KROGER J905 & FUEL KIOSK, 8150 ROCKVILLE RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: KROGER J905 & FUEL KIOSK
Type: Grocery
Address: 8150 ROCKVILLE RD, Indianapolis, IN 46214
County: Marion
License #: 45209
Smoking: Smoke Free
Total inspections: 21
Last inspection: 04/29/2014
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Inspection findings

Inspection Date

Type
  • 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. Nine dented cans on consumer shelves. Remove CORRECTED2. Two expired baby formula powdered similac on shelves. Remove. CORRECTED
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and sanitize middle bay of seafood three bay sink.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Missing cove molding by small meat walk in cooler door. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Hole in FRP in meat cutting room. Repair.2. Finish wall in meat cutting room with FRP by 3 bay sink.
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing shrimp in standing water in middle bay of seafood area dish sink. Discontinue. Thaw under running cold water in sanitizer bay of sink when no dish water is set up. CORRECTED
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Drain line leak in small meat walk in cooler. Repair.
 04/29/2014Routine
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Meat area hand sink by ice machine soiled. Please clean. CORRECTED
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Chemical bottle on seafood hand sink. Remove do not store anything in or on hand sinks. (distilled water bottle) CORRECTED
    Location: Seafood department
  • 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: Styrofoam containers on the floor in the seafood walk in cooler. Store 6 inches off the floor.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Missing FRP on wall above hose in meat cutting area. Provide.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean fan guards in meat cutting area.2. Clean fan guards in deli walk in freezer.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One broken light guard in large meat walk in cooler. Replace.2. Condensation over food in display cooler at deli. Repair.
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor in the deli walk in freezer. Store 6 inches off the floor.
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop on ice machine in seafood area. Store on cleaned and sanitized surface.
 11/01/2013Routine
  • 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: Deli display cooler holding foods at 41-48 deg F. Disposed of meatballs at 47 deg F, ham salad at 48 deg F, and rice dish at 48 deg F during inspection. Repair. Note: working on repairs at time of inspection.
    Location: Deli area
    Equipment: Reach in cooler
  • 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 cans on consumer shelves. Remove ( 12 cans pulled during inspection)
    Location: Sales floor
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink soiled in produce prep area. Clean.
    Location: Produce room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. CORRECTED3. Repair hot water at meat cutting area hand sink to work properly. CORRECTED
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. CORRECTED3. Repair hot water at meat cutting area hand sink to work properly. CORRECTED
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. CORRECTED3. Repair hot water at meat cutting area hand sink to work properly. CORRECTED
    Location: Meat room
    Equipment: 3-bay
  • 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: 1. Styrofoam containers on the floor in meat cutting area. Store 6 inches off the floor. 2. Single service items on the floor in the bakery. Store 6 inches off the floor.
    Location: Meat room
  • 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: 1. Styrofoam containers on the floor in meat cutting area. Store 6 inches off the floor. 2. Single service items on the floor in the bakery. Store 6 inches off the floor.
    Location: Bakery area
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Deli walk in cooler has broken cove molding. Replace.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair. CORRECTED2. One light out in produce cutting area. Provide. CORRECTED3. Compressor dripping in meat cutting area. Repair. CORRECTED4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Produce room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair. CORRECTED2. One light out in produce cutting area. Provide. CORRECTED3. Compressor dripping in meat cutting area. Repair. CORRECTED4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Meat room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair. CORRECTED2. One light out in produce cutting area. Provide. CORRECTED3. Compressor dripping in meat cutting area. Repair. CORRECTED4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Walk-in freezer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Out of paper towels at hand sink in meat area. Provide.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Faucet loose on hand sink in seafood area. Repair.
    Location: Seafood department
    Equipment: Hand sink
 07/23/2013Recheck
  • 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: Deli display cooler holding foods at 41-48 deg F. Disposed of meatballs at 47 deg F, ham salad at 48 deg F, and rice dish at 48 deg F during inspection. Repair. Note: working on repairs at time of inspection.
    Location: Deli area
    Equipment: Reach in cooler
  • 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 cans on consumer shelves. Remove ( 12 cans pulled during inspection)
    Location: Sales floor
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink soiled in produce prep area. Clean.
    Location: Produce room
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. CORRECTED3. Repair hot water at meat cutting area hand sink to work properly. CORRECTED
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. CORRECTED3. Repair hot water at meat cutting area hand sink to work properly. CORRECTED
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. CORRECTED3. Repair hot water at meat cutting area hand sink to work properly. CORRECTED
    Location: Meat room
    Equipment: 3-bay
  • 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: 1. Styrofoam containers on the floor in meat cutting area. Store 6 inches off the floor. 2. Single service items on the floor in the bakery. Store 6 inches off the floor.
    Location: Meat room
  • 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: 1. Styrofoam containers on the floor in meat cutting area. Store 6 inches off the floor. 2. Single service items on the floor in the bakery. Store 6 inches off the floor.
    Location: Bakery area
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Deli walk in cooler has broken cove molding. Replace.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair. CORRECTED2. One light out in produce cutting area. Provide. CORRECTED3. Compressor dripping in meat cutting area. Repair. CORRECTED4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Produce room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair. CORRECTED2. One light out in produce cutting area. Provide. CORRECTED3. Compressor dripping in meat cutting area. Repair. CORRECTED4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Meat room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair. CORRECTED2. One light out in produce cutting area. Provide. CORRECTED3. Compressor dripping in meat cutting area. Repair. CORRECTED4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Walk-in freezer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Out of paper towels at hand sink in meat area. Provide.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Faucet loose on hand sink in seafood area. Repair.
    Location: Seafood department
    Equipment: Hand sink
 07/15/2013Recheck
  • 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: Deli display cooler holding foods at 41-48 deg F. Disposed of meatballs at 47 deg F, ham salad at 48 deg F, and rice dish at 48 deg F during inspection. Repair. Note: working on repairs at time of inspection.
    Location: Deli area
    Equipment: Reach in cooler
  • 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 cans on consumer shelves. Remove ( 12 cans pulled during inspection)
    Location: Sales floor
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink soiled in produce prep area. Clean.
    Location: Produce room
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. CORRECTED3. Repair hot water at meat cutting area hand sink to work properly. CORRECTED
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. CORRECTED3. Repair hot water at meat cutting area hand sink to work properly. CORRECTED
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. CORRECTED3. Repair hot water at meat cutting area hand sink to work properly. CORRECTED
    Location: Meat room
    Equipment: 3-bay
  • 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: 1. Styrofoam containers on the floor in meat cutting area. Store 6 inches off the floor. 2. Single service items on the floor in the bakery. Store 6 inches off the floor.
    Location: Meat room
  • 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: 1. Styrofoam containers on the floor in meat cutting area. Store 6 inches off the floor. 2. Single service items on the floor in the bakery. Store 6 inches off the floor.
    Location: Bakery area
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Deli walk in cooler has broken cove molding. Replace.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair. CORRECTED2. One light out in produce cutting area. Provide. CORRECTED3. Compressor dripping in meat cutting area. Repair. CORRECTED4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Produce room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair. CORRECTED2. One light out in produce cutting area. Provide. CORRECTED3. Compressor dripping in meat cutting area. Repair. CORRECTED4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Meat room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair. CORRECTED2. One light out in produce cutting area. Provide. CORRECTED3. Compressor dripping in meat cutting area. Repair. CORRECTED4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Walk-in freezer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Out of paper towels at hand sink in meat area. Provide.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Faucet loose on hand sink in seafood area. Repair.
    Location: Seafood department
    Equipment: Hand sink
 07/08/2013Recheck
  • 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: Deli display cooler holding foods at 41-48 deg F. Disposed of meatballs at 47 deg F, ham salad at 48 deg F, and rice dish at 48 deg F during inspection. Repair. Note: working on repairs at time of inspection.
    Location: Deli area
    Equipment: Reach in cooler
  • 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 cans on consumer shelves. Remove ( 12 cans pulled during inspection)
    Location: Sales floor
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink soiled in produce prep area. Clean.
    Location: Produce room
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. CORRECTED3. Repair hot water at meat cutting area hand sink to work properly. CORRECTED
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. CORRECTED3. Repair hot water at meat cutting area hand sink to work properly. CORRECTED
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. CORRECTED3. Repair hot water at meat cutting area hand sink to work properly. CORRECTED
    Location: Meat room
    Equipment: 3-bay
  • 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: 1. Styrofoam containers on the floor in meat cutting area. Store 6 inches off the floor. 2. Single service items on the floor in the bakery. Store 6 inches off the floor.
    Location: Meat room
  • 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: 1. Styrofoam containers on the floor in meat cutting area. Store 6 inches off the floor. 2. Single service items on the floor in the bakery. Store 6 inches off the floor.
    Location: Bakery area
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Deli walk in cooler has broken cove molding. Replace.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair. CORRECTED2. One light out in produce cutting area. Provide. CORRECTED3. Compressor dripping in meat cutting area. Repair. CORRECTED4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Produce room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair. CORRECTED2. One light out in produce cutting area. Provide. CORRECTED3. Compressor dripping in meat cutting area. Repair. CORRECTED4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Meat room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair. CORRECTED2. One light out in produce cutting area. Provide. CORRECTED3. Compressor dripping in meat cutting area. Repair. CORRECTED4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Walk-in freezer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Out of paper towels at hand sink in meat area. Provide.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Faucet loose on hand sink in seafood area. Repair.
    Location: Seafood department
    Equipment: Hand sink
 07/01/2013Recheck
  • 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: Deli display cooler holding foods at 41-48 deg F. Disposed of meatballs at 47 deg F, ham salad at 48 deg F, and rice dish at 48 deg F during inspection. Repair. Note: working on repairs at time of inspection.
    Location: Deli area
    Equipment: Reach in cooler
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Dented cans on consumer shelves. Remove ( 12 cans pulled during inspection)
    Location: Sales floor
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink soiled in produce prep area. Clean.
    Location: Produce room
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. 3. Repair hot water at meat cutting area hand sink to work properly.
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. 3. Repair hot water at meat cutting area hand sink to work properly.
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at seafood area hand sink. Provide. 2. Wash bay a meat cutting area hand sink is broken. Repair so sink can be set up correctly. 3. Repair hot water at meat cutting area hand sink to work properly.
    Location: Meat room
    Equipment: 3-bay
  • 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: 1. Styrofoam containers on the floor in meat cutting area. Store 6 inches off the floor. 2. Single service items on the floor in the bakery. Store 6 inches off the floor.
    Location: Meat room
  • 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: 1. Styrofoam containers on the floor in meat cutting area. Store 6 inches off the floor. 2. Single service items on the floor in the bakery. Store 6 inches off the floor.
    Location: Bakery area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Deli walk in cooler has broken cove molding. Replace.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair.2. One light out in produce cutting area. Provide. 3. Compressor dripping in meat cutting area. Repair. 4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Produce room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair.2. One light out in produce cutting area. Provide. 3. Compressor dripping in meat cutting area. Repair. 4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Meat room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Paper towels stuck in dispenser at hand sink in produce cutting room. Repair.2. One light out in produce cutting area. Provide. 3. Compressor dripping in meat cutting area. Repair. 4. Door gasket loose on main walk in freezer door. Secure or replace.
    Location: Walk-in freezer
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Out of paper towels at hand sink in meat area. Provide.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Faucet loose on hand sink in seafood area. Repair.
    Location: Seafood department
    Equipment: Hand sink
 06/24/2013Routine
  • 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: Display cooler is holding cooked chicken at 45-50 deg F. Disposed of 12 packets of marked down chicken product at time of inspection. Repair to hold foods at 41 deg F or below.
    Location: Sales floor
    Equipment: Reach in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Chemical bottle hanging on hand sink in bakery area. Remove. Do not store anything in or on hand sinks. 2. Chemical bottle hanging on hand sink in meat cutting area. Remove. Do not store anything in or on hand sinks. CORRECTED
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Chemical bottle hanging on hand sink in bakery area. Remove. Do not store anything in or on hand sinks. 2. Chemical bottle hanging on hand sink in meat cutting area. Remove. Do not store anything in or on hand sinks. CORRECTED
    Location: Meat room
    Equipment: Hand sink
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: Setting up 3 bay sink in meat cutting area to wash-sanitize- and rinse due to broken bay of sink. Discontinue. Set up to wash-rinse-sanitize-air dry. Note: may rinse in first bay of sink as long as step is between wash and sanitize steps until sink is repaired.
    Location: Meat room
    Equipment: 3-bay
  • 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: Bags of blue styrofoam containers on the floor in the seafood area. Store 6 inches off the floor.
    Location: Seafood department
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat walk in cooler. Provide. CORRECTED2. One light out in produce area. Provide.
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat walk in cooler. Provide. CORRECTED2. One light out in produce area. Provide.
    Location: Produce room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: A lot of dead flies on floor by beer in dock area. Make sure bug light is not sapper type and clean and remove dead pests.
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable. CORRECTED2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Broken floor tile in meat area walk in cooler. Please replace. CORRECTED
    Location: Deli area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable. CORRECTED2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Broken floor tile in meat area walk in cooler. Please replace. CORRECTED
    Location: Walk-in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable. CORRECTED2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Broken floor tile in meat area walk in cooler. Please replace. CORRECTED
    Location: Meat room
  • 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. Clean floor below shelf/dunage rack in deli area walk in cooler. CORRECTED2. Clean floor-wall junctions where needed in deli and bakery areas. CORRECTED3. Fan guards soiled in seafood walk in freezer. Please clean.
    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. Clean floor below shelf/dunage rack in deli area walk in cooler. CORRECTED2. Clean floor-wall junctions where needed in deli and bakery areas. CORRECTED3. Fan guards soiled in seafood walk in freezer. Please clean.
    Location: Bakery 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. Clean floor below shelf/dunage rack in deli area walk in cooler. CORRECTED2. Clean floor-wall junctions where needed in deli and bakery areas. CORRECTED3. Fan guards soiled in seafood walk in freezer. Please clean.
    Location: Seafood department
  • Unapproved non-food contact (corrected)
    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: Galvinized shelf by mop sink secured with raw wood. Remove wood.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. CORRECTED2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. Have repaired / replaced or time line by follow up inspection of facility will receive a citation. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. Note: on follow up inspection 2-19-2013 food moved to freezer truck and repairs being made to freezer at this time. CORRECTED6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Meat room
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. CORRECTED2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. Have repaired / replaced or time line by follow up inspection of facility will receive a citation. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. Note: on follow up inspection 2-19-2013 food moved to freezer truck and repairs being made to freezer at this time. CORRECTED6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. CORRECTED2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. Have repaired / replaced or time line by follow up inspection of facility will receive a citation. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. Note: on follow up inspection 2-19-2013 food moved to freezer truck and repairs being made to freezer at this time. CORRECTED6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Produce room
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. CORRECTED2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. Have repaired / replaced or time line by follow up inspection of facility will receive a citation. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. Note: on follow up inspection 2-19-2013 food moved to freezer truck and repairs being made to freezer at this time. CORRECTED6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. CORRECTED2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. Have repaired / replaced or time line by follow up inspection of facility will receive a citation. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. Note: on follow up inspection 2-19-2013 food moved to freezer truck and repairs being made to freezer at this time. CORRECTED6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Sales floor
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink at hot food area in the deli. Please provide.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Hand sink out of paper towels in produce area. Provide.
    Location: Produce room
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Deli 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: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Meat room
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Bakery area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Meat counter
    Equipment: Hand sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop stored on ice machine in the seafood area. Store on cleaned and sanitized surface.
    Location: Seafood department
 04/12/2013Recheck
  • 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: Display cooler is holding cooked chicken at 45-50 deg F. Disposed of 12 packets of marked down chicken product at time of inspection. Repair to hold foods at 41 deg F or below.
    Location: Sales floor
    Equipment: Reach in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Chemical bottle hanging on hand sink in bakery area. Remove. Do not store anything in or on hand sinks. 2. Chemical bottle hanging on hand sink in meat cutting area. Remove. Do not store anything in or on hand sinks. CORRECTED
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Chemical bottle hanging on hand sink in bakery area. Remove. Do not store anything in or on hand sinks. 2. Chemical bottle hanging on hand sink in meat cutting area. Remove. Do not store anything in or on hand sinks. CORRECTED
    Location: Meat room
    Equipment: Hand sink
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: Setting up 3 bay sink in meat cutting area to wash-sanitize- and rinse due to broken bay of sink. Discontinue. Set up to wash-rinse-sanitize-air dry. Note: may rinse in first bay of sink as long as step is between wash and sanitize steps until sink is repaired.
    Location: Meat room
    Equipment: 3-bay
  • 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: Bags of blue styrofoam containers on the floor in the seafood area. Store 6 inches off the floor.
    Location: Seafood department
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat walk in cooler. Provide. 2. One light out in produce area. Provide.
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat walk in cooler. Provide. 2. One light out in produce area. Provide.
    Location: Produce room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: A lot of dead flies on floor by beer in dock area. Make sure bug light is not sapper type and clean and remove dead pests.
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable. CORRECTED2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Broken floor tile in meat area walk in cooler. Please replace.
    Location: Deli area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable. CORRECTED2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Broken floor tile in meat area walk in cooler. Please replace.
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable. CORRECTED2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Broken floor tile in meat area walk in cooler. Please replace.
    Location: Meat room
  • 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. Clean floor below shelf/dunage rack in deli area walk in cooler. CORRECTED2. Clean floor-wall junctions where needed in deli and bakery areas. CORRECTED3. Fan guards soiled in seafood walk in freezer. Please clean.
    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. Clean floor below shelf/dunage rack in deli area walk in cooler. CORRECTED2. Clean floor-wall junctions where needed in deli and bakery areas. CORRECTED3. Fan guards soiled in seafood walk in freezer. Please clean.
    Location: Bakery 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. Clean floor below shelf/dunage rack in deli area walk in cooler. CORRECTED2. Clean floor-wall junctions where needed in deli and bakery areas. CORRECTED3. Fan guards soiled in seafood walk in freezer. Please clean.
    Location: Seafood department
  • Unapproved non-food contact
    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: Galvinized shelf by mop sink secured with raw wood. Remove wood.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. CORRECTED2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. Have repaired / replaced or time line by follow up inspection of facility will receive a citation. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. Note: on follow up inspection 2-19-2013 food moved to freezer truck and repairs being made to freezer at this time. CORRECTED6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Meat room
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. CORRECTED2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. Have repaired / replaced or time line by follow up inspection of facility will receive a citation. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. Note: on follow up inspection 2-19-2013 food moved to freezer truck and repairs being made to freezer at this time. CORRECTED6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. CORRECTED2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. Have repaired / replaced or time line by follow up inspection of facility will receive a citation. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. Note: on follow up inspection 2-19-2013 food moved to freezer truck and repairs being made to freezer at this time. CORRECTED6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Produce room
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. CORRECTED2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. Have repaired / replaced or time line by follow up inspection of facility will receive a citation. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. Note: on follow up inspection 2-19-2013 food moved to freezer truck and repairs being made to freezer at this time. CORRECTED6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. CORRECTED2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. Have repaired / replaced or time line by follow up inspection of facility will receive a citation. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. Note: on follow up inspection 2-19-2013 food moved to freezer truck and repairs being made to freezer at this time. CORRECTED6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Sales floor
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink at hot food area in the deli. Please provide.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Hand sink out of paper towels in produce area. Provide.
    Location: Produce room
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Deli 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: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Meat room
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Bakery area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Meat counter
    Equipment: Hand sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop stored on ice machine in the seafood area. Store on cleaned and sanitized surface.
    Location: Seafood department
 03/12/2013Recheck
  • 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: Display cooler is holding cooked chicken at 45-50 deg F. Disposed of 12 packets of marked down chicken product at time of inspection. Repair to hold foods at 41 deg F or below.
    Location: Sales floor
    Equipment: Reach in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Chemical bottle hanging on hand sink in bakery area. Remove. Do not store anything in or on hand sinks. 2. Chemical bottle hanging on hand sink in meat cutting area. Remove. Do not store anything in or on hand sinks. CORRECTED
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Chemical bottle hanging on hand sink in bakery area. Remove. Do not store anything in or on hand sinks. 2. Chemical bottle hanging on hand sink in meat cutting area. Remove. Do not store anything in or on hand sinks. CORRECTED
    Location: Meat room
    Equipment: Hand sink
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: Setting up 3 bay sink in meat cutting area to wash-sanitize- and rinse due to broken bay of sink. Discontinue. Set up to wash-rinse-sanitize-air dry. Note: may rinse in first bay of sink as long as step is between wash and sanitize steps until sink is repaired.
    Location: Meat room
    Equipment: 3-bay
  • 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: Bags of blue styrofoam containers on the floor in the seafood area. Store 6 inches off the floor.
    Location: Seafood department
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat walk in cooler. Provide. 2. One light out in produce area. Provide.
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat walk in cooler. Provide. 2. One light out in produce area. Provide.
    Location: Produce room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: A lot of dead flies on floor by beer in dock area. Make sure bug light is not sapper type and clean and remove dead pests.
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable. CORRECTED2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Broken floor tile in meat area walk in cooler. Please replace.
    Location: Deli area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable. CORRECTED2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Broken floor tile in meat area walk in cooler. Please replace.
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable. CORRECTED2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Broken floor tile in meat area walk in cooler. Please replace.
    Location: Meat room
  • 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. Clean floor below shelf/dunage rack in deli area walk in cooler. CORRECTED2. Clean floor-wall junctions where needed in deli and bakery areas. CORRECTED3. Fan guards soiled in seafood walk in freezer. Please clean.
    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. Clean floor below shelf/dunage rack in deli area walk in cooler. CORRECTED2. Clean floor-wall junctions where needed in deli and bakery areas. CORRECTED3. Fan guards soiled in seafood walk in freezer. Please clean.
    Location: Bakery 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. Clean floor below shelf/dunage rack in deli area walk in cooler. CORRECTED2. Clean floor-wall junctions where needed in deli and bakery areas. CORRECTED3. Fan guards soiled in seafood walk in freezer. Please clean.
    Location: Seafood department
  • Unapproved non-food contact
    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: Galvinized shelf by mop sink secured with raw wood. Remove wood.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. CORRECTED2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. Note: on follow up inspection 2-19-2013 food moved to freezer truck and repairs being made to freezer at this time. 6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Meat room
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. CORRECTED2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. Note: on follow up inspection 2-19-2013 food moved to freezer truck and repairs being made to freezer at this time. 6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. CORRECTED2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. Note: on follow up inspection 2-19-2013 food moved to freezer truck and repairs being made to freezer at this time. 6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Produce room
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. CORRECTED2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area. Note: on follow up inspection 2-19-2013 food moved to freezer truck and repairs being made to freezer at this time. 6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink at hot food area in the deli. Please provide.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Hand sink out of paper towels in produce area. Provide.
    Location: Produce room
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Deli 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: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Meat room
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Bakery area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Meat counter
    Equipment: Hand sink
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop stored on ice machine in the seafood area. Store on cleaned and sanitized surface.
    Location: Seafood department
 02/19/2013Recheck
  • 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: Display cooler is holding cooked chicken at 45-50 deg F. Disposed of 12 packets of marked down chicken product at time of inspection. Repair to hold foods at 41 deg F or below.
    Location: Sales floor
    Equipment: Randell cooler
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Chemical bottle hanging on hand sink in bakery area. Remove. Do not store anything in or on hand sinks. 2. Chemical bottle hanging on hand sink in meat cutting area. Remove. Do not store anything in or on hand sinks. CORRECTED
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Chemical bottle hanging on hand sink in bakery area. Remove. Do not store anything in or on hand sinks. 2. Chemical bottle hanging on hand sink in meat cutting area. Remove. Do not store anything in or on hand sinks. CORRECTED
    Location: Meat room
    Equipment: Hand sink
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: Setting up 3 bay sink in meat cutting area to wash-sanitize- and rinse due to broken bay of sink. Discontinue. Set up to wash-rinse-sanitize-air dry. Note: may rinse in first bay of sink as long as step is between wash and sanitize steps until sink is repaired.
    Location: Meat room
    Equipment: 3-bay
  • 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: Bags of blue styrofoam containers on the floor in the seafood area. Store 6 inches off the floor.
    Location: Seafood department
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat walk in cooler. Provide. 2. One light out in produce area. Provide.
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat walk in cooler. Provide. 2. One light out in produce area. Provide.
    Location: Produce room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: A lot of dead flies on floor by beer in dock area. Make sure bug light is not sapper type and clean and remove dead pests.
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable. CORRECTED2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Brokne floor tile in meat area walk in cooler. Please replace.
    Location: Deli area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable. CORRECTED2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Brokne floor tile in meat area walk in cooler. Please replace.
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable. CORRECTED2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Brokne floor tile in meat area walk in cooler. Please replace.
    Location: Meat room
  • 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. Clean floor below shelf/dunage rack in deli area walk in cooler. CORRECTED2. Clean floor-wall junctions where needed in deli and bakery areas. CORRECTED3. Fan guards soiled in seafood walk in freezer. Please clean.
    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. Clean floor below shelf/dunage rack in deli area walk in cooler. CORRECTED2. Clean floor-wall junctions where needed in deli and bakery areas. CORRECTED3. Fan guards soiled in seafood walk in freezer. Please clean.
    Location: Bakery 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. Clean floor below shelf/dunage rack in deli area walk in cooler. CORRECTED2. Clean floor-wall junctions where needed in deli and bakery areas. CORRECTED3. Fan guards soiled in seafood walk in freezer. Please clean.
    Location: Seafood department
  • Unapproved non-food contact
    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: Galvinized shelf by mop sink secured with raw wood. Remove wood.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area.2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area.6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Meat room
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area.2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area.6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area.2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area.6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Produce room
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area.2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area.6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area.2. Compressor icing over in meat walk in cooler. Remove ice and repair. CORRECTED3. Seafood walk in cooler compressor is icing over. Remove ice and repair. CORRECTED4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. Note: on follow up inspection 2-5-2013 was unable to see due to skids blocking area.6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Meat room
    Equipment: Walk in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink at hot food area in the deli. Please provide.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Hand sink out of paper towels in produce area. Provide.
    Location: Produce room
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Deli 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: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Meat room
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Bakery area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Meat counter
    Equipment: Hand sink
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop stored on ice machine in the seafood area. Store on cleaned and sanitized surface.
    Location: Seafood department
 02/05/2013Recheck
  • 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: Display cooler is holding cooked chicken at 45-50 deg F. Disposed of 12 packets of marked down chicken product at time of inspection. Repair to hold foods at 41 deg F or below.
    Location: Sales floor
    Equipment: Randell cooler
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Chemical bottle hanging on hand sink in bakery area. Remove. Do not store anything in or on hand sinks. 2. Chemical bottle hanging on hand sink in meat cutting area. Remove. Do not store anything in or on hand sinks. CORRECTED
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Chemical bottle hanging on hand sink in bakery area. Remove. Do not store anything in or on hand sinks. 2. Chemical bottle hanging on hand sink in meat cutting area. Remove. Do not store anything in or on hand sinks. CORRECTED
    Location: Meat room
    Equipment: Hand sink
  • Sanitizing exposure time or 160 degrees (corrected on site)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: Setting up 3 bay sink in meat cutting area to wash-sanitize- and rinse due to broken bay of sink. Discontinue. Set up to wash-rinse-sanitize-air dry. Note: may rinse in first bay of sink as long as step is between wash and sanitize steps until sink is repaired.
    Location: Meat room
    Equipment: 3-bay
  • 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: Bags of blue styrofoam containers on the floor in the seafood area. Store 6 inches off the floor.
    Location: Seafood department
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat walk in cooler. Provide. 2. One light out in produce area. Provide.
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat walk in cooler. Provide. 2. One light out in produce area. Provide.
    Location: Produce room
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: A lot of dead flies on floor by beer in dock area. Make sure bug light is not sapper type and clean and remove dead pests.
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable.2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Brokne floor tile in meat area walk in cooler. Please replace.
    Location: Deli area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable.2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Brokne floor tile in meat area walk in cooler. Please replace.
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair the floor below the prep table in the hot area at the deli.Make smooth, non absorbent, and easily cleanable.2. Broken cove molding in deli walk in cooler. Replace broken tiles.3. Brokne floor tile in meat area walk in cooler. Please replace.
    Location: Meat room
  • 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. Clean floor below shelf/dunage rack in deli area walk in cooler. 2. Clean floor-wall junctions where needed in deli and bakery areas. 3. Fan guards soiled in seafood walk in freezer. Please clean.
    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. Clean floor below shelf/dunage rack in deli area walk in cooler. 2. Clean floor-wall junctions where needed in deli and bakery areas. 3. Fan guards soiled in seafood walk in freezer. Please clean.
    Location: Bakery 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. Clean floor below shelf/dunage rack in deli area walk in cooler. 2. Clean floor-wall junctions where needed in deli and bakery areas. 3. Fan guards soiled in seafood walk in freezer. Please clean.
    Location: Seafood department
  • Unapproved non-food contact
    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: Galvinized shelf by mop sink secured with raw wood. Remove wood.
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. 2. Compressor icing over in meat walk in cooler. Remove ice and repair.3. Seafood walk in cooler compressor is icing over. Remove ice and repair. 4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. 6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Meat room
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. 2. Compressor icing over in meat walk in cooler. Remove ice and repair.3. Seafood walk in cooler compressor is icing over. Remove ice and repair. 4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. 6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. 2. Compressor icing over in meat walk in cooler. Remove ice and repair.3. Seafood walk in cooler compressor is icing over. Remove ice and repair. 4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. 6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Produce room
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Floor drain cover missing in meat area walk in cooler. Provide. 2. Compressor icing over in meat walk in cooler. Remove ice and repair.3. Seafood walk in cooler compressor is icing over. Remove ice and repair. 4. Door to produce walk in cooler is in disrepair. Repair to smooth, non absorbent, easily cleanable state or replace. Note Written on last routine inspection. 5. Extreme ice build up in main walk in freezer. Repair and remove ice. 6. Several worn door gaskets on dairy walk in cooler consumer doors. Replace.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink at hot food area in the deli. Please provide.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Hand sink out of paper towels in produce area. Provide.
    Location: Produce room
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Deli area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Meat room
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Bakery area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water leaking by hand sink behind equipment on the hot foods cook line in the deli. Repair.2. Three bay sink leaking in meat cutting area. Repair.3. Bakery area hand sink draining slowly. Repair.4. Leak at faucet of meat counter hand sink. Please repair.
    Location: Meat counter
    Equipment: Hand sink
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop stored on ice machine in the seafood area. Store on cleaned and sanitized surface.
    Location: Seafood department
 01/29/2013Routine
  • Medicines (corrected)
    Medicines not necessary to the health of employees in food establishment.
    Correction: Only those medicines that are necessary for the health of employee shall be allowed.
    Comments: Tylenol cold medicine in the meat cutting area. Remove. Do not have ill employees work with food.
    Location: Meat room
  • 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: Fly's in seafood area. Exterminate.
    Location: Seafood department
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 4 containers of similac organic 23.2 oz baby formula expired 8-1-2012. Removed from consumer shelving at time of inspection.
    Location: Sales floor
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Facility needs to add hand sink for deli area by hot foods. Note: Part of remodel
    Location: Deli area
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.Chemical
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Boxes on meat cutting area and bakery hand sinks. Remove. Do not store anything in or on hand sinks. CORRECTED2. Chemical bottles on hand sink and items in hand sink in meat cutting area. Discontinue. Do not place anything in or on hand sinks. CORRECTED AT TIME OF INSPECTION3. Boxes of food and single service items in deli area hand sink. Remove. Do not place anything in or on hand sink. Make sure hand sink is accessble at all times.
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.Chemical
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Boxes on meat cutting area and bakery hand sinks. Remove. Do not store anything in or on hand sinks. CORRECTED2. Chemical bottles on hand sink and items in hand sink in meat cutting area. Discontinue. Do not place anything in or on hand sinks. CORRECTED AT TIME OF INSPECTION3. Boxes of food and single service items in deli area hand sink. Remove. Do not place anything in or on hand sink. Make sure hand sink is accessble at all times.
    Location: Meat room
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.Chemical
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Boxes on meat cutting area and bakery hand sinks. Remove. Do not store anything in or on hand sinks. CORRECTED2. Chemical bottles on hand sink and items in hand sink in meat cutting area. Discontinue. Do not place anything in or on hand sinks. CORRECTED AT TIME OF INSPECTION3. Boxes of food and single service items in deli area hand sink. Remove. Do not place anything in or on hand sink. Make sure hand sink is accessble at all times.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Deli hand sink is soiled. Clean.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Chemical bottle on seafood. Remove. Do not store anything on or in hand sinks. Note: on follow up inspection dumping in hand sink in seafoood area. Discontinue. Use for hand washing only. Note: om follow up inspection 9-13-2012 Dishes and part of a broom in and on hand sink. Remove. Discontinue. Use hand sink for hand washing only. DO NOT STORE ANYTHING IN OR ON HAND SINKS.2. Chemical bottles hanging on meat cutting area hand sink. Disconitnue. Do not place anything on or in hand sinks.3. Sprayer nozzle in hand sink in produce room. Discontinue. Do not place anything in or on hand sinks.4. Deli area hand sink has knives, scissors and grease stripper on it. Remove items. Do not place anything in or on hand sinks.
    Location: Seafood department
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink in bakery area is draining slowly. Repair.
    Location: Bakery area
    Equipment: Hand sink
  • 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: Single service containers in boxes on the floor in the produce area. Store 6 inches off the floor.
    Location: Produce room
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Clean dishes near splash range of seafood hand sink. Change 3 bay set up or provide splash guard on hand sink.
    Location: Seafood department
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Cooking ground beef and bacon in meat counter area. Must add exhaust hood to cook with or producing grease, fats or oils.
    Location: Meat room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair. Repair wall in produce prep area. Repair wall in produce area. Note: hoping to have complete by end of remodel. 2. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable. CORRECTED
    Location: Produce room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair. Repair wall in produce prep area. Repair wall in produce area. Note: hoping to have complete by end of remodel. 2. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable. CORRECTED
    Location: Deli area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair. Repair wall in produce prep area. Repair wall in produce area. Note: hoping to have complete by end of remodel. 2. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable. CORRECTED
    Location: Bakery area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair exit push button to produce walk in cooler. CORRECTED2. Door bent on produce walk in cooler. Please repair to be cleanable. 3. Mount soap and paper towel dispenser at new deli hand sink once installed. CORRECTED
    Location: Produce room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair exit push button to produce walk in cooler. CORRECTED2. Door bent on produce walk in cooler. Please repair to be cleanable. 3. Mount soap and paper towel dispenser at new deli hand sink once installed. CORRECTED
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair exit push button to produce walk in cooler. CORRECTED2. Door bent on produce walk in cooler. Please repair to be cleanable. 3. Mount soap and paper towel dispenser at new deli hand sink once installed. CORRECTED
    Location: Produce room
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneeze guards, lids, or covers for foods put out as consumer samples.
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for seafood area, and meat cutting area hand sinks. CORRECTED2. Provide soap for bakery area hand sink. Mount soap dispenser at bakery.
    Location: Seafood department
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for seafood area, and meat cutting area hand sinks. CORRECTED2. Provide soap for bakery area hand sink. Mount soap dispenser at bakery.
    Location: Meat room
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for seafood area, and meat cutting area hand sinks. CORRECTED2. Provide soap for bakery area hand sink. Mount soap dispenser at bakery.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Seafood department
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Meat counter
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink in produce area is leaking. Repair.
    Location: Produce room
    Equipment: Hand sink
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Foam under prep table in meat area. Remove. Provide smooth, non absorbent, easily cleanable legs/supports.
    Location: Meat counter
    Equipment: Prep table
 11/01/2012Recheck
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Provide splash guard for hand sink in seafood area next to 3 bay sink.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Provide hand sink in deli area by hot foods. Provide soap and paper towel dispensers for hand sink.
    Location: Deli area
    Equipment: Hand sink
  • Unapproved non-food contact
    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: Remove wood/galvinized shelf by mop sink. Provide smooth, non absorbent easily cleanable shelving and plastic peg board as needed in mop area. Remove wood peg board by mop sink. Provide smooth, non absorbent easily cleanable surface. Note: painted wood board if deteriorates will have to replace with plastic or metal.
    Location: Back room
  • Unapproved non-food contact (corrected)
    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: Remove wood/galvinized shelf by mop sink. Provide smooth, non absorbent easily cleanable shelving and plastic peg board as needed in mop area. Remove wood peg board by mop sink. Provide smooth, non absorbent easily cleanable surface. Note: painted wood board if deteriorates will have to replace with plastic or metal.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace walk in produce cooler door.
    Location: Walk-in cooler
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Provide usable mop hanger by mop sink.
    Location: Back room
 11/01/2012Pre-Licensing Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Provide splash guard for hand sink in seafood area next to 3 bay sink.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Provide hand sink in deli area by hot foods. Provide soap and paper towel dispensers for hand sink.
    Location: Deli area
    Equipment: Hand sink
  • Unapproved non-food contact
    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: Remove wood/galvinized shelf and wood peg board by mop sink. Provide smooth, non absorbent easily cleanable shelving and plastic peg board as needed in mop area.
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace walk in produce cooler door.
    Location: Walk-in cooler
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Provide usable mop hanger by mop sink.
    Location: Back room
 10/16/2012Pre-Licensing
  • Medicines (corrected)
    Medicines not necessary to the health of employees in food establishment.
    Correction: Only those medicines that are necessary for the health of employee shall be allowed.
    Comments: Tylenol cold medicine in the meat cutting area. Remove. Do not have ill employees work with food.
    Location: Meat room
  • 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: Fly's in seafood area. Exterminate.
    Location: Seafood department
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 4 containers of similac organic 23.2 oz baby formula expired 8-1-2012. Removed from consumer shelving at time of inspection.
    Location: Sales floor
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Facility needs to add hand sink for deli area by hot foods. Note: Part of remodel
    Location: Deli area
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.Chemical
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Boxes on meat cutting area and bakery hand sinks. Remove. Do not store anything in or on hand sinks. CORRECTED2. Chemical bottles on hand sink and items in hand sink in meat cutting area. Discontinue. Do not place anything in or on hand sinks. CORRECTED AT TIME OF INSPECTION3. Boxes of food and single service items in deli area hand sink. Remove. Do not place anything in or on hand sink. Make sure hand sink is accessble at all times.
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.Chemical
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Boxes on meat cutting area and bakery hand sinks. Remove. Do not store anything in or on hand sinks. CORRECTED2. Chemical bottles on hand sink and items in hand sink in meat cutting area. Discontinue. Do not place anything in or on hand sinks. CORRECTED AT TIME OF INSPECTION3. Boxes of food and single service items in deli area hand sink. Remove. Do not place anything in or on hand sink. Make sure hand sink is accessble at all times.
    Location: Meat room
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.Chemical
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Boxes on meat cutting area and bakery hand sinks. Remove. Do not store anything in or on hand sinks. CORRECTED2. Chemical bottles on hand sink and items in hand sink in meat cutting area. Discontinue. Do not place anything in or on hand sinks. CORRECTED AT TIME OF INSPECTION3. Boxes of food and single service items in deli area hand sink. Remove. Do not place anything in or on hand sink. Make sure hand sink is accessble at all times.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Deli hand sink is soiled. Clean.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Chemical bottle on seafood. Remove. Do not store anything on or in hand sinks. Note: on follow up inspection dumping in hand sink in seafoood area. Discontinue. Use for hand washing only. Note: om follow up inspection 9-13-2012 Dishes and part of a broom in and on hand sink. Remove. Discontinue. Use hand sink for hand washing only. DO NOT STORE ANYTHING IN OR ON HAND SINKS.2. Chemical bottles hanging on meat cutting area hand sink. Disconitnue. Do not place anything on or in hand sinks.3. Sprayer nozzle in hand sink in produce room. Discontinue. Do not place anything in or on hand sinks.4. Deli area hand sink has knives, scissors and grease stripper on it. Remove items. Do not place anything in or on hand sinks.
    Location: Seafood department
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink in bakery area is draining slowly. Repair.
    Location: Bakery area
    Equipment: Hand sink
  • 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: Single service containers in boxes on the floor in the produce area. Store 6 inches off the floor.
    Location: Produce room
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Clean dishes near splash range of seafood hand sink. Change 3 bay set up or provide splash guard on hand sink.
    Location: Seafood department
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Cooking ground beef and bacon in meat counter area. Must add exhaust hood to cook with or producing grease, fats or oils.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair. Repair wall in produce prep area. Repair wall in produce area. Note: hoping to have complete by end of remodel. 2. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable. CORRECTED
    Location: Produce room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair. Repair wall in produce prep area. Repair wall in produce area. Note: hoping to have complete by end of remodel. 2. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable. CORRECTED
    Location: Deli area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair. Repair wall in produce prep area. Repair wall in produce area. Note: hoping to have complete by end of remodel. 2. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable. CORRECTED
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair exit push button to produce walk in cooler. 2. Door bent on produce walk in cooler. Please repair to be cleanable. 3. Mount soap and paper towel dispenser at new deli hand sink once installed.
    Location: Produce room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair exit push button to produce walk in cooler. 2. Door bent on produce walk in cooler. Please repair to be cleanable. 3. Mount soap and paper towel dispenser at new deli hand sink once installed.
    Location: Bakery area
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneeze guards, lids, or covers for foods put out as consumer samples.
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for seafood area, and meat cutting area hand sinks. CORRECTED2. Provide soap for bakery area hand sink. Mount soap dispenser at bakery.
    Location: Seafood department
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for seafood area, and meat cutting area hand sinks. CORRECTED2. Provide soap for bakery area hand sink. Mount soap dispenser at bakery.
    Location: Meat room
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for seafood area, and meat cutting area hand sinks. CORRECTED2. Provide soap for bakery area hand sink. Mount soap dispenser at bakery.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Seafood department
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Meat counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink in produce area is leaking. Repair.
    Location: Produce room
    Equipment: Hand sink
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Foam under prep table in meat area. Remove. Provide smooth, non absorbent, easily cleanable legs/supports.
    Location: Meat counter
    Equipment: Prep table
 09/20/2012Recheck
  • Medicines
    Medicines not necessary to the health of employees in food establishment.
    Correction: Only those medicines that are necessary for the health of employee shall be allowed.
    Comments: Tylenol cold medicine in the meat cutting area. Remove. Do not have ill employees work with food.
    Location: Meat room
  • 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: Fly's in seafood area. Exterminate.
    Location: Seafood department
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 4 containers of similac organic 23.2 oz baby formula expired 8-1-2012. Removed from consumer shelving at time of inspection.
    Location: Sales floor
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Facility needs to add hand sink for deli area by hot foods.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.Chemical
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Boxes on meat cutting area and bakery hand sinks. Remove. Do not store anything in or on hand sinks. CORRECTED2. Chemical bottles on hand sink and items in hand sink in meat cutting area. Discontinue. Do not place anything in or on hand sinks. CORRECTED AT TIME OF INSPECTION3. Boxes of food and single service items in deli area hand sink. Remove. Do not place anything in or on hand sink. Make sure hand sink is accessble at all times.
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.Chemical
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Boxes on meat cutting area and bakery hand sinks. Remove. Do not store anything in or on hand sinks. CORRECTED2. Chemical bottles on hand sink and items in hand sink in meat cutting area. Discontinue. Do not place anything in or on hand sinks. CORRECTED AT TIME OF INSPECTION3. Boxes of food and single service items in deli area hand sink. Remove. Do not place anything in or on hand sink. Make sure hand sink is accessble at all times.
    Location: Meat room
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.Chemical
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Boxes on meat cutting area and bakery hand sinks. Remove. Do not store anything in or on hand sinks. CORRECTED2. Chemical bottles on hand sink and items in hand sink in meat cutting area. Discontinue. Do not place anything in or on hand sinks. CORRECTED AT TIME OF INSPECTION3. Boxes of food and single service items in deli area hand sink. Remove. Do not place anything in or on hand sink. Make sure hand sink is accessble at all times.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Deli hand sink is soiled. Clean.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Chemical bottle on seafood. Remove. Do not store anything on or in hand sinks. Note: on follow up inspection dumping in hand sink in seafoood area. Discontinue. Use for hand washing only. Note: om follow up inspection 9-13-2012 Dishes and part of a broom in and on hand sink. Remove. Discontinue. Use hand sink for hand washing only. DO NOT STORE ANYTHING IN OR ON HAND SINKS.2. Chemical bottles hanging on meat cutting area hand sink. Disconitnue. Do not place anything on or in hand sinks.3. Sprayer nozzle in hand sink in produce room. Discontinue. Do not place anything in or on hand sinks.4. Deli area hand sink has knives, scissors and grease stripper on it. Remove items. Do not place anything in or on hand sinks.
    Location: Seafood department
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink in bakery area is draining slowly. Repair.
    Location: Bakery area
    Equipment: Hand sink
  • 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: Single service containers in boxes on the floor in the produce area. Store 6 inches off the floor.
    Location: Produce room
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Clean dishes near splash range of seafood hand sink. Change 3 bay set up or provide splash guard on hand sink.
    Location: Seafood department
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Cooking ground beef and bacon in meat counter area. Must add exhaust hood to cook with or producing grease, fats or oils.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair. Repair wall in produce prep area. Repair wall in produce area. Note: hoping to have complete by end of remodel. 2. Door bent on walk in produce cooler. Repair so door is smooth and easily cleanable. 3. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable.
    Location: Produce room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair. Repair wall in produce prep area. Repair wall in produce area. Note: hoping to have complete by end of remodel. 2. Door bent on walk in produce cooler. Repair so door is smooth and easily cleanable. 3. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable.
    Location: Deli area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair. Repair wall in produce prep area. Repair wall in produce area. Note: hoping to have complete by end of remodel. 2. Door bent on walk in produce cooler. Repair so door is smooth and easily cleanable. 3. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable.
    Location: Bakery area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair proofer in bakery. CORRECTED2. Repair exit push button to produce walk in cooler. 3. Mount soap and paper towel dispenser at new deli hand sink once installed. 4. Mount soap dispenser at bakery.
    Location: Bakery area
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair proofer in bakery. CORRECTED2. Repair exit push button to produce walk in cooler. 3. Mount soap and paper towel dispenser at new deli hand sink once installed. 4. Mount soap dispenser at bakery.
    Location: Produce room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair proofer in bakery. CORRECTED2. Repair exit push button to produce walk in cooler. 3. Mount soap and paper towel dispenser at new deli hand sink once installed. 4. Mount soap dispenser at bakery.
    Location: Bakery area
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneeze guards, lids, or covers for foods put out as consumer samples.
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for seafood area, and meat cutting area hand sinks. CORRECTED2. Provide soap for bakery area hand sink. Mount soap dispenser at bakery.
    Location: Seafood department
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for seafood area, and meat cutting area hand sinks. CORRECTED2. Provide soap for bakery area hand sink. Mount soap dispenser at bakery.
    Location: Meat room
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for seafood area, and meat cutting area hand sinks. CORRECTED2. Provide soap for bakery area hand sink. Mount soap dispenser at bakery.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Seafood department
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Meat counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink in produce area is leaking. Repair.
    Location: Produce room
    Equipment: Hand sink
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Foam under prep table in meat area. Remove. Provide smooth, non absorbent, easily cleanable legs/supports.
    Location: Meat counter
    Equipment: Prep table
 09/13/2012Recheck
  • 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: Fly's in seafood area. Exterminate.
    Location: Seafood department
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 4 containers of similac organic 23.2 oz baby formula expired 8-1-2012. Removed from consumer shelving at time of inspection.
    Location: Sales floor
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Facility needs to add hand sink for deli area by hot foods.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.Chemical
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Boxes on meat cutting area and bakery hand sinks. Remove. Do not store anything in or on hand sinks. CORRECTED2. Chemical bottles on hand sink and items in hand sink in meat cutting area. Discontinue. Do not place anything in or on hand sinks. CORRECTED AT TIME OF INSPECTION3. Boxes of food and single service items in deli area hand sink. Remove. Do not place anything in or on hand sink. Make sure hand sink is accessble at all times.
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.Chemical
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Boxes on meat cutting area and bakery hand sinks. Remove. Do not store anything in or on hand sinks. CORRECTED2. Chemical bottles on hand sink and items in hand sink in meat cutting area. Discontinue. Do not place anything in or on hand sinks. CORRECTED AT TIME OF INSPECTION3. Boxes of food and single service items in deli area hand sink. Remove. Do not place anything in or on hand sink. Make sure hand sink is accessble at all times.
    Location: Meat room
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.Chemical
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Boxes on meat cutting area and bakery hand sinks. Remove. Do not store anything in or on hand sinks. CORRECTED2. Chemical bottles on hand sink and items in hand sink in meat cutting area. Discontinue. Do not place anything in or on hand sinks. CORRECTED AT TIME OF INSPECTION3. Boxes of food and single service items in deli area hand sink. Remove. Do not place anything in or on hand sink. Make sure hand sink is accessble at all times.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Deli hand sink is soiled. Clean.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Chemical bottle on seafood. Remove. Do not store anything on or in hand sinks. Note: on follow up inspection dumping in hand sink in seafoood area. Discontinue. Use for hand washing only.
    Location: Seafood department
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink in bakery area is draining slowly. Repair.
    Location: Bakery area
    Equipment: Hand sink
  • 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: Single service containers in boxes on the floor in the produce area. Store 6 inches off the floor.
    Location: Produce room
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Clean dishes near splash range of seafood hand sink. Change 3 bay set up or provide splash guard on hand sink.
    Location: Seafood department
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Cooking ground beef and bacon in meat counter area. Must add exhaust hood to cook with or producing grease, fats or oils.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair. Repair wall in produce prep area. 2. Door bent on walk in produce cooler. Repair so door is smooth and easily cleanable. 3. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable.
    Location: Produce room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair. Repair wall in produce prep area. 2. Door bent on walk in produce cooler. Repair so door is smooth and easily cleanable. 3. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable.
    Location: Deli area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair. Repair wall in produce prep area. 2. Door bent on walk in produce cooler. Repair so door is smooth and easily cleanable. 3. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable.
    Location: Bakery area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair proofer in bakery. CORRECTED2. Repair exit push button to produce walk in cooler.
    Location: Bakery area
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair proofer in bakery. CORRECTED2. Repair exit push button to produce walk in cooler.
    Location: Produce room
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneeze guards, lids, or covers for foods put out as consumer samples.
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for seafood area, and meat cutting area hand sinks. CORRECTED2. Provide soap for bakery area hand sink.
    Location: Seafood department
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for seafood area, and meat cutting area hand sinks. CORRECTED2. Provide soap for bakery area hand sink.
    Location: Meat room
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for seafood area, and meat cutting area hand sinks. CORRECTED2. Provide soap for bakery area hand sink.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Seafood department
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Meat counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink in produce area is leaking. Repair.
    Location: Produce room
    Equipment: Hand sink
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Foam under prep table in meat area. Remove. Provide smooth, non absorbent, easily cleanable legs/supports.
    Location: Meat counter
    Equipment: Prep table
 09/06/2012Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Fly's in seafood area. Exterminate.
    Location: Seafood department
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 4 containers of similac organic 23.2 oz baby formula expired 8-1-2012. Removed from consumer shelving at time of inspection.
    Location: Sales floor
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Facility needs to add hand sink for deli area by hot foods.
    Location: Deli area
    Equipment: Hand sink
  • 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: Boxes on meat cutting area and bakery hand sinks. Remove. Do not store anything in or on hand sinks. CORRECTED
    Location: Bakery area
    Equipment: Hand sink
  • 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: Boxes on meat cutting area and bakery hand sinks. Remove. Do not store anything in or on hand sinks. CORRECTED
    Location: Meat room
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Deli hand sink is soiled. Clean.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Chemical bottle on seafood & meat cutting area. Remove. Do not store anything on or in hand sinks.
    Location: Seafood department
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Chemical bottle on seafood & meat cutting area. Remove. Do not store anything on or in hand sinks.
    Location: Meat room
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink in bakery area is draining slowly. Repair.
    Location: Bakery area
    Equipment: Hand sink
  • 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: Single service containers in boxes on the floor in the produce area. Store 6 inches off the floor.
    Location: Produce room
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Clean dishes near splash range of seafood hand sink. Change 3 bay set up or provide splash guard on hand sink.
    Location: Seafood department
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Cooking ground beef and bacon in meat counter area. Must add exhaust hood to cook with or producing grease, fats or oils.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair.2. Door bent on walk in produce cooler. Repair so door is smooth and easily cleanable. 3. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable.
    Location: Produce room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair.2. Door bent on walk in produce cooler. Repair so door is smooth and easily cleanable. 3. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable.
    Location: Deli area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall in produce room where shelves fell. Repair.2. Door bent on walk in produce cooler. Repair so door is smooth and easily cleanable. 3. Finish all walls in bakery and deli area. Make smooth, non absorbent, and easily cleanable.
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair proofer in bakery. 2. Repair exit push button to produce walk in cooler.
    Location: Bakery area
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair proofer in bakery. 2. Repair exit push button to produce walk in cooler.
    Location: Produce room
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneeze guards, lids, or covers for foods put out as consumer samples.
    Location: Meat counter
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap for bakery, seafood area, and meat cutting area hand sinks.
    Location: Seafood department
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap for bakery, seafood area, and meat cutting area hand sinks.
    Location: Meat room
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap for bakery, seafood area, and meat cutting area hand sinks.
    Location: Bakery area
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Seafood department
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Bakery area
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bakery, seafood area, and meat cutting area hand sinks.
    Location: Meat counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink in produce area is leaking. Repair.
    Location: Produce room
    Equipment: Hand sink
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Foam under prep table in meat area. Remove. Provide smooth, non absorbent, easily cleanable legs/supports.
    Location: Meat counter
    Equipment: Prep table
 08/30/2012Routine
No violation noted during this evaluation. 08/02/2012Illness Complaint
  • 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).
    Location: Bakery 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 OPEN DRINK STORED AT INTERIOR CABINET SHELVING AT BAKERY LOCATION--DISCONTINUE.
    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: OUTDATED BABY FORMULA STORED ON SHELVING FOR CUSTOMER PURCHASE (ENFAMIL GENTLEASE EXPIRED: 4/1/12).ENSURE PROPER MONITORING AND ROTATION OF BABY FOOD AND FORMULA WITHIN PROPER USE BY/SELL BY DATES.
    Location: Sales floor
  • Single Service/Equipment storage (corrected on site)
    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: KEEP SINGLE-SERVICE ITEMS (DELI MEAT PACKAGES) STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Deli area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT SEAFOOD LOCATION CEILING.
    Location: Seafood department
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM, SEAFOOD/RAW MEAT CASE COUNTER LOCATION, AND PRODUCE PREP ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Emp restroom
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM, SEAFOOD/RAW MEAT CASE COUNTER LOCATION, AND PRODUCE PREP ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM, SEAFOOD/RAW MEAT CASE COUNTER LOCATION, AND PRODUCE PREP ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Seafood department
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM, SEAFOOD/RAW MEAT CASE COUNTER LOCATION, AND PRODUCE PREP ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Meat counter
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM, SEAFOOD/RAW MEAT CASE COUNTER LOCATION, AND PRODUCE PREP ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Produce room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DELI LOCATION FLOORS AND ALSO FLOORS AT THE DELI WALK-IN-FREEZER.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DELI LOCATION FLOORS AND ALSO FLOORS AT THE DELI WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Thermometer, provided (corrected on site)
    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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR REACH-IN-PRODUCE CASE.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DELI WALK-IN-FREEZER AND AT SEAFOOD LOCATION WALK-IN-COOLER.
    Location: Deli area
    Equipment: Walk in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DELI WALK-IN-FREEZER AND AT SEAFOOD LOCATION WALK-IN-COOLER.
    Location: Seafood department
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: HAIR IN MASH POTATOES AT DELI HOT-HOLDING CASE--DISCARD. MASH POTATOES WITH HAIR WAS DISCARDED AND REPLACED WITH A NEW CONTAINER OF MASHED POTATOES.
    Location: Deli area
    Equipment: ----- Cooking Equip/Holding -----
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF FUEL KIOSK REFRIGERATION UNITS WHERE NEEDED.-SOILED DELI WALK-IN-FREEZER FANGAURDS.-SOILED BAKERY WALK-IN-COOLER FANGUARD UNIT (MOLD BUILD-UP).-CLEAN OUT AND ORGANIZE MOP SINK AND SURROUNDING AREAS AT BACK STOCK ROOM LOCATION; KEEP MOP SINK FREE AND ACCESSIBLE (DO NOT USE AS STORAGE).-SOILED BEVERAGE COOLERS INTERIOR SURFACES AND SHELVING WHERE NEEDED AT CASHIER LOCATION; INCLUDING REACH-IN BEVERAGE COOLER LOCATED NEAR THE HALLWAY ENTRANCE OF THE PUBLIC RESTROOMS (SOILED INTERIOR VENTS).
    Location: Outdoor storage
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF FUEL KIOSK REFRIGERATION UNITS WHERE NEEDED.-SOILED DELI WALK-IN-FREEZER FANGAURDS.-SOILED BAKERY WALK-IN-COOLER FANGUARD UNIT (MOLD BUILD-UP).-CLEAN OUT AND ORGANIZE MOP SINK AND SURROUNDING AREAS AT BACK STOCK ROOM LOCATION; KEEP MOP SINK FREE AND ACCESSIBLE (DO NOT USE AS STORAGE).-SOILED BEVERAGE COOLERS INTERIOR SURFACES AND SHELVING WHERE NEEDED AT CASHIER LOCATION; INCLUDING REACH-IN BEVERAGE COOLER LOCATED NEAR THE HALLWAY ENTRANCE OF THE PUBLIC RESTROOMS (SOILED INTERIOR VENTS).
    Location: Deli area
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF FUEL KIOSK REFRIGERATION UNITS WHERE NEEDED.-SOILED DELI WALK-IN-FREEZER FANGAURDS.-SOILED BAKERY WALK-IN-COOLER FANGUARD UNIT (MOLD BUILD-UP).-CLEAN OUT AND ORGANIZE MOP SINK AND SURROUNDING AREAS AT BACK STOCK ROOM LOCATION; KEEP MOP SINK FREE AND ACCESSIBLE (DO NOT USE AS STORAGE).-SOILED BEVERAGE COOLERS INTERIOR SURFACES AND SHELVING WHERE NEEDED AT CASHIER LOCATION; INCLUDING REACH-IN BEVERAGE COOLER LOCATED NEAR THE HALLWAY ENTRANCE OF THE PUBLIC RESTROOMS (SOILED INTERIOR VENTS).
    Location: Bakery area
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF FUEL KIOSK REFRIGERATION UNITS WHERE NEEDED.-SOILED DELI WALK-IN-FREEZER FANGAURDS.-SOILED BAKERY WALK-IN-COOLER FANGUARD UNIT (MOLD BUILD-UP).-CLEAN OUT AND ORGANIZE MOP SINK AND SURROUNDING AREAS AT BACK STOCK ROOM LOCATION; KEEP MOP SINK FREE AND ACCESSIBLE (DO NOT USE AS STORAGE).-SOILED BEVERAGE COOLERS INTERIOR SURFACES AND SHELVING WHERE NEEDED AT CASHIER LOCATION; INCLUDING REACH-IN BEVERAGE COOLER LOCATED NEAR THE HALLWAY ENTRANCE OF THE PUBLIC RESTROOMS (SOILED INTERIOR VENTS).
    Location: Back room
    Equipment: Mop sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF FUEL KIOSK REFRIGERATION UNITS WHERE NEEDED.-SOILED DELI WALK-IN-FREEZER FANGAURDS.-SOILED BAKERY WALK-IN-COOLER FANGUARD UNIT (MOLD BUILD-UP).-CLEAN OUT AND ORGANIZE MOP SINK AND SURROUNDING AREAS AT BACK STOCK ROOM LOCATION; KEEP MOP SINK FREE AND ACCESSIBLE (DO NOT USE AS STORAGE).-SOILED BEVERAGE COOLERS INTERIOR SURFACES AND SHELVING WHERE NEEDED AT CASHIER LOCATION; INCLUDING REACH-IN BEVERAGE COOLER LOCATED NEAR THE HALLWAY ENTRANCE OF THE PUBLIC RESTROOMS (SOILED INTERIOR VENTS).
    Location: Sales floor
    Equipment: Reach in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR LEAKS AT DELI LOCATION 3-BAY SINK AT RIGHT-SIDE FAUCET.
    Location: Deli area
    Equipment: 3-bay
 04/02/2012Routine

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