- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT IS MISSING " NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRIED BY LAW.SIGNS GIVEN TO MANAGER AND CORRECTED ON SITE.
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: UNRESTRAINED CO2 TANKS IN DELI AREA. RESTRAIN TANKS WITH CORD OR CHAIN.
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: SUPER GLUE OVER DISH MACHINE IN DELI AREA. KEEP TOXINS AWAY FROM WARE WASHING AND FOOD PREP AREAS.GLUE DISCARDED CORRECTED ON SITE.
Location: Deli area
- 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.
Comments: RAW CHICKEN OVER RAW BEEF ON PALLET IN WALK IN COOLER. STORE RAW POULTRY BELOW BEEF AND PORK.ITEMS MOVED AND CORRECTED ON SITE.PLEASE HAVE WAREHOUSE SEPERATE BEEF AND POULTRY BEFORE DELIVERING FOOD TO LOCAL STORES TO PREVENT CROSS CONTAMINATION.
Location: Meat room
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected on site)
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: SOILED KNIVES ON KNIFE RACK IN PRODUCE ROOM. CLEAN KNIVES AFTER EACH USE AND BEFORE PLACING THEM IN CLEAN KNIFE RACK.KNIVES RE-WASHED AND CORRECTED ON SITE.
Location: Produce room
Equipment: Knife/utensil rack
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: PIECES OF FOOD DEBRIS AND ICE DUMPED INTO HAND SINKS AT DELI AREA. FOOD DEBRIS REMOVED AND DISCUSSED PROPER HAND SINK USAGE WITH MANAGER.CORRECTED ON SITE.
Location: Deli area
Equipment: Hand sink
- 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: PRODUCE ROOM WALK IN COOLER CEILING SOILED BY COMPRESSOR. CLEAN CEILING.
Location: Produce room
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: BLOCK OF WOOD USED TO PROP UP LEG ON 3 BAY SINK. REMOVE WOOD AND USE A PROPER LEG EXTENDER.
Location: Seafood department
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COMPRESSOR LEAKING IN SEAFOOD WALK IN COOLER. REPAIR LEAK.
Location: Seafood department
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ROLLING CARTS AND BAKING TRAYS SOILED IN BAKERY AREA. CLEAN AND SANITIZE.2. SPARAYER FOR 3 BAY OF MEAT ROOM SOILED. CLEAN AND SANITIZE.
Location: Bakery area
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ROLLING CARTS AND BAKING TRAYS SOILED IN BAKERY AREA. CLEAN AND SANITIZE.2. SPARAYER FOR 3 BAY OF MEAT ROOM SOILED. CLEAN AND SANITIZE.
Location: Meat room
Equipment: 3-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT GUARD BROKEN IN MEAT ROOM WALK IN COOLER. REPLACE LIGHT GUARD.
Location: Meat room
Equipment: Walk in cooler
- No test kit (corrected on site)
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.
Comments: NO TEST KIT AVAILABLE AT MEAT ROOM AND PRODUCE ROOM 3 BAY SINKS. PROVIDE TEST KIT TO MONITOR SANITIZER CONCENTRATION.KITS REPLACED CORRECTED ON SITE.
Location: Meat room
Equipment: 3-bay
- No test kit (corrected on site)
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.
Comments: NO TEST KIT AVAILABLE AT MEAT ROOM AND PRODUCE ROOM 3 BAY SINKS. PROVIDE TEST KIT TO MONITOR SANITIZER CONCENTRATION.KITS REPLACED CORRECTED ON SITE.
Location: Produce room
Equipment: 3-bay
|
11/06/2014 | Routine |
| No violation noted during this evaluation. | 06/02/2014 | Non-Illness Complaint |
- Produce sprayer/cleaning (corrected)
Water reservoir of fogging device is not properly cleaned and maintained.
Correction: A reservoir that is used to supply water to a device, such as produce fogger, shall be maintained, cleaned and sanitized in accordance with manufacturer's specification and no less than once a week.
Comments: CLEAN THE MISTER FOR THE FRESH FISH IN THE SEAFOOD DEPARTMENT
Location: Seafood department
- 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 CHICKEN PRODUCTS STORED OVER RAW BEEF PRODUCTSREPEAT VIOLATION FROM LAST ROUTINE INSPECTIONMANAGER ADDRESSED DURING INSPECTION
Location: Sales floor
Equipment: Reach in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HANDSINKS IN MEAT AND SEAFOOD DEPARTMENT NOT GETTING HOT EFFICIENTLY - WORKERS IN THIS DEPARTMENT STATES IT TAKES ABOUT 30-45 MINUTES
Location: Meat room
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HANDSINKS IN MEAT AND SEAFOOD DEPARTMENT NOT GETTING HOT EFFICIENTLY - WORKERS IN THIS DEPARTMENT STATES IT TAKES ABOUT 30-45 MINUTES
Location: Seafood department
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: QUAT SANITIZER CONCENTRATION AT 0 PPM MUST WASH UTENSILS AND EQUIPMENT PARTS FROM MEAT AND SEAFOOD DEPARTMENT IN A DIFFERENT 3-BAY UNTIL PROPERLY SANITIZING AT THE DISPENSER
Location: Meat room
Equipment: 3-bay
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: QUAT SANITIZER CONCENTRATION AT 0 PPM MUST WASH UTENSILS AND EQUIPMENT PARTS FROM MEAT AND SEAFOOD DEPARTMENT IN A DIFFERENT 3-BAY UNTIL PROPERLY SANITIZING AT THE DISPENSER
Location: Seafood department
Equipment: 3-bay
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: BAKERY WALK IN COOLER - FOUND PERSONAL CHIPS INSIDE COOLER FOR EATING. MANAGER REMOVED DURING INSPECTION
Location: Bakery area
- 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.
Comments: PROVIDE A THERMOMETER FOR THE HOT FOODS CASE.
Location: Deli area
Equipment: Warming drawers
|
05/01/2014 | Recheck |
- Produce sprayer/cleaning (corrected)
Water reservoir of fogging device is not properly cleaned and maintained.
Correction: A reservoir that is used to supply water to a device, such as produce fogger, shall be maintained, cleaned and sanitized in accordance with manufacturer's specification and no less than once a week.
Comments: CLEAN THE MISTER FOR THE FRESH FISH IN THE SEAFOOD DEPARTMENT
Location: Seafood department
- 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 CHICKEN PRODUCTS STORED OVER RAW BEEF PRODUCTSREPEAT VIOLATION FROM LAST ROUTINE INSPECTIONMANAGER ADDRESSED DURING INSPECTION
Location: Sales floor
Equipment: Reach in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HANDSINKS IN MEAT AND SEAFOOD DEPARTMENT NOT GETTING HOT EFFICIENTLY - WORKERS IN THIS DEPARTMENT STATES IT TAKES ABOUT 30-45 MINUTES
Location: Meat room
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HANDSINKS IN MEAT AND SEAFOOD DEPARTMENT NOT GETTING HOT EFFICIENTLY - WORKERS IN THIS DEPARTMENT STATES IT TAKES ABOUT 30-45 MINUTES
Location: Seafood department
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: QUAT SANITIZER CONCENTRATION AT 0 PPM MUST WASH UTENSILS AND EQUIPMENT PARTS FROM MEAT AND SEAFOOD DEPARTMENT IN A DIFFERENT 3-BAY UNTIL PROPERLY SANITIZING AT THE DISPENSER
Location: Meat room
Equipment: 3-bay
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: QUAT SANITIZER CONCENTRATION AT 0 PPM MUST WASH UTENSILS AND EQUIPMENT PARTS FROM MEAT AND SEAFOOD DEPARTMENT IN A DIFFERENT 3-BAY UNTIL PROPERLY SANITIZING AT THE DISPENSER
Location: Seafood department
Equipment: 3-bay
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: BAKERY WALK IN COOLER - FOUND PERSONAL CHIPS INSIDE COOLER FOR EATING. MANAGER REMOVED DURING INSPECTION
Location: Bakery area
- 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.
Comments: PROVIDE A THERMOMETER FOR THE HOT FOODS CASE.
Location: Deli area
Equipment: Warming drawers
|
04/30/2014 | Recheck |
- Produce sprayer/cleaning
Water reservoir of fogging device is not properly cleaned and maintained.
Correction: A reservoir that is used to supply water to a device, such as produce fogger, shall be maintained, cleaned and sanitized in accordance with manufacturer's specification and no less than once a week.
Comments: CLEAN THE MISTER FOR THE FRESH FISH IN THE SEAFOOD DEPARTMENT
Location: Seafood department
- 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.
Comments: RAW CHICKEN PRODUCTS STORED OVER RAW BEEF PRODUCTSREPEAT VIOLATION FROM LAST ROUTINE INSPECTIONMANAGER ADDRESSED DURING INSPECTION
Location: Sales floor
Equipment: Reach in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HANDSINKS IN MEAT AND SEAFOOD DEPARTMENT NOT GETTING HOT EFFICIENTLY - WORKERS IN THIS DEPARTMENT STATES IT TAKES ABOUT 30-45 MINUTES
Location: Meat room
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HANDSINKS IN MEAT AND SEAFOOD DEPARTMENT NOT GETTING HOT EFFICIENTLY - WORKERS IN THIS DEPARTMENT STATES IT TAKES ABOUT 30-45 MINUTES
Location: Seafood department
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: QUAT SANITIZER CONCENTRATION AT 0 PPM MUST WASH UTENSILS AND EQUIPMENT PARTS FROM MEAT AND SEAFOOD DEPARTMENT IN A DIFFERENT 3-BAY UNTIL PROPERLY SANITIZING AT THE DISPENSER
Location: Meat room
Equipment: 3-bay
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: QUAT SANITIZER CONCENTRATION AT 0 PPM MUST WASH UTENSILS AND EQUIPMENT PARTS FROM MEAT AND SEAFOOD DEPARTMENT IN A DIFFERENT 3-BAY UNTIL PROPERLY SANITIZING AT THE DISPENSER
Location: Seafood department
Equipment: 3-bay
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: BAKERY WALK IN COOLER - FOUND PERSONAL CHIPS INSIDE COOLER FOR EATING. MANAGER REMOVED DURING INSPECTION
Location: Bakery area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER FOR THE HOT FOODS CASE.
Location: Deli area
Equipment: Warming drawers
|
04/23/2014 | Routine |
| No violation noted during this evaluation. | 04/23/2014 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Deli area
- 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: Olive bar containing PHFs (wheat berry salad, cheese stuffed olives, roasted garlic)
Location: Sales floor
- 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.
Comments: Raw poultry stored over raw beef on sales floor - was corrected during inspection---------------------11/04/13: Chicken stored over beef on sales reach in cooler again. Manager had meat dept employee correct during inspection-------------------------11/11/13: Chicken stored over beef on sales floor again. Manager states she addressed with meat department about cross contamination. Correct and store appropiately
Location: Sales floor
Equipment: Reach in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Ice inside handsink - discontinue
Location: Deli area
Equipment: Hand sink
- 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.
Location: Deli area
Equipment: Reach in freezer (3door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Light guard is broken - replace
Location: Meat room
Equipment: Walk in cooler
- In store packaging (corrected)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: Dented cans x 2
Location: Sales floor
|
11/11/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Deli area
- 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: Olive bar containing PHFs (wheat berry salad, cheese stuffed olives, roasted garlic)
Location: Sales floor
- 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.
Comments: Raw poultry stored over raw beef on sales floor - was corrected during inspection---------------------11/04/13: Chicken stored over beef on sales reach in cooler again. Manager had meat dept employee correct during inspection
Location: Sales floor
Equipment: Reach in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Ice inside handsink - discontinue
Location: Deli area
Equipment: Hand sink
- 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.
Location: Deli area
Equipment: Reach in freezer (3door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Light guard is broken - replace
Location: Meat room
Equipment: Walk in cooler
- In store packaging (corrected)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: Dented cans x 2
Location: Sales floor
|
11/04/2013 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Deli area
- 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: Olive bar containing PHFs (wheat berry salad, cheese stuffed olives, roasted garlic)
Location: Sales floor
- 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.
Comments: Raw poultry stored over raw beef on sales floor - was corrected during inspection
Location: Sales floor
Equipment: Reach in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Ice inside handsink - discontinue
Location: Deli area
Equipment: Hand sink
- Thermometer, provided (corrected on site)
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.
Location: Deli area
Equipment: Reach in freezer (3door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Light guard is broken - replace
Location: Meat room
Equipment: Walk in cooler
- In store packaging (corrected on site)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: Dented cans x 2
Location: Sales floor
|
10/28/2013 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leaks under the 3-bay - Repair
Location: Meat room
Equipment: 3-bay
|
04/29/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leaks under the 3-bay - Repair
Location: Meat room
Equipment: 3-bay
|
04/22/2013 | Routine |
- 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.
Comments: Pineapple rolling cart in front of handsink. Please keep handsink acccessible to wash hands
Location: Produce room
Equipment: Walk in cooler
- 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: Raw chicken on the floor
Location: Deli area
|
12/11/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: DELI AREA/BUFFET = SALAD BAR ON SALAD DRESSING END. MOVE PHF (CHICKEN & CUT MELON) TO A COLDER SECTION OF THE SALAD BAR.
Location: Deli area
Equipment: Buffet
- 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: WHITE BIN WITH RAW PORK PRODUCT WITH COOKED MEAT PRODUCTS (SMOKED TURKEY)
Location: Meat room
Equipment: Walk in cooler
- 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: DELI WIC FANS x 4
Location: Walk-in cooler
- 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.
Comments: CHICKEN MONGER
Location: Sales floor
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Location: Deli area
Equipment: Can opener
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: DELI X 2MEAT X 2PRODUCE X 1
Location: Meat room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: DELI X 2MEAT X 2PRODUCE X 1
Location: Produce room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: DELI X 2MEAT X 2PRODUCE X 1
Location: Deli area
Equipment: Hand sink
|
06/27/2012 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: DELI AREA/BUFFET = SALAD BAR ON SALAD DRESSING END. MOVE PHF (CHICKEN & CUT MELON) TO A COLDER SECTION OF THE SALAD BAR.
Location: Deli area
Equipment: Buffet
- 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.
Comments: WHITE BIN WITH RAW PORK PRODUCT WITH COOKED MEAT PRODUCTS (SMOKED TURKEY)
Location: Meat room
Equipment: Walk in cooler
- 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: DELI WIC FANS x 4
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: CHICKEN MONGER
Location: Sales floor
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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.
Location: Deli area
Equipment: Can opener
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: DELI X 2MEAT X 2PRODUCE X 1
Location: Meat room
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: DELI X 2MEAT X 2PRODUCE X 1
Location: Produce room
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: DELI X 2MEAT X 2PRODUCE X 1
Location: Deli area
Equipment: Hand sink
|
06/19/2012 | 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: Deli display case, Left side warmer than than middle and right side. Food moved to cooler to cool back down to 41 F
Location: Deli area
Equipment: Cold top
- 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: Sanitize slicers, grinders, equipment every 4 hours
Location: Meat room
Equipment: Slicer
- 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: Cans X 6
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.
Location: Deli area
Equipment: 3-bay
|
03/16/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Deli display case, Left side warmer than than middle and right side. Food moved to cooler to cool back down to 41 F
Location: Deli area
Equipment: Cold top
- 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: Sanitize slicers, grinders, equipment every 4 hours
Location: Meat room
Equipment: Slicer
- 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: Cans X 6
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.
Location: Deli area
Equipment: 3-bay
|
03/07/2012 | Recheck |
| No violation noted during this evaluation. | 02/29/2012 | Routine |
Restaurant representatives - add corrected or new information about KROGER J500 & FUEL KIOSK, 5718 CRAWFORDSVILLE RD, Speedway, IN »