- 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: NO THERMOMETER AVAILABLE IN HOT CASE IN DELI DEPARTMENT.PROVIDE A THERMOMETER INSIDE UNIT TO DISPLAY HOT HOLDING TEMPERATURE.
Location: Deli area
|
08/18/2014 | Illness Complaint |
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 5/22/2014: MAINTAIN LIGHT BULBS IN ALL AREAS. PROPER LIGHTING ALLOWS FOR VISIBILITY OF WORK AREAS.
Location: Walk-in freezer
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 5/22/2014: MAINTAIN LIGHT BULBS IN ALL AREAS. PROPER LIGHTING ALLOWS FOR VISIBILITY OF WORK AREAS.
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 5/22/2014: MAINTAIN LIGHT BULBS IN ALL AREAS. PROPER LIGHTING ALLOWS FOR VISIBILITY OF WORK AREAS.
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: 5/22/2014: CLEAN AND SANITIZE FLOOR, FLOOR DRAINS AND WALLS IN PRODUCE ROOMS. FLOOR, FLOOR DRAINS AND WALLS HEAVILY SOILED.
Location: Produce room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 5/22/2014: MAINTAIN HOT AND COLD RUNNING WATER AT ALL HAND SINKS. MAINTAIN FOOT PEDALS FOR WATER OPERATION. CURRENTLY, FOOT PEDALS NOT WORKING AT MULTIPLE SINKS. SINKS NOT OPERATING PROPERLY LEADS TO HANDS NOT BEING WASHED, ESPECIALLY IN AREAS WITH ONLY ONE SINK.
Location: Bakery area
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 5/22/2014: MAINTAIN HOT AND COLD RUNNING WATER AT ALL HAND SINKS. MAINTAIN FOOT PEDALS FOR WATER OPERATION. CURRENTLY, FOOT PEDALS NOT WORKING AT MULTIPLE SINKS. SINKS NOT OPERATING PROPERLY LEADS TO HANDS NOT BEING WASHED, ESPECIALLY IN AREAS WITH ONLY ONE SINK.
Location: Deli area
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 5/22/2014: MAINTAIN HOT AND COLD RUNNING WATER AT ALL HAND SINKS. MAINTAIN FOOT PEDALS FOR WATER OPERATION. CURRENTLY, FOOT PEDALS NOT WORKING AT MULTIPLE SINKS. SINKS NOT OPERATING PROPERLY LEADS TO HANDS NOT BEING WASHED, ESPECIALLY IN AREAS WITH ONLY ONE SINK.
Location: Deli area
Equipment: Hand sink
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 5/22/2014: MAINTAIN HOT AND COLD RUNNING WATER AT ALL HAND SINKS. MAINTAIN FOOT PEDALS FOR WATER OPERATION. CURRENTLY, FOOT PEDALS NOT WORKING AT MULTIPLE SINKS. SINKS NOT OPERATING PROPERLY LEADS TO HANDS NOT BEING WASHED, ESPECIALLY IN AREAS WITH ONLY ONE SINK.
Location: Produce room
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 5/22/2014: MAINTAIN HOT AND COLD RUNNING WATER AT ALL HAND SINKS. MAINTAIN FOOT PEDALS FOR WATER OPERATION. CURRENTLY, FOOT PEDALS NOT WORKING AT MULTIPLE SINKS. SINKS NOT OPERATING PROPERLY LEADS TO HANDS NOT BEING WASHED, ESPECIALLY IN AREAS WITH ONLY ONE SINK.
Location: Meat room
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/22/2014: (1) CLEAN AND SANITIZE FAN UNITS IN ALL WALK-IN COOLERS IN ALL AREAS (DELI, BAKERY, PRODUCE, MEAT, DAIRY). MAINTAIN. (2) CLEAN AND SANITIZE DOUBLE DOORS BETWEEN PRODUCE ROOMS. HEAVY BUILD-UP ON DOORS. MAINTAIN.
Location: Produce room
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/22/2014: (1) CLEAN AND SANITIZE FAN UNITS IN ALL WALK-IN COOLERS IN ALL AREAS (DELI, BAKERY, PRODUCE, MEAT, DAIRY). MAINTAIN. (2) CLEAN AND SANITIZE DOUBLE DOORS BETWEEN PRODUCE ROOMS. HEAVY BUILD-UP ON DOORS. MAINTAIN.
Location: Deli area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/22/2014: (1) CLEAN AND SANITIZE FAN UNITS IN ALL WALK-IN COOLERS IN ALL AREAS (DELI, BAKERY, PRODUCE, MEAT, DAIRY). MAINTAIN. (2) CLEAN AND SANITIZE DOUBLE DOORS BETWEEN PRODUCE ROOMS. HEAVY BUILD-UP ON DOORS. MAINTAIN.
Location: Bakery area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/22/2014: (1) CLEAN AND SANITIZE FAN UNITS IN ALL WALK-IN COOLERS IN ALL AREAS (DELI, BAKERY, PRODUCE, MEAT, DAIRY). MAINTAIN. (2) CLEAN AND SANITIZE DOUBLE DOORS BETWEEN PRODUCE ROOMS. HEAVY BUILD-UP ON DOORS. MAINTAIN.
Location: Meat room
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/22/2014: (1) CLEAN AND SANITIZE FAN UNITS IN ALL WALK-IN COOLERS IN ALL AREAS (DELI, BAKERY, PRODUCE, MEAT, DAIRY). MAINTAIN. (2) CLEAN AND SANITIZE DOUBLE DOORS BETWEEN PRODUCE ROOMS. HEAVY BUILD-UP ON DOORS. MAINTAIN.
Location: Walk-in cooler
|
07/07/2014 | Recheck |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 5/22/2014: MAINTAIN LIGHT BULBS IN ALL AREAS. PROPER LIGHTING ALLOWS FOR VISIBILITY OF WORK AREAS.
Location: Walk-in freezer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 5/22/2014: MAINTAIN LIGHT BULBS IN ALL AREAS. PROPER LIGHTING ALLOWS FOR VISIBILITY OF WORK AREAS.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 5/22/2014: MAINTAIN LIGHT BULBS IN ALL AREAS. PROPER LIGHTING ALLOWS FOR VISIBILITY OF WORK AREAS.
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: 5/22/2014: CLEAN AND SANITIZE FLOOR, FLOOR DRAINS AND WALLS IN PRODUCE ROOMS. FLOOR, FLOOR DRAINS AND WALLS HEAVILY SOILED.
Location: Produce room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 5/22/2014: MAINTAIN HOT AND COLD RUNNING WATER AT ALL HAND SINKS. MAINTAIN FOOT PEDALS FOR WATER OPERATION. CURRENTLY, FOOT PEDALS NOT WORKING AT MULTIPLE SINKS. SINKS NOT OPERATING PROPERLY LEADS TO HANDS NOT BEING WASHED, ESPECIALLY IN AREAS WITH ONLY ONE SINK.
Location: Bakery area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 5/22/2014: MAINTAIN HOT AND COLD RUNNING WATER AT ALL HAND SINKS. MAINTAIN FOOT PEDALS FOR WATER OPERATION. CURRENTLY, FOOT PEDALS NOT WORKING AT MULTIPLE SINKS. SINKS NOT OPERATING PROPERLY LEADS TO HANDS NOT BEING WASHED, ESPECIALLY IN AREAS WITH ONLY ONE SINK.
Location: Deli area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 5/22/2014: MAINTAIN HOT AND COLD RUNNING WATER AT ALL HAND SINKS. MAINTAIN FOOT PEDALS FOR WATER OPERATION. CURRENTLY, FOOT PEDALS NOT WORKING AT MULTIPLE SINKS. SINKS NOT OPERATING PROPERLY LEADS TO HANDS NOT BEING WASHED, ESPECIALLY IN AREAS WITH ONLY ONE SINK.
Location: Deli area
Equipment: Hand sink
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 5/22/2014: MAINTAIN HOT AND COLD RUNNING WATER AT ALL HAND SINKS. MAINTAIN FOOT PEDALS FOR WATER OPERATION. CURRENTLY, FOOT PEDALS NOT WORKING AT MULTIPLE SINKS. SINKS NOT OPERATING PROPERLY LEADS TO HANDS NOT BEING WASHED, ESPECIALLY IN AREAS WITH ONLY ONE SINK.
Location: Produce room
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 5/22/2014: MAINTAIN HOT AND COLD RUNNING WATER AT ALL HAND SINKS. MAINTAIN FOOT PEDALS FOR WATER OPERATION. CURRENTLY, FOOT PEDALS NOT WORKING AT MULTIPLE SINKS. SINKS NOT OPERATING PROPERLY LEADS TO HANDS NOT BEING WASHED, ESPECIALLY IN AREAS WITH ONLY ONE SINK.
Location: Meat room
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/22/2014: (1) CLEAN AND SANITIZE FAN UNITS IN ALL WALK-IN COOLERS IN ALL AREAS (DELI, BAKERY, PRODUCE, MEAT, DAIRY). MAINTAIN. (2) CLEAN AND SANITIZE DOUBLE DOORS BETWEEN PRODUCE ROOMS. HEAVY BUILD-UP ON DOORS. MAINTAIN.
Location: Produce room
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/22/2014: (1) CLEAN AND SANITIZE FAN UNITS IN ALL WALK-IN COOLERS IN ALL AREAS (DELI, BAKERY, PRODUCE, MEAT, DAIRY). MAINTAIN. (2) CLEAN AND SANITIZE DOUBLE DOORS BETWEEN PRODUCE ROOMS. HEAVY BUILD-UP ON DOORS. MAINTAIN.
Location: Deli area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/22/2014: (1) CLEAN AND SANITIZE FAN UNITS IN ALL WALK-IN COOLERS IN ALL AREAS (DELI, BAKERY, PRODUCE, MEAT, DAIRY). MAINTAIN. (2) CLEAN AND SANITIZE DOUBLE DOORS BETWEEN PRODUCE ROOMS. HEAVY BUILD-UP ON DOORS. MAINTAIN.
Location: Bakery area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/22/2014: (1) CLEAN AND SANITIZE FAN UNITS IN ALL WALK-IN COOLERS IN ALL AREAS (DELI, BAKERY, PRODUCE, MEAT, DAIRY). MAINTAIN. (2) CLEAN AND SANITIZE DOUBLE DOORS BETWEEN PRODUCE ROOMS. HEAVY BUILD-UP ON DOORS. MAINTAIN.
Location: Meat room
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/22/2014: (1) CLEAN AND SANITIZE FAN UNITS IN ALL WALK-IN COOLERS IN ALL AREAS (DELI, BAKERY, PRODUCE, MEAT, DAIRY). MAINTAIN. (2) CLEAN AND SANITIZE DOUBLE DOORS BETWEEN PRODUCE ROOMS. HEAVY BUILD-UP ON DOORS. MAINTAIN.
Location: Walk-in cooler
|
05/22/2014 | Routine |
- Precleaning methods (corrected)
Utensil(s) and/or equipment not precleaned.
Correction: Preclean as needed.
Comments: CLEAN SLICER BEFORE SANITIZING.
Location: Deli area
Equipment: Slicer
|
10/15/2013 | Recheck |
- Precleaning methods
Utensil(s) and/or equipment not precleaned.
Correction: Preclean as needed.
Comments: CLEAN SLICER BEFORE SANITIZING.
Location: Deli area
Equipment: Slicer
|
10/08/2013 | Routine |
- 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: EMPLOYEES MUST WASH HANDS PRIOR TO PUTTING ON GLOVES, EACH AND EVERY TIME THEY PUT ON GLOVES.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR URINAL IN MEN'S RESTROOM AT FRONT OF STORE.
Location: Mens restroom
|
07/02/2013 | Recheck |
- 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: EMPLOYEES MUST WASH HANDS PRIOR TO PUTTING ON GLOVES, EACH AND EVERY TIME THEY PUT ON GLOVES.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR URINAL IN MEN'S RESTROOM AT FRONT OF STORE.
Location: Mens restroom
|
06/25/2013 | Routine |
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE SHELVES IN DELI WALK-IN COOLER.
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: SLIGHT LEAK IN PLUMBING UNDERNEATH 3-BAY SINK IN MEAT ROOM. REPAIR.
Location: Meat room
Equipment: 3-bay
|
02/11/2013 | Recheck |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE SHELVES IN DELI WALK-IN COOLER.
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: SLIGHT LEAK IN PLUMBING UNDERNEATH 3-BAY SINK IN MEAT ROOM. REPAIR.
Location: Meat room
Equipment: 3-bay
|
02/05/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER NOT AT PROPER CONCENTRATION AT DELI 3-BAY OR DELI IN-PLACE SANITIZER BUCKET. TESTING AT 0 PPM. MAINTAIN BETWEEN 200-400 PPM. TEST SOLUTION THROUGH OUT THE DAY USING TEST STRIPS.
Location: Deli area
Equipment: Slicer
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER NOT AT PROPER CONCENTRATION AT DELI 3-BAY OR DELI IN-PLACE SANITIZER BUCKET. TESTING AT 0 PPM. MAINTAIN BETWEEN 200-400 PPM. TEST SOLUTION THROUGH OUT THE DAY USING TEST STRIPS.
Equipment: 3-bay
|
11/02/2012 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER NOT AT PROPER CONCENTRATION AT DELI 3-BAY OR DELI IN-PLACE SANITIZER BUCKET. TESTING AT 0 PPM. MAINTAIN BETWEEN 200-400 PPM. TEST SOLUTION THROUGH OUT THE DAY USING TEST STRIPS.
Location: Deli area
Equipment: Slicer
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER NOT AT PROPER CONCENTRATION AT DELI 3-BAY OR DELI IN-PLACE SANITIZER BUCKET. TESTING AT 0 PPM. MAINTAIN BETWEEN 200-400 PPM. TEST SOLUTION THROUGH OUT THE DAY USING TEST STRIPS.
Equipment: 3-bay
|
10/25/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: DELI MEAT ON CART IN DELI AREA WAS BETWEEN 55 AND 60 DEGREES F. PLEASE KEEP AT 41 DEGREES F OR BELOWFood discarded.
Location: Deli area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN DELI SLICERS
Location: Deli area
Equipment: Slicer
- 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: BOXES STACKED IN DELI HANDSINK. PLEASE KEEP HANDSINKS FREE AT ALL TIMES
Location: Deli 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: BOX OF PLASTIC FOOD CONTAINERS ON FLOOR IN DELI AREA. PLEASE KEEP AT LEAST 6 INCHES OFF THE FLOOR
Location: Bakery area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
|
07/17/2012 | Recheck |
- Cold holding (corrected on site)
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 MEAT ON CART IN DELI AREA WAS BETWEEN 55 AND 60 DEGREES F. PLEASE KEEP AT 41 DEGREES F OR BELOWFood discarded.
Location: Deli area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN DELI SLICERS
Location: Deli area
Equipment: Slicer
- 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 STACKED IN DELI HANDSINK. PLEASE KEEP HANDSINKS FREE AT ALL TIMES
Location: Deli area
Equipment: Hand sink
- 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: BOX OF PLASTIC FOOD CONTAINERS ON FLOOR IN DELI AREA. PLEASE KEEP AT LEAST 6 INCHES OFF THE FLOOR
Location: Bakery area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
|
07/10/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SEVERAL BAGS OF DELI MEAT ON PREP TABLE FROM 55-69 DEGREES F.
Location: Deli area
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: HEAVILY DENTED (AROUND TOP RIM) CAN OF BABY FOOD ON SALES FLOOR. PLEASE DO NOT USE CANS THAT ARE VERY DAMAGED (ESPECIALLY AROUND THE TOP/BOTTOM RIMS, WHICH ARE THE WEAKEST PARTS OF THE CAN).
Location: Sales floor
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Bakery area
- 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: PLEASE DO NOT STORE CLEAN EQUIPMENT ON CLOTH TOWELS. SURFACES SHOULD BE NON-ABSORBENT AND SMOOTH
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN DELI CASE DOORS AND DOOR TRACKS
Location: Deli area
|
04/06/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SEVERAL BAGS OF DELI MEAT ON PREP TABLE FROM 55-69 DEGREES F.
Location: Deli area
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: HEAVILY DENTED (AROUND TOP RIM) CAN OF BABY FOOD ON SALES FLOOR. PLEASE DO NOT USE CANS THAT ARE VERY DAMAGED (ESPECIALLY AROUND THE TOP/BOTTOM RIMS, WHICH ARE THE WEAKEST PARTS OF THE CAN).
Location: Sales floor
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Bakery area
- 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: PLEASE DO NOT STORE CLEAN EQUIPMENT ON CLOTH TOWELS. SURFACES SHOULD BE NON-ABSORBENT AND SMOOTH
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN DELI CASE DOORS AND DOOR TRACKS
Location: Deli area
|
03/30/2012 | Routine |
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE COAT HANGING FROM CAN OPENER. PLEASE STORE PERSONAL ITEMS SEPARATE FROM EQUIPMENT AND FOOD.
- 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: BOX OF TRAYS ON FLOOR IN BAKERY
Location: Bakery area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE REPAIR MOP SINK
Equipment: Mop sink
|
12/13/2011 | Routine |
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