- 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: 1. Air fresher stored by food trays in meat room. Do not store chemicals next to food related items.
Location: Produce room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Producce wrapper soiled in produce area. Clean and sanitize produce wrapper.2. Meat wrapper soiled in meat room. Clean and sanitize meat wrapper.3. Knife rack soiled in meat room. Clean and sanitize knif rack.
Location: Produce room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Producce wrapper soiled in produce area. Clean and sanitize produce wrapper.2. Meat wrapper soiled in meat room. Clean and sanitize meat wrapper.3. Knife rack soiled in meat room. Clean and sanitize knif rack.
Location: Meat room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Producce wrapper soiled in produce area. Clean and sanitize produce wrapper.2. Meat wrapper soiled in meat room. Clean and sanitize meat wrapper.3. Knife rack soiled in meat room. Clean and sanitize knif rack.
Location: Meat room
- Linens soiled (corrected)
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Replace soiled linens on sales floor.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop stored on floor in back of store near prairie farms juice rack. Do not store mop on the floor.
Location: Kitchen (back)
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Produce room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light bulb out in cooler in meat room.
Location: Walk-in cooler
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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.
Location: Produce 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.
Location: Meat room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Floor drain soiled in meat room with food debris. Clean floor drain.2. Repair condensation leak to freezer in back. Provide a heat strip to prevent ice build up.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Floor drain soiled in meat room with food debris. Clean floor drain.2. Repair condensation leak to freezer in back. Provide a heat strip to prevent ice build up.
Location: Back room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
08/07/2014 | Recheck |
- 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: 1. Air fresher stored by food trays in meat room. Do not store chemicals next to food related items.
Location: Produce room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Producce wrapper soiled in produce area. Clean and sanitize produce wrapper.2. Meat wrapper soiled in meat room. Clean and sanitize meat wrapper.3. Knife rack soiled in meat room. Clean and sanitize knif rack.
Location: Produce room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Producce wrapper soiled in produce area. Clean and sanitize produce wrapper.2. Meat wrapper soiled in meat room. Clean and sanitize meat wrapper.3. Knife rack soiled in meat room. Clean and sanitize knif rack.
Location: Meat room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Producce wrapper soiled in produce area. Clean and sanitize produce wrapper.2. Meat wrapper soiled in meat room. Clean and sanitize meat wrapper.3. Knife rack soiled in meat room. Clean and sanitize knif rack.
Location: Meat room
- Linens soiled
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Replace soiled linens on sales floor.
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop stored on floor in back of store near prairie farms juice rack. Do not store mop on the floor.
Location: Kitchen (back)
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Produce room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light bulb out in cooler in meat room.
Location: Walk-in cooler
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster 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.
Location: Produce 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.
Location: Meat room
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Floor drain soiled in meat room with food debris. Clean floor drain.2. Repair condensation leak to freezer in back. Provide a heat strip to prevent ice build up.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Floor drain soiled in meat room with food debris. Clean floor drain.2. Repair condensation leak to freezer in back. Provide a heat strip to prevent ice build up.
Location: Back room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
07/29/2014 | Routine |
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Location: Sales floor
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair or replace damaged ceiling towels on sales floor.
Location: Sales floor
|
03/05/2014 | Non-Illness Complaint |
- 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. Dairy case: ambient temp of 50 on all shelves at end with biscuits and margarine; ambient temp of 49-50 in cheese area; ambient temp of 46 behind fluid milk products. Adjust/repair/replace so that all dairy items are held at 41 F or lower.
Location: Sales floor
Equipment: Reach in cooler
- 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. Dairy case: ambient temp of 50 on all shelves at end with biscuits and margarine; ambient temp of 49-50 in cheese area; ambient temp of 46 behind fluid milk products. Adjust/repair/replace so that all dairy items are held at 41 F or lower.
Location: -
Equipment: -
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Found two cans Gerber Protect formula with exp date of 1/22/13. Also found one can Gerber Soy that was damaged. Inspector marked through UPC code, marked "do not sell", and removed from display case.
Location: Sales floor
- 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: Soil, etc, has accumulated under shelves and around fixtures. Sweep and mop, especially under shelves between aisles, and around all permanant fixtures.
Location: Sales floor
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Display meat freezer not working at time of inspection; product is being stored in walk-in freezer in back. Repair display freezer to good working order.2. Non-working ice machine in produce back room. Repair, or remove from premises if not needed. 3. North Star ice cream display near front: excessive ice build-up. Defrost. Repair if needed.
Location: Sales floor
Equipment: Display freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Display meat freezer not working at time of inspection; product is being stored in walk-in freezer in back. Repair display freezer to good working order.2. Non-working ice machine in produce back room. Repair, or remove from premises if not needed. 3. North Star ice cream display near front: excessive ice build-up. Defrost. Repair if needed.
Location: Back room
Equipment: Ice machine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Display meat freezer not working at time of inspection; product is being stored in walk-in freezer in back. Repair display freezer to good working order.2. Non-working ice machine in produce back room. Repair, or remove from premises if not needed. 3. North Star ice cream display near front: excessive ice build-up. Defrost. Repair if needed.
Location: Sales floor
Equipment: Display freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dairy display cooler: debris has accumulated on front and sides including air intake grill in front; clean. (May also help improve air flow to this cooler)2. Produce walk-in: excessive dust has accumulated on condenser fan housing and grills; clean.
Location: Sales floor
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dairy display cooler: debris has accumulated on front and sides including air intake grill in front; clean. (May also help improve air flow to this cooler)2. Produce walk-in: excessive dust has accumulated on condenser fan housing and grills; clean.
Location: Back room
Equipment: Walk in cooler
|
03/03/2014 | Recheck |
- 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. Dairy case: ambient temp of 50 on all shelves at end with biscuits and margarine; ambient temp of 49-50 in cheese area; ambient temp of 46 behind fluid milk products. Adjust/repair/replace so that all dairy items are held at 41 F or lower.
Location: Sales floor
Equipment: Reach in cooler
- 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. Dairy case: ambient temp of 50 on all shelves at end with biscuits and margarine; ambient temp of 49-50 in cheese area; ambient temp of 46 behind fluid milk products. Adjust/repair/replace so that all dairy items are held at 41 F or lower.
Location: -
Equipment: -
- 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: Found two cans Gerber Protect formula with exp date of 1/22/13. Also found one can Gerber Soy that was damaged. Inspector marked through UPC code, marked "do not sell", and removed from display case.
Location: Sales floor
- 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: Soil, etc, has accumulated under shelves and around fixtures. Sweep and mop, especially under shelves between aisles, and around all permanant fixtures.
Location: Sales floor
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Display meat freezer not working at time of inspection; product is being stored in walk-in freezer in back. Repair display freezer to good working order.2. Non-working ice machine in produce back room. Repair, or remove from premises if not needed. 3. North Star ice cream display near front: excessive ice build-up. Defrost. Repair if needed.
Location: Sales floor
Equipment: Display freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Display meat freezer not working at time of inspection; product is being stored in walk-in freezer in back. Repair display freezer to good working order.2. Non-working ice machine in produce back room. Repair, or remove from premises if not needed. 3. North Star ice cream display near front: excessive ice build-up. Defrost. Repair if needed.
Location: Back room
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Display meat freezer not working at time of inspection; product is being stored in walk-in freezer in back. Repair display freezer to good working order.2. Non-working ice machine in produce back room. Repair, or remove from premises if not needed. 3. North Star ice cream display near front: excessive ice build-up. Defrost. Repair if needed.
Location: Sales floor
Equipment: Display freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dairy display cooler: debris has accumulated on front and sides including air intake grill in front; clean. (May also help improve air flow to this cooler)2. Produce walk-in: excessive dust has accumulated on condenser fan housing and grills; clean.
Location: Sales floor
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dairy display cooler: debris has accumulated on front and sides including air intake grill in front; clean. (May also help improve air flow to this cooler)2. Produce walk-in: excessive dust has accumulated on condenser fan housing and grills; clean.
Location: Back room
Equipment: Walk in cooler
|
02/12/2014 | Routine |
| No violation noted during this evaluation. | 07/15/2013 | Non-Illness Complaint Recheck |
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Dumpster area
- 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.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair or replace cooler in deli area to good working condition.
- Food storage (corrected)
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.
Location: Produce room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean condesation leak in walk in freezer.
Location: Walk-in freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Produce room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
07/15/2013 | Recheck |
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Dumpster 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.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair or replace cooler in deli area to good working condition.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean condesation leak in walk in freezer.
Location: Walk-in freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Produce room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
07/09/2013 | Routine |
| No violation noted during this evaluation. | 07/09/2013 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Metal wrapper in produce area soiled. Please clean and sanitize metal wrapping.
Location: Produce room
- Linens soiled (corrected)
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Linens soiled in drum stick case.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Produce room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Sprayer to 3 bay sink soiled. Please clan and sanitizer sprayer to 3 bay sink.2. Condensation leak in walk in freezer. Please clean ice build up in walk in freezer.
Location: Deli area
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Produce room
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom women
|
02/21/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Metal wrapper in produce area soiled. Please clean and sanitize metal wrapping.
Location: Produce room
- Linens soiled
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Linens soiled in drum stick case.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Produce room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Sprayer to 3 bay sink soiled. Please clan and sanitizer sprayer to 3 bay sink.2. Condensation leak in walk in freezer. Please clean ice build up in walk in freezer.
Location: Deli area
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Produce room
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom women
|
02/13/2013 | Routine |
- 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).
Location: Meat room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wrapper soiled in produce room. Please clean and sanitize.
Location: Produce room
- 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.
Location: Meat room
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Deli area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Deli area
- 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.
Location: Meat room
- Food storage (corrected)
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: Food trays stored on the floor in back room
Location: Back room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Produce room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
11/07/2012 | 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).
Location: Meat room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wrapper soiled in produce room. Please clean and sanitize.
Location: Produce room
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Meat room
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Deli area
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
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.
Location: Meat room
- 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: Food trays stored on the floor in back room
Location: Back room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Produce room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
10/30/2012 | Routine |
| No violation noted during this evaluation. | 09/14/2012 | Non-Illness Complaint |
- 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. RAW CHICKEN IN 1-DOOR COOLER IN MEAT COOKING AREA. DO NOT STORE FOOD INSIDE.
Location: Second kitchen
Equipment: Reach in cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. PRODUCE COOLER - COOKED, HOT HELD, COOLED? CHICKEN IN WALK IN PRODUCE COOLER - DATES VARY 8/5-8/22 FOR USE BY DATE - MOLD AND TEMPERATURE 41-49 DEGREES f. PERSON IN CHARGE DISCARDED APPROXIMATELY 15 PACKAGES. 8/2 CORRECTED8/2 NEW - EMPLOYEE SLICED CHEESE ON SAME CUTTING BOARD WITH EVIDENT RAW CHICKEN PIECES AND JUICE. DISCONTINUE PRACTICE. PERSON IN CHARGE DISCARDED CHEESE IN DUMPSTER.
Location: Kitchen (back)
Equipment: Walk in cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. PRODUCE COOLER - COOKED, HOT HELD, COOLED? CHICKEN IN WALK IN PRODUCE COOLER - DATES VARY 8/5-8/22 FOR USE BY DATE - MOLD AND TEMPERATURE 41-49 DEGREES f. PERSON IN CHARGE DISCARDED APPROXIMATELY 15 PACKAGES. 8/2 CORRECTED8/2 NEW - EMPLOYEE SLICED CHEESE ON SAME CUTTING BOARD WITH EVIDENT RAW CHICKEN PIECES AND JUICE. DISCONTINUE PRACTICE. PERSON IN CHARGE DISCARDED CHEESE IN DUMPSTER.
Location: Meat room
Equipment: ----------------- Coolers ----------------
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. MEAT DISPLAY COOLER - RAW CHICKEN STORED ABOVE OTHER MEAT AND FOOD. SEE CHART. CORRECTED 8/2 8/2 NEW - CHEESE PREPARED ON SAME SURFACES AS RAW MEAT AND CHICKEN. DISCONTINUE PRACTICE.
Location: Sales floor
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. MEAT DISPLAY COOLER - RAW CHICKEN STORED ABOVE OTHER MEAT AND FOOD. SEE CHART. CORRECTED 8/2 8/2 NEW - CHEESE PREPARED ON SAME SURFACES AS RAW MEAT AND CHICKEN. DISCONTINUE PRACTICE.
Location: Meat room
Equipment: ----------------- Coolers ----------------
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. DELI DISPLAY COOLER - FOOD NOT DATE MARKED.
Location: Second kitchen
Equipment: Reach in cooler
- 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. HOT WATER AT 82 DEGREES F IN MEAT COOKING KITCHEN. HOT WATER RUNS OUT UPON PARTIALLY FILLING SINKS. ENSURE HOT WATER HEATER FUNCTIONAL AND APPROPRIATE CAPACITY.
Location: Second kitchen
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD NOT TAGGED FROM CLEANING. PROVIDE DOCUMENTATION.
- 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.
Location: Meat room
- Thermometer, provided (corrected)
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. PROVIDE THERMOMETERS IN ALL COOLERS AND FREEZERS.
Location: Sales floor
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. BUILDUP OF ICE THROGHOUT- INCLUDING FLOOR. REPAIR THE WALK IN FREEZER. ONE-DOOR REACH IN COOLER IN CHICKEN COOKING AREA IS AT 49 DEGREES f. DO NOT STORE FOOD INSIDE. REPAIR UNIT.
Location: Back room
Equipment: Walk in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. BUILDUP OF ICE THROGHOUT- INCLUDING FLOOR. REPAIR THE WALK IN FREEZER. ONE-DOOR REACH IN COOLER IN CHICKEN COOKING AREA IS AT 49 DEGREES f. DO NOT STORE FOOD INSIDE. REPAIR UNIT.
Location: Second kitchen
Equipment: Reach 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. LEAK IN MEAT ROOM 3-BAY SINK AND ALSO THE FAUCETS. REPAIR (ENSURE DRAIN PLUGS ARE PROVIDED)
Location: Meat room
Equipment: 3-bay
|
08/10/2012 | Recheck |
- 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. RAW CHICKEN IN 1-DOOR COOLER IN MEAT COOKING AREA. DO NOT STORE FOOD INSIDE.
Location: Second kitchen
Equipment: Reach in cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. PRODUCE COOLER - COOKED, HOT HELD, COOLED? CHICKEN IN WALK IN PRODUCE COOLER - DATES VARY 8/5-8/22 FOR USE BY DATE - MOLD AND TEMPERATURE 41-49 DEGREES f. PERSON IN CHARGE DISCARDED APPROXIMATELY 15 PACKAGES. 8/2 CORRECTED8/2 NEW - EMPLOYEE SLICED CHEESE ON SAME CUTTING BOARD WITH EVIDENT RAW CHICKEN PIECES AND JUICE. DISCONTINUE PRACTICE. PERSON IN CHARGE DISCARDED CHEESE IN DUMPSTER.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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. PRODUCE COOLER - COOKED, HOT HELD, COOLED? CHICKEN IN WALK IN PRODUCE COOLER - DATES VARY 8/5-8/22 FOR USE BY DATE - MOLD AND TEMPERATURE 41-49 DEGREES f. PERSON IN CHARGE DISCARDED APPROXIMATELY 15 PACKAGES. 8/2 CORRECTED8/2 NEW - EMPLOYEE SLICED CHEESE ON SAME CUTTING BOARD WITH EVIDENT RAW CHICKEN PIECES AND JUICE. DISCONTINUE PRACTICE. PERSON IN CHARGE DISCARDED CHEESE IN DUMPSTER.
Location: Meat room
Equipment: ----------------- Coolers ----------------
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. MEAT DISPLAY COOLER - RAW CHICKEN STORED ABOVE OTHER MEAT AND FOOD. SEE CHART. CORRECTED 8/2 8/2 NEW - CHEESE PREPARED ON SAME SURFACES AS RAW MEAT AND CHICKEN. DISCONTINUE PRACTICE.
Location: Sales floor
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. MEAT DISPLAY COOLER - RAW CHICKEN STORED ABOVE OTHER MEAT AND FOOD. SEE CHART. CORRECTED 8/2 8/2 NEW - CHEESE PREPARED ON SAME SURFACES AS RAW MEAT AND CHICKEN. DISCONTINUE PRACTICE.
Location: Meat room
Equipment: ----------------- Coolers ----------------
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. DELI DISPLAY COOLER - FOOD NOT DATE MARKED.
Location: Second kitchen
Equipment: Reach in cooler
- 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. HOT WATER AT 82 DEGREES F IN MEAT COOKING KITCHEN. HOT WATER RUNS OUT UPON PARTIALLY FILLING SINKS. ENSURE HOT WATER HEATER FUNCTIONAL AND APPROPRIATE CAPACITY.
Location: Second kitchen
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD NOT TAGGED FROM CLEANING. PROVIDE DOCUMENTATION.
- 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.
Location: Meat room
- Thermometer, provided (corrected)
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. PROVIDE THERMOMETERS IN ALL COOLERS AND FREEZERS.
Location: Sales floor
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. BUILDUP OF ICE THROGHOUT- INCLUDING FLOOR. REPAIR THE WALK IN FREEZER. ONE-DOOR REACH IN COOLER IN CHICKEN COOKING AREA IS AT 49 DEGREES f. DO NOT STORE FOOD INSIDE. REPAIR UNIT.
Location: Back room
Equipment: Walk in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. BUILDUP OF ICE THROGHOUT- INCLUDING FLOOR. REPAIR THE WALK IN FREEZER. ONE-DOOR REACH IN COOLER IN CHICKEN COOKING AREA IS AT 49 DEGREES f. DO NOT STORE FOOD INSIDE. REPAIR UNIT.
Location: Second kitchen
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN MEAT ROOM 3-BAY SINK AND ALSO THE FAUCETS. REPAIR (ENSURE DRAIN PLUGS ARE PROVIDED)
Location: Meat room
Equipment: 3-bay
|
08/02/2012 | Recheck |
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EMPLOYEE NOT SANITIZING MEAT EQUIPMENT. SANITIZE.
Location: Meat room
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DAIRY AND MEAT COOLER NOT AT PROPER TEMPERATURE. REPAIR TO HOLD FOOD AT 41 DEGREES F AND BELOW.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DAIRY AND MEAT COOLER NOT AT PROPER TEMPERATURE. REPAIR TO HOLD FOOD AT 41 DEGREES F AND BELOW.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN WRAPPING STATIONS AND ROLLING CARTS IN MEAT ROOM.
Location: Meat room
Equipment: Rolling cart
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN WRAPPING STATIONS AND ROLLING CARTS IN MEAT ROOM.
Location: Produce room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. PROVIDE FOR ALL DEPARTMENTS.
|
08/02/2012 | Non-Illness Complaint Recheck |
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EMPLOYEE NOT SANITIZING MEAT EQUIPMENT. SANITIZE.
Location: Meat room
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DAIRY AND MEAT COOLER NOT AT PROPER TEMPERATURE. REPAIR TO HOLD FOOD AT 41 DEGREES F AND BELOW.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DAIRY AND MEAT COOLER NOT AT PROPER TEMPERATURE. REPAIR TO HOLD FOOD AT 41 DEGREES F AND BELOW.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN WRAPPING STATIONS AND ROLLING CARTS IN MEAT ROOM.
Location: Meat room
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN WRAPPING STATIONS AND ROLLING CARTS IN MEAT ROOM.
Location: Produce room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. PROVIDE FOR ALL DEPARTMENTS.
|
07/26/2012 | Non-Illness Complaint |
- 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. RAW CHICKEN IN 1-DOOR COOLER IN MEAT COOKING AREA. DO NOT STORE FOOD INSIDE.
Location: Second kitchen
Equipment: Reach in cooler
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. PRODUCE COOLER - COOKED, HOT HELD, COOLED? CHICKEN IN WALK IN PRODUCE COOLER - DATES VARY 8/5-8/22 FOR USE BY DATE - MOLD AND TEMPERATURE 41-49 DEGREES f. PERSON IN CHARGE DISCARDED APPROXIMATELY 15 PACKAGES.
Location: Kitchen (back)
Equipment: Walk in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. MEAT DISPLAY COOLER - RAW CHICKEN STORED ABOVE OTHER MEAT AND FOOD. SEE CHART.
Location: Sales floor
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. DELI DISPLAY COOLER - FOOD NOT DATE MARKED.
Location: Second kitchen
Equipment: Reach in cooler
- 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. HOT WATER AT 82 DEGREES F IN MEAT COOKING KITCHEN. HOT WATER RUNS OUT UPON PARTIALLY FILLING SINKS. ENSURE HOT WATER HEATER FUNCTIONAL AND APPROPRIATE CAPACITY.
Location: Second kitchen
- Thermometer not calibrated (corrected on site)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD NOT TAGGED FROM CLEANING. PROVIDE DOCUMENTATION.
- 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.
Location: Meat room
- 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. PROVIDE THERMOMETERS IN ALL COOLERS AND FREEZERS.
Location: Sales floor
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. BUILDUP OF ICE THROGHOUT- INCLUDING FLOOR. REPAIR THE WALK IN FREEZER. ONE-DOOR REACH IN COOLER IN CHICKEN COOKING AREA IS AT 49 DEGREES f. DO NOT STORE FOOD INSIDE. REPAIR UNIT.
Location: Back room
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. BUILDUP OF ICE THROGHOUT- INCLUDING FLOOR. REPAIR THE WALK IN FREEZER. ONE-DOOR REACH IN COOLER IN CHICKEN COOKING AREA IS AT 49 DEGREES f. DO NOT STORE FOOD INSIDE. REPAIR UNIT.
Location: Second kitchen
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN MEAT ROOM 3-BAY SINK AND ALSO THE FAUCETS. REPAIR (ENSURE DRAIN PLUGS ARE PROVIDED)
Location: Meat room
Equipment: 3-bay
|
07/26/2012 | Routine |
- Food storage (corrected on site)
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: Cases of bottled water are being stored on the floor.
Location: Sales floor
|
05/22/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 05/15/2012 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Location: Produce room
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Deli area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Wrapper soiled in produce room. Please clean and sanitize equipment.2. Hobart slicer soiled in deli area. Please clean and sanitize equipment.
Location: Produce room
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Wrapper soiled in produce room. Please clean and sanitize equipment.2. Hobart slicer soiled in deli area. Please clean and sanitize equipment.
Location: Deli area
- 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.
Location: Produce room
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Produce room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
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: Deli area
- Food storage (corrected)
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.
Location: Walk-in freezer
|
04/23/2012 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Location: Produce room
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Deli area
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Wrapper soiled in produce room. Please clean and sanitize equipment.2. Hobart slicer soiled in deli area. Please clean and sanitize equipment.
Location: Produce room
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Wrapper soiled in produce room. Please clean and sanitize equipment.2. Hobart slicer soiled in deli area. Please clean and sanitize equipment.
Location: Deli area
- Chemical sanitizer concentration
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.
Location: Produce room
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Produce room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Sales floor
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Deli 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.
Location: Walk-in freezer
|
04/16/2012 | Routine |
| No violation noted during this evaluation. | 03/19/2012 | Non-Illness Complaint |
- 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.
Location: Meat room
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Location: Back room
- Linens soiled (corrected)
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: 1. Linens soiled on salesfloor.(egg cooler)2. Linens soiled on salesfloor. (Sweet tea cooler)3. Linens soiled on salesfloor.(Mr. Pure juice cooler)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust filters soiled in deli area.2. Exhaust soiled in Veryfine juice cooler in deli area.
Location: Deli area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust filters soiled in deli area.2. Exhaust soiled in Veryfine juice cooler in deli area.
Location: Deli area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair ceiling or pipes so that there will not have water leaks on salesfloor.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize interior of ice machine.
Comments: 1. Clean the bottom of meat cooler in deli area.2. Clean metal pans in meat department. Pans soiled.
Location: Produce room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize interior of ice machine.
Comments: 1. Clean the bottom of meat cooler in deli area.2. Clean metal pans in meat department. Pans soiled.
Location: Deli area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Deli area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
01/17/2012 | Recheck |
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Meat room
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Location: Back room
- Linens soiled
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: 1. Linens soiled on salesfloor.(egg cooler)2. Linens soiled on salesfloor. (Sweet tea cooler)3. Linens soiled on salesfloor.(Mr. Pure juice cooler)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust filters soiled in deli area.2. Exhaust soiled in Veryfine juice cooler in deli area.
Location: Deli area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust filters soiled in deli area.2. Exhaust soiled in Veryfine juice cooler in deli area.
Location: Deli area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair ceiling or pipes so that there will not have water leaks on salesfloor.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize interior of ice machine.
Comments: 1. Clean the bottom of meat cooler in deli area.2. Clean metal pans in meat department. Pans soiled.
Location: Produce room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize interior of ice machine.
Comments: 1. Clean the bottom of meat cooler in deli area.2. Clean metal pans in meat department. Pans soiled.
Location: Deli area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Deli area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
01/09/2012 | Routine |
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