- R/*3.4 No current date marking available on the date chart for any deli meats, feta, spinach pies, and grape leaves. Ready-toeat, potentially hazardous foods (PHFs) shall be dated the day of opening or prep and used or discarded within 7 days.
- *4.0 Observed spinach pies stored in plastic grocery bags in the chest freezer. Store foods in food-grade bags in order to prevent possible contamination from chemicals/recycled materials of the grocery bag.
- 6.4 Clean the floors in the onion storage room and the restroom in order to remove debris.
- 6.4 Replace the water damaged ceiling tile above the walk-in cooler.
- 4.5 The following equipment needs cleaned:
- -shelving and liners in the onion storage room
- -black, mold-like growth on the white walk-in cooler shelving
- Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
- 4.5/5.1 Observed stagnant, dirty water in the mop sink. Repair the clog, clean the area, and keep plumbing in good repair.
- R/3.5 The following foods were lacking a label: packaged green onions; packaged celery pieces; onion bags. Foods, sold by the package, shall be properly labeled.
- NOTE: Reportedly, the brown eggs in the walk-in cooler are for personal use only.
- NOTE: Reportedly, the spinach pies are from Assad's bakery
- NOTE: If the operation wishes to cut produce, an indirectly drained prep sink will be necessary. Contact Brunswick City Plumbing prior to any work in order to obtain necessary permits.
- -Observed proper cold holding temperatures.
- -Observed proper raw animal food storage.
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2/21/2012 | Standard2 | |
- The following are repeat critical violations from the Standard 1 report dated 9/22/11:
- C/*3.4 According to the date marking log, all ready-to-eat, potentially hazardous foods (PHFs) in the deli cooler are beyond their 7 days. Ready-to-eat, (PHFs) shall be dated the day of opening or prep and used or discarded within 7 days. The date marking log was filled out at the time of this inspection.
- NOTE: Reportedly, spinach pies and grape leaves are now being purchased from Assad Bakery on Lorain Rd. in Cleveland, OH.
- Foods shall be from an approved source.
- -Deli cooler ambient air temperature was 40°F.
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9/26/2011 | Follow Up 1 | |
- R/*3.4 According to the date marking log, all ready-to-eat, potentially hazardous foods (PHFs) in the deli cooler are beyond their 7 days. Ready-to-eat, (PHFs) shall be dated the day of opening or prep and used or discarded within 7 days.
- R/*3.1 Unable to verify the source of the following items:
- -3 cartons of brown eggs, in re-used cartons, in the walk-in cooler.
- -spinach pies in the deli cooler
- -grape leaves in the walk-in cooler
- -Jim's Sauces
- -Dear Old Dad's canned peppers
- -pickled, canned turnips
- Foods shall be from an approved source. Recommend voluntary removal. Be advised that this operation is NOT permitted to sell foods from an unapproved source and may result in embargo of these products if observed in the future.
- *4.4/3.4 Observed the ambient air temperature of the deli cooler at 43°F. Deli meats and cheeses, in the middle of the unit, were cold holding improperly at 43°F-44°F. Maintain the ambient air temperature of coolers and PHFs at 41°F or below to limit bacterial growth.
- R/*3.2 Observed raw shell eggs stored above ready-to-eat foods in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *3.0 Observed mold-like growth on packaged jalapenos in the retail cooler. Foods shall be wholesome.
- R/3.5 The following foods were lacking a label: hot dog buns, hamburger buns, bagged potatoes, bag of beans, package of crackers, bag of croutons. The following foods were not properly labeled: no ingredient label on the chocolate sprinkles, no ingredients on packaged blue cheese, packaged jalapenos labeled misc, packaged plums labeled misc. Foods shall be properly labeled.
- 3.2 Observed a wet wiping cloth stored on the cutting board. Store wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- 6.4 Observed a large number of fruit flies surrounding the bagged onions. Take safe steps necessary to control pests.
- 4.4 Observed lemon scented Bleach being used for the sanitizer. Only non-scented bleach is approved for use for sanitizing food contact surfaces.
- NOTE: Observed the following foods for sale beyond the expiration date:
- -August 28, 2011 Sheep's Milk Cheese
- -August 18, 2011 Kielbasa
- -Canned Chicken Breast July 2011 and August 2011
- Check and rotate stock regularly.
- NOTE: If the operation wishes to cut produce, an indirectly drained prep sink will be necessary. Contact Brunswick City Plumbing prior to any work in order to obtain necessary permits.
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9/22/2011 | Standard 1 | |
- R/*3.4 No date mark observed on open/cut ham and kebbe. Ready-to-eat (RTE), potentially hazardous foods (PHFs) shall be dated the day of opening or prep and used or discarded within 7 days. A date log was provided today. Be sure all items are represented.
- C/*3.2 Observed raw bacon stored above RTE Kielbasa. Store raw animal foods separate from and below RTE foods to prevent possible cross-contamination.
- C/*7.2 Observed various chemicals stored above potatoes. Store toxic chemicals separate from and below food and equipment to avoid possible cross-contamination.
- R/*3.1 Observed several (approx 18) cartons of brown eggs, lacking a label, and from an unapproved source (i.e. not Dept. of Ag licensed). Foods shall be from an approved source. Recommend voluntary destruction of the eggs. Be advised that this operation is NOT permitted to sell foods from an unapproved source and may result in embarge of these products if observed in the future.
- R/3.2 Observed a spoon stored in the Mediterranean Salad. Store utensils with the handle up and out of the food to avoid possible contamination.
- 4.4 Resurface/replace rusty shelves in the store room with onions in order to create a more cleanable surface and keep in good repair.
- R/3.5 The following foods were lacking a label: Phyllo dough, broccoli in the celery/broccoli tray, packaged romaine hearts, and the container of dates. Foods shall be properly labeled.
- R/3.5 Add apricots to the papaya, raisin mix label. Foods shall be properly labeled.
- 3.2 Observed spinach pies stored, in the walk-in, in a plastic grocery bag. Store food in food-grade containers/bags, etc in order to prevent possible contamination from the grocery/trash bag materials.
- Notes: The following foods are beyond their expiration date: 11/16/10 Yoder's French Onion Dip, 10/16/10 Santa Fe Salsa, Jun 2010
- Kalamata Olive Spread, Jan 27, 2011 Potato Salad (w-in cooler). Check and rotate stock regularly.
- Notes: Ingredients need broken down to their components in Michael's Bakery products.
- Notes: Reportedly, no produce is being cut at this time. However, owner expressed interest in installing an indirectly drained prep sink. Be sure to contact Brunswick City Plumbing to obtain any necessary permits prior to installation.
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2/8/2011 | Standard2 | |
- The following are repeat violations from the Follow-up 1 report dated 914/10:
- *3.4 Observed opened bologna dated 9/23 in the deli case. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC removed the bologna and placed into walk-in cooler, reportedly for discard later.
- C/*3.2 Observed the following canned goods, for retail sale, dented on the seam:
- -Chef Boyardee (3), Roman Beans, Pinto Beans, and Princella Sweet Potato
- Do not use dented canned goods in order to prevent possible contamination. Store dented canned goods in a separate designated area for return/credit. PIC pulled these canned goods from the retail shelf.
- 3.5 Provide a label for the following packaged foods:
- -C/corn on the cob sold by the bag
- -C/packaged plums
- -packaged lettuce
- Provide a label with the common name of the food, weight of the food, and place of business.
- 3.2 Observed the spoon handles stored in the foods in the deli case. Store utensil handles upward and out of the food in order to prevent possible contamination.
- 6.4 Observed water damaged ceiling tile above the walk-in cooler. Replace these. Repair any roof leaks and maintain foods protected from possible contamination.
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10/4/2010 | Follow Up 2 | |
- The following are repeat violations from the Standard 1 report dated 8/16/10:
- *3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -all opened/cut deli meats lacking a date mark
- -fresh feta cheese blocks lacking a date mark
- -spinach pies dated 9/3/10
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- *3.4 Observed deli meats on the elevated shelving cold holding improperly at 41.7°F- 42.8°F. Ambient air temperature of the shelving is 41.7°F (bottom is 40.5°F). Adjust cooler temperature or make repairs/changes to ensure that all PHFs are cold holding at 41°F or below, throughout.
- *3.2 Observed the following canned goods, for retail sale, dented on the seam:
- -R/Chef Boyardee (3)
- -R/Jalapenos
- -R/Roman Beans
- -R/Pinto Beans
- -Kidney Beans
- Do not use dented canned goods in order to prevent possible contamination. Store dented canned goods in a separate designated area for return/credit.
- NOTE: In addition to the canned goods dented on the seam, numerous canned goods were on the retail shelves that were severly dented in other areas.
- *4.2 Provide an accurate long stem thermometer, ranging from 0°F-220°F, in order to monitor PHF food temperatures.
- *4.5/4.6/4.4 Observed serving spoon in the hand sink. Utensils shall be washed, rinsed, and sanitized. Hand sinks are for hand washing purposes only, and all warewashing shall take place in the 3 compartment sink.
- *3.1 Observed several re-used egg cartons, lacking a re-label, containing brown eggs in the retail cooler. Also, observed clear egg containers of brown eggs lacking a label. Foods shall be from an approved source and labeled properly.
- 3.5 Observed price tag covering the expiration date on a bag of Hillandale shredded cheese. Do not conceal manufacturers dating information.
- 3.5 Provide a label for the following packaged foods:
- -R/corn on the cob sold by the bag
- -R/phyllo dough
- -R/broccoli in a bag
- -cut celery in a wrapped tray
- -mixed veggie trays
- Provide a label with the common name of the food, weight of the food, and place of business.
- 6.4 Continue efforts cleaning the floor under walk-in cooler shelving and the back room floor.
- 4.5 Continue efforts cleaning the walk-in cooler shelving in order to remove dirt and mold-like residue.
- 4.4 Repair/resurface/replace shelving in the walk-in cooler that is rusty in order to provide a cleanable surface and protect from possible contamination.
- 3.2 Observed the spoon handles stored in the foods in the deli case. Store utensil handles upward and out of the food in order to prevent possible contamination.
- 4.4 The following equipment was damaged:
- -chipping paint in the walk-in cooler (near the door). Food is stored against this wall.
- -door handle on the inside of the walk-in cooler is missing the end piece
- -walk-in cooler door seal
- Repair the paint in order to prevent possible contamination from chipping paint. Repair the door handle and the door seal in order to maintain equipment in good repair.
- 6.4 Observed water damaged ceiling tile above the walk-in cooler. Replace these. Repair any roof leaks and maintain foods protected from possible contamination.
- The following are critical violations observed at the Follow-up 1 inspection dated 9/14/10:
- *4.5/4.6 Food debris, from the previous night, on utensils stored in the food containers at the counter. Utensils, used with non-
- PHFs, shall be washed, rinsed, and sanitized at least every 24 hours.
- *3.2 Observed a carton of raw shell eggs stored above cheese and tomatoes in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *3.0 Observed 2 cartons of strawberries with white, mold-like growth. Foods shall be wholesome and unadulterated. Discard contaminated food.
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9/14/2010 | Follow Up 1 | |
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