- 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: CUT WATERMELON --- KEEP AT OR BELOW 41 F.
Location: Sales floor
- 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.
Comments: A CUP OF A CERTAN SNACK FOOD SETTNG ON BAND SAW. WAS REMOVED --- KEEP SUCH ITEMS JUST OUTSIDE OF MEAT ROOM.
Location: Meat room
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: UNCLOG MEAT ROOM HAND SINK DRAIN.
Location: Meat room
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.
Location: Produce 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.
Comments: GET A HOSE REEL/STORAGE RACK OF SORTS FOR THE WATER MEAT ROOM WATER HOSE --- INSTEAD OF PILING IT INTO THE UTENSIL SINK.
Location: Meat room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE LIGHT BULB IN DAIRY WALK--IN COOLER.2) ADD A LIGHT FIXTURE ABOVE AND NEAR WOMEN'S ROOM TOILETS.3) REPLACE BULB IN THE FIXTURE NEAR MEAT GRINDER.
Location: Walk-in cooler
- 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: 1) CLEAN/MOP BACK RECIEVING ROOM FLOOR --- 2 PUDDLES OF WATER SHOWNG.2) CLEAN CUTTING AND GRINDER ROOM FLOORS THOROUGHLY.
Location: Back 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: 1) CLEAN/MOP BACK RECIEVING ROOM FLOOR --- 2 PUDDLES OF WATER SHOWNG.2) CLEAN CUTTING AND GRINDER ROOM FLOORS THOROUGHLY.
Location: Meat room
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: PRODUCE CUTTNG BOARD AND KNIFE IN MOP SINK. USE UTENSIL WASHING SINK ROUTINELY.
Location: Basement
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) CLEAN OUT A FLOOR DRAIN ABOUT 12 FT. OUT FROM WOMEN'S ROOM DOOR -- TO IMPROVE DRAINAGE. -- ( OK'D BY 8/18 ).2) REPAIR A LEAKY PIPE NEAR CEILING IN THE MEAT CUTTING ROOM. -- (OK'D BY 8/18).3) INSTALL A SEPERATE HAND SINK IN THE NEWLY CONVERTED PRODUCE ROOM.(WITH SOAP AND PAPER TOWELS ALSO SUPPLIED). 8/18 -- PLANS MUST BE MADE FOR ADDING AT LEAST A HAND SINK IN THE PRODUCE ROOM.9/2 -- COMPLETE INSTALLING THE HOT & COLD WATER LINES & SUPPLING SOAP AND TOWELS.
Location: Basement
|
09/05/2014 | 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.
Comments: CUT WATERMELON --- KEEP AT OR BELOW 41 F.
Location: Sales floor
- 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.
Comments: A CUP OF A CERTAN SNACK FOOD SETTNG ON BAND SAW. WAS REMOVED --- KEEP SUCH ITEMS JUST OUTSIDE OF MEAT ROOM.
Location: Meat room
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: UNCLOG MEAT ROOM HAND SINK DRAIN.
Location: Meat room
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.
Location: Produce 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.
Comments: GET A HOSE REEL/STORAGE RACK OF SORTS FOR THE WATER MEAT ROOM WATER HOSE --- INSTEAD OF PILING IT INTO THE UTENSIL SINK.
Location: Meat room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE LIGHT BULB IN DAIRY WALK--IN COOLER.2) ADD A LIGHT FIXTURE ABOVE AND NEAR WOMEN'S ROOM TOILETS.3) REPLACE BULB IN THE FIXTURE NEAR MEAT GRINDER.
Location: Walk-in cooler
- 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: 1) CLEAN/MOP BACK RECIEVING ROOM FLOOR --- 2 PUDDLES OF WATER SHOWNG.2) CLEAN CUTTING AND GRINDER ROOM FLOORS THOROUGHLY.
Location: Back 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: 1) CLEAN/MOP BACK RECIEVING ROOM FLOOR --- 2 PUDDLES OF WATER SHOWNG.2) CLEAN CUTTING AND GRINDER ROOM FLOORS THOROUGHLY.
Location: Meat room
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: PRODUCE CUTTNG BOARD AND KNIFE IN MOP SINK. USE UTENSIL WASHING SINK ROUTINELY.
Location: Basement
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) CLEAN OUT A FLOOR DRAIN ABOUT 12 FT. OUT FROM WOMEN'S ROOM DOOR -- TO IMPROVE DRAINAGE. -- ( OK'D BY 8/18 ).2) REPAIR A LEAKY PIPE NEAR CEILING IN THE MEAT CUTTING ROOM. -- (OK'D BY 8/18).3) INSTALL A SEPERATE HAND SINK IN THE NEWLY CONVERTED PRODUCE ROOM.(WITH SOAP AND PAPER TOWELS ALSO SUPPLIED). 8/18 -- PLANS MUST BE MADE FOR ADDING AT LEAST A HAND SINK IN THE PRODUCE ROOM.9/2 -- COMPLETE INSTALLING THE HOT & COLD WATER LINES & SUPPLING SOAP AND TOWELS.
Location: Basement
|
09/02/2014 | 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.
Comments: CUT WATERMELON --- KEEP AT OR BELOW 41 F.
Location: Sales floor
- 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.
Comments: A CUP OF A CERTAN SNACK FOOD SETTNG ON BAND SAW. WAS REMOVED --- KEEP SUCH ITEMS JUST OUTSIDE OF MEAT ROOM.
Location: Meat room
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: UNCLOG MEAT ROOM HAND SINK DRAIN.
Location: Meat room
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.
Location: Produce 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.
Comments: GET A HOSE REEL/STORAGE RACK OF SORTS FOR THE WATER MEAT ROOM WATER HOSE --- INSTEAD OF PILING IT INTO THE UTENSIL SINK.
Location: Meat room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE LIGHT BULB IN DAIRY WALK--IN COOLER.2) ADD A LIGHT FIXTURE ABOVE AND NEAR WOMEN'S ROOM TOILETS.3) REPLACE BULB IN THE FIXTURE NEAR MEAT GRINDER.
Location: Walk-in cooler
- 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: 1) CLEAN/MOP BACK RECIEVING ROOM FLOOR --- 2 PUDDLES OF WATER SHOWNG.2) CLEAN CUTTING AND GRINDER ROOM FLOORS THOROUGHLY.
Location: Back 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: 1) CLEAN/MOP BACK RECIEVING ROOM FLOOR --- 2 PUDDLES OF WATER SHOWNG.2) CLEAN CUTTING AND GRINDER ROOM FLOORS THOROUGHLY.
Location: Meat room
- Unapproved warewashing
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: PRODUCE CUTTNG BOARD AND KNIFE IN MOP SINK. USE UTENSIL WASHING SINK ROUTINELY.
Location: Basement
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) CLEAN OUT A FLOOR DRAIN ABOUT 12 FT. OUT FROM WOMEN'S ROOM DOOR -- TO IMPROVE DRAINAGE. -- ( OK'D BY 8/18 ).2) REPAIR A LEAKY PIPE NEAR CEILING IN THE MEAT CUTTING ROOM. -- (OK'D BY 8/18).3) INSTALL A SEPERATE HAND SINK IN THE NEWLY CONVERTED PRODUCE ROOM.(WITH SOAP AND PAPER TOWELS ALSO SUPPLIED). 8/18 -- PLANS MUST BE MADE FOR ADDING AT LEAST A HAND SINK IN THE PRODUCE ROOM.
Location: Basement
|
08/18/2014 | 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: CUT WATERMELON MEASURED 46 DEGREES. KEEP AT OR BELOW 41 F.
Location: Sales floor
- Eating, drinking, smoking (corrected on site)
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.
Comments: A CUP OF A CERTAN SNACK FOOD SETTNG ON BAND SAW. WAS REMOVED --- KEEP SUCH ITEMS JUST OUTSIDE OF MEAT ROOM.
Location: Meat room
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: UNCLOG MEAT ROOM HAND SINK DRAIN.
Location: Meat room
Equipment: Hand sink
- 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.
Location: Produce 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.
Comments: GET A HOSE REEL/STORAGE RACK OF SORTS FOR THE WATER MEAT ROOM WATER HOSE --- INSTEAD OF PILING IT INTO THE UTENSIL SINK.
Location: Meat room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE LIGHT BULB IN DAIRY WALK--IN COOLER.2) ADD A LIGHT FIXTURE ABOVE AND NEAR WOMEN'S ROOM TOILETS.3) REPLACE BULB IN THE FIXTURE NEAR MEAT GRINDER.
Location: Walk-in cooler
- 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/MOP BACK RECIEVING ROOM FLOOR --- 2 PUDDLES OF WATER SHOWNG.2) CLEAN CUTTING AND GRINDER ROOM FLOORS THOROUGHLY.
Location: Back 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: 1) CLEAN/MOP BACK RECIEVING ROOM FLOOR --- 2 PUDDLES OF WATER SHOWNG.2) CLEAN CUTTING AND GRINDER ROOM FLOORS THOROUGHLY.
Location: Meat room
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) CLEAN OUT A FLOOR DRAIN ABOUT 12 FT. OUT FROM WOMEN'S ROOM DOOR -- TO IMPROVE DRAINAGE.2) REPAIR A LEAKY PIPE NEAR CEILING IN THE MEAT CUTTING ROOM. 3) INSTALL A SEPERATE HAND SINK IN THE NEWLY CONVERTED PRODUCE ROOM.(WITH SOAP AND PAPER TOWELS ALSO SUPPLIED).
Location: Basement
|
08/12/2014 | 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: THE DAIRY WALK--IN COOLER, AS WELL AS THE EGG/ CHEESE/MILK COOLER CASE MEASURED FROM 43 TO 46 DEGREES. REPAIR OR ADJUST TO 41 F OR LESS.
Location: Sales floor
- 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: CLEAN AND SANITIZE AT LEAST 3 WHITE PLASTIC MEAT TUBS IN GRINDER ROOM.
Location: Meat room
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: UNCLOG THE WOMEN'S RESTROOM HAND SINK DRAIN, AS WELL AS THE MOP SINK DRAIN.
Location: Womens restroom
Equipment: Hand sink
- 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: A CONTAINER OF SANITIZER/BLEACH WATER SHOULD BE KEPT AVAILABLE IN CUTTING ROOM DURING ACTIVE HOURS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE OR ADD LIGHT FIXTURE IN THE MEAT DEPT. STORE ROOM (WHERE STYROFOAM FOOD CONTAINERS ARE STORED2/10 -- MAY JUST NEED TO REPLACE ONE 8' LIGHT BULB.
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: 1) REMOVE OLD, USED FLY PAPERS HANGING IN THE BACK STOCK/DELIVERY ROOM.2) CLEAN MEAT GRINDER ROOM FLOOR UNDER BOXES OF PORK LOIN -- 2/10 -- FINISH AS NEEDED.
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 3 OR 4 MOIST WIPING CLOTHS LAYING ON TABLES IN MEAT ROOM SHOULD BE PLACED IN CONTAINER OF BLEACH WATER BETWEEN USE.
Location: Meat room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: NUMEROUS LABELS STUCK TO THE WRAPPER/LABEL TABLE TOP SHOULD BE REMOVED -- CLEANED OFF THE SURFACE.
Location: Meat room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE 2 OR 3 MEAT CASE LIGHT GUARDS (TOWARD WEST END OF CASE).
Location: Sales floor
|
02/10/2014 | 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: THE DAIRY WALK--IN COOLER, AS WELL AS THE EGG/ CHEESE/MILK COOLER CASE MEASURED FROM 43 TO 46 DEGREES. REPAIR OR ADJUST TO 41 F OR LESS.
Location: Sales floor
- 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: CLEAN AND SANITIZE AT LEAST 3 WHITE PLASTIC MEAT TUBS IN GRINDER ROOM.
Location: Meat room
- 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.
Comments: A CONTAINER OF SANITIZER/BLEACH WATER SHOULD BE KEPT AVAILABLE IN CUTTING ROOM DURING ACTIVE HOURS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE OR ADD LIGHT FIXTURE IN THE MEAT DEPT. STORE ROOM (WHERE STYROFOAM FOOD CONTAINERS ARE STORED).
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: 1) REMOVE OLD, USED FLY PAPERS HANGING IN THE BACK STOCK/DELIVERY ROOM.2) CLEAN MEAT GRINDER ROOM FLOOR UNDER BOXES OF PORK LOIN.
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 3 OR 4 MOIST WIPING CLOTHS LAYING ON TABLES IN MEAT ROOM SHOULD BE PLACED IN CONTAINER OF BLEACH WATER BETWEEN USE.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: NUMEROUS LABELS STUCK TO THE WRAPPER/LABEL TABLE TOP SHOULD BE REMOVED -- CLEANED OFF THE SURFACE.
Location: Meat room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE 2 OR 3 MEAT CASE LIGHT GUARDS (TOWARD WEST END OF CASE).
Location: Sales floor
|
02/03/2014 | 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: 1) A NUMBER OF TURKEY WINGS SETTING IN SINK HAD THAWED AND BECOME TOO WARM. THEY WERE WRAPPED QUICKLY AND PLACED IN THE WALK--IN COOLER. THAW MORE QUICKLY AS UNDER COOL RUNNING WATER AND PACKAGED AND CHILLED IN SHORTER PERIOD OF TIME.-- CORRECTED --OK.2) DAIRY CASE RUNNING AROUND 55 DEGREES AT THIS TIME. REPAIR TECH. WAS CALLED EARLIER. PREPARE TO MOVE MILK, YOGURT, CHEESE, ETC. INTO WALK--IN COOLER UNTIL DAIRY CASE IS REPAIRED.
Location: Meat room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A NUMBER OF FRUIT FLIES SEEN AROUND LEFT END OF PRODUCE PREP. TABLE. TREAT AREA AS NEEDED.
Location: Produce room
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: ONE PLASTIC TUB APPRX. 2 FT. LONG AND 1 FT. WIDE IN MEAT ROOM HAS SEVERAL CRACKS AND/OR HOLES IN IT AND SHOULD BE DISCARDED.
Location: Meat room
- 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: ONE LARGE HAM IN THE DISPLAY COOLER HAD TURNED TO A PALE COLOR (OTHERS WERE PINK) INDICATING AN AIR LEAK IN THE PLASTIC PACKAGE MATERIAL. DISCARD HAM.
Location: Sales floor
- 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: IN ROOM NEXT TO CUTTING ROOM A NUMBER OF STYROFOAM MEAT TRAYS SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Meat room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE A CEILING LIGHT FIXTURE ABOVE SMALL CUTTING TABLE IN MEAT ROOM.2) REPLACE LIGHT BULB IN WOMEN'S ROOM ABOVE TOILET AREA.
Location: Meat room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE A CEILING LIGHT FIXTURE ABOVE SMALL CUTTING TABLE IN MEAT ROOM.2) REPLACE LIGHT BULB IN WOMEN'S ROOM ABOVE TOILET AREA.
Location: Womens restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: THE INSIDE -- BOTTOM DOOR SURFACE FOR CUTTING ROOM DOOR LEADING INTO OTHER WALK--IN HAS EXPOSED INSULATION. COVER/.RE--SURFACE INSIDE--BOTTOM OF DOOR.
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: CLEAN FLOOR OF SECONDARY COOLER (NEXT TO CUTTING ROOM), AS NEEDED.
Location: Walk-in cooler
|
09/19/2013 | 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.
Comments: 1) A NUMBER OF TURKEY WINGS SETTING IN SINK HAD THAWED AND BECOME TOO WARM. THEY WERE WRAPPED QUICKLY AND PLACED IN THE WALK--IN COOLER. THAW MORE QUICKLY AS UNDER COOL RUNNING WATER AND PACKAGED AND CHILLED IN SHORTER PERIOD OF TIME.-- CORRECTED --OK.2) DAIRY CASE RUNNING AROUND 55 DEGREES AT THIS TIME. REPAIR TECH. WAS CALLED EARLIER. PREPARE TO MOVE MILK, YOGURT, CHEESE, ETC. INTO WALK--IN COOLER UNTIL DAIRY CASE IS REPAIRED.
Location: Meat room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A NUMBER OF FRUIT FLIES SEEN AROUND LEFT END OF PRODUCE PREP. TABLE. TREAT AREA AS NEEDED.
Location: Produce room
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: ONE PLASTIC TUB APPRX. 2 FT. LONG AND 1 FT. WIDE IN MEAT ROOM HAS SEVERAL CRACKS AND/OR HOLES IN IT AND SHOULD BE DISCARDED.
Location: Meat room
- 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: ONE LARGE HAM IN THE DISPLAY COOLER HAD TURNED TO A PALE COLOR (OTHERS WERE PINK) INDICATING AN AIR LEAK IN THE PLASTIC PACKAGE MATERIAL. DISCARD HAM.
Location: Sales floor
- 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: IN ROOM NEXT TO CUTTING ROOM A NUMBER OF STYROFOAM MEAT TRAYS SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Meat room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE A CEILING LIGHT FIXTURE ABOVE SMALL CUTTING TABLE IN MEAT ROOM.2) REPLACE LIGHT BULB IN WOMEN'S ROOM ABOVE TOILET AREA.
Location: Meat room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE A CEILING LIGHT FIXTURE ABOVE SMALL CUTTING TABLE IN MEAT ROOM.2) REPLACE LIGHT BULB IN WOMEN'S ROOM ABOVE TOILET AREA.
Location: Womens restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: THE INSIDE -- BOTTOM DOOR SURFACE FOR CUTTING ROOM DOOR LEADING INTO OTHER WALK--IN HAS EXPOSED INSULATION. COVER/.RE--SURFACE INSIDE--BOTTOM OF DOOR.
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: CLEAN FLOOR OF SECONDARY COOLER (NEXT TO CUTTING ROOM), AS NEEDED.
Location: Walk-in cooler
|
09/05/2013 | 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.
Comments: 1) A NUMBER OF TURKEY WINGS SETTING IN SINK HAD THAWED AND BECOME TOO WARM. THEY WERE WRAPPED QUICKLY AND PLACED IN THE WALK--IN COOLER. THAW MORE QUICKLY AS UNDER COOL RUNNING WATER AND PACKAGED AND CHILLED IN SHORTER PERIOD OF TIME.-- CORRECTED --OK.2) DAIRY CASE RUNNING AROUND 55 DEGREES AT THIS TIME. REPAIR TECH. WAS CALLED EARLIER. PREPARE TO MOVE MILK, YOGURT, CHEESE, ETC. INTO WALK--IN COOLER UNTIL DAIRY CASE IS REPAIRED.
Location: Meat room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A NUMBER OF FRUIT FLIES SEEN AROUND LEFT END OF PRODUCE PREP. TABLE. TREAT AREA AS NEEDED.
Location: Produce room
- Food contact surface cleanability (corrected on site)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: ONE PLASTIC TUB APPRX. 2 FT. LONG AND 1 FT. WIDE IN MEAT ROOM HAS SEVERAL CRACKS AND/OR HOLES IN IT AND SHOULD BE DISCARDED.
Location: Meat room
- 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: ONE LARGE HAM IN THE DISPLAY COOLER HAD TURNED TO A PALE COLOR (OTHERS WERE PINK) INDICATING AN AIR LEAK IN THE PLASTIC PACKAGE MATERIAL. DISCARD HAM.
Location: Sales floor
- 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: IN ROOM NEXT TO CUTTING ROOM A NUMBER OF STYROFOAM MEAT TRAYS SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Meat room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE A CEILING LIGHT FIXTURE ABOVE SMALL CUTTING TABLE IN MEAT ROOM.2) REPLACE LIGHT BULB IN WOMEN'S ROOM ABOVE TOILET AREA.
Location: Meat room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE A CEILING LIGHT FIXTURE ABOVE SMALL CUTTING TABLE IN MEAT ROOM.2) REPLACE LIGHT BULB IN WOMEN'S ROOM ABOVE TOILET AREA.
Location: Womens restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: THE INSIDE -- BOTTOM DOOR SURFACE FOR CUTTING ROOM DOOR LEADING INTO OTHER WALK--IN HAS EXPOSED INSULATION. COVER/.RE--SURFACE INSIDE--BOTTOM OF DOOR.
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: CLEAN FLOOR OF SECONDARY COOLER (NEXT TO CUTTING ROOM), AS NEEDED.
Location: Walk-in cooler
|
08/22/2013 | 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: 1) A NUMBER OF TURKEY WINGS SETTING IN SINK HAD THAWED AND BECOME TOO WARM. THEY WERE WRAPPED QUICKLY AND PLACED IN THE WALK--IN COOLER. THAW MORE QUICKLY AS UNDER COOL RUNNING WATER AND PACKAGED AND CHILLED IN SHORTER PERIOD OF TIME.-- CORRECTED --OK.2) DAIRY CASE RUNNING AROUND 55 DEGREES AT THIS TIME. REPAIR TECH. WAS CALLED EARLIER. PREPARE TO MOVE MILK, YOGURT, CHEESE, ETC. INTO WALK--IN COOLER UNTIL DAIRY CASE IS REPAIRED.
Location: Meat room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A NUMBER OF FRUIT FLIES SEEN AROUND LEFT END OF PRODUCE PREP. TABLE. TREAT AREA AS NEEDED.
Location: Produce room
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: ONE PLASTIC TUB APPRX. 2 FT. LONG AND 1 FT. WIDE IN MEAT ROOM HAS SEVERAL CRACKS AND/OR HOLES IN IT AND SHOULD BE DISCARDED.
Location: Meat room
- Packaging integrity
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: ONE LARGE HAM IN THE DISPLAY COOLER HAD TURNED TO A PALE COLOR (OTHERS WERE PINK) INDICATING AN AIR LEAK IN THE PLASTIC PACKAGE MATERIAL. DISCARD HAM.
Location: Sales floor
- 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: IN ROOM NEXT TO CUTTING ROOM A NUMBER OF STYROFOAM MEAT TRAYS SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Meat room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE A CEILING LIGHT FIXTURE ABOVE SMALL CUTTING TABLE IN MEAT ROOM.2) REPLACE LIGHT BULB IN WOMEN'S ROOM ABOVE TOILET AREA.
Location: Meat room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE A CEILING LIGHT FIXTURE ABOVE SMALL CUTTING TABLE IN MEAT ROOM.2) REPLACE LIGHT BULB IN WOMEN'S ROOM ABOVE TOILET AREA.
Location: Womens restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: THE INSIDE -- BOTTOM DOOR SURFACE FOR CUTTING ROOM DOOR LEADING INTO OTHER WALK--IN HAS EXPOSED INSULATION. COVER/.RE--SURFACE INSIDE--BOTTOM OF DOOR.
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: CLEAN FLOOR OF SECONDARY COOLER (NEXT TO CUTTING ROOM), AS NEEDED.
Location: Walk-in cooler
|
08/19/2013 | Routine |
- 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: ONE PACKAGE OF PORK RIB TIPS HAD TO BE PULLED BECAUSE IT DRIPPED OR LEAKED OUT -- WAS TO BE RE--PACKAGED. CORRECTED -- OK.
Location: Sales floor
|
05/22/2013 | Non-Illness Complaint |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.PROVIDE CERTIFIED FOOD HANDLER'S CERTIFICATE INFO. TO US AS DISCUSSED.IF YOU DO NOT HAVE ANOTHER EMPLOYEE SCHEDULED FOR A CLASS AND EXAM BY 4/19 YOU WILL RECEIVE A CITATION (FINE).
- 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: IN THE MEAT DEPT. STORAGE AREA MOVE SOME STYROFOAM MEAT TRAYS FROM FLOOR TO PLATFORM OR SHELF.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE SEVERAL LIGHT BULBS INSIDE THE REAR FROZEN FOODS 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: CLEAN THE WALK--IN COOLER FLOOR UNDER STORAGE PLATFORMS.
Location: Meat room
|
04/19/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.PROVIDE CERTIFIED FOOD HANDLER'S CERTIFICATE INFO. TO US AS DISCUSSED.IF YOU DO NOT HAVE ANOTHER EMPLOYEE SCHEDULED FOR A CLASS AND EXAM BY 4/19 YOU WILL RECEIVE A CITATION (FINE).
- 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: IN THE MEAT DEPT. STORAGE AREA MOVE SOME STYROFOAM MEAT TRAYS FROM FLOOR TO PLATFORM OR SHELF.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE SEVERAL LIGHT BULBS INSIDE THE REAR FROZEN FOODS 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: CLEAN THE WALK--IN COOLER FLOOR UNDER STORAGE PLATFORMS.
Location: Meat room
|
04/05/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.PROVIDE CERTIFIED FOOD HANDLER'S CERTIFICATE INFO. TO US AS DISCUSSED.
- 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: IN THE MEAT DEPT. STORAGE AREA MOVE SOME STYROFOAM MEAT TRAYS FROM FLOOR TO PLATFORM OR SHELF.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE SEVERAL LIGHT BULBS INSIDE THE REAR FROZEN FOODS 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: CLEAN THE WALK--IN COOLER FLOOR UNDER STORAGE PLATFORMS.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE RIGHT--HAND TOILET IN WOMEN'S RESTROOM.2) CLEAN THE URINALS BETTER IN MEN'S ROOM.
Location: Womens restroom
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.SOAP WAS MISSING AT FIRST BUT THEN REPLACED -- CORRECTED -- OK.
Location: Meat room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.THE MEAT ROOM PAPER TOWEL DISPENSER WAS WRITTEN UP 3 MONTHS AGO AND HAS NOT BEEN IMPROVED. REPLACE THE DISPENSER IF NOT REPAIRABLE.
Location: Meat room
|
03/29/2013 | 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: THE CUT WATERMELON AND CANTALOPE MEASURED AROUND 48 DEGREES BUT SHOULD BE 41 F MAX.
Location: Sales floor
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH A FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SUPPLY WITH NAME OF ANOTHER CERT. FOOD HANDLER OR SEND SOMEONE TO TAKE CLASS AND EXAM.1/22/13 -- AREA MANAGER WAS CALLED TO ARRANGE TO SCHEDULE EMPLOYEE FOR CLASS/EXAM.3/29 -- REFER TO ROUTINE INSP. OF THIS DAY.
- Floors, walls, ceilings cleanability (corrected)
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: REPAIR OR REPLACE SECTION OF METAL GUTTER --- REPAINT DRAIN PIPE ABOVE --- MOUNTED ON CEILING OF MEAT ROOM.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE SPEED RACK IN MEAT WALK--IN (GRINDER ROOM BY FAN UNIT) IS RUSTY. PAINT AS NEEDED.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.PAPER TOWEL DISPENSER IN MEAT ROOM IS VERY HARD TO WORK. REPLACE DISPENSER.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
03/29/2013 | 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.
Comments: THE CUT WATERMELON AND CANTALOPE MEASURED AROUND 48 DEGREES BUT SHOULD BE 41 F MAX.
Location: Sales floor
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH A FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SUPPLY WITH NAME OF ANOTHER CERT. FOOD HANDLER OR SEND SOMEONE TO TAKE CLASS AND EXAM.1/22/13 -- AREA MANAGER WAS CALLED TO ARRANGE TO SCHEDULE EMPLOYEE FOR CLASS/EXAM.
- 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: REPAIR OR REPLACE SECTION OF METAL GUTTER --- REPAINT DRAIN PIPE ABOVE --- MOUNTED ON CEILING OF MEAT ROOM.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE SPEED RACK IN MEAT WALK--IN (GRINDER ROOM BY FAN UNIT) IS RUSTY. PAINT AS NEEDED.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.PAPER TOWEL DISPENSER IN MEAT ROOM IS VERY HARD TO WORK. REPLACE DISPENSER.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
03/18/2013 | 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.
Comments: THE CUT WATERMELON AND CANTALOPE MEASURED AROUND 48 DEGREES BUT SHOULD BE 41 F MAX.
Location: Sales floor
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH A FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SUPPLY WITH NAME OF ANOTHER CERT. FOOD HANDLER OR SEND SOMEONE TO TAKE CLASS AND EXAM.1/22/13 -- AREA MANAGER WAS CALLED TO ARRANGE TO SCHEDULE EMPLOYEE FOR CLASS/EXAM.
- 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: REPAIR OR REPLACE SECTION OF METAL GUTTER --- REPAINT DRAIN PIPE ABOVE --- MOUNTED ON CEILING OF MEAT ROOM.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE SPEED RACK IN MEAT WALK--IN (GRINDER ROOM BY FAN UNIT) IS RUSTY. PAINT AS NEEDED.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.PAPER TOWEL DISPENSER IN MEAT ROOM IS VERY HARD TO WORK. REPLACE DISPENSER.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
02/06/2013 | 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.
Comments: THE CUT WATERMELON AND CANTALOPE MEASURED AROUND 48 DEGREES BUT SHOULD BE 41 F MAX.
Location: Sales floor
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH A FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SUPPLY WITH NAME OF ANOTHER CERT. FOOD HANDLER OR SEND SOMEONE TO TAKE CLASS AND EXAM.1/22/13 -- AREA MANAGER WAS CALLED TO ARRANGE TO SCHEDULE EMPLOYEE FOR CLASS/EXAM.
- 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: REPAIR OR REPLACE SECTION OF METAL GUTTER --- REPAINT DRAIN PIPE ABOVE --- MOUNTED ON CEILING OF MEAT ROOM.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE SPEED RACK IN MEAT WALK--IN (GRINDER ROOM BY FAN UNIT) IS RUSTY. PAINT AS NEEDED.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.PAPER TOWEL DISPENSER IN MEAT ROOM IS VERY HARD TO WORK. REPLACE DISPENSER.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
01/22/2013 | 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.
Comments: THE CUT WATERMELON AND CANTALOPE MEASURED AROUND 48 DEGREES BUT SHOULD BE 41 F MAX.
Location: Sales floor
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH A FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SUPPLY WITH NAME OF ANOTHER CERT. FOOD HANDLER OR SEND SOMEONE TO TAKE CLASS AND EXAM.
- 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: REPAIR OR REPLACE SECTION OF METAL GUTTER --- REPAINT DRAIN PIPE ABOVE --- MOUNTED ON CEILING OF MEAT ROOM.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE SPEED RACK IN MEAT WALK--IN (GRINDER ROOM BY FAN UNIT) IS RUSTY. PAINT AS NEEDED.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.PAPER TOWEL DISPENSER IN MEAT ROOM IS VERY HARD TO WORK. REPLACE DISPENSER.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
12/24/2012 | 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: THE CUT WATERMELON AND CANTALOPE MEASURED AROUND 48 DEGREES BUT SHOULD BE 41 F MAX.
Location: Sales floor
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH A FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SUPPLY WITH NAME OF ANOTHER CERT. FOOD HANDLER OR SEND SOMEONE TO TAKE CLASS AND EXAM.
- 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: REPAIR OR REPLACE SECTION OF METAL GUTTER --- REPAINT DRAIN PIPE ABOVE --- MOUNTED ON CEILING OF MEAT ROOM.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE SPEED RACK IN MEAT WALK--IN (GRINDER ROOM BY FAN UNIT) IS RUSTY. PAINT AS NEEDED.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.PAPER TOWEL DISPENSER IN MEAT ROOM IS VERY HARD TO WORK. REPLACE DISPENSER.
Correction: Provide approved hand drying provisions.
Location: Meat room
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Comments: REFILL TOILET PAPER IN WOMEN'S RESTROOM.
Location: Womens restroom
|
12/18/2012 | Routine |
- 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: SEVERAL BAGS OF STYROFOAM MEAT TRAYS IN STORE ROOM SHOULD BE KEPT 6" OR MORE OFF THE FLOOR.
Location: Meat room
|
10/05/2012 | 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: THE SLICED OR CUT WATERMELON AND CANTALOPE WERE IN PRODUCE CASE AT AROUND 50 DEGREES. MAINTAIN AT 41F MAX. (A COUPLE OF THE DECORATIVE PRODUCE BASKETS IN THE CASE SHOULD BE REARRANGED BEHIND CUT MELONS TO ALLOW BETTER AIR FLOW TO COOL BETTER.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: KEEP TRASH DUMPSTER LIDS CLOSED BETWEEN USE.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SOME SPOTS WITH LOSE OR FLAKING PAINT ON THE WALL ABOVE MEAT ROOM 2--BAY SINK SHOULD BE SCRAPED AND REPAINTED. (USE AN ENAMEL, SEMI--GLOSS).
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: CLEAN DAIRY WALK--IN FLOOR MAINLY UNDER THE LEMONADE AND ORANGE JUICE STORAGE PLATFORMS.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE ONE LIGHT GUARD IN THE DAIRY WALK--IN COOLER.
Location: Walk-in cooler
- Warewashing sink(s) not cleaned (corrected on site)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN AND SANITIZE THE 2--BAY UTENSIL SINK MORE OFTEN.
Location: Meat room
|
08/30/2012 | 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.
Comments: THE SLICED OR CUT WATERMELON AND CANTALOPE WERE IN PRODUCE CASE AT AROUND 50 DEGREES. MAINTAIN AT 41F MAX. (A COUPLE OF THE DECORATIVE PRODUCE BASKETS IN THE CASE SHOULD BE REARRANGED BEHIND CUT MELONS TO ALLOW BETTER AIR FLOW TO COOL BETTER.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: KEEP TRASH DUMPSTER LIDS CLOSED BETWEEN USE.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SOME SPOTS WITH LOSE OR FLAKING PAINT ON THE WALL ABOVE MEAT ROOM 2--BAY SINK SHOULD BE SCRAPED AND REPAINTED. (USE AN ENAMEL, SEMI--GLOSS).
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: CLEAN DAIRY WALK--IN FLOOR MAINLY UNDER THE LEMONADE AND ORANGE JUICE STORAGE PLATFORMS.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE ONE LIGHT GUARD IN THE DAIRY WALK--IN COOLER.
Location: Walk-in cooler
- Warewashing sink(s) not cleaned (corrected on site)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN AND SANITIZE THE 2--BAY UTENSIL SINK MORE OFTEN.
Location: Meat room
|
08/16/2012 | 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: THE SLICED OR CUT WATERMELON AND CANTALOPE WERE IN PRODUCE CASE AT AROUND 50 DEGREES. MAINTAIN AT 41F MAX. (A COUPLE OF THE DECORATIVE PRODUCE BASKETS IN THE CASE SHOULD BE REARRANGED BEHIND CUT MELONS TO ALLOW BETTER AIR FLOW TO COOL BETTER.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: KEEP TRASH DUMPSTER LIDS CLOSED BETWEEN USE.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SOME SPOTS WITH LOSE OR FLAKING PAINT ON THE WALL ABOVE MEAT ROOM 2--BAY SINK SHOULD BE SCRAPED AND REPAINTED. (USE AN ENAMEL, SEMI--GLOSS).
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: CLEAN DAIRY WALK--IN FLOOR MAINLY UNDER THE LEMONADE AND ORANGE JUICE STORAGE PLATFORMS.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE ONE LIGHT GUARD IN THE DAIRY WALK--IN COOLER.
Location: Walk-in cooler
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN AND SANITIZE THE 2--BAY UTENSIL SINK MORE OFTEN.
Location: Meat room
|
08/10/2012 | Routine |
- 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.
Location: Meat room
Equipment: 2-bay
- 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. DO NOT PLACE CONTAINERS ON HAND SINK.
Location: Meat room
- 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. CHANGE OUT BLEACH WATER MORE FREQUENTLY. MONITOR WITH TEST STRIPS.
Location: Meat room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. FREEZERS
Location: Sales floor
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. WHERE MISSING.
Location: Meat room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. RUSTED CEILING. REPAIR.
Location: Meat room
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals. WRAPPER STATION.
Location: Produce room
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom women
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom women
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom mens
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business. ENSURE PACKAGED FOOD ITEMS INCLUDE PLACE PACKAGED.
Location: Sales floor
- 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.
Location: Meat room
|
04/20/2012 | Recheck |
- 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.
Location: Meat room
Equipment: 2-bay
- 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. DO NOT PLACE CONTAINERS ON HAND SINK.
Location: Meat room
- 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. CHANGE OUT BLEACH WATER MORE FREQUENTLY. MONITOR WITH TEST STRIPS.
Location: Meat room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. FREEZERS
Location: Sales floor
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. WHERE MISSING.
Location: Meat room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. RUSTED CEILING. REPAIR.
Location: Meat room
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals. WRAPPER STATION.
Location: Produce room
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom women
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom women
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom mens
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business. ENSURE PACKAGED FOOD ITEMS INCLUDE PLACE PACKAGED.
Location: Sales floor
- 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.
Location: Meat room
|
04/13/2012 | Routine |
| No violation noted during this evaluation. | 03/16/2012 | Non-Illness Complaint |
- 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.
Comments: Raw poulty (chicken drumsticks and chicken livers) stored over raw fish products.
Location: Sales floor
- 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 bucket tested no bleach content.
Location: Meat room
Equipment: -
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Back room is filled with clutter, expired foods, and unused equipment. Please clean out and organize.
Location: Back 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: One walk-in cooler has sitting water on the floor. On the other side of the curtain (other walk-in) blood is sitting on the floor. Please clean and maintain the floors of your meat coolers.
Location: Meat room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving holding dairy products is soiled and has a few spills on them. Please keep the shelving cleanedand maintained.2. Meat shelving meat unit (bacon) soiled under shelving. Please clean and sanitize.
Location: Sales floor
Equipment: Metal shelving
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Bare light bulb in dairy walk-in cooler.
Location: Back room
Equipment: Dairy walk in
|
01/11/2012 | Recheck |
| No violation noted during this evaluation. | 01/05/2012 | Non-Illness Complaint |
- 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.
Comments: Raw poulty (chicken drumsticks and chicken livers) stored over raw fish products.
Location: Sales floor
- 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 bucket tested no bleach content.
Location: Meat room
Equipment: -
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Back room is filled with clutter, expired foods, and unused equipment. Please clean out and organize.
Location: Back 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: One walk-in cooler has sitting water on the floor. On the other side of the curtain (other walk-in) blood is sitting on the floor. Please clean and maintain the floors of your meat coolers.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving holding dairy products is soiled and has a few spills on them. Please keep the shelving cleanedand maintained.2. Meat shelving meat unit (bacon) soiled under shelving. Please clean and sanitize.
Location: Sales floor
Equipment: Metal shelving
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Bare light bulb in dairy walk-in cooler.
Location: Back room
Equipment: Dairy walk in
|
01/04/2012 | Routine |
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