- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
-Observed ice and shells from crab in the sanitizer section of the 3 compartment sink in the butcher block area. Ensure 3 compartment sink is used for washing utensils and food is prepared in the prep sink.*Corrected during inspection.
- [1] Non-food contact surfaces of equipment and utensils clean
-Observed liquid on the shelves in the walk in cooler of the butcher block area. Ensure shelves are cleaned; sanitized and dry within 48 hours; 07/02/15; to prevent cross contamination.
- [1] Installed; maintained
-Caulking needs to be replaced at the hand sink in the butcher block area within 7 days; 07/07/15.
- General Comments that relate to this Inspection
Notes: -Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Beef and pork meat case at 40F. Ground pork at 39F; ground beef at 40F.-Chicken and fish case at 30F. Salmon at 36F; chicken at 37F; seafood salad 37F.-Shell fish tags kept for 90 days.-Ice machine clean. Observed good scoop storage.-Knives clean and stored correctly.-Prep surfaces clean.Test strips available.-Walk in cooler at 29F.-Meat room at 50F. Saw cleaned nightly.-Observed good hand washing.
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6/30/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Violations noted on 4/29 inspection have been corrected.
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5/2/2014 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed gasket on fish walk-in cooler in bad shape. Replace gasket to ensure door seals properly.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Soap dispenser in seafood department is very hard to get soap out of. Replace soap dispenser to ensure soap is available for handwashing at all times.
- General Comments that relate to this Inspection
Notes:Restrooms and other handsink properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk in cooler at 29 f-pork 33 f-beef 32 fSteak in cutting room at 40 fBloom box cooler holding at 30 fSeafood cases at 35 f-shrimp 34 fMeat display cases 36 f-bacon 38 f-ground beef 36 fShellfish tags kept for 90 days minimum as requiredQuat sanitizer in both meat and seafood sinks at 200-400 ppm quat. Test strips on site.
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4/29/2014 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed electrical tape wrapped around broken handle on bloom box. Tape is not allowed as it is not a smooth; easily cleanable; non absorbant surface. Replace handle to ensure easier cleanability.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Meat walk-in cooler at 32 f-chicken 33 fDisplay coolers < 40 f-ground pork 38 f-salmon 35 fBloom box cooler at 30 f-ribs 33 fShellfish tags stored with current product and retained for 90 days minimim.Sanitizer bucket at 200-400 ppm quat. Test strips on site.CFPM Certification has expired. Provide CFPM.Observed broken floor tiles by multiple doorways in meat department. Replace broken floor tiles.
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4/18/2013 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
- [1] Lighting provided as required; fixtures shielded
Noted two light tubes in refrigerated meat/seafood case not shielded. Light shileds provided at this time.
- General Comments that relate to this Inspection
Thermometer of meat processing room reading 45 F. Ambient temperature ok to allow for complete cleaning and sanitizing of room once daily. Cleaning and sanitizing required every 20 hours at 45 F and every 16 hours at 50 F. Equipment is cleaned and sanitized in between cutting meat products of different species as well.Noted shellstock tags for clams in refrigerated case being kept with product as required; tags being kept on file for 90 days or longer after product is sold.Meat walk-in cooler at 30 F. Seafood walk-in cooler at 35 F.Meat and seafood cases at 32 F to 34 F.Bloom box with meat prodcts at 32 F.All refrigerated cases with pckaged meat products at below 40 F.Noted hand sinks stocked and functional.Quats sanitzer checked at 200 ppm in 3-compartment sink.Certification for manager of Meat Dept. has expired; certificate of other store manager used at this time. Assigned manager for meat dept. who is full time at this department to take certification class to renew WCHD's certificate shortly.
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4/24/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Seafood walk-in cooler at 36 F.Meat walk-in cooler at 29 F.Precooked shrimp at 37 F in refrigerated seafood case.Meat package 42 F in refrigerated case where poultry kept. Thermometer of this unit at 45 F. Have this unit serviced to mainatin product temperatures at 40 F or below.Thermometers in meat processing room at 50 F at the entrace and 56 F inside room. Equipment in room is operated for about 10 hours daily and all equipment is cleaned and sanitized at end of operations. Recommend to adjust room temperature at 50 F or less for a 16 hour period in between cleaning and sanitizing of equipment allowance.Shellstock tags being kept with shellfish products and retained for more than 90 days after products are sold.Noted hand sinks stocked and functional.Quats sanitizer checked at 200 ppm in 3-compartment sink.Recertification class for CFPM Jack E. Todd due before 6/13/2011. Must take an approved recertification class to keep certification current
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4/27/2011 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
Provide shileds for 3 lightt tubes that are not shielded in refrigerated meat and seafood case.
- General Comments that relate to this Inspection
Meat walk-in cooler at 30 F. Seafood walk-in cooler at 34 F.Meat processing room at 46 F.Meat and seafood case at 30 F.Noted hand sinks stocked and functional.Quats sanitizer at 200 ppm in 3-compartment sink.Noted hand sinks stocked and functional.Refrigerated meat cases at below 40 F.Shellfish tags for oysters and clams properly kept with product and on file as required.Replace all cracked or chipped meat trays for ground beef and steaks in refrigerated meat case.
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5/26/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at this time.Meat room at 46 F; Meat storage room at 32 F.Refrigerated cases were below 40 F.Shelstock tags for clams and oysters found kept with product. tags are kept for 90 days after product is sold.hand sinks found stocked and functional.Meat room and equipment is cleaned and sanitized daily.
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6/18/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed during inspection:Notes:Meat walk in @ 32 f. All meat products stored correctly. Walk in clean.Meat prep area 3 compartment sink @ 300ppm quat.Meat storage cooler @ 35 f. All meat products stored on speed racks.All knives and utensils clean and stored properly.Grinder clean and discussed cleaning procedure for grinder. Grinder is cleaned on regular basis. Meat saw clean.Discussed w/ Jack Handwashing policy; sick employee policy; policy of cleaning procedure for meat prep area; and discussed cleaning and sanitizing gloves used for meat cutting.Display case cooler:;Ribeye @ 35 f; T-Bone 35 f; Salmon Filets 34 f; Tilipia 34 f; Catfish 34 f; Halibut 34 f; Chicken 34 f.Discussed w/ Betsy Shellfish tags. Shellfish tags on file and available.Meat Prep area clean. All counters clean and sanitary.Ice machine clean and scoop stored properly. All chemicals stored separate away from food products.
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10/1/2008 | Routine Inspection 1st | 100 |
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