| No violation noted during this evaluation. | 09/09/2014 | Recheck |
| No violation noted during this evaluation. | 08/14/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 07/29/2014 | Recheck |
| No violation noted during this evaluation. | 07/21/2014 | 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: FRIED CHICKEN TESTING AT 126 DEGREES FAHRENHEIT. COOK TO AN INTERNAL TEMPERATURE OF 165 DEGREES FAHRENHEIT AND MAINTAIN HOT AT 135 DEGREES FAHRENHEIT. REHEAT CHICKEN TO 165 FOR AT LEAST 15 SECONDS AND ADJUST TEMPERATURE OF HOT HOLDING CABINET.
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: HANDS NOT WASHED PRIOR TO PUTTING ON GLOVES. HANDS MUST BE WASHED PRIOR TO PUTTING ON EACH SET OF GLOVES, EACH AND EVERY TIME.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN PLUMBING BELOW HAND SINK IN MEAT ROOM. REPAIR AND MAINTAIN.
Location: Meat room
Equipment: Hand sink
|
12/16/2013 | Recheck |
| No violation noted during this evaluation. | 11/25/2013 | Routine |
| No violation noted during this evaluation. | 05/15/2013 | Recheck |
| No violation noted during this evaluation. | 05/07/2013 | Recheck |
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CAN OF DRY FORMULA ON SALES FLOOR SHELF IS DENTED. CAN IS OPEN UNDER PLASTIC LID DUE TO DENT ON RIM AND PEEL BACK LID WAS DAMAGED.REMOVED FROM SALES FLOOR.
Location: Sales floor
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: MEAT ROOM HAND SINK IS HEAVILY SOILED. CLEAN.
Location: Meat room
|
04/29/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THOROUGHLY CLEAN MEAT GRINDER. INTERIOR AND EXTERIOR OF MACHINE. SOILED, OLD GROUND MEAT VISIBLE ON EXTERIOR OF MACHINE.
Location: Meat room
Equipment: -
|
10/10/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THOROUGHLY CLEAN MEAT GRINDER. INTERIOR AND EXTERIOR OF MACHINE. SOILED, OLD GROUND MEAT VISIBLE ON EXTERIOR OF MACHINE.
Location: Meat room
Equipment: -
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: BACK DOOR-EXTERIOR-BY WALK IN FREEZER. LIGHT COMING IN UNDER DOOR. PROVIDE DOOR SWEEP TO ENSURE DOOR IS TIGHT FITTING.
Location: -
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE CEILING TILES OVER ISLES 3 AND 7, AFTER REPAIRS HAVE BEEN MADE.
- 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. CLEAN FLOOR UNDER SHELVES IN WALK IN COOLER (MILK). SOILED. 2. CLEAN DELI FLOOR UNDER SHELVES REGULARLY. SOILED. 3. CLEAN FLOOR IN MEAT CUTTING ROOM AND MEAT COOLER. SOILED. CLEAN REGULARLY TO REDUCE STRONG ODOR OF OLD BLOOD.
- 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: PROVIDE THERMOMETER FOR ECKRICH REACH IN COOLER ON SALES FLOOR IN FRONT OF DELI CASE.
Location: Sales floor
- 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: WALK IN FREEZER: BOXES OF PEROGIES STORED ON THE FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN UNDER GALLONS OF TEA ON SALES FLOOR.2. REMOVE PAN UNDER BAG OF SOILED LINENS. PAN IS SOILED WITH BLOOD. 3. CLEAN BOTH SETS OF FAN GUARDS-MEAT CUTTING ROOM AND MEAT COOLER. 4. CLEAN SHELVES IN MEAT COOLER.
|
10/01/2012 | Routine |
| No violation noted during this evaluation. | 10/01/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SEE COMMENTS
|
08/22/2012 | Recheck |
| No violation noted during this evaluation. | 05/16/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
05/03/2012 | Recheck |
| No violation noted during this evaluation. | 04/16/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
03/30/2012 | Recheck |
| No violation noted during this evaluation. | 02/21/2012 | 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: CHICKEN NOODLES NOT COOLING PROPERLY. CHICKEN NOODLES AT 94 DEGREES FAHRENHEIT WAS PLACED IN COOLER AT 10 AM. PRODUCT DID NOT COOL TO 70 DEGREES WITHIN 2 HOURS. PRODUCT HAS BEEN IN COOLER FOR APPROXIMATELY 4 HOURS. DISCARDED. CHICKEN NOODLES AT 147 DEGREES FAHRENHEIT WAS PLACED IN COOLER AN HOUR PRIOR, BUT COVERED TIGHTLY WITH FOIL. FOIL REMOVED, PRODUCT STIRRED. ENSURE PRODUCT REACHES 70 DEGREES WITHIN ONE HOUR OR DISCARD. ENSURE TO CONTINUE STIRRING. COOLING BEGINS AT 135 DEGREES FAHRENHEIT. FOLLOW PROPER COOLING METHODS NOTED IN REPORT.
- 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: CHICKEN NOODLES NOT COOLING PROPERLY. CHICKEN NOODLES AT 94 DEGREES FAHRENHEIT WAS PLACED IN COOLER AT 10 AM. PRODUCT DID NOT COOL TO 70 DEGREES WITHIN 2 HOURS. PRODUCT HAS BEEN IN COOLER FOR APPROXIMATELY 4 HOURS. DISCARDED. CHICKEN NOODLES AT 147 DEGREES FAHRENHEIT WAS PLACED IN COOLER AN HOUR PRIOR, BUT COVERED TIGHTLY WITH FOIL. FOIL REMOVED, PRODUCT STIRRED. ENSURE PRODUCT REACHES 70 DEGREES WITHIN ONE HOUR OR DISCARD. ENSURE TO CONTINUE STIRRING. COOLING BEGINS AT 135 DEGREES FAHRENHEIT. FOLLOW PROPER COOLING METHODS NOTED IN REPORT.
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: EXPIRED FORMULA; LIQUID CANSDATED FEBRUARY 1 2012MONITOR DATES. STOCK FIRST IN, FIRST OUT.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT HANDSINK TO ALLOW FOR PROPER HANDWASHING. WATER IS SHUT OFF UNDER SINK. REPAIR TO ALLOW FOR FAUCET HANDLES TO BE USED TO PROVIDE WATER. HOT AND COLD.
Location: Meat room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATE EXPIRED.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT IN MEAT COOLER. (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: WALL BEHING COLD TOP IS NOT FINISHED. EXPOSED DRY WALL. REPEAT VIOLATION. CORRECT. WALL MUST BE SMOOTH, EASILY CLEANABLE AND NON ABSORBANT.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TEMPERATURE ABUSED CHICKEN NOODLES AT 94 DEGREES FAHRENHEIT AFTER 4 HOURS, DISCARDED. ENSURE FOODS ARE COOLED FROM 135 DEGREES FAHRENHEIT TO 70 DEGREES FAHRENHEIT WITHIN 2 HOURS. COOL FROM 70 DEGREES FAHRENHEIT TO 41 DEGREES FAHRENHEIT WITHIN 4 MORE HOURS. DO NOT COVER FOODS TIGHT AND PLACE IN WALK IN COOLER. USE SHALLOW PANS. USE ICE BATH IF NEEDED.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TEMPERATURE ABUSED CHICKEN NOODLES AT 94 DEGREES FAHRENHEIT AFTER 4 HOURS, DISCARDED. ENSURE FOODS ARE COOLED FROM 135 DEGREES FAHRENHEIT TO 70 DEGREES FAHRENHEIT WITHIN 2 HOURS. COOL FROM 70 DEGREES FAHRENHEIT TO 41 DEGREES FAHRENHEIT WITHIN 4 MORE HOURS. DO NOT COVER FOODS TIGHT AND PLACE IN WALK IN COOLER. USE SHALLOW PANS. USE ICE BATH IF NEEDED.
|
02/14/2012 | Routine |
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