- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. CONTAINERS OF PEPPERONI, SHREDDED CHEESE, AND SAUSAGE NOT DATE MARKED IN REACH IN COOLER IN DELI AREA.MARK ALL POTENTIALLY HAZARDOUS READY TO EAT FODOS BEING HELD MORE THAN 24 HOURS WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
Location: Deli area
Equipment: Reach in cooler
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. FLY STRIP HUNG OVER HAND SINK IN BAKERY/DELI AREA.REMOVE FLY STRIP.
Location: Deli area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LIQUID POOLING ON BOTTOM INTERIOR OF BOTTOM REACH IN PORTION OF DELI CASE.REPAIR ACCORDINGLY TO PREVENT LIQUID BUILD UP.
Location: Deli area
Equipment: -
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG THREE BAY SINK IN MEAT ROOM IS SOILED WITH MOLD AND THREE BAY IS DETACHING FROM THE WALL.REPLACE CAULKING/SEALING.
Location: Meat room
Equipment: 3-bay
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELD MISSING ON ONE LIGHT IN WALK IN FREEZER IN BACK ROOM.PROVIDE LIGHT SHIELD OR COATED, SHATTER RESISTANT BULBS.
Location: Back room
Equipment: Walk in freezer
|
08/18/2014 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. CONTAINERS OF PEPPERONI, SHREDDED CHEESE, AND SAUSAGE NOT DATE MARKED IN REACH IN COOLER IN DELI AREA.MARK ALL POTENTIALLY HAZARDOUS READY TO EAT FODOS BEING HELD MORE THAN 24 HOURS WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
Location: Deli area
Equipment: Reach in cooler
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. FLY STRIP HUNG OVER HAND SINK IN BAKERY/DELI AREA.REMOVE FLY STRIP.
Location: Deli area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LIQUID POOLING ON BOTTOM INTERIOR OF BOTTOM REACH IN PORTION OF DELI CASE.REPAIR ACCORDINGLY TO PREVENT LIQUID BUILD UP.
Location: Deli area
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG THREE BAY SINK IN MEAT ROOM IS SOILED WITH MOLD AND THREE BAY IS DETACHING FROM THE WALL.REPLACE CAULKING/SEALING.
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: 1. LIGHT SHIELD MISSING ON ONE LIGHT IN WALK IN FREEZER IN BACK ROOM.PROVIDE LIGHT SHIELD OR COATED, SHATTER RESISTANT BULBS.
Location: Back room
Equipment: Walk in freezer
|
08/11/2014 | Routine |
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: 1. GLUE TRAP BAITED WITH PEANUT BUTTER AND GRANULES. RODENT BAIT STATIONS MUST BE COVERED AND CONTAINED.2/6/14 1. CORRECTED ON RECHECK.
Location: Bakery area
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. EMPLOYEE PUT ON DISPOSABLE GLOVES WITHOUT WASHING HANDS. ALWAYS WASH HANDS BEFORE PLACING THEM INTO GLOVES.2/6/14 1. NO ISSUES OBSERVED ON RECHECK.
- 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: 1. GROUND BISON AND LEAN BEEF PATTIES STORED ABOVE WHOLE MUSCLE MEAT IN MEAT DEPARTMENT REACH IN COOLER. KEEP GROUND MEATS BELOW WHOLE MUSCLE MEATS OR SEGREGATE THEM ENTIRELY.2/6/14 1. CORRECTED ON RECHECK.
Location: Meat counter
Equipment: Reach in cooler
- 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: 1. PALLET BLOCKING HAND SINK IN BACK ROOM NEXT TO FLORAL WALK-IN COOLER. KEEP HAND SINKS UNOBSTRUCTED.2/6/14 1. CORRECTED ON RECHECK.
Location: Back room
Equipment: Hand sink
- 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. SPILLED FLOUR UNDER SHELVING IN BAKING GOODS AISLE. CLEAN AND SANITIZE REGULARLY.2/6/14 1. CORRECTED ON RECHECK.
Location: Sales floor
- 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: 1. NO WORKING THERMOMETER IN DELI WALK-IN COOLER. BUILT-IN TEMPERATURE GAUGE IS NOT WORKING. PROVIDE WORKING THERMOMETER INSIDE COOLER. 2/6/14 1. CORRECTED ON RECHECK.
Location: Deli area
Equipment: Walk in cooler
|
02/06/2014 | Recheck |
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: 1. GLUE TRAP BAITED WITH PEANUT BUTTER AND GRANULES. RODENT BAIT STATIONS MUST BE COVERED AND CONTAINED.
Location: Bakery area
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. EMPLOYEE PUT ON DISPOSABLE GLOVES WITHOUT WASHING HANDS. ALWAYS WASH HANDS BEFORE PLACING THEM INTO GLOVES.
- 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: 1. GROUND BISON AND LEAN BEEF PATTIES STORED ABOVE WHOLE MUSCLE MEAT IN MEAT DEPARTMENT REACH IN COOLER. KEEP GROUND MEATS BELOW WHOLE MUSCLE MEATS OR SEGREGATE THEM ENTIRELY.
Location: Meat counter
Equipment: Reach in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. PALLET BLOCKING HAND SINK IN BACK ROOM NEXT TO FLORAL WALK-IN COOLER. KEEP HAND SINKS UNOBSTRUCTED.
Location: Back room
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: 1. SPILLED FLOUR UNDER SHELVING IN BAKING GOODS AISLE. CLEAN AND SANITIZE REGULARLY.
Location: Sales floor
- 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: 1. NO WORKING THERMOMETER IN DELI WALK-IN COOLER. BUILT-IN TEMPERATURE GAUGE IS NOT WORKING. PROVIDE WORKING THERMOMETER INSIDE COOLER.
Location: Deli area
Equipment: Walk in cooler
|
01/29/2014 | Routine |
- 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: SUSHI COOLERSushi cooler holding sushi at 51 degreesensure case is adjusted or repaired to hold at 41 or below10-15Cooler not being used
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELIKnives stored back in knife rack case soiledensure knives are cleaned and sanitized prior to storageALSO - Please do not store knives between dispenser and wall
Location: Deli area
Equipment: Knife/utensil rack
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: BAKERYLight covers in walk in freezer developing black build up withinclean light covers and check for leaks
Location: Walk-in freezer
- 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: MEAT STORAGE ROOMFan covers and units dustyclean more regularly10-15Not done
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: WING COOLERInset dial thermometer not working properlyprovide a working, visible thermometerCorrected
Location: Sales floor
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: BAKERYDish machine in bakery drips continually from front panels (Not condensate line)plastic lid used to catch waterwater becoming stagnant in lidrepair10-15Dishmachine not repaired - still leaks however catch lid was clean
Location: Bakery area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELISoap dispenser at hand sink nearest to cash register is soiled and stickt to the touchclean more frequently
Location: Deli area
Equipment: Hand sink
- 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.
Comments: DELIStainless boxes holding plastic containers and lids are soiled inside with food debrisensure areas that hold food contact items are cleaned regularly.
Location: Deli area
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: DELITracks of hot case (with fried chicken) as well as tracks of deli case holding lunch meat to be cuthave build up in tracks/runnerclean more regularly10-15Deli Manager unaware of violationcorrected on site
Location: Deli area
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: WOMENS CUSTOMER RESTROOMLarge roll of toilet paper for one stall on the floorensure rolls are kept in dispenser
Location: Womens restroom
|
10/15/2013 | 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: SUSHI COOLERSushi cooler holding sushi at 51 degreesensure case is adjusted or repaired to hold at 41 or below
Location: Sales floor
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELIKnives stored back in knife rack case soiledensure knives are cleaned and sanitized prior to storageALSO - Please do not store knives between dispenser and wall
Location: Deli area
Equipment: Knife/utensil rack
- Wall attachment cleanability
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: BAKERYLight covers in walk in freezer developing black build up withinclean light covers and check for leaks
Location: Walk-in freezer
- 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: MEAT STORAGE ROOMFan covers and units dustyclean more regularly
Location: Walk-in cooler
- 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.
Comments: WING COOLERInset dial thermometer not working properlyprovide a working, visible thermometerCorrected
Location: Sales floor
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: BAKERYDish machine in bakery drips continually from front panels (Not condensate line)plastic lid used to catch waterwater becoming stagnant in lidrepair
Location: Bakery area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELISoap dispenser at hand sink nearest to cash register is soiled and stickt to the touchclean more frequently
Location: Deli area
Equipment: Hand sink
- 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.
Comments: DELIStainless boxes holding plastic containers and lids are soiled inside with food debrisensure areas that hold food contact items are cleaned regularly.
Location: Deli area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: DELITracks of hot case (with fried chicken) as well as tracks of deli case holding lunch meat to be cuthave build up in tracks/runnerclean more regularly
Location: Deli area
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Comments: WOMENS CUSTOMER RESTROOMLarge roll of toilet paper for one stall on the floorensure rolls are kept in dispenser
Location: Womens restroom
|
10/08/2013 | Routine |
| No violation noted during this evaluation. | 10/08/2013 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Deli salad case holding items Cole slaw, Brocc salad, etc at 44-46ensure 41 or below
Location: Deli area
- 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: Customer access meat cooler had raw ground beef over park chopsensure ground meats are held below all other foods with the exception of raw poultry
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to rack in meat area as well as deliensure knives are cleaned and sanitized prior to storage
Location: Meat counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to rack in meat area as well as deliensure knives are cleaned and sanitized prior to storage
Location: Deli area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Ensure hot water exceeds 100 degrees and that faucet leaks are repaired.
Location: Deli area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Ensure hot water exceeds 100 degrees and that faucet leaks are repaired.
Location: Produce room
|
06/19/2013 | 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: Deli salad case holding items Cole slaw, Brocc salad, etc at 44-46ensure 41 or below
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: Customer access meat cooler had raw ground beef over park chopsensure ground meats are held below all other foods with the exception of raw poultry
Location: Sales floor
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to rack in meat area as well as deliensure knives are cleaned and sanitized prior to storage
Location: Meat counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to rack in meat area as well as deliensure knives are cleaned and sanitized prior to storage
Location: Deli area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Ensure hot water exceeds 100 degrees and that faucet leaks are repaired.
Location: Deli area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Ensure hot water exceeds 100 degrees and that faucet leaks are repaired.
Location: Produce room
|
06/06/2013 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Pizza in deli area not held below 41 or above 135 degreesEnsure a log is kept from display time until disposal timeEmployees indicated it is a two hour time frame however, the time was not written anywhere.
Location: Deli area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: One bottle of glass cleaner next to strawsone bottle of glass cleaner on counter near garlic bread Ensure chemicals are kept stored away from food and food contact items
Location: Deli area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Dairy Walk in coolerceiling developing dust/soilclean regularly
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: 2 door reach in near cash register storing cheese dip and sour creamhas no visible thermometerprovide
Location: Deli area
Equipment: Reach in cooler (2 door)
|
01/17/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Pizza in deli area not held below 41 or above 135 degreesEnsure a log is kept from display time until disposal timeEmployees indicated it is a two hour time frame however, the time was not written anywhere.
Location: Deli area
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: One bottle of glass cleaner next to strawsone bottle of glass cleaner on counter near garlic bread Ensure chemicals are kept stored away from food and food contact items
Location: Deli area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Dairy Walk in coolerceiling developing dust/soilclean regularly
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: 2 door reach in near cash register storing cheese dip and sour creamhas no visible thermometerprovide
Location: Deli area
Equipment: Reach in cooler (2 door)
|
01/10/2013 | Routine |
- 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: Flying insects in produce and produce storage areasinfo givenManager will increase pest control (Arrow)
Location: Produce 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: Flying insects in produce and produce storage areasinfo givenManager will increase pest control (Arrow)
Location: Back room
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Deli - Employee applied gloves without washing hands2. Meat/Seafood - employee applied gloves with no hand washingPLEASE REMIND EMPLOYEES HANDS MUST BE WASHED WITH EACH GLOVE CHANGEENSURE THEY NEED GLOVES AT ALL FOR FUNCTION -
- 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: Open Faygo can sitting on packaging equipmentprovide lids and straw and do not store on clean equipment
Location: Meat room
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 3 bottles of Similac dated 1 Aug 2012DiscardedPlease watch rotation as facility has been given a warning citation for this violation in the past
Location: Sales floor
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink continually runs in meat cut/package roomrepair
Location: Meat room
Equipment: Hand sink
- 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: BACK HALL PRODUCE STORAGEPlease clean under shelves holding produce boxesdebris is a harborage for insects
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELIPlease clean between old sushi cooler and cooler beside itthere have been spills/drips that have not been cleaned
Location: Deli area
|
09/05/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects in produce and produce storage areasinfo givenManager will increase pest control (Arrow)
Location: Produce 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: Flying insects in produce and produce storage areasinfo givenManager will increase pest control (Arrow)
Location: Back room
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Deli - Employee applied gloves without washing hands2. Meat/Seafood - employee applied gloves with no hand washingPLEASE REMIND EMPLOYEES HANDS MUST BE WASHED WITH EACH GLOVE CHANGEENSURE THEY NEED GLOVES AT ALL FOR FUNCTION -
- 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: Open Faygo can sitting on packaging equipmentprovide lids and straw and do not store on clean equipment
Location: Meat room
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 3 bottles of Similac dated 1 Aug 2012DiscardedPlease watch rotation as facility has been given a warning citation for this violation in the past
Location: Sales floor
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink continually runs in meat cut/package roomrepair
Location: Meat room
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: BACK HALL PRODUCE STORAGEPlease clean under shelves holding produce boxesdebris is a harborage for insects
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELIPlease clean between old sushi cooler and cooler beside itthere have been spills/drips that have not been cleaned
Location: Deli area
|
08/21/2012 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Pizza cutting knife stored behind knife rack and wall2. Pizza knife stored soiled3. Knife in meat/seafood returned to knife holder soiledClean and sanitize prior to storage - Store only in approved saitized area
Location: Deli area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Pizza cutting knife stored behind knife rack and wall2. Pizza knife stored soiled3. Knife in meat/seafood returned to knife holder soiledClean and sanitize prior to storage - Store only in approved saitized area
Location: Seafood department
- 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: Please clean dust from ceiling tiles
Location: Produce room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink near door to deli area sprays excessively when turned onrepair
Location: Deli area
Equipment: Hand sink
|
03/05/2012 | Routine |
Restaurant representatives - add corrected or new information about MARSH MARKET PLACE #19, 1440 E 86TH ST, Indianapolis, IN »