- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at three bay sink in bakery area. Repair to a sound working conditon.
Location: Bakery area
Equipment: 3-bay
|
10/14/2014 | Routine |
- 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.Heat vent and ceiling tiles soiled in back deli area by three bay sink. Clean all soiled ceiling tiles.
Location: Deli area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in cooler in deli area. Repair to a sound working condition. 2. Light not working in meat cutting room Repair.
Location: Deli area
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in cooler in deli area. Repair to a sound working condition. 2. Light not working in meat cutting room Repair.
Location: Meat room
- 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. Cold water not working at hand sink in deli area by three bay sink. Repair hand sink to a sound working conditon. 2. Cold water not working at hand sink in meat cutting room. Repair hand sink to a sound working conditon. 3. Cold water not working at hand sink in seafood area. Repair hand sink to a sound working conditon.
Location: Deli 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. Cold water not working at hand sink in deli area by three bay sink. Repair hand sink to a sound working conditon. 2. Cold water not working at hand sink in meat cutting room. Repair hand sink to a sound working conditon. 3. Cold water not working at hand sink in seafood area. Repair hand sink to a sound working conditon.
Location: Meat 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. Cold water not working at hand sink in deli area by three bay sink. Repair hand sink to a sound working conditon. 2. Cold water not working at hand sink in meat cutting room. Repair hand sink to a sound working conditon. 3. Cold water not working at hand sink in seafood area. Repair hand sink to a sound working conditon.
Location: Seafood department
Equipment: Hand sink
|
05/08/2014 | Recheck |
- 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.Heat vent and ceiling tiles soiled in back deli area by three bay sink. Clean all soiled ceiling tiles.
Location: Deli area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in cooler in deli area. Repair to a sound working condition. 2. Light not working in meat cutting room Repair.
Location: Deli area
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in cooler in deli area. Repair to a sound working condition. 2. Light not working in meat cutting room Repair.
Location: Meat room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at hand sink in deli area by three bay sink. Repair hand sink to a sound working conditon. 2. Cold water not working at hand sink in meat cutting room. Repair hand sink to a sound working conditon. 3. Cold water not working at hand sink in seafood area. Repair hand sink to a sound working conditon.
Location: Deli 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. Cold water not working at hand sink in deli area by three bay sink. Repair hand sink to a sound working conditon. 2. Cold water not working at hand sink in meat cutting room. Repair hand sink to a sound working conditon. 3. Cold water not working at hand sink in seafood area. Repair hand sink to a sound working conditon.
Location: Meat 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. Cold water not working at hand sink in deli area by three bay sink. Repair hand sink to a sound working conditon. 2. Cold water not working at hand sink in meat cutting room. Repair hand sink to a sound working conditon. 3. Cold water not working at hand sink in seafood area. Repair hand sink to a sound working conditon.
Location: Seafood department
Equipment: Hand sink
|
04/30/2014 | Routine |
- 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. Floor soiled inside of small seafood walk in cooler. Clean floor 2. Floor space outside of seafood walk in cooler soiled. Clean floor. 3. Floor space soiled by and under ice machine in seafood area. Clean floor.
Location: Walk-in cooler
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink in meat cutting area at 74 deg. F. Repair to a sound working condition so as to provide at least 100 deg. F hot water. 2. Hot water at hand sink in front meat servide area at 71 deg. F Repair to a sound working condition so as to provide at least 100 deg. F hot water. 3. Hot water at hand sink in seafood area at 71 deg. F . Repair to a sound working condition so as to provide at least 100 deg. F hot water. NOTE > ABOVE VIOLATIONS FOR INADEQUATE HOT WATER AT HAND SINKS IS A REPEAT VIOLATON IN MEAT CUTTING , MEAT SERVICE AND SEAFOOD AREAS. IF VIOLATON IS NOTED AGAIN AT ANY FURTURE INSPECTION A $ 100.00 CITATION WILL BE GIVEN.
Location: Meat room
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink in meat cutting area at 74 deg. F. Repair to a sound working condition so as to provide at least 100 deg. F hot water. 2. Hot water at hand sink in front meat servide area at 71 deg. F Repair to a sound working condition so as to provide at least 100 deg. F hot water. 3. Hot water at hand sink in seafood area at 71 deg. F . Repair to a sound working condition so as to provide at least 100 deg. F hot water. NOTE > ABOVE VIOLATIONS FOR INADEQUATE HOT WATER AT HAND SINKS IS A REPEAT VIOLATON IN MEAT CUTTING , MEAT SERVICE AND SEAFOOD AREAS. IF VIOLATON IS NOTED AGAIN AT ANY FURTURE INSPECTION A $ 100.00 CITATION WILL BE GIVEN.
Location: Meat counter
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink in meat cutting area at 74 deg. F. Repair to a sound working condition so as to provide at least 100 deg. F hot water. 2. Hot water at hand sink in front meat servide area at 71 deg. F Repair to a sound working condition so as to provide at least 100 deg. F hot water. 3. Hot water at hand sink in seafood area at 71 deg. F . Repair to a sound working condition so as to provide at least 100 deg. F hot water. NOTE > ABOVE VIOLATIONS FOR INADEQUATE HOT WATER AT HAND SINKS IS A REPEAT VIOLATON IN MEAT CUTTING , MEAT SERVICE AND SEAFOOD AREAS. IF VIOLATON IS NOTED AGAIN AT ANY FURTURE INSPECTION A $ 100.00 CITATION WILL BE GIVEN.
Location: Seafood department
Equipment: Hand sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of bottom section of cold top / reach in cooler by hot foods case in deli area. Provide.
Location: Deli area
Equipment: Cold top
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at back hand sink in deli area. Provide. 2. No hand towels at back hand sink in backery area. 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: 1. No hand towels at back hand sink in deli area. Provide. 2. No hand towels at back hand sink in backery area. Provide.
Location: Bakery area
Equipment: Hand sink
|
12/12/2013 | Recheck |
- 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. Floor soiled inside of small seafood walk in cooler. Clean floor 2. Floor space outside of seafood walk in cooler soiled. Clean floor. 3. Floor space soiled by and under ice machine in seafood area. Clean floor.
Location: Walk-in cooler
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink in meat cutting area at 74 deg. F. Repair to a sound working condition so as to provide at least 100 deg. F hot water. 2. Hot water at hand sink in front meat servide area at 71 deg. F Repair to a sound working condition so as to provide at least 100 deg. F hot water. 3. Hot water at hand sink in seafood area at 71 deg. F . Repair to a sound working condition so as to provide at least 100 deg. F hot water. NOTE > ABOVE VIOLATIONS FOR INADEQUATE HOT WATER AT HAND SINKS IS A REPEAT VIOLATON IN MEAT CUTTING , MEAT SERVICE AND SEAFOOD AREAS. IF VIOLATON IS NOTED AGAIN AT ANY FURTURE INSPECTION A $ 100.00 CITATION WILL BE GIVEN.
Location: Meat room
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink in meat cutting area at 74 deg. F. Repair to a sound working condition so as to provide at least 100 deg. F hot water. 2. Hot water at hand sink in front meat servide area at 71 deg. F Repair to a sound working condition so as to provide at least 100 deg. F hot water. 3. Hot water at hand sink in seafood area at 71 deg. F . Repair to a sound working condition so as to provide at least 100 deg. F hot water. NOTE > ABOVE VIOLATIONS FOR INADEQUATE HOT WATER AT HAND SINKS IS A REPEAT VIOLATON IN MEAT CUTTING , MEAT SERVICE AND SEAFOOD AREAS. IF VIOLATON IS NOTED AGAIN AT ANY FURTURE INSPECTION A $ 100.00 CITATION WILL BE GIVEN.
Location: Meat counter
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink in meat cutting area at 74 deg. F. Repair to a sound working condition so as to provide at least 100 deg. F hot water. 2. Hot water at hand sink in front meat servide area at 71 deg. F Repair to a sound working condition so as to provide at least 100 deg. F hot water. 3. Hot water at hand sink in seafood area at 71 deg. F . Repair to a sound working condition so as to provide at least 100 deg. F hot water. NOTE > ABOVE VIOLATIONS FOR INADEQUATE HOT WATER AT HAND SINKS IS A REPEAT VIOLATON IN MEAT CUTTING , MEAT SERVICE AND SEAFOOD AREAS. IF VIOLATON IS NOTED AGAIN AT ANY FURTURE INSPECTION A $ 100.00 CITATION WILL BE GIVEN.
Location: Seafood department
Equipment: Hand sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of bottom section of cold top / reach in cooler by hot foods case in deli area. Provide.
Location: Deli area
Equipment: Cold top
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at back hand sink in deli area. Provide. 2. No hand towels at back hand sink in backery area. Provide.
Location: Deli area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at back hand sink in deli area. Provide. 2. No hand towels at back hand sink in backery area. Provide.
Location: Bakery area
Equipment: Hand sink
|
12/05/2013 | Routine |
- 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. Boxes of single service items on floor of back deli area.Remove and store in approved manner.
Location: Deli area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Hand sink in bakery area not attached to wall. Re attach and seal hand sink to wall.
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 from bottom of hand sink in bakery area. Repair to a sound condition.
Location: Bakery area
Equipment: Hand sink
|
07/09/2013 | Routine |
- 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. Bags of single service containers on floor of seafood walk in cooler. Remove from floor and store in approved manner.
Location: Seafood department
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. One light fixture not working in meat cutting room. Repair.
Location: Meat room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink in meat cutitng room at 68 deg. F. Repair to a sound working conditon so as to provide at least 100 deg. F. hot water. 2. Hot water at hand sink in seafood area at 69 deg. F. Repair to a sound working conditon so as to provide at least 100 deg. F. hot water.
Location: Meat room
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink in meat cutitng room at 68 deg. F. Repair to a sound working conditon so as to provide at least 100 deg. F. hot water. 2. Hot water at hand sink in seafood area at 69 deg. F. Repair to a sound working conditon so as to provide at least 100 deg. F. hot water.
Location: Seafood department
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: 1. Cardboard on shelving inside of walk in cooler in deli area. Remove cardboard, Do not line shelving with cardboard.
Location: Deli area
Equipment: Walk in cooler
- 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 from hot and cold water controls on hand sink in meat dept. Repair to a sound working conditon.
Location: Meat room
Equipment: Hand sink
|
03/15/2013 | Recheck |
- 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. Bags of single service containers on floor of seafood walk in cooler. Remove from floor and store in approved manner.
Location: Seafood department
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. One light fixture not working in meat cutting room. Repair.
Location: Meat room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink in meat cutitng room at 68 deg. F. Repair to a sound working conditon so as to provide at least 100 deg. F. hot water. 2. Hot water at hand sink in seafood area at 69 deg. F. Repair to a sound working conditon so as to provide at least 100 deg. F. hot water.
Location: Meat room
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink in meat cutitng room at 68 deg. F. Repair to a sound working conditon so as to provide at least 100 deg. F. hot water. 2. Hot water at hand sink in seafood area at 69 deg. F. Repair to a sound working conditon so as to provide at least 100 deg. F. hot water.
Location: Seafood department
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: 1. Cardboard on shelving inside of walk in cooler in deli area. Remove cardboard, Do not line shelving with cardboard.
Location: Deli area
Equipment: Walk 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: 1. Water leaking from hot and cold water controls on hand sink in meat dept. Repair to a sound working conditon.
Location: Meat room
Equipment: Hand sink
|
03/08/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Chicken in hot holding case in deli aea held between 119 to 131 deg. F. Hold all hot foods at 135 deg. F or above. 2. Samples of cooked chicken on hot plate in front meat service area held at 125 deg. F Hold all hot foods at 135 deg. F or above.
Location: Deli area
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Chicken in hot holding case in deli aea held between 119 to 131 deg. F. Hold all hot foods at 135 deg. F or above. 2. Samples of cooked chicken on hot plate in front meat service area held at 125 deg. F Hold all hot foods at 135 deg. F or above.
Location: Meat counter
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. CORRECTED ( b ) At main meat cutting room hand sink. CORRECTED ( c ) At Seafood dept. hand sink. ( WATER AT 81 DEG. F. ) ( d ) At produce dept hand sink. ( WATER AT 67 DEG. F. ) CORRECTED NOTE > REPAIR HOT WATER AT HANDSINK IN SEAFOOD AREA. HOT WATER MUST BE AT LEAST 100 DEG. F.
Location: Meat counter
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. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. CORRECTED ( b ) At main meat cutting room hand sink. CORRECTED ( c ) At Seafood dept. hand sink. ( WATER AT 81 DEG. F. ) ( d ) At produce dept hand sink. ( WATER AT 67 DEG. F. ) CORRECTED NOTE > REPAIR HOT WATER AT HANDSINK IN SEAFOOD AREA. HOT WATER MUST BE AT LEAST 100 DEG. F.
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. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. CORRECTED ( b ) At main meat cutting room hand sink. CORRECTED ( c ) At Seafood dept. hand sink. ( WATER AT 81 DEG. F. ) ( d ) At produce dept hand sink. ( WATER AT 67 DEG. F. ) CORRECTED NOTE > REPAIR HOT WATER AT HANDSINK IN SEAFOOD AREA. HOT WATER MUST BE AT LEAST 100 DEG. F.
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. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. CORRECTED ( b ) At main meat cutting room hand sink. CORRECTED ( c ) At Seafood dept. hand sink. ( WATER AT 81 DEG. F. ) ( d ) At produce dept hand sink. ( WATER AT 67 DEG. F. ) CORRECTED NOTE > REPAIR HOT WATER AT HANDSINK IN SEAFOOD AREA. HOT WATER MUST BE AT LEAST 100 DEG. F.
Location: Produce room
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: 1. Boxes of single service items on floor in back deli area. Remove from and store on approved shelving.
Location: Deli area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Knife sharping steel stored at hand sink in meat dept. Remove. Do not store any items at or in hand sinks. Clean and sanitize and store in approved manner.
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. Ceiling tile missing in front meat service area. Replace.
Location: Meat counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water lealking at from cooling uniti in meat cutting room. Repair.
Location: Meat room
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Samples of cooked chicken on hot plate in front meat coiuter not displayed in a protected manner. Food on display shall be protected from contamination.
Location: Meat counter
|
11/15/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Chicken in hot holding case in deli aea held between 119 to 131 deg. F. Hold all hot foods at 135 deg. F or above. 2. Samples of cooked chicken on hot plate in front meat service area held at 125 deg. F Hold all hot foods at 135 deg. F or above.
Location: Deli area
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Chicken in hot holding case in deli aea held between 119 to 131 deg. F. Hold all hot foods at 135 deg. F or above. 2. Samples of cooked chicken on hot plate in front meat service area held at 125 deg. F Hold all hot foods at 135 deg. F or above.
Location: Meat counter
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. CORRECTED ( b ) At main meat cutting room hand sink. CORRECTED ( c ) At Seafood dept. hand sink. ( WATER AT 81 DEG. F. ) ( d ) At produce dept hand sink. ( WATER AT 67 DEG. F. ) CORRECTED NOTE > REPAIR HOT WATER AT HANDSINK IN SEAFOOD AREA. HOT WATER MUST BE AT LEAST 100 DEG. F.
Location: Meat counter
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. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. CORRECTED ( b ) At main meat cutting room hand sink. CORRECTED ( c ) At Seafood dept. hand sink. ( WATER AT 81 DEG. F. ) ( d ) At produce dept hand sink. ( WATER AT 67 DEG. F. ) CORRECTED NOTE > REPAIR HOT WATER AT HANDSINK IN SEAFOOD AREA. HOT WATER MUST BE AT LEAST 100 DEG. F.
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. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. CORRECTED ( b ) At main meat cutting room hand sink. CORRECTED ( c ) At Seafood dept. hand sink. ( WATER AT 81 DEG. F. ) ( d ) At produce dept hand sink. ( WATER AT 67 DEG. F. ) CORRECTED NOTE > REPAIR HOT WATER AT HANDSINK IN SEAFOOD AREA. HOT WATER MUST BE AT LEAST 100 DEG. F.
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. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. CORRECTED ( b ) At main meat cutting room hand sink. CORRECTED ( c ) At Seafood dept. hand sink. ( WATER AT 81 DEG. F. ) ( d ) At produce dept hand sink. ( WATER AT 67 DEG. F. ) CORRECTED NOTE > REPAIR HOT WATER AT HANDSINK IN SEAFOOD AREA. HOT WATER MUST BE AT LEAST 100 DEG. F.
Location: Produce room
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: 1. Boxes of single service items on floor in back deli area. Remove from and store on approved shelving.
Location: Deli area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Knife sharping steel stored at hand sink in meat dept. Remove. Do not store any items at or in hand sinks. Clean and sanitize and store in approved manner.
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. Ceiling tile missing in front meat service area. Replace.
Location: Meat counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water lealking at from cooling uniti in meat cutting room. Repair.
Location: Meat room
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Samples of cooked chicken on hot plate in front meat coiuter not displayed in a protected manner. Food on display shall be protected from contamination.
Location: Meat counter
|
11/07/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Chicken in hot holding case in deli aea held between 119 to 131 deg. F. Hold all hot foods at 135 deg. F or above. 2. Samples of cooked chicken on hot plate in front meat service area held at 125 deg. F Hold all hot foods at 135 deg. F or above.
Location: Deli area
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Chicken in hot holding case in deli aea held between 119 to 131 deg. F. Hold all hot foods at 135 deg. F or above. 2. Samples of cooked chicken on hot plate in front meat service area held at 125 deg. F Hold all hot foods at 135 deg. F or above.
Location: Meat counter
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. CORRECTED ( b ) At main meat cutting room hand sink. CORRECTED ( c ) At Seafood dept. hand sink. ( WATER AT 81 DEG. F. ) ( d ) At produce dept hand sink. ( WATER AT 67 DEG. F. ) NOTE > REPAIR HOT WATER AT HANDSINKS IN SEAFOOD AND PRODUCE AREA. HOT WATER MUST BE AT LEAST 100 DEG. F.
Location: Meat counter
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. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. CORRECTED ( b ) At main meat cutting room hand sink. CORRECTED ( c ) At Seafood dept. hand sink. ( WATER AT 81 DEG. F. ) ( d ) At produce dept hand sink. ( WATER AT 67 DEG. F. ) NOTE > REPAIR HOT WATER AT HANDSINKS IN SEAFOOD AND PRODUCE AREA. HOT WATER MUST BE AT LEAST 100 DEG. F.
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. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. CORRECTED ( b ) At main meat cutting room hand sink. CORRECTED ( c ) At Seafood dept. hand sink. ( WATER AT 81 DEG. F. ) ( d ) At produce dept hand sink. ( WATER AT 67 DEG. F. ) NOTE > REPAIR HOT WATER AT HANDSINKS IN SEAFOOD AND PRODUCE AREA. HOT WATER MUST BE AT LEAST 100 DEG. F.
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. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. CORRECTED ( b ) At main meat cutting room hand sink. CORRECTED ( c ) At Seafood dept. hand sink. ( WATER AT 81 DEG. F. ) ( d ) At produce dept hand sink. ( WATER AT 67 DEG. F. ) NOTE > REPAIR HOT WATER AT HANDSINKS IN SEAFOOD AND PRODUCE AREA. HOT WATER MUST BE AT LEAST 100 DEG. F.
Location: Produce room
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: 1. Boxes of single service items on floor in back deli area. Remove from and store on approved shelving.
Location: Deli area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Knife sharping steel stored at hand sink in meat dept. Remove. Do not store any items at or in hand sinks. Clean and sanitize and store in approved manner.
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. Ceiling tile missing in front meat service area. Replace.
Location: Meat counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water lealking at from cooling uniti in meat cutting room. Repair.
Location: Meat room
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Samples of cooked chicken on hot plate in front meat coiuter not displayed in a protected manner. Food on display shall be protected from contamination.
Location: Meat counter
|
10/29/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Chicken in hot holding case in deli aea held between 119 to 131 deg. F. Hold all hot foods at 135 deg. F or above. 2. Samples of cooked chicken on hot plate in front meat service area held at 125 deg. F Hold all hot foods at 135 deg. F or above.
Location: Deli area
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Chicken in hot holding case in deli aea held between 119 to 131 deg. F. Hold all hot foods at 135 deg. F or above. 2. Samples of cooked chicken on hot plate in front meat service area held at 125 deg. F Hold all hot foods at 135 deg. F or above.
Location: Meat counter
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. ( b ) At main meat cutting room hand sink. ( c ) At Seafood dept. hand sink. ( d ) At produce dept hand sink. NOTE > REPAIR HOT WATER AT ALL HAND SINKS LISTED ABOVE.
Location: Meat counter
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. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. ( b ) At main meat cutting room hand sink. ( c ) At Seafood dept. hand sink. ( d ) At produce dept hand sink. NOTE > REPAIR HOT WATER AT ALL HAND SINKS LISTED ABOVE.
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. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. ( b ) At main meat cutting room hand sink. ( c ) At Seafood dept. hand sink. ( d ) At produce dept hand sink. NOTE > REPAIR HOT WATER AT ALL HAND SINKS LISTED ABOVE.
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. Hot water not working at following hand sinks. ( a ) At front meat service hand sink. ( b ) At main meat cutting room hand sink. ( c ) At Seafood dept. hand sink. ( d ) At produce dept hand sink. NOTE > REPAIR HOT WATER AT ALL HAND SINKS LISTED ABOVE.
Location: Produce room
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: 1. Boxes of single service items on floor in back deli area. Remove from and store on approved shelving.
Location: Deli area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Knife sharping steel stored at hand sink in meat dept. Remove. Do not store any items at or in hand sinks. Clean and sanitize and store in approved manner.
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. Ceiling tile missing in front meat service area. Replace.
Location: Meat counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water lealking at from cooling uniti in meat cutting room. Repair.
Location: Meat room
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Samples of cooked chicken on hot plate in front meat coiuter not displayed in a protected manner. Food on display shall be protected from contamination.
Location: Meat counter
|
10/22/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The chicken fingers in the deli hot holding unit was 110-124.
Location: Deli area
- Maintaining shellfish tags (corrected)
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: Shellfish tags were not maintained in an organized manner or in chronological order, Maintain tags in chronological order. Tags may be discarded after 90 days.
Location: Seafood department
- 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: Gnats were observed in the bakery and in the onions on the sales floor.
Location: Bakery area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats were observed in the bakery and in the onions on the sales floor.
Location: Sales floor
- 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: The walls in the bakery near the ceiling are soiled.
Location: Bakery area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no towels for the bakery handsink.
Location: Bakery area
|
06/06/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The chicken fingers in the deli hot holding unit was 110-124.
Location: Deli area
- Maintaining shellfish tags
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: Shellfish tags were not maintained in an organized manner or in chronological order, Maintain tags in chronological order. Tags may be discarded after 90 days.
Location: Seafood department
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats were observed in the bakery and in the onions on the sales floor.
Location: Bakery area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats were observed in the bakery and in the onions on the sales floor.
Location: Sales floor
- 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: The walls in the bakery near the ceiling are soiled.
Location: Bakery area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no towels for the bakery handsink.
Location: Bakery area
|
05/30/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: One soup was 113-115 F. Soup was voluntarily discarded.
Location: Deli area
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee did not wash her hands when changing gloves. Always wash your hands before putting on gloves at each glove change.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The slicer is soiled in the meat room.
Location: Meat room
Equipment: Slicer
- 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 items are on the floor in the deli.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The vents over the meat display case are soiled.
Location: Sales floor
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no towels for the hand sink in the seafood Dept.
Location: Seafood department
|
02/14/2012 | Recheck |
| No violation noted during this evaluation. | 02/08/2012 | Illness Complaint |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: One soup was 113-115 F. Soup was voluntarily discarded.
Location: Deli area
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee did not wash her hands when changing gloves. Always wash your hands before putting on gloves at each glove change.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The slicer is soiled in the meat room.
Location: Meat room
Equipment: Slicer
- 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 items are on the floor in the deli.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The vents over the meat display case are soiled.
Location: Sales floor
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no towels for the hand sink in the seafood Dept.
Location: Seafood department
|
02/07/2012 | Routine |
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