- 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: 1. Box of single service food contaniers on floor in deli area. Remove, do not store on floor. NOTE > CORRECTED AT TIME OF INSPECTION.
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. Fan guards soiled on cooling unit in deli area. Clean fan guards. 2. Floor soiled inside of small seafood / meat walk in cooler. Clean floor.
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. Fan guards soiled on cooling unit in deli area. Clean fan guards. 2. Floor soiled inside of small seafood / meat walk in cooler. Clean floor.
Location: Seafood department
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Hand sink in front deli area not attached to wall. Attach and seal hand sink to wall.
Location: Deli area
Equipment: Hand sink
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08/05/2014 | 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. Box of single service containers on floor in deli area. Remove.
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. Ceiling tile and heat vent soiled in Bakery area. Clean..
Location: Bakery area
- 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: 1. Box of food on floor of Bakery walk in freezer. Remove and store in approved manner.
Location: Bakery area
Equipment: Walk in freezer
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Lid missing on sample container for Denmark Bar cheese in deli area. Provide lid. 2. Lid missing on Hummus sample container in deli area. Provide lild.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Seal at three bay sink soiled in meat cutting area. Clean or remove seal and replace.
Location: Meat room
Equipment: 3-bay
|
02/06/2014 | Routine |
| No violation noted during this evaluation. | 02/06/2014 | Non-Illness Complaint |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working above meat grinder inside of meat walk in cooler. Repair.
Location: Walk-in cooler
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08/02/2013 | Routine |
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1. Hot water at three bay sink at 98 deg. F. Provide hot water at three bay sink at 110 deg. F or above for ware washing 2. Hot water at three bay sink at 89 deg. F Provide hot water at three bay sink at 110 deg. F or above for ware washing.
Location: Deli area
Equipment: 3-bay
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1. Hot water at three bay sink at 98 deg. F. Provide hot water at three bay sink at 110 deg. F or above for ware washing 2. Hot water at three bay sink at 89 deg. F Provide hot water at three bay sink at 110 deg. F or above for ware washing.
Location: Meat room
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
03/21/2013 | Recheck |
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1. Hot water at three bay sink at 98 deg. F. Provide hot water at three bay sink at 110 deg. F or above for ware washing 2. Hot water at three bay sink at 89 deg. F Provide hot water at three bay sink at 110 deg. F or above for ware washing.
Location: Deli area
Equipment: 3-bay
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1. Hot water at three bay sink at 98 deg. F. Provide hot water at three bay sink at 110 deg. F or above for ware washing 2. Hot water at three bay sink at 89 deg. F Provide hot water at three bay sink at 110 deg. F or above for ware washing.
Location: Meat room
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
03/14/2013 | 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. Crab cakes on hot plate for sampling held at 79 deg. F Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Location: Seafood department
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Olive bar holding potentially hazardous portablella mushroom and peppers at 45 to 46 deg. F Hold at 41 deg. F. or below. NOTE > UNIT HAS BEEN TAKEN OUT OF SERVICE. DO NOT USE UNTIL REPAIRS HAVE BEEN MADE AT UNIT IS ABLE TO HOLD FOOD AT 41 DEG. F. OR BELOW.
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Hot plate of crabe cakes and bacon on display for sampling without being protected. Food on display shall be protected from contamination.
Location: Seafood department
|
10/26/2012 | 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. Crab cakes on hot plate for sampling held at 79 deg. F Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Location: Seafood department
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Olive bar holding potentially hazardous portablella mushroom and peppers at 45 to 46 deg. F Hold at 41 deg. F. or below.
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Hot plate of crabe cakes and bacon on display for sampling without being protected. Food on display shall be protected from contamination.
Location: Seafood department
|
10/19/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Crab cakes on hot plate for sampling held at 79 deg. F Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Location: Seafood department
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Olive bar holding potentially hazardous portablella mushroom and peppers at 45 to 46 deg. F Hold at 41 deg. F. or below.
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Hot plate of crabe cakes and bacon on display for sampling without being protected. Food on display shall be protected from contamination.
Location: Seafood department
|
10/10/2012 | 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 rib samples are 60-63 F. Maintain at 135F or more or 41F or less. You may also mark them with a 4 hour discard time as another option.
Location: Meat counter
- 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: The fried chicken in the deli is 45.46F in the cold display.
Location: Deli area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: A bucket with chemicals were stored together with single service items. Store chemicals in a separate area. Repeat violation.
Location: Deli area
|
04/20/2012 | 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 rib samples are 60-63 F. Maintain at 135F or more or 41F or less. You may also mark them with a 4 hour discard time as another option.
Location: Meat counter
- 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: The fried chicken in the deli is 45.46F in the cold display.
Location: Deli area
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: A bucket with chemicals were stored together with single service items. Store chemicals in a separate area. Repeat violation.
Location: Deli area
|
04/13/2012 | Routine |
| No violation noted during this evaluation. | 03/20/2012 | Non-Illness Complaint |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Cleaning chemicals & gloves are store together in the cabinet lids the slicers in the deli. Store cleaners in a separate area.
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 in the deli did not wash her hands before putting on gloves. Always wash your hands before putting on gloves & at each glove change.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: There was an apron over the hand sink in the meat cutting room. Never store anything on or in the hand sink.
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: Boxes of single service items are on the floor in the hallway behind the meat room.
Location: Dry storage
- 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: Walk in cooler ceiling in the deli is soiled.
Location: Deli area
|
12/13/2011 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Cleaning chemicals & gloves are store together in the cabinet lids the slicers in the deli. Store cleaners in a separate area.
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 in the deli did not wash her hands before putting on gloves. Always wash your hands before putting on gloves & at each glove change.
- 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: There was an apron over the hand sink in the meat cutting room. Never store anything on or in the hand sink.
Location: Meat room
- 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: Boxes of single service items are on the floor in the hallway behind the meat room.
Location: Dry storage
- 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: Walk in cooler ceiling in the deli is soiled.
Location: Deli area
|
12/06/2011 | Routine |
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