- Sanitizing exposure time or 160 degrees (corrected)
1. Dish machine not acheiving 160 degrees F or higher on final rinse. Use the 3 compartment sink to sanitize ware until dish machine is functioning properly. Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the leak in 3 compartment sink located in Bakery area. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
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10/27/2014 | Recheck |
- Sanitizing exposure time or 160 degrees
1. Dish machine not acheiving 160 degrees F or higher on final rinse. Use the 3 compartment sink to sanitize ware until dish machine is functioning properly. Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
- Plumbing system/ repair (Non-Critical)
1. Repair the leak in 3 compartment sink located in Bakery area. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
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10/20/2014 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
1. Final rinse of dish machine not hot enough. Use the 3 compartment sink to sanitize all ware until functioning properly. Ran dish machine 4 times today. Maximum temperature at plate level today 143 degrees F. Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
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06/17/2014 | Recheck |
- Sanitizing exposure time or 160 degrees
1. Final rinse of dish machine not hot enough. Use the 3 compartment sink to sanitize all ware until functioning properly. Ran dish machine 4 times today. Maximum temperature at plate level today 143 degrees F. Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
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06/10/2014 | Recheck |
- Sanitizing exposure time or 160 degrees
1. Final rinse of dish machine not hot enough. Use the 3 compartment sink to sanitize all ware until functioning properly. Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
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06/03/2014 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
1. Thermometer inside dish machine indicated that final rinse was 151 degrees F maximum at plate level at this time. Ran dish machine four times. Final rinse thermometer indicated water temperature was above 160 degrees F. Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Location: Bakery area
- Physical facility repair (corrected)
1. Repair or replace the refrigeration fan motor not functioning in Meat dept. walk-in refrigerator. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the vent covers located in ceiling near desk in Bakery/Deli. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
1. Parts on order for dish machine. 3 compartment sink being used to sanitize ware. Repair the dish machine to function properly as designed. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink located closest to dish machine.
Correction: Provide approved hand drying provisions.
Location: Bakery area
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the toilets located in ladies restroom at South end of building to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
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01/16/2014 | Recheck |
- Sanitizing exposure time or 160 degrees (corrected)
1. Thermometer inside dish machine indicated that final rinse was 151 degrees F maximum at plate level at this time. Ran dish machine four times. Final rinse thermometer indicated water temperature was above 160 degrees F. Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Location: Bakery area
- Physical facility repair (corrected)
1. Repair or replace the refrigeration fan motor not functioning in Meat dept. walk-in refrigerator. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the vent covers located in ceiling near desk in Bakery/Deli. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink located closest to dish machine.
Correction: Provide approved hand drying provisions.
Location: Bakery area
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the toilets located in ladies restroom at South end of building to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
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01/10/2014 | Recheck |
- Sanitizing exposure time or 160 degrees
1. Thermometer inside dish machine indicated that final rinse was 151 degrees F maximum at plate level at this time. Ran dish machine four times. Final rinse thermometer indicated water temperature was above 160 degrees F. Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Location: Bakery area
- Physical facility repair
1. Repair or replace the refrigeration fan motor not functioning in Meat dept. walk-in refrigerator. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the vent covers located in ceiling near desk in Bakery/Deli. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink/towels
1. No hand drying provisions at hand sink located closest to dish machine.
Correction: Provide approved hand drying provisions.
Location: Bakery area
- Plumbing system/ repair (Non-Critical)
1. Repair the toilets located in ladies restroom at South end of building to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
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01/03/2014 | Routine |
- Physical facility repair
1. Proviide a toilet seat in good repair on men's patron restroom toilet. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
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10/08/2013 | Non-Illness Complaint |
| No violation noted during this evaluation. | 09/23/2013 | Illness Complaint |
- Pests/rodents (corrected)
1. Presence fruit flies in facility. Fruit flies present in donut display case. Take measures to eliminate fruit flies.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Sanitizing exposure time or 160 degrees (corrected)
1. Dismachine located in Deli not hot enough on final rinse at plate level. Ran machine 4 times and 140 degrees F at plate level was the hottest temperature achieved. Must be 160 degrees F minimum. Use 3 compartment sink to sanitize ware until repaired. Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
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09/23/2013 | Recheck |
- Pests/rodents
1. Presence fruit flies in facility. Fruit flies present in donut display case. Take measures to eliminate fruit flies.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Sanitizing exposure time or 160 degrees
1. Dismachine located in Deli not hot enough on final rinse at plate level. Ran machine 4 times and 140 degrees F at plate level was the hottest temperature achieved. Must be 160 degrees F minimum. Use 3 compartment sink to sanitize ware until repaired. Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
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09/16/2013 | Routine |
- Food contact surface(s) soiled (corrected)
The inside of meat grinder bin in meat department is soiled with dried meat. Grinder was used today. The dried meat has been present for longer than 24 hours. Grinder must be broken down completely and all soil removed before being rinsed, sanitized and air dried. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Cutting surface(s) (corrected)
The large white cutting board in produce preparaton area is not cleanable. Resurface or replace if all soil cannot be removed. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Physical facility repair
The grout in floor of meat department around floor drain in cutting room in damaged or missing. Repair to a smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
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05/30/2013 | Recheck |
- Food contact surface(s) soiled
The inside of meat grinder bin in meat department is soiled with dried meat. Grinder was used today. The dried meat has been present for longer than 24 hours. Grinder must be broken down completely and all soil removed before being rinsed, sanitized and air dried. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Cutting surface(s)
The large white cutting board in produce preparaton area is not cleanable. Resurface or replace if all soil cannot be removed. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Physical facility repair
The grout in floor of meat department around floor drain in cutting room in damaged or missing. Repair to a smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
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05/22/2013 | Routine |
- 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.
- Single Service/Equipment storage
1. Bags of styrofoam trays setting on floor in Meat department area. Do not set bags of styrofoam trays on the floor. 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.
- Walls, floors, etc/soiled
1. Clean the floor under deep frier located in Deli. 2. Clean the South ladies restroom door where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floor under deep frier located in Deli. 2. Clean the South ladies restroom door where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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01/23/2013 | Routine |
- Unnecessary litter (corrected)
Premises not free of unnecessary items.
Correction: 1. Remove or repair the ice maker. Remove nonfunctional equipment.
- Physical facility repair (corrected)
1. Repair the wall adjacent to service sink located outside of dairy walk-in to a smooth easily cleanable condition. Re attach cove base. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Hand sink/soap (corrected)
1. No hand soap provided at hand sink located next to dish machine in Bakery.
Correction: Provide soap.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink located next to dish machine in Bakery.
Correction: Provide approved hand drying provisions.
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10/02/2012 | Recheck |
- Unnecessary litter
Premises not free of unnecessary items.
Correction: 1. Remove or repair the ice maker. Remove nonfunctional equipment.
- Physical facility repair
1. Repair the wall adjacent to service sink located outside of dairy walk-in to a smooth easily cleanable condition. Re attach cove base. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Hand sink/soap
1. No hand soap provided at hand sink located next to dish machine in Bakery.
Correction: Provide soap.
- Hand sink/towels
1. No hand drying provisions at hand sink located next to dish machine in Bakery.
Correction: Provide approved hand drying provisions.
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09/17/2012 | Routine |
- Non sewage liquid drainage (corrected)
1. Repair the condensate drain pan leak in produce walk-in refrigerator. 2. Repair the condensate drain in meat department walk-in refrigerator so it functions properly as designed. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Cutting surface(s) (corrected)
1. Resurface of discard the cutting board in the produce department. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Physical facility repair (corrected)
1. Seal the gap between wall and service sink basin located closest to dairy walk-in refrigerator. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the walk-in freezer door located near compactor where hands touch of soil build-up. 2. Clean the meat department walk-in refrigerator door located near compactor. 3. Clean the South restroom doors where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the walk-in freezer door located near compactor where hands touch of soil build-up. 2. Clean the meat department walk-in refrigerator door located near compactor. 3. Clean the South restroom doors where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the walk-in freezer door located near compactor where hands touch of soil build-up. 2. Clean the meat department walk-in refrigerator door located near compactor. 3. Clean the South restroom doors where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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05/18/2012 | Recheck |
- Non sewage liquid drainage
1. Repair the condensate drain pan leak in produce walk-in refrigerator. 2. Repair the condensate drain in meat department walk-in refrigerator so it functions properly as designed. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Cutting surface(s)
1. Resurface of discard the cutting board in the produce department. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Physical facility repair
1. Seal the gap between wall and service sink basin located closest to dairy walk-in refrigerator. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the walk-in freezer door located near compactor where hands touch of soil build-up. 2. Clean the meat department walk-in refrigerator door located near compactor. 3. Clean the South restroom doors where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the walk-in freezer door located near compactor where hands touch of soil build-up. 2. Clean the meat department walk-in refrigerator door located near compactor. 3. Clean the South restroom doors where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the walk-in freezer door located near compactor where hands touch of soil build-up. 2. Clean the meat department walk-in refrigerator door located near compactor. 3. Clean the South restroom doors where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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05/04/2012 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the ceiling in Bakery/Deli. 2. Clean the inside of light sheilds in Deli/Bakery area. 3. Clean the milk walk-in refrigerator door where hands touch. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the ceiling in Bakery/Deli. 2. Clean the inside of light sheilds in Deli/Bakery area. 3. Clean the milk walk-in refrigerator door where hands touch. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the ceiling in Bakery/Deli. 2. Clean the inside of light sheilds in Deli/Bakery area. 3. Clean the milk walk-in refrigerator door where hands touch. The physical facilities shall be cleaned as often as necessary to keep clean.
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01/19/2012 | Routine |
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