REFRIGERATOR SOILED WITH SEAFOOD JUICE RESIDUE IN SEAFOOD DEPT.DELI DEPT.7. REACH IN COOLER CONTAINING BUTTER SOILED ON THE INTERIOR LOCATED IN THE DELI DEPARTMENT.
Location: Deli area
Equipment: Reach in cooler
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: PREVIOUSLY WORN GLOVES STORED ON COUNTER TOP AT AKERY SERVICE COUNTER.GLOVES SHOULD BE DISCARDED AFTER REMOVAL.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: VISIBLE THERMOMETERS NOT AVAILABLE IN ROTISSERIE HOT HOLDING UNITS NEAR REGISTER AND DELI AREA.
Location: Deli area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: VISIBLE THERMOMETERS NOT AVAILABLE IN ROTISSERIE HOT HOLDING UNITS NEAR REGISTER AND DELI AREA.
Location: Sales floor
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CLEAN BOWLS AND OTHER EQUIPMENT STORED ON SHELF LINED WITH CARD BOARD IN CHEESE SHOP.STORAGE SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. REMOVE CARD BOARD.
Location: Deli area
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: TWO CANS OF OLIVES DENTED ON RIM AND SIDE STORED IN BACK PREP AREA.DENTED CANS SHOULD NOT BE USED IN OPERATIONS. REMOVED.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HAND DRYER VENT SOILED ON SURFACE LOCATED AT DELI HAND SINK.CLEAN AND SANITIZE THOROUGHLY TO PREVENT CONTAMINATION OF HANDS AND SPREAD OF BACTERIA.
Location: Deli area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: FOOD SOIL ON HANDLES OF PROOFER AND DOOR.CLEAN SURFACES EVERY FOUR HOURS TO PREVENT CROSS CONTAMINAITON.
Location: Bakery area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: TWO STACKS OF SHEET TRAYS STORED SOILED WITH ENCURSTED FOOD AND GREASE DEPOSITS IN BAKERY PREP AREA. TRAYS NOT CLEANED DAILY AND USED TO STORE AND BAKE FOOD.FOOD CONTACT SURFACES OF BAKING EQUIPMENT SHOULD BE CLEANED ON A DAILY BASIS. CONSISTENT REPEAT VIOLATION. CITATION ISSUED FOR NON COMPLIANCE.
Location: Bakery area
|
03/28/2014 | Routine |
| No violation noted during this evaluation. | 01/15/2014 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLER BELOW COUNTER TOP HOLDING FOOD AT 48 DEGREES F. ICE BUILD UP NEAR COMPRESSOR. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. FOOD INSIDE DISCARDED BY MANAGER.
Location: Deli area
Equipment: Reach in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKET HANGING ON SHELF CONTAINING CLEAN AND SANITIZED EQUIPMENT.STORE JACKET ON COAT RACK AWAY FROM FOOD AND SUPPLIES.
Location: Deli area
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. UNAPPROVED PEST CONTROL STRIP STORED ABOVE EXPOSED EQUIPMENT IN BACK DELI PREP AREA. 2. APPROVED PEST CONTROL DEVICE STORED ABOVE BREAD SLICER IN BACK DELI PREP AREA.3. UNAPPROVED INSECT TRAPPING DEVICES WERE STORED INSIDE DRAWERS CONTAINING STORAGE BOXES BELOW DOUGHNUT CASE.PEST CONTROL DEVICES SHOULD NOT BE STORED ABOVE EXPOSED FOOD, EQUIPMENT, AND SUPPLIES AND USE ONLY APPROVED PEST CONTROL DEVICES IN FOOD SERVICE OPERATIONS.
Location: Deli area
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. UNAPPROVED PEST CONTROL STRIP STORED ABOVE EXPOSED EQUIPMENT IN BACK DELI PREP AREA. 2. APPROVED PEST CONTROL DEVICE STORED ABOVE BREAD SLICER IN BACK DELI PREP AREA.3. UNAPPROVED INSECT TRAPPING DEVICES WERE STORED INSIDE DRAWERS CONTAINING STORAGE BOXES BELOW DOUGHNUT CASE.PEST CONTROL DEVICES SHOULD NOT BE STORED ABOVE EXPOSED FOOD, EQUIPMENT, AND SUPPLIES AND USE ONLY APPROVED PEST CONTROL DEVICES IN FOOD SERVICE OPERATIONS.
Location: Bakery area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. REACH IN COOLER BELOW PREP TABLE IN DELI DEPT. MISSING A THERMOMETER ON THE INTERIOR.2. COLD TOP COOLER CONTAINING SLICED DELI MEAT MISSING A THERMOMETER ON THE INTERIOR.3. PROVIDE A THERMOMETER INSIDE BREAK ROOM REFRIGERATOR
Location: Deli area
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISH MACHINE WASH GUAGE NOT DISPLAYING TEMPERATURE DURING CYCLE.REPAIR MACHINE GUAGE TO DISPLAY CORRECT WASH TEMPERATURE.2. REACH IN FREEZER INOPERABLE LOCATED BEHIND THE SERVICE COUNTER IN SEAFOOD DEPT.PROVIDE REPAIR.RECHECK 10/22: PART IS ON ORDER TO CORRECT INOPERABLE WASH GUAGE ON DISH MACHINE. FREEZER HAS BEEN REPAIRED.A PART IS ON ORDER TO REPAIR THE REACH IN COOLER BELOW COUNTER TOP IN DELI DEPARTMENT. UNIT IS CURRENTLY EMPTY.RECHECK 10/29: DISH MACHINE GUAGE AND REACH IN COOLER BELOW COUNTER TOP IN DELI NOT REPAIRED. WORK ORDERS IN PROGRESS.
Location: Deli area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISH MACHINE WASH GUAGE NOT DISPLAYING TEMPERATURE DURING CYCLE.REPAIR MACHINE GUAGE TO DISPLAY CORRECT WASH TEMPERATURE.2. REACH IN FREEZER INOPERABLE LOCATED BEHIND THE SERVICE COUNTER IN SEAFOOD DEPT.PROVIDE REPAIR.RECHECK 10/22: PART IS ON ORDER TO CORRECT INOPERABLE WASH GUAGE ON DISH MACHINE. FREEZER HAS BEEN REPAIRED.A PART IS ON ORDER TO REPAIR THE REACH IN COOLER BELOW COUNTER TOP IN DELI DEPARTMENT. UNIT IS CURRENTLY EMPTY.RECHECK 10/29: DISH MACHINE GUAGE AND REACH IN COOLER BELOW COUNTER TOP IN DELI NOT REPAIRED. WORK ORDERS IN PROGRESS.
Location: Seafood department
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISH MACHINE WASH GUAGE NOT DISPLAYING TEMPERATURE DURING CYCLE.REPAIR MACHINE GUAGE TO DISPLAY CORRECT WASH TEMPERATURE.2. REACH IN FREEZER INOPERABLE LOCATED BEHIND THE SERVICE COUNTER IN SEAFOOD DEPT.PROVIDE REPAIR.RECHECK 10/22: PART IS ON ORDER TO CORRECT INOPERABLE WASH GUAGE ON DISH MACHINE. FREEZER HAS BEEN REPAIRED.A PART IS ON ORDER TO REPAIR THE REACH IN COOLER BELOW COUNTER TOP IN DELI DEPARTMENT. UNIT IS CURRENTLY EMPTY.RECHECK 10/29: DISH MACHINE GUAGE AND REACH IN COOLER BELOW COUNTER TOP IN DELI NOT REPAIRED. WORK ORDERS IN PROGRESS.
Location: Deli area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. 3 BAY SINK AND FAUCET AREA SOILED WITH BUILD UP LOCATED IN THE PRODUCE PREP AREA.CLEAN THREE BAY SINK THOROUGHLY.2. HAND DRYER AIR VENTS HEAVILY SOILED WITH BUILD UP.CLEAN THOROUGHLY.
Location: Produce room
Equipment: 3-bay
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: RECHECK 11/5: A FEW SHEET TRAYS HAVE BEEN CLEANED. CONTINUE TO SEE PARCHMENT PAPER STORED OVER SOILED TRAYS STACKED, AND ON FOOD CARTS CONTAINING BAKED GOODS. CONTINUE TO REMOVE CARBON AND GREASE BUILD UP ON SURFACE OF SHEET TRAYS AND ON A DAILY BASIS. DO NOT USE TRAYS THAT HAVE NOT BEEN CLEANED THOROUGHLY CLEANED. FURTHERMORE, PROVIDE A DESIGNATED AREA TO STORE SOILED TRAYS AS WELL. PLEASE HAVE VIOLATION CORRECTED BY FOLLOW UP DATE TO AVOID ADDITIONAL FINES.
Location: Bakery area
|
11/12/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLER BELOW COUNTER TOP HOLDING FOOD AT 48 DEGREES F. ICE BUILD UP NEAR COMPRESSOR. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. FOOD INSIDE DISCARDED BY MANAGER.
Location: Deli area
Equipment: Reach in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKET HANGING ON SHELF CONTAINING CLEAN AND SANITIZED EQUIPMENT.STORE JACKET ON COAT RACK AWAY FROM FOOD AND SUPPLIES.
Location: Deli area
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. UNAPPROVED PEST CONTROL STRIP STORED ABOVE EXPOSED EQUIPMENT IN BACK DELI PREP AREA. 2. APPROVED PEST CONTROL DEVICE STORED ABOVE BREAD SLICER IN BACK DELI PREP AREA.3. UNAPPROVED INSECT TRAPPING DEVICES WERE STORED INSIDE DRAWERS CONTAINING STORAGE BOXES BELOW DOUGHNUT CASE.PEST CONTROL DEVICES SHOULD NOT BE STORED ABOVE EXPOSED FOOD, EQUIPMENT, AND SUPPLIES AND USE ONLY APPROVED PEST CONTROL DEVICES IN FOOD SERVICE OPERATIONS.
Location: Deli area
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. UNAPPROVED PEST CONTROL STRIP STORED ABOVE EXPOSED EQUIPMENT IN BACK DELI PREP AREA. 2. APPROVED PEST CONTROL DEVICE STORED ABOVE BREAD SLICER IN BACK DELI PREP AREA.3. UNAPPROVED INSECT TRAPPING DEVICES WERE STORED INSIDE DRAWERS CONTAINING STORAGE BOXES BELOW DOUGHNUT CASE.PEST CONTROL DEVICES SHOULD NOT BE STORED ABOVE EXPOSED FOOD, EQUIPMENT, AND SUPPLIES AND USE ONLY APPROVED PEST CONTROL DEVICES IN FOOD SERVICE OPERATIONS.
Location: Bakery area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. REACH IN COOLER BELOW PREP TABLE IN DELI DEPT. MISSING A THERMOMETER ON THE INTERIOR.2. COLD TOP COOLER CONTAINING SLICED DELI MEAT MISSING A THERMOMETER ON THE INTERIOR.3. PROVIDE A THERMOMETER INSIDE BREAK ROOM REFRIGERATOR
Location: Deli area
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISH MACHINE WASH GUAGE NOT DISPLAYING TEMPERATURE DURING CYCLE.REPAIR MACHINE GUAGE TO DISPLAY CORRECT WASH TEMPERATURE.2. REACH IN FREEZER INOPERABLE LOCATED BEHIND THE SERVICE COUNTER IN SEAFOOD DEPT.PROVIDE REPAIR.RECHECK 10/22: PART IS ON ORDER TO CORRECT INOPERABLE WASH GUAGE ON DISH MACHINE. FREEZER HAS BEEN REPAIRED.A PART IS ON ORDER TO REPAIR THE REACH IN COOLER BELOW COUNTER TOP IN DELI DEPARTMENT. UNIT IS CURRENTLY EMPTY.RECHECK 10/29: DISH MACHINE GUAGE AND REACH IN COOLER BELOW COUNTER TOP IN DELI NOT REPAIRED. WORK ORDERS IN PROGRESS.
Location: Deli area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISH MACHINE WASH GUAGE NOT DISPLAYING TEMPERATURE DURING CYCLE.REPAIR MACHINE GUAGE TO DISPLAY CORRECT WASH TEMPERATURE.2. REACH IN FREEZER INOPERABLE LOCATED BEHIND THE SERVICE COUNTER IN SEAFOOD DEPT.PROVIDE REPAIR.RECHECK 10/22: PART IS ON ORDER TO CORRECT INOPERABLE WASH GUAGE ON DISH MACHINE. FREEZER HAS BEEN REPAIRED.A PART IS ON ORDER TO REPAIR THE REACH IN COOLER BELOW COUNTER TOP IN DELI DEPARTMENT. UNIT IS CURRENTLY EMPTY.RECHECK 10/29: DISH MACHINE GUAGE AND REACH IN COOLER BELOW COUNTER TOP IN DELI NOT REPAIRED. WORK ORDERS IN PROGRESS.
Location: Seafood department
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISH MACHINE WASH GUAGE NOT DISPLAYING TEMPERATURE DURING CYCLE.REPAIR MACHINE GUAGE TO DISPLAY CORRECT WASH TEMPERATURE.2. REACH IN FREEZER INOPERABLE LOCATED BEHIND THE SERVICE COUNTER IN SEAFOOD DEPT.PROVIDE REPAIR.RECHECK 10/22: PART IS ON ORDER TO CORRECT INOPERABLE WASH GUAGE ON DISH MACHINE. FREEZER HAS BEEN REPAIRED.A PART IS ON ORDER TO REPAIR THE REACH IN COOLER BELOW COUNTER TOP IN DELI DEPARTMENT. UNIT IS CURRENTLY EMPTY.RECHECK 10/29: DISH MACHINE GUAGE AND REACH IN COOLER BELOW COUNTER TOP IN DELI NOT REPAIRED. WORK ORDERS IN PROGRESS.
Location: Deli area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. 3 BAY SINK AND FAUCET AREA SOILED WITH BUILD UP LOCATED IN THE PRODUCE PREP AREA.CLEAN THREE BAY SINK THOROUGHLY.2. HAND DRYER AIR VENTS HEAVILY SOILED WITH BUILD UP.CLEAN THOROUGHLY.
Location: Produce room
Equipment: 3-bay
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: RECHECK 11/5: A FEW SHEET TRAYS HAVE BEEN CLEANED. CONTINUE TO SEE PARCHMENT PAPER STORED OVER SOILED TRAYS STACKED, AND ON FOOD CARTS CONTAINING BAKED GOODS. CONTINUE TO REMOVE CARBON AND GREASE BUILD UP ON SURFACE OF SHEET TRAYS AND ON A DAILY BASIS. DO NOT USE TRAYS THAT HAVE NOT BEEN CLEANED THOROUGHLY CLEANED. FURTHERMORE, PROVIDE A DESIGNATED AREA TO STORE SOILED TRAYS AS WELL. PLEASE HAVE VIOLATION CORRECTED BY FOLLOW UP DATE TO AVOID ADDITIONAL FINES.
Location: Bakery area
|
11/05/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLER BELOW COUNTER TOP HOLDING FOOD AT 48 DEGREES F. ICE BUILD UP NEAR COMPRESSOR. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. FOOD INSIDE DISCARDED BY MANAGER.
Location: Deli area
Equipment: Reach in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKET HANGING ON SHELF CONTAINING CLEAN AND SANITIZED EQUIPMENT.STORE JACKET ON COAT RACK AWAY FROM FOOD AND SUPPLIES.
Location: Deli area
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. UNAPPROVED PEST CONTROL STRIP STORED ABOVE EXPOSED EQUIPMENT IN BACK DELI PREP AREA. 2. APPROVED PEST CONTROL DEVICE STORED ABOVE BREAD SLICER IN BACK DELI PREP AREA.3. UNAPPROVED INSECT TRAPPING DEVICES WERE STORED INSIDE DRAWERS CONTAINING STORAGE BOXES BELOW DOUGHNUT CASE.PEST CONTROL DEVICES SHOULD NOT BE STORED ABOVE EXPOSED FOOD, EQUIPMENT, AND SUPPLIES AND USE ONLY APPROVED PEST CONTROL DEVICES IN FOOD SERVICE OPERATIONS.
Location: Deli area
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. UNAPPROVED PEST CONTROL STRIP STORED ABOVE EXPOSED EQUIPMENT IN BACK DELI PREP AREA. 2. APPROVED PEST CONTROL DEVICE STORED ABOVE BREAD SLICER IN BACK DELI PREP AREA.3. UNAPPROVED INSECT TRAPPING DEVICES WERE STORED INSIDE DRAWERS CONTAINING STORAGE BOXES BELOW DOUGHNUT CASE.PEST CONTROL DEVICES SHOULD NOT BE STORED ABOVE EXPOSED FOOD, EQUIPMENT, AND SUPPLIES AND USE ONLY APPROVED PEST CONTROL DEVICES IN FOOD SERVICE OPERATIONS.
Location: Bakery area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. REACH IN COOLER BELOW PREP TABLE IN DELI DEPT. MISSING A THERMOMETER ON THE INTERIOR.2. COLD TOP COOLER CONTAINING SLICED DELI MEAT MISSING A THERMOMETER ON THE INTERIOR.3. PROVIDE A THERMOMETER INSIDE BREAK ROOM REFRIGERATOR
Location: Deli area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISH MACHINE WASH GUAGE NOT DISPLAYING TEMPERATURE DURING CYCLE.REPAIR MACHINE GUAGE TO DISPLAY CORRECT WASH TEMPERATURE.2. REACH IN FREEZER INOPERABLE LOCATED BEHIND THE SERVICE COUNTER IN SEAFOOD DEPT.PROVIDE REPAIR.RECHECK 10/22: PART IS ON ORDER TO CORRECT INOPERABLE WASH GUAGE ON DISH MACHINE. FREEZER HAS BEEN REPAIRED.A PART IS ON ORDER TO REPAIR THE REACH IN COOLER BELOW COUNTER TOP IN DELI DEPARTMENT. UNIT IS CURRENTLY EMPTY.RECHECK 10/29: DISH MACHINE GUAGE AND REACH IN COOLER BELOW COUNTER TOP IN DELI NOT REPAIRED. WORK ORDERS IN PROGRESS.
Location: Deli area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISH MACHINE WASH GUAGE NOT DISPLAYING TEMPERATURE DURING CYCLE.REPAIR MACHINE GUAGE TO DISPLAY CORRECT WASH TEMPERATURE.2. REACH IN FREEZER INOPERABLE LOCATED BEHIND THE SERVICE COUNTER IN SEAFOOD DEPT.PROVIDE REPAIR.RECHECK 10/22: PART IS ON ORDER TO CORRECT INOPERABLE WASH GUAGE ON DISH MACHINE. FREEZER HAS BEEN REPAIRED.A PART IS ON ORDER TO REPAIR THE REACH IN COOLER BELOW COUNTER TOP IN DELI DEPARTMENT. UNIT IS CURRENTLY EMPTY.RECHECK 10/29: DISH MACHINE GUAGE AND REACH IN COOLER BELOW COUNTER TOP IN DELI NOT REPAIRED. WORK ORDERS IN PROGRESS.
Location: Seafood department
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISH MACHINE WASH GUAGE NOT DISPLAYING TEMPERATURE DURING CYCLE.REPAIR MACHINE GUAGE TO DISPLAY CORRECT WASH TEMPERATURE.2. REACH IN FREEZER INOPERABLE LOCATED BEHIND THE SERVICE COUNTER IN SEAFOOD DEPT.PROVIDE REPAIR.RECHECK 10/22: PART IS ON ORDER TO CORRECT INOPERABLE WASH GUAGE ON DISH MACHINE. FREEZER HAS BEEN REPAIRED.A PART IS ON ORDER TO REPAIR THE REACH IN COOLER BELOW COUNTER TOP IN DELI DEPARTMENT. UNIT IS CURRENTLY EMPTY.RECHECK 10/29: DISH MACHINE GUAGE AND REACH IN COOLER BELOW COUNTER TOP IN DELI NOT REPAIRED. WORK ORDERS IN PROGRESS.
Location: Deli area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. 3 BAY SINK AND FAUCET AREA SOILED WITH BUILD UP LOCATED IN THE PRODUCE PREP AREA.CLEAN THREE BAY SINK THOROUGHLY.2. HAND DRYER AIR VENTS HEAVILY SOILED WITH BUILD UP.CLEAN THOROUGHLY.
Location: Produce room
Equipment: 3-bay
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SHEET TRAYS NOT CLEANED AND SANITIZED AFTER USE LOCATED IN THE BAKERY. HEAVY CARBON GREASE AND FOOD RESUDE ON SURFACES. PARCHMENT PAPER STORED OVER DIRTY TRAYS AS WELL LOCATED ON A CART NEAR WALK IN FREEZER.ALL TRAYS SHOULD BE CLEANED AND SANITIZED DAILY. REPEAT VIOLATION.RECHECK: SHEET TRAYS HAVE NOT BEEN CLEANED AND STORED SOILED IN DELI DEPARTMENT. PARCHMENT PAPER STORED OVER SOILED TRAYS AS WELL. CLEAN ALL TRAYS THOROUGHLY ON A DAILY BASIS. REMOVE TRAYS NO LONGER IN USE. REPEAT VIOLATION MAY RESULT IN A CITATION.RECHECK: SHEET TRAYS HAVE NOT BEEN CLEANED AND STORED SOILED IN DELI DEPARTMENT. DIRTY TRAYS STORED ON CARTS NEAR OVEN. PARCHMENT PAPER STORED OVER SOILED TRAYS AS WELL. REPEAT VIOLATION. CITATION ISSUED FOR NON COMPLIANCE.
Location: Bakery area
|
10/29/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLER BELOW COUNTER TOP HOLDING FOOD AT 48 DEGREES F. ICE BUILD UP NEAR COMPRESSOR. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. FOOD INSIDE DISCARDED BY MANAGER.
Location: Deli area
Equipment: Reach in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKET HANGING ON SHELF CONTAINING CLEAN AND SANITIZED EQUIPMENT.STORE JACKET ON COAT RACK AWAY FROM FOOD AND SUPPLIES.
Location: Deli area
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. UNAPPROVED PEST CONTROL STRIP STORED ABOVE EXPOSED EQUIPMENT IN BACK DELI PREP AREA. 2. APPROVED PEST CONTROL DEVICE STORED ABOVE BREAD SLICER IN BACK DELI PREP AREA.3. UNAPPROVED INSECT TRAPPING DEVICES WERE STORED INSIDE DRAWERS CONTAINING STORAGE BOXES BELOW DOUGHNUT CASE.PEST CONTROL DEVICES SHOULD NOT BE STORED ABOVE EXPOSED FOOD, EQUIPMENT, AND SUPPLIES AND USE ONLY APPROVED PEST CONTROL DEVICES IN FOOD SERVICE OPERATIONS.
Location: Deli area
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. UNAPPROVED PEST CONTROL STRIP STORED ABOVE EXPOSED EQUIPMENT IN BACK DELI PREP AREA. 2. APPROVED PEST CONTROL DEVICE STORED ABOVE BREAD SLICER IN BACK DELI PREP AREA.3. UNAPPROVED INSECT TRAPPING DEVICES WERE STORED INSIDE DRAWERS CONTAINING STORAGE BOXES BELOW DOUGHNUT CASE.PEST CONTROL DEVICES SHOULD NOT BE STORED ABOVE EXPOSED FOOD, EQUIPMENT, AND SUPPLIES AND USE ONLY APPROVED PEST CONTROL DEVICES IN FOOD SERVICE OPERATIONS.
Location: Bakery area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. REACH IN COOLER BELOW PREP TABLE IN DELI DEPT. MISSING A THERMOMETER ON THE INTERIOR.2. COLD TOP COOLER CONTAINING SLICED DELI MEAT MISSING A THERMOMETER ON THE INTERIOR.3. PROVIDE A THERMOMETER INSIDE BREAK ROOM REFRIGERATOR
Location: Deli area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISH MACHINE WASH GUAGE NOT DISPLAYING TEMPERATURE DURING CYCLE.REPAIR MACHINE GUAGE TO DISPLAY CORRECT WASH TEMPERATURE.2. REACH IN FREEZER INOPERABLE LOCATED BEHIND THE SERVICE COUNTER IN SEAFOOD DEPT.PROVIDE REPAIR.RECHECK 10/22: PART IS ON ORDER TO CORRECT INOPERABLE WASH GUAGE ON DISH MACHINE. FREEZER HAS BEEN REPAIRED.A PART IS ON ORDER TO REPAIR THE REACH IN COOLER BELOW COUNTER TOP IN DELI DEPARTMENT. UNIT IS CURRENTLY EMPTY.
Location: Deli area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISH MACHINE WASH GUAGE NOT DISPLAYING TEMPERATURE DURING CYCLE.REPAIR MACHINE GUAGE TO DISPLAY CORRECT WASH TEMPERATURE.2. REACH IN FREEZER INOPERABLE LOCATED BEHIND THE SERVICE COUNTER IN SEAFOOD DEPT.PROVIDE REPAIR.RECHECK 10/22: PART IS ON ORDER TO CORRECT INOPERABLE WASH GUAGE ON DISH MACHINE. FREEZER HAS BEEN REPAIRED.A PART IS ON ORDER TO REPAIR THE REACH IN COOLER BELOW COUNTER TOP IN DELI DEPARTMENT. UNIT IS CURRENTLY EMPTY.
Location: Seafood department
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISH MACHINE WASH GUAGE NOT DISPLAYING TEMPERATURE DURING CYCLE.REPAIR MACHINE GUAGE TO DISPLAY CORRECT WASH TEMPERATURE.2. REACH IN FREEZER INOPERABLE LOCATED BEHIND THE SERVICE COUNTER IN SEAFOOD DEPT.PROVIDE REPAIR.RECHECK 10/22: PART IS ON ORDER TO CORRECT INOPERABLE WASH GUAGE ON DISH MACHINE. FREEZER HAS BEEN REPAIRED.A PART IS ON ORDER TO REPAIR THE REACH IN COOLER BELOW COUNTER TOP IN DELI DEPARTMENT. UNIT IS CURRENTLY EMPTY.
Location: Deli area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. 3 BAY SINK AND FAUCET AREA SOILED WITH BUILD UP LOCATED IN THE PRODUCE PREP AREA.CLEAN THREE BAY SINK THOROUGHLY.2. HAND DRYER AIR VENTS HEAVILY SOILED WITH BUILD UP.CLEAN THOROUGHLY.
Location: Produce room
Equipment: 3-bay
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SHEET TRAYS NOT CLEANED AND SANITIZED AFTER USE LOCATED IN THE BAKERY. HEAVY CARBON GREASE AND FOOD RESUDE ON SURFACES. PARCHMENT PAPER STORED OVER DIRTY TRAYS AS WELL LOCATED ON A CART NEAR WALK IN FREEZER.ALL TRAYS SHOULD BE CLEANED AND SANITIZED DAILY. REPEAT VIOLATION.RECHECK: SHEET TRAYS HAVE NOT BEEN CLEANED AND STORED SOILED IN DELI DEPARTMENT. PARCHMENT PAPER STORED OVER SOILED TRAYS AS WELL. CLEAN ALL TRAYS THOROUGHLY ON A DAILY BASIS. REMOVE TRAYS NO LONGER IN USE. REPEAT VIOLATION MAY RESULT IN A CITATION.
Location: Bakery area
|
10/22/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLER BELOW COUNTER TOP HOLDING FOOD AT 48 DEGREES F. ICE BUILD UP NEAR COMPRESSOR. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. FOOD INSIDE DISCARDED BY MANAGER.
Location: Deli area
Equipment: Reach in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKET HANGING ON SHELF CONTAINING CLEAN AND SANITIZED EQUIPMENT.STORE JACKET ON COAT RACK AWAY FROM FOOD AND SUPPLIES.
Location: Deli area
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. UNAPPROVED PEST CONTROL STRIP STORED ABOVE EXPOSED EQUIPMENT IN BACK DELI PREP AREA. 2. APPROVED PEST CONTROL DEVICE STORED ABOVE BREAD SLICER IN BACK DELI PREP AREA.3. UNAPPROVED INSECT TRAPPING DEVICES WERE STORED INSIDE DRAWERS CONTAINING STORAGE BOXES BELOW DOUGHNUT CASE.PEST CONTROL DEVICES SHOULD NOT BE STORED ABOVE EXPOSED FOOD, EQUIPMENT, AND SUPPLIES AND USE ONLY APPROVED PEST CONTROL DEVICES IN FOOD SERVICE OPERATIONS.
Location: Deli area
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. UNAPPROVED PEST CONTROL STRIP STORED ABOVE EXPOSED EQUIPMENT IN BACK DELI PREP AREA. 2. APPROVED PEST CONTROL DEVICE STORED ABOVE BREAD SLICER IN BACK DELI PREP AREA.3. UNAPPROVED INSECT TRAPPING DEVICES WERE STORED INSIDE DRAWERS CONTAINING STORAGE BOXES BELOW DOUGHNUT CASE.PEST CONTROL DEVICES SHOULD NOT BE STORED ABOVE EXPOSED FOOD, EQUIPMENT, AND SUPPLIES AND USE ONLY APPROVED PEST CONTROL DEVICES IN FOOD SERVICE OPERATIONS.
Location: Bakery area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. REACH IN COOLER BELOW PREP TABLE IN DELI DEPT. MISSING A THERMOMETER ON THE INTERIOR.2. COLD TOP COOLER CONTAINING SLICED DELI MEAT MISSING A THERMOMETER ON THE INTERIOR.3. PROVIDE A THERMOMETER INSIDE BREAK ROOM REFRIGERATOR
Location: Deli area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISH MACHINE WASH GUAGE NOT DISPLAYING TEMPERATURE DURING CYCLE.REPAIR MACHINE GUAGE TO DISPLAY CORRECT WASH TEMPERATURE.2. REACH IN FREEZER INOPERABLE LOCATED BEHIND THE SERVICE COUNTER IN SEAFOOD DEPT.PROVIDE REPAIR.
Location: Deli area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISH MACHINE WASH GUAGE NOT DISPLAYING TEMPERATURE DURING CYCLE.REPAIR MACHINE GUAGE TO DISPLAY CORRECT WASH TEMPERATURE.2. REACH IN FREEZER INOPERABLE LOCATED BEHIND THE SERVICE COUNTER IN SEAFOOD DEPT.PROVIDE REPAIR.
Location: Seafood department
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. 3 BAY SINK AND FAUCET AREA SOILED WITH BUILD UP LOCATED IN THE PRODUCE PREP AREA.CLEAN THREE BAY SINK THOROUGHLY.2. HAND DRYER AIR VENTS HEAVILY SOILED WITH BUILD UP.CLEAN THOROUGHLY.
Location: Produce room
Equipment: 3-bay
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SHEET TRAYS NOT CLEANED AND SANITIZED AFTER USE LOCATED IN THE BAKERY. HEAVY CARBON GREASE AND FOOD RESUDE ON SURFACES. PARCHMENT PAPER STORED OVER DIRTY TRAYS AS WELL LOCATED ON A CART NEAR WALK IN FREEZER.ALL TRAYS SHOULD BE CLEANED AND SANITIZED DAILY. REPEAT VIOLATION.
Location: Bakery area
|
10/15/2013 | Routine |
| No violation noted during this evaluation. | 10/10/2013 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN DELI DEPT. ALSO EMPLOYEE BOTTLED WATER STORED BEHIND SERVICE COUNTER IN BAKERY PREP AREA.ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Deli area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN DELI DEPT. ALSO EMPLOYEE BOTTLED WATER STORED BEHIND SERVICE COUNTER IN BAKERY PREP AREA.ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Bakery area
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN AND CARTON OF CONCENTRATED INFANT FORMULA STORED ON SHELF LOCATED ON SALES FLOOR IN BABY FOOD ISLE.ENSURE ALL CANS ARE INSPECTED THOROUGHLY FOR INDENTATIONS BEFORE STORAGE ON SALES FLOOR. DAMAGED CANS OF INFANT FORMULA REMOVED FROM SALES FLOOR.
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE STORED IN KNIFE HOLDER SOILED WITH RUST ON THE BASE OF THE BLADE NEAR THE HANDLE LOCATED IN THE PRODUCE PREP ROOM.CLEAN AND SANITIZE THOROUGHLY TO REMOVE ALL RUST BUILD UP.
Location: Produce room
Equipment: Knife/utensil rack
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: BLACK FOOD STORAGE BOWLS STORED INVERTED ON DRAIN BOARD NOT THOROUGHLY CLEANEDENSURE BOWLS ARE THOROUGHLY CLEANED TO REMOVE ALL FOOD SOIL.
Location: Produce room
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER NOT AVAILABLE INSIDE:1 .REACH IN COOLER LOCATED AT THE FUEL KIOSK2. BOTH REACH IN COOLERS LOCATED IN THE CHEESE STAND 3. ROTISSERIE CHICKEN HOT CASE LOCATED IN FRONT OF THE DELI SERVICE COUNTER.
Location: Deli area
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE FOOD STORED ON THE SAME SHELF AND ABOVE AS WELL WITH FOOD UTILIZED IN OPERATIONS.ALL EMPLOYEE PERSONAL FOOD ITEMS SHOULD BE STORED ON THE LOWEST SHELF IN A MARKED CONTAINER AWAY FROM FOOD USED IN OPERATIONS.
Location: Seafood department
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. PARCHMENT PAPER PUT OVER DIRTY SHEET TRAYS SOILED WITH CARBON, GREASE, AND DRIED FOOD RESIDUE AND THEN UTILIZED TO STORE BAKED GOODS. TRAYS ARE NOT CLEANED AFTER EACH USE AND STACKED SOILED IN PREP AREA.TRAYS SHOULD BE CLEANED ON A DAILY BASIS. CLEAN AND SANITZE SHEET TRAYS THOROUGHLY. 2. PROOFER SOILED ON THE INTERIOR, ESPECIALLY THE BOTTOM. RECHECK 5/10: VIOLATIONS REMAIN. SHEET TRAYS HAVE NOT BEEN CLEANED AND STACKED SOILED IN PREP AREA. BAKED GOODS STORED ON SOILED SHEET TRAYS LINED WITH PARCHMENT PAPER. FURTHER CLEANING NEEDED ON INTERIOR OF THE PROOFER.DELI/BAKERY MANAGER STATED HE WAS UNAWARE OF VIOLATIONS. PLEASE HAVE DEFECTS CORRECTED BY FOLLOW UP DATE.CLEAN AND SANITZE PROOFER DAILY.
Location: Bakery area
Equipment: -
|
05/17/2013 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN DELI DEPT. ALSO EMPLOYEE BOTTLED WATER STORED BEHIND SERVICE COUNTER IN BAKERY PREP AREA.ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Deli area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN DELI DEPT. ALSO EMPLOYEE BOTTLED WATER STORED BEHIND SERVICE COUNTER IN BAKERY PREP AREA.ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Bakery area
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN AND CARTON OF CONCENTRATED INFANT FORMULA STORED ON SHELF LOCATED ON SALES FLOOR IN BABY FOOD ISLE.ENSURE ALL CANS ARE INSPECTED THOROUGHLY FOR INDENTATIONS BEFORE STORAGE ON SALES FLOOR. DAMAGED CANS OF INFANT FORMULA REMOVED FROM SALES FLOOR.
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE STORED IN KNIFE HOLDER SOILED WITH RUST ON THE BASE OF THE BLADE NEAR THE HANDLE LOCATED IN THE PRODUCE PREP ROOM.CLEAN AND SANITIZE THOROUGHLY TO REMOVE ALL RUST BUILD UP.
Location: Produce room
Equipment: Knife/utensil rack
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: BLACK FOOD STORAGE BOWLS STORED INVERTED ON DRAIN BOARD NOT THOROUGHLY CLEANEDENSURE BOWLS ARE THOROUGHLY CLEANED TO REMOVE ALL FOOD SOIL.
Location: Produce room
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER NOT AVAILABLE INSIDE:1 .REACH IN COOLER LOCATED AT THE FUEL KIOSK2. BOTH REACH IN COOLERS LOCATED IN THE CHEESE STAND 3. ROTISSERIE CHICKEN HOT CASE LOCATED IN FRONT OF THE DELI SERVICE COUNTER.
Location: Deli area
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE FOOD STORED ON THE SAME SHELF AND ABOVE AS WELL WITH FOOD UTILIZED IN OPERATIONS.ALL EMPLOYEE PERSONAL FOOD ITEMS SHOULD BE STORED ON THE LOWEST SHELF IN A MARKED CONTAINER AWAY FROM FOOD USED IN OPERATIONS.
Location: Seafood department
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. PARCHMENT PAPER PUT OVER DIRTY SHEET TRAYS SOILED WITH CARBON, GREASE, AND DRIED FOOD RESIDUE AND THEN UTILIZED TO STORE BAKED GOODS. TRAYS ARE NOT CLEANED AFTER EACH USE AND STACKED SOILED IN PREP AREA.TRAYS SHOULD BE CLEANED ON A DAILY BASIS. CLEAN AND SANITZE SHEET TRAYS THOROUGHLY. 2. PROOFER SOILED ON THE INTERIOR, ESPECIALLY THE BOTTOM. RECHECK 5/10: VIOLATIONS REMAIN. SHEET TRAYS HAVE NOT BEEN CLEANED AND STACKED SOILED IN PREP AREA. BAKED GOODS STORED ON SOILED SHEET TRAYS LINED WITH PARCHMENT PAPER. FURTHER CLEANING NEEDED ON INTERIOR OF THE PROOFER.DELI/BAKERY MANAGER STATED HE WAS UNAWARE OF VIOLATIONS. PLEASE HAVE DEFECTS CORRECTED BY FOLLOW UP DATE.CLEAN AND SANITZE PROOFER DAILY.
Location: Bakery area
Equipment: -
|
05/10/2013 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN DELI DEPT. ALSO EMPLOYEE BOTTLED WATER STORED BEHIND SERVICE COUNTER IN BAKERY PREP AREA.ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Deli area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN DELI DEPT. ALSO EMPLOYEE BOTTLED WATER STORED BEHIND SERVICE COUNTER IN BAKERY PREP AREA.ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Bakery area
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN AND CARTON OF CONCENTRATED INFANT FORMULA STORED ON SHELF LOCATED ON SALES FLOOR IN BABY FOOD ISLE.ENSURE ALL CANS ARE INSPECTED THOROUGHLY FOR INDENTATIONS BEFORE STORAGE ON SALES FLOOR. DAMAGED CANS OF INFANT FORMULA REMOVED FROM SALES FLOOR.
Location: Sales floor
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE STORED IN KNIFE HOLDER SOILED WITH RUST ON THE BASE OF THE BLADE NEAR THE HANDLE LOCATED IN THE PRODUCE PREP ROOM.CLEAN AND SANITIZE THOROUGHLY TO REMOVE ALL RUST BUILD UP.
Location: Produce room
Equipment: Knife/utensil rack
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: BLACK FOOD STORAGE BOWLS STORED INVERTED ON DRAIN BOARD NO THOROUGHLY CLEANEDENSURE BOWLS ARE THOROUGHLY CLEANED TO REMOVE ALL FOOD SOIL.
Location: Produce room
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER NOT AVAILABLE INSIDE:1 .REACH IN COOLER LOCATED AT THE FUEL KIOSK2. BOTH REACH IN COOLERS LOCATED IN THE CHEESE STAND 3. ROTISSERIE CHICKEN HOT CASE LOCATED IN FRONT OF THE DELI SERVICE COUNTER.
Location: Deli area
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE FOOD STORED ON THE SAME SHELF AND ABOVE AS WELL WITH FOOD UTILIZED IN OPERATIONS.ALL EMPLOYEE PERSONAL FOOD ITEMS SHOULD BE STORED ON THE LOWEST SHELF IN A MARKED CONTAINER AWAY FROM FOOD USED IN OPERATIONS.
Location: Seafood department
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. PARCHMENT PAPER PUT OVER DIRTY SHEET TRAYS SOILED WITH CARBON, GREASE, AND DRIED FOOD RESIDUE AND THEN UTILIZED TO STORE BAKED GOODS. TRAYS ARE NOT CLEANED AFTER EACH USE AND STACKED SOILED IN PREP AREA.TRAYS SHOULD BE CLEANED ON A DAILY BASIS. CLEAN AND SANITZE SHEET TRAYS THOROUGHLY. 2. PROOFER SOILED ON THE INTERIOR, ESPECIALLY THE BOTTOM. CLEAN AND SANITZE PROOFER DAILY.
Location: Bakery area
|
05/03/2013 | Routine |
- Food unsafe (Critical) (corrected)
Rotate baby formula as needed to prevent out of date product from being sold. Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
- Cutting surface(s) (corrected)
Resurface or discard the cutting boards at Deli sandwich prep. station. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled (corrected)
1. Clean the brown plastic swinging doors throughout where hands touch of soil build-up. 2. Clean the walk-in doors in Bakery where hands touch of soil build-up. 3. Clean the hole in wall garbage chute door and adjacent wall or soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the brown plastic swinging doors throughout where hands touch of soil build-up. 2. Clean the walk-in doors in Bakery where hands touch of soil build-up. 3. Clean the hole in wall garbage chute door and adjacent wall or soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the brown plastic swinging doors throughout where hands touch of soil build-up. 2. Clean the walk-in doors in Bakery where hands touch of soil build-up. 3. Clean the hole in wall garbage chute door and adjacent wall or soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
12/27/2012 | Recheck |
- Food unsafe (Critical)
Rotate baby formula as needed to prevent out of date product from being sold. Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
- Cutting surface(s)
Resurface or discard the cutting boards at Deli sandwich prep. station. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
1. Clean the brown plastic swinging doors throughout where hands touch of soil build-up. 2. Clean the walk-in doors in Bakery where hands touch of soil build-up. 3. Clean the hole in wall garbage chute door and adjacent wall or soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the brown plastic swinging doors throughout where hands touch of soil build-up. 2. Clean the walk-in doors in Bakery where hands touch of soil build-up. 3. Clean the hole in wall garbage chute door and adjacent wall or soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the brown plastic swinging doors throughout where hands touch of soil build-up. 2. Clean the walk-in doors in Bakery where hands touch of soil build-up. 3. Clean the hole in wall garbage chute door and adjacent wall or soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
12/18/2012 | Routine |
- Food unsafe (Critical) (corrected)
1. Remove any outdate baby formula from sales shelves. Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
- Walls, floors, etc/soiled
1. Clean the ceiling around ceiling return vents in Bakery department where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
1. Provide a thermometer in the reach-in refrigerator which contains milk in gas kiosk. Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Equipment repair (corrected)
1. Repair the soap dispenser on in place hose wash and sanitizing system located in cutting room of meat department. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
|
08/28/2012 | Recheck |
- Food unsafe (Critical)
1. Remove any outdate baby formula from sales shelves. Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
- Walls, floors, etc/soiled
1. Clean the ceiling around ceiling return vents in Bakery department where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
1. Provide a thermometer in the reach-in refrigerator which contains milk in gas kiosk. Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Equipment repair
1. Repair the soap dispenser on in place hose wash and sanitizing system located in cutting room of meat department. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
|
08/21/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN COOLER CONTAINING HARD CHEESE MAINTAINING 54 DEGREES F. REPAIR COOLER TO HOLD CHEESE AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES.2. RANCH DRESSING HOLDING AT 51 DEGREES ON SALAD BAR. ENSURE FOOD MAINTAINS 41 DEGREES OR LOWER. DISCARDED.
Location: Bakery area
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN COOLER CONTAINING HARD CHEESE MAINTAINING 54 DEGREES F. REPAIR COOLER TO HOLD CHEESE AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES.2. RANCH DRESSING HOLDING AT 51 DEGREES ON SALAD BAR. ENSURE FOOD MAINTAINS 41 DEGREES OR LOWER. DISCARDED.
Location: Deli area
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEE STOCKING COLD CASE ON SALES FLOOR DID NOT WASH HANDS AFTER ENTERING FOOD PREP AREA. ENSURE ALL EMPLOYEES WASH HANDS THOROUGHLY UPON ENTERING FOOD PREP AREAS TO REMOVE CONTAMINATION FROM HANDS.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED 1 QT CAN OF ENFAMIL FORMULA STORED ON SALES FLOOR. REMOVE DENTED FORMULA FROM SALES FLOOR.
Location: Sales floor
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: BAKED GOOD AND PRE-PACKED FOOD STORED ON DIRTY SHEET TRAYS IN WALK IN COOLER AND PREP AREA IN BAKERY DEPARTMENT. ENSURE ALL SHEET TRAYS HAVE BEEN THOROUGHLY CLEANED BEFORE BAKING/STORING FOOD.
Location: Bakery area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE BLADE SOILED WITH DRIED FOOD RESIDUE STORED SOILED IN KNIFE HOLDER LOCATED ON END OF COLD TOP COOLER IN THE DELI DEPARTMENT.2. BUILD UP ON SURFACE OF LADELS STORED ON END OF PREP TABLE IN DELI DEPARTMENT. REMOVE ALL BUILD UPL
Location: Deli area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: EXPOSED BOXES OF FOOD SERVICE GLOVES STORED IN FRONT OF A BOX OF PAPER TOWELS LOCATED AT THE HAND SINK LOCATED IN CHEESE SHOP. STORE GLOVES AWAY FROM TOWELS TO PREVENT CONTAMINATION FROM DRIP WHEN TOWELS ARE REMOVED FROM BOX.
Location: Bakery area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: VISIBLE THERMOMETERS NOT AVAILABLE INSIDE REACH IN COLD TOP COOLERS IN DELI DEPARTMENT, COOLER CONTAINING SPREADS IN CHEESE SHOP, AND COOLER CONTAINING MILK IN KIOSK AT GAS STATION. PROVIDE VISIBLE THERMOMETERS WHERE NEEDED.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY CALCIUM AND LIME BUILD UP ON SURFACE OF SOUP WELLS IN DELI AREA. REMOVE BUILD UP
Location: Deli area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SHEET TRAYS IN BAKERY DEPARTMENT STORED STACKED AND ON FOOD CARTS SOILED WITH GREASE AND ENCRUSTED DEPOSITS. CLEAN TRAYS ON A DAILY BASIS TO PREVENT BUILD UP. REPEAT VIOLATION.
Location: Bakery area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT RELEASING FROM DISPENSER LOCATED AT HAND SINK IN CHEESE SHOP. PROVIDE REPAIR.
Location: Bakery area
|
04/27/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN COOLER CONTAINING HARD CHEESE MAINTAINING 54 DEGREES F. REPAIR COOLER TO HOLD CHEESE AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES.2. RANCH DRESSING HOLDING AT 51 DEGREES ON SALAD BAR. ENSURE FOOD MAINTAINS 41 DEGREES OR LOWER. DISCARDED.
Location: Bakery area
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN COOLER CONTAINING HARD CHEESE MAINTAINING 54 DEGREES F. REPAIR COOLER TO HOLD CHEESE AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES.2. RANCH DRESSING HOLDING AT 51 DEGREES ON SALAD BAR. ENSURE FOOD MAINTAINS 41 DEGREES OR LOWER. DISCARDED.
Location: Deli area
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEE STOCKING COLD CASE ON SALES FLOOR DID NOT WASH HANDS AFTER ENTERING FOOD PREP AREA. ENSURE ALL EMPLOYEES WASH HANDS THOROUGHLY UPON ENTERING FOOD PREP AREAS TO REMOVE CONTAMINATION FROM HANDS.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED 1 QT CAN OF ENFAMIL FORMULA STORED ON SALES FLOOR. REMOVE DENTED FORMULA FROM SALES FLOOR.
Location: Sales floor
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: BAKED GOOD AND PRE-PACKED FOOD STORED ON DIRTY SHEET TRAYS IN WALK IN COOLER AND PREP AREA IN BAKERY DEPARTMENT. ENSURE ALL SHEET TRAYS HAVE BEEN THOROUGHLY CLEANED BEFORE BAKING/STORING FOOD.
Location: Bakery area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE BLADE SOILED WITH DRIED FOOD RESIDUE STORED SOILED IN KNIFE HOLDER LOCATED ON END OF COLD TOP COOLER IN THE DELI DEPARTMENT.2. BUILD UP ON SURFACE OF LADELS STORED ON END OF PREP TABLE IN DELI DEPARTMENT. REMOVE ALL BUILD UPL
Location: Deli area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: EXPOSED BOXES OF FOOD SERVICE GLOVES STORED IN FRONT OF A BOX OF PAPER TOWELS LOCATED AT THE HAND SINK LOCATED IN CHEESE SHOP. STORE GLOVES AWAY FROM TOWELS TO PREVENT CONTAMINATION FROM DRIP WHEN TOWELS ARE REMOVED FROM BOX.
Location: Bakery area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: VISIBLE THERMOMETERS NOT AVAILABLE INSIDE REACH IN COLD TOP COOLERS IN DELI DEPARTMENT, COOLER CONTAINING SPREADS IN CHEESE SHOP, AND COOLER CONTAINING MILK IN KIOSK AT GAS STATION. PROVIDE VISIBLE THERMOMETERS WHERE NEEDED.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY CALCIUM AND LIME BUILD UP ON SURFACE OF SOUP WELLS IN DELI AREA. REMOVE BUILD UP
Location: Deli area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SHEET TRAYS IN BAKERY DEPARTMENT STORED STACKED AND ON FOOD CARTS SOILED WITH GREASE AND ENCRUSTED DEPOSITS. CLEAN TRAYS ON A DAILY BASIS TO PREVENT BUILD UP. REPEAT VIOLATION.
Location: Bakery area
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT RELEASING FROM DISPENSER LOCATED AT HAND SINK IN CHEESE SHOP. PROVIDE REPAIR.
Location: Bakery area
|
04/19/2012 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED FOODS (FRIED AND BAKED CHICKEN, MEAT BALLS, ETC) STORED IN THE FRONT OF THE HOT CASE IN DELI DEPARTMENT WERE HOLDING BETWEEN 119 AND 125 DEGREES F. ENSURE HOT FOODS MAINTAIN 135 DEGREES F OR HIGHER. FOOD REHEATED TO 165 DEGREES F.
Location: Deli area
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTTLED SALAD DRESSINGS MEASURED COLD HOLDING TEMPERATURES BETWEEN 47 AND 55 DEGREES F ON THE TOP END LOCATED ON SALAD BAR. DECREASE PORTIONS TO THE LEVEL OF REFRIGERATION ON SALAD BAR TO ENSURE PRODUCT MAINTAINS 41 DEGREES F. BACK STOCK SHOULD BE KEPT UNDER REFRIGERATION.
Location: Deli area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CLEANING CHEMICALS WERE STORED ON SHELF ABOVE AND ON THREE COMPARTMENT DRAIN BOARD WHERE CLEAN AND SANITIZED DISH WARE WERE DRAINING IN THE DELI DEPT.FURTHERMORE, A BOX OF DISHWASHING DETERGENT WAS STORED ON SHELF NEXT TO CLEAN EQUIPMENT. 2. CLEANING PRODUCTS STORED NEXT TO SINGLE USE FOOD CONTAINERS IN CABINET LOCATED IN THE SEAFOOD/MEAT DEPARTMENT. STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT AND SINGLE USE ITEMS.
Location: Deli area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CLEANING CHEMICALS WERE STORED ON SHELF ABOVE AND ON THREE COMPARTMENT DRAIN BOARD WHERE CLEAN AND SANITIZED DISH WARE WERE DRAINING IN THE DELI DEPT.FURTHERMORE, A BOX OF DISHWASHING DETERGENT WAS STORED ON SHELF NEXT TO CLEAN EQUIPMENT. 2. CLEANING PRODUCTS STORED NEXT TO SINGLE USE FOOD CONTAINERS IN CABINET LOCATED IN THE SEAFOOD/MEAT DEPARTMENT. STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT AND SINGLE USE ITEMS.
Location: Meat counter
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BOTTLE OF SPORTS DRINK STORED IN CABINET WITH FOOD ITEMS DESIGNATED FOR CAKE DECORATION. STORE EMPLOYEE DRINKS IN CONTAINERS WITH LIDS AND STRAWS AND AWAY FROM FOOD STORAGE.
Location: Bakery area
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. THREE ONE QUART BOTTLES OF INFANT FORMULA WITH EXPIRATION DATE 1 DEC 2011 SOTRED ON SALES FLOOR. REMOVE EXPIRED FORMULA FROM RETAIL ISLE. MONITOR EXPIRATION DATES TO PREVENT OUTDATED FORMULA SOLD TO CONSUMERS.2. TWO CANS OF ARTICHOKE HEARTS HEAVILY DENTED ON SIDES STORED ON DRY STORAGE SHELF.
Location: Sales floor
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: WHOLE RAW CHICKENS STORED ON TOP OF DELI MEAT AND OTHER READY TO EAT FOODS INSIDE SMALL REACH IN COOLER ON SALES FLOOR. ENSURE ALL RAW ANIMAL PRODUCT IS STORED BELOW READY TO EAT FOODS TO PROTECT FROM CONTAMINATION. DELI MEAT DISCARDED.
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ELECTRIC SKILLET STORED ON SHELF SOILED SURFACE INTERIOR/EXTERIOR LOCATED IN THE DELI. CLEAN ALL EQUIPMENT THOROUGHLY BEFORE STORAGE.2. FOOD DEBRIS BETWEEN BLADES OF TENDERIZER STORED ON DRAIN BOARD IN MEAT DEPARTMENT.3. RUST SPOTS ON SURFACE OF WHISK STORED ON DRAIN BOARD IN MEAT DEPARTMENT.
Location: Deli area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ELECTRIC SKILLET STORED ON SHELF SOILED SURFACE INTERIOR/EXTERIOR LOCATED IN THE DELI. CLEAN ALL EQUIPMENT THOROUGHLY BEFORE STORAGE.2. FOOD DEBRIS BETWEEN BLADES OF TENDERIZER STORED ON DRAIN BOARD IN MEAT DEPARTMENT.3. RUST SPOTS ON SURFACE OF WHISK STORED ON DRAIN BOARD IN MEAT DEPARTMENT.
Location: Meat room
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: STORAGE CART STORED IN FRONT OF HAND SINK LOCATED IN THE PRODUCE AREA. NOTHING SHOULD BE STORED IN FRONT OF THE HAND SINK TO ALLOW ACCESS TO WASH HANDS AT ALL TIMES.
Location: Produce room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Bakery area
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURE IN BREAK ROOM REACHED A MAXIMUM OF 80 DEGREES. PROVIDE WATER TO A MINIMUM OF 100 DEGREES F.RECHECK #1: PART IS ON ORDER TO HAVE HAND SINK REPAIRED.RECHECK #2: PART CURRENTLY ON ORDER TO REPAIR HOT WATER AT HAND SINK.RECHECK #3: HAND SINK WATER TEMPERATURE IN BREAK ROOM REACHING A MAXIUMUM OF 69 DEGREES. PROVIDE WATER TEMPERATURE OF 100 DEGREES F BY FOLLOW UP DATE. FAILURE TO COMPLY WILL RESULT IN A FINE. ISSUED WARNING TICKET.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE VISIBLE THERMOMETERS INSIDE ALL HOT HOLDING CASES ON SALES FLOOR AND IN DELI DEPARTMENT.2. PROVIDE A VISIBLE THERMOMETER INSIDE THE REFRIGERATOR LOCATED IN THE BREAK ROOM.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON HEAT LAMP LOCATED IN MEAT CASE ABOVE EXOSED FOOD CHIPPING AWAY ON SURFACE. REPLACE BULB.
Location: Deli area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SHEET TRAYS SOILED WITH DRIED FOOD RESIDUE AND REUSED WITHOUT CLEANING LOCATED IN THE BAKERY DEPARTMENT. REMOVE BUILD UP. CLEAN THOROUGHLY BEFORE USE.
Location: Bakery area
|
01/26/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED FOODS (FRIED AND BAKED CHICKEN, MEAT BALLS, ETC) STORED IN THE FRONT OF THE HOT CASE IN DELI DEPARTMENT WERE HOLDING BETWEEN 119 AND 125 DEGREES F. ENSURE HOT FOODS MAINTAIN 135 DEGREES F OR HIGHER. FOOD REHEATED TO 165 DEGREES F.
Location: Deli area
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTTLED SALAD DRESSINGS MEASURED COLD HOLDING TEMPERATURES BETWEEN 47 AND 55 DEGREES F ON THE TOP END LOCATED ON SALAD BAR. DECREASE PORTIONS TO THE LEVEL OF REFRIGERATION ON SALAD BAR TO ENSURE PRODUCT MAINTAINS 41 DEGREES F. BACK STOCK SHOULD BE KEPT UNDER REFRIGERATION.
Location: Deli area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CLEANING CHEMICALS WERE STORED ON SHELF ABOVE AND ON THREE COMPARTMENT DRAIN BOARD WHERE CLEAN AND SANITIZED DISH WARE WERE DRAINING IN THE DELI DEPT.FURTHERMORE, A BOX OF DISHWASHING DETERGENT WAS STORED ON SHELF NEXT TO CLEAN EQUIPMENT. 2. CLEANING PRODUCTS STORED NEXT TO SINGLE USE FOOD CONTAINERS IN CABINET LOCATED IN THE SEAFOOD/MEAT DEPARTMENT. STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT AND SINGLE USE ITEMS.
Location: Deli area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CLEANING CHEMICALS WERE STORED ON SHELF ABOVE AND ON THREE COMPARTMENT DRAIN BOARD WHERE CLEAN AND SANITIZED DISH WARE WERE DRAINING IN THE DELI DEPT.FURTHERMORE, A BOX OF DISHWASHING DETERGENT WAS STORED ON SHELF NEXT TO CLEAN EQUIPMENT. 2. CLEANING PRODUCTS STORED NEXT TO SINGLE USE FOOD CONTAINERS IN CABINET LOCATED IN THE SEAFOOD/MEAT DEPARTMENT. STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT AND SINGLE USE ITEMS.
Location: Meat counter
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BOTTLE OF SPORTS DRINK STORED IN CABINET WITH FOOD ITEMS DESIGNATED FOR CAKE DECORATION. STORE EMPLOYEE DRINKS IN CONTAINERS WITH LIDS AND STRAWS AND AWAY FROM FOOD STORAGE.
Location: Bakery area
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. THREE ONE QUART BOTTLES OF INFANT FORMULA WITH EXPIRATION DATE 1 DEC 2011 SOTRED ON SALES FLOOR. REMOVE EXPIRED FORMULA FROM RETAIL ISLE. MONITOR EXPIRATION DATES TO PREVENT OUTDATED FORMULA SOLD TO CONSUMERS.2. TWO CANS OF ARTICHOKE HEARTS HEAVILY DENTED ON SIDES STORED ON DRY STORAGE SHELF.
Location: Sales floor
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: WHOLE RAW CHICKENS STORED ON TOP OF DELI MEAT AND OTHER READY TO EAT FOODS INSIDE SMALL REACH IN COOLER ON SALES FLOOR. ENSURE ALL RAW ANIMAL PRODUCT IS STORED BELOW READY TO EAT FOODS TO PROTECT FROM CONTAMINATION. DELI MEAT DISCARDED.
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ELECTRIC SKILLET STORED ON SHELF SOILED SURFACE INTERIOR/EXTERIOR LOCATED IN THE DELI. CLEAN ALL EQUIPMENT THOROUGHLY BEFORE STORAGE.2. FOOD DEBRIS BETWEEN BLADES OF TENDERIZER STORED ON DRAIN BOARD IN MEAT DEPARTMENT.3. RUST SPOTS ON SURFACE OF WHISK STORED ON DRAIN BOARD IN MEAT DEPARTMENT.
Location: Deli area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ELECTRIC SKILLET STORED ON SHELF SOILED SURFACE INTERIOR/EXTERIOR LOCATED IN THE DELI. CLEAN ALL EQUIPMENT THOROUGHLY BEFORE STORAGE.2. FOOD DEBRIS BETWEEN BLADES OF TENDERIZER STORED ON DRAIN BOARD IN MEAT DEPARTMENT.3. RUST SPOTS ON SURFACE OF WHISK STORED ON DRAIN BOARD IN MEAT DEPARTMENT.
Location: Meat room
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: STORAGE CART STORED IN FRONT OF HAND SINK LOCATED IN THE PRODUCE AREA. NOTHING SHOULD BE STORED IN FRONT OF THE HAND SINK TO ALLOW ACCESS TO WASH HANDS AT ALL TIMES.
Location: Produce room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Bakery area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURE IN BREAK ROOM REACHED A MAXIMUM OF 80 DEGREES. PROVIDE WATER TO A MINIMUM OF 100 DEGREES F.RECHECK #1: PART IS ON ORDER TO HAVE HAND SINK REPAIRED.RECHECK #2: PART CURRENTLY ON ORDER TO REPAIR HOT WATER AT HAND SINK.RECHECK #3: HAND SINK WATER TEMPERATURE IN BREAK ROOM REACHING A MAXIUMUM OF 69 DEGREES. PROVIDE WATER TEMPERATURE OF 100 DEGREES F BY FOLLOW UP DATE. FAILURE TO COMPLY WILL RESULT IN A FINE. ISSUED WARNING TICKET.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE VISIBLE THERMOMETERS INSIDE ALL HOT HOLDING CASES ON SALES FLOOR AND IN DELI DEPARTMENT.2. PROVIDE A VISIBLE THERMOMETER INSIDE THE REFRIGERATOR LOCATED IN THE BREAK ROOM.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON HEAT LAMP LOCATED IN MEAT CASE ABOVE EXOSED FOOD CHIPPING AWAY ON SURFACE. REPLACE BULB.
Location: Deli area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SHEET TRAYS SOILED WITH DRIED FOOD RESIDUE AND REUSED WITHOUT CLEANING LOCATED IN THE BAKERY DEPARTMENT. REMOVE BUILD UP. CLEAN THOROUGHLY BEFORE USE.
Location: Bakery area
|
01/20/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED FOODS (FRIED AND BAKED CHICKEN, MEAT BALLS, ETC) STORED IN THE FRONT OF THE HOT CASE IN DELI DEPARTMENT WERE HOLDING BETWEEN 119 AND 125 DEGREES F. ENSURE HOT FOODS MAINTAIN 135 DEGREES F OR HIGHER. FOOD REHEATED TO 165 DEGREES F.
Location: Deli area
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTTLED SALAD DRESSINGS MEASURED COLD HOLDING TEMPERATURES BETWEEN 47 AND 55 DEGREES F ON THE TOP END LOCATED ON SALAD BAR. DECREASE PORTIONS TO THE LEVEL OF REFRIGERATION ON SALAD BAR TO ENSURE PRODUCT MAINTAINS 41 DEGREES F. BACK STOCK SHOULD BE KEPT UNDER REFRIGERATION.
Location: Deli area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CLEANING CHEMICALS WERE STORED ON SHELF ABOVE AND ON THREE COMPARTMENT DRAIN BOARD WHERE CLEAN AND SANITIZED DISH WARE WERE DRAINING IN THE DELI DEPT.FURTHERMORE, A BOX OF DISHWASHING DETERGENT WAS STORED ON SHELF NEXT TO CLEAN EQUIPMENT. 2. CLEANING PRODUCTS STORED NEXT TO SINGLE USE FOOD CONTAINERS IN CABINET LOCATED IN THE SEAFOOD/MEAT DEPARTMENT. STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT AND SINGLE USE ITEMS.
Location: Deli area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CLEANING CHEMICALS WERE STORED ON SHELF ABOVE AND ON THREE COMPARTMENT DRAIN BOARD WHERE CLEAN AND SANITIZED DISH WARE WERE DRAINING IN THE DELI DEPT.FURTHERMORE, A BOX OF DISHWASHING DETERGENT WAS STORED ON SHELF NEXT TO CLEAN EQUIPMENT. 2. CLEANING PRODUCTS STORED NEXT TO SINGLE USE FOOD CONTAINERS IN CABINET LOCATED IN THE SEAFOOD/MEAT DEPARTMENT. STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT AND SINGLE USE ITEMS.
Location: Meat counter
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BOTTLE OF SPORTS DRINK STORED IN CABINET WITH FOOD ITEMS DESIGNATED FOR CAKE DECORATION. STORE EMPLOYEE DRINKS IN CONTAINERS WITH LIDS AND STRAWS AND AWAY FROM FOOD STORAGE.
Location: Bakery area
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. THREE ONE QUART BOTTLES OF INFANT FORMULA WITH EXPIRATION DATE 1 DEC 2011 SOTRED ON SALES FLOOR. REMOVE EXPIRED FORMULA FROM RETAIL ISLE. MONITOR EXPIRATION DATES TO PREVENT OUTDATED FORMULA SOLD TO CONSUMERS.2. TWO CANS OF ARTICHOKE HEARTS HEAVILY DENTED ON SIDES STORED ON DRY STORAGE SHELF.
Location: Sales floor
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: WHOLE RAW CHICKENS STORED ON TOP OF DELI MEAT AND OTHER READY TO EAT FOODS INSIDE SMALL REACH IN COOLER ON SALES FLOOR. ENSURE ALL RAW ANIMAL PRODUCT IS STORED BELOW READY TO EAT FOODS TO PROTECT FROM CONTAMINATION. DELI MEAT DISCARDED.
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ELECTRIC SKILLET STORED ON SHELF SOILED SURFACE INTERIOR/EXTERIOR LOCATED IN THE DELI. CLEAN ALL EQUIPMENT THOROUGHLY BEFORE STORAGE.2. FOOD DEBRIS BETWEEN BLADES OF TENDERIZER STORED ON DRAIN BOARD IN MEAT DEPARTMENT.3. RUST SPOTS ON SURFACE OF WHISK STORED ON DRAIN BOARD IN MEAT DEPARTMENT.
Location: Deli area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ELECTRIC SKILLET STORED ON SHELF SOILED SURFACE INTERIOR/EXTERIOR LOCATED IN THE DELI. CLEAN ALL EQUIPMENT THOROUGHLY BEFORE STORAGE.2. FOOD DEBRIS BETWEEN BLADES OF TENDERIZER STORED ON DRAIN BOARD IN MEAT DEPARTMENT.3. RUST SPOTS ON SURFACE OF WHISK STORED ON DRAIN BOARD IN MEAT DEPARTMENT.
Location: Meat room
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: STORAGE CART STORED IN FRONT OF HAND SINK LOCATED IN THE PRODUCE AREA. NOTHING SHOULD BE STORED IN FRONT OF THE HAND SINK TO ALLOW ACCESS TO WASH HANDS AT ALL TIMES.
Location: Produce room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Bakery area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURE IN BREAK ROOM REACHED A MAXIMUM OF 80 DEGREES. PROVIDE WATER TO A MINIMUM OF 100 DEGREES F.RECHECK: PART IS ON ORDER TO HAVE HAND SINK REPAIRED.RECHECK: PART CURRENTLY ON ORDER TO REPAIR HOT WATER AT HAND SINK.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE VISIBLE THERMOMETERS INSIDE ALL HOT HOLDING CASES ON SALES FLOOR AND IN DELI DEPARTMENT.2. PROVIDE A VISIBLE THERMOMETER INSIDE THE REFRIGERATOR LOCATED IN THE BREAK ROOM.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON HEAT LAMP LOCATED IN MEAT CASE ABOVE EXOSED FOOD CHIPPING AWAY ON SURFACE. REPLACE BULB.
Location: Deli area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SHEET TRAYS SOILED WITH DRIED FOOD RESIDUE AND REUSED WITHOUT CLEANING LOCATED IN THE BAKERY DEPARTMENT. REMOVE BUILD UP. CLEAN THOROUGHLY BEFORE USE.
Location: Bakery area
|
01/10/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED FOODS (FRIED AND BAKED CHICKEN, MEAT BALLS, ETC) STORED IN THE FRONT OF THE HOT CASE IN DELI DEPARTMENT WERE HOLDING BETWEEN 119 AND 125 DEGREES F. ENSURE HOT FOODS MAINTAIN 135 DEGREES F OR HIGHER. FOOD REHEATED TO 165 DEGREES F.
Location: Deli area
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTTLED SALAD DRESSINGS MEASURED COLD HOLDING TEMPERATURES BETWEEN 47 AND 55 DEGREES F ON THE TOP END LOCATED ON SALAD BAR. DECREASE PORTIONS TO THE LEVEL OF REFRIGERATION ON SALAD BAR TO ENSURE PRODUCT MAINTAINS 41 DEGREES F. BACK STOCK SHOULD BE KEPT UNDER REFRIGERATION.
Location: Deli area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CLEANING CHEMICALS WERE STORED ON SHELF ABOVE AND ON THREE COMPARTMENT DRAIN BOARD WHERE CLEAN AND SANITIZED DISH WARE WERE DRAINING IN THE DELI DEPT.FURTHERMORE, A BOX OF DISHWASHING DETERGENT WAS STORED ON SHELF NEXT TO CLEAN EQUIPMENT. 2. CLEANING PRODUCTS STORED NEXT TO SINGLE USE FOOD CONTAINERS IN CABINET LOCATED IN THE SEAFOOD/MEAT DEPARTMENT. STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT AND SINGLE USE ITEMS.
Location: Deli area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CLEANING CHEMICALS WERE STORED ON SHELF ABOVE AND ON THREE COMPARTMENT DRAIN BOARD WHERE CLEAN AND SANITIZED DISH WARE WERE DRAINING IN THE DELI DEPT.FURTHERMORE, A BOX OF DISHWASHING DETERGENT WAS STORED ON SHELF NEXT TO CLEAN EQUIPMENT. 2. CLEANING PRODUCTS STORED NEXT TO SINGLE USE FOOD CONTAINERS IN CABINET LOCATED IN THE SEAFOOD/MEAT DEPARTMENT. STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT AND SINGLE USE ITEMS.
Location: Meat counter
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BOTTLE OF SPORTS DRINK STORED IN CABINET WITH FOOD ITEMS DESIGNATED FOR CAKE DECORATION. STORE EMPLOYEE DRINKS IN CONTAINERS WITH LIDS AND STRAWS AND AWAY FROM FOOD STORAGE.
Location: Bakery area
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. THREE ONE QUART BOTTLES OF INFANT FORMULA WITH EXPIRATION DATE 1 DEC 2011 SOTRED ON SALES FLOOR. REMOVE EXPIRED FORMULA FROM RETAIL ISLE. MONITOR EXPIRATION DATES TO PREVENT OUTDATED FORMULA SOLD TO CONSUMERS.2. TWO CANS OF ARTICHOKE HEARTS HEAVILY DENTED ON SIDES STORED ON DRY STORAGE SHELF.
Location: Sales floor
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: WHOLE RAW CHICKENS STORED ON TOP OF DELI MEAT AND OTHER READY TO EAT FOODS INSIDE SMALL REACH IN COOLER ON SALES FLOOR. ENSURE ALL RAW ANIMAL PRODUCT IS STORED BELOW READY TO EAT FOODS TO PROTECT FROM CONTAMINATION. DELI MEAT DISCARDED.
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ELECTRIC SKILLET STORED ON SHELF SOILED SURFACE INTERIOR/EXTERIOR LOCATED IN THE DELI. CLEAN ALL EQUIPMENT THOROUGHLY BEFORE STORAGE.2. FOOD DEBRIS BETWEEN BLADES OF TENDERIZER STORED ON DRAIN BOARD IN MEAT DEPARTMENT.3. RUST SPOTS ON SURFACE OF WHISK STORED ON DRAIN BOARD IN MEAT DEPARTMENT.
Location: Deli area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ELECTRIC SKILLET STORED ON SHELF SOILED SURFACE INTERIOR/EXTERIOR LOCATED IN THE DELI. CLEAN ALL EQUIPMENT THOROUGHLY BEFORE STORAGE.2. FOOD DEBRIS BETWEEN BLADES OF TENDERIZER STORED ON DRAIN BOARD IN MEAT DEPARTMENT.3. RUST SPOTS ON SURFACE OF WHISK STORED ON DRAIN BOARD IN MEAT DEPARTMENT.
Location: Meat room
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: STORAGE CART STORED IN FRONT OF HAND SINK LOCATED IN THE PRODUCE AREA. NOTHING SHOULD BE STORED IN FRONT OF THE HAND SINK TO ALLOW ACCESS TO WASH HANDS AT ALL TIMES.
Location: Produce room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Bakery area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURE IN BREAK ROOM REACHED A MAXIMUM OF 80 DEGREES. PROVIDE WATER TO A MINIMUM OF 100 DEGREES F.RECHECK: PART IS ON ORDER TO HAVE HAND SINK REPAIRED.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE VISIBLE THERMOMETERS INSIDE ALL HOT HOLDING CASES ON SALES FLOOR AND IN DELI DEPARTMENT.2. PROVIDE A VISIBLE THERMOMETER INSIDE THE REFRIGERATOR LOCATED IN THE BREAK ROOM.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON HEAT LAMP LOCATED IN MEAT CASE ABOVE EXOSED FOOD CHIPPING AWAY ON SURFACE. REPLACE BULB.
Location: Deli area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SHEET TRAYS SOILED WITH DRIED FOOD RESIDUE AND REUSED WITHOUT CLEANING LOCATED IN THE BAKERY DEPARTMENT. REMOVE BUILD UP. CLEAN THOROUGHLY BEFORE USE.
Location: Bakery area
|
12/29/2011 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED FOODS (FRIED AND BAKED CHICKEN, MEAT BALLS, ETC) STORED IN THE FRONT OF THE HOT CASE IN DELI DEPARTMENT WERE HOLDING BETWEEN 119 AND 125 DEGREES F. ENSURE HOT FOODS MAINTAIN 135 DEGREES F OR HIGHER. FOOD REHEATED TO 165 DEGREES F.
Location: Deli area
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTTLED SALAD DRESSINGS MEASURED COLD HOLDING TEMPERATURES BETWEEN 47 AND 55 DEGREES F ON THE TOP END LOCATED ON SALAD BAR. DECREASE PORTIONS TO THE LEVEL OF REFRIGERATION ON SALAD BAR TO ENSURE PRODUCT MAINTAINS 41 DEGREES F. BACK STOCK SHOULD BE KEPT UNDER REFRIGERATION.
Location: Deli area
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CLEANING CHEMICALS WERE STORED ON SHELF ABOVE AND ON THREE COMPARTMENT DRAIN BOARD WHERE CLEAN AND SANITIZED DISH WARE WERE DRAINING IN THE DELI DEPT.FURTHERMORE, A BOX OF DISHWASHING DETERGENT WAS STORED ON SHELF NEXT TO CLEAN EQUIPMENT. 2. CLEANING PRODUCTS STORED NEXT TO SINGLE USE FOOD CONTAINERS IN CABINET LOCATED IN THE SEAFOOD/MEAT DEPARTMENT. STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT AND SINGLE USE ITEMS.
Location: Deli area
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CLEANING CHEMICALS WERE STORED ON SHELF ABOVE AND ON THREE COMPARTMENT DRAIN BOARD WHERE CLEAN AND SANITIZED DISH WARE WERE DRAINING IN THE DELI DEPT.FURTHERMORE, A BOX OF DISHWASHING DETERGENT WAS STORED ON SHELF NEXT TO CLEAN EQUIPMENT. 2. CLEANING PRODUCTS STORED NEXT TO SINGLE USE FOOD CONTAINERS IN CABINET LOCATED IN THE SEAFOOD/MEAT DEPARTMENT. STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT AND SINGLE USE ITEMS.
Location: Meat counter
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BOTTLE OF SPORTS DRINK STORED IN CABINET WITH FOOD ITEMS DESIGNATED FOR CAKE DECORATION. STORE EMPLOYEE DRINKS IN CONTAINERS WITH LIDS AND STRAWS AND AWAY FROM FOOD STORAGE.
Location: Bakery area
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. THREE ONE QUART BOTTLES OF INFANT FORMULA WITH EXPIRATION DATE 1 DEC 2011 SOTRED ON SALES FLOOR. REMOVE EXPIRED FORMULA FROM RETAIL ISLE. MONITOR EXPIRATION DATES TO PREVENT OUTDATED FORMULA SOLD TO CONSUMERS.2. TWO CANS OF ARTICHOKE HEARTS HEAVILY DENTED ON SIDES STORED ON DRY STORAGE SHELF.
Location: Sales floor
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: WHOLE RAW CHICKENS STORED ON TOP OF DELI MEAT AND OTHER READY TO EAT FOODS INSIDE SMALL REACH IN COOLER ON SALES FLOOR. ENSURE ALL RAW ANIMAL PRODUCT IS STORED BELOW READY TO EAT FOODS TO PROTECT FROM CONTAMINATION. DELI MEAT DISCARDED.
Location: Sales floor
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ELECTRIC SKILLET STORED ON SHELF SOILED SURFACE INTERIOR/EXTERIOR LOCATED IN THE DELI. CLEAN ALL EQUIPMENT THOROUGHLY BEFORE STORAGE.2. FOOD DEBRIS BETWEEN BLADES OF TENDERIZER STORED ON DRAIN BOARD IN MEAT DEPARTMENT.3. RUST SPOTS ON SURFACE OF WHISK STORED ON DRAIN BOARD IN MEAT DEPARTMENT.
Location: Deli area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ELECTRIC SKILLET STORED ON SHELF SOILED SURFACE INTERIOR/EXTERIOR LOCATED IN THE DELI. CLEAN ALL EQUIPMENT THOROUGHLY BEFORE STORAGE.2. FOOD DEBRIS BETWEEN BLADES OF TENDERIZER STORED ON DRAIN BOARD IN MEAT DEPARTMENT.3. RUST SPOTS ON SURFACE OF WHISK STORED ON DRAIN BOARD IN MEAT DEPARTMENT.
Location: Meat room
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: STORAGE CART STORED IN FRONT OF HAND SINK LOCATED IN THE PRODUCE AREA. NOTHING SHOULD BE STORED IN FRONT OF THE HAND SINK TO ALLOW ACCESS TO WASH HANDS AT ALL TIMES.
Location: Produce room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Bakery area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURE IN BREAK ROOM REACHED A MAXIMUM OF 80 DEGREES. PROVIDE WATER TO A MINIMUM OF 100 DEGREES F.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE VISIBLE THERMOMETERS INSIDE ALL HOT HOLDING CASES ON SALES FLOOR AND IN DELI DEPARTMENT.2. PROVIDE A VISIBLE THERMOMETER INSIDE THE REFRIGERATOR LOCATED IN THE BREAK ROOM.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON HEAT LAMP LOCATED IN MEAT CASE ABOVE EXOSED FOOD CHIPPING AWAY ON SURFACE. REPLACE BULB.
Location: Deli area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SHEET TRAYS SOILED WITH DRIED FOOD RESIDUE AND REUSED WITHOUT CLEANING LOCATED IN THE BAKERY DEPARTMENT. REMOVE BUILD UP. CLEAN THOROUGHLY BEFORE USE.
Location: Bakery area
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12/20/2011 | Routine |
Restaurant representatives - add corrected or new information about KROGER J804 & FUEL KIOSK, 5810 E 71st ST, Indianapolis, IN »