- 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: SRAWBERRY CHEESE CAKE, CUT HONEY DEW AND CANTELOPE HOLDING AT 50 DEGREES ON FRUIT BAR LOCATED ON SALES FLOOR.MAINTAIN PHF AT 41 DEGREES F OR LOWER. MANAGER LOWERED TEMPERATURE SETTING ON COOLER.
Location: Buffet
- 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: 1. ENCRUSTED FOOD SOIL ON BACK SIDE OF SLICER BLADES LOCATED IN DELI DEPARTMENT.2. FOOD DEBRIS ON SURFACE OF HOBART.ENSURE SLICERS ARE THOROUGHLY CLEANED AND SANITIZED EVERY FOUR HOURS.
Location: Deli area
Equipment: Slicer
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: TWO LIGHT BULBS INOPERABLE ON THE HOOD.
Location: Deli area
- 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: CEILING TILES MISSING IN DELI NEAR THE HOOD AND IN PRODUCE ROOM.PROVIDE MISSING TILES.
Location: Deli area
- 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: CEILING TILES MISSING IN DELI NEAR THE HOOD AND IN PRODUCE ROOM.PROVIDE MISSING TILES.
Location: Produce room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS SOILED WITH BUILD UP AND FOOD DEBRIS UNDER THREE BAYS SINKS, CORNERS, EDGES IN BAKERY, DELI, AND MEAT ROOM.CLEAN ALL FLOOR AREAS THOROUGHLY.
Location: Bakery 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: FLOORS SOILED WITH BUILD UP AND FOOD DEBRIS UNDER THREE BAYS SINKS, CORNERS, EDGES IN BAKERY, DELI, AND MEAT ROOM.CLEAN ALL FLOOR AREAS THOROUGHLY.
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: FLOORS SOILED WITH BUILD UP AND FOOD DEBRIS UNDER THREE BAYS SINKS, CORNERS, EDGES IN BAKERY, DELI, AND MEAT ROOM.CLEAN ALL FLOOR AREAS THOROUGHLY.
Location: Meat room
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: WOOD BLOCK STORED UNDER LEG OF SAW IN MEAT COOLER TO LEVEL THE EQUIPMENT.MATERIAL TO ELEVATE EQUIPMENT SHOULD BE NON ABSORBENT RESISTENT TO MOISTURE AND EASILY CLEANABLE.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WASH SINK DOES NOT HOLD WATER SUFFICIENTLY AT THREE BAY SINK IN MEAT COOLER.PROVIDE REPAIR OR DRAIN PLUG TO HOLD WATER.
Location: Meat room
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. BUILD UP ON THREE COMPARTMENT SINK BASINS.2. RIGHT SIDE OF WRAP MACHINE HEAVILY SOILED WITH FOOD DEBRIS.3. REMOVE DUST BUILD UP ON FILTERS LOCATED ON THE HOOD.4. RUST RESIDUE ON SURFACE OF RACK STORED ON THREE COMPARTMENT SINK DRAIN BOARD.MEAT DEPARTMENT:1. POLES ON STORAGE SHELVING SOILED WITH RUST IN MEAT/SEAFOOD/SERVICE COUNTER AREA.2. BASE OF THE MEAT GRINDER SOILED WITH RUST IN MEAT/SEAFOOD/SERVICE COUNTER AREA.3. TAPE WRAPPED AROUND KNIFE HANDLE IN MEAT COOLER. REMOVE TAPE TO PROVIDE A CLEAN AND EASILY CLEANABLE SURFACE.
Location: Deli area
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. BUILD UP ON THREE COMPARTMENT SINK BASINS.2. RIGHT SIDE OF WRAP MACHINE HEAVILY SOILED WITH FOOD DEBRIS.3. REMOVE DUST BUILD UP ON FILTERS LOCATED ON THE HOOD.4. RUST RESIDUE ON SURFACE OF RACK STORED ON THREE COMPARTMENT SINK DRAIN BOARD.MEAT DEPARTMENT:1. POLES ON STORAGE SHELVING SOILED WITH RUST IN MEAT/SEAFOOD/SERVICE COUNTER AREA.2. BASE OF THE MEAT GRINDER SOILED WITH RUST IN MEAT/SEAFOOD/SERVICE COUNTER AREA.3. TAPE WRAPPED AROUND KNIFE HANDLE IN MEAT COOLER. REMOVE TAPE TO PROVIDE A CLEAN AND EASILY CLEANABLE SURFACE.
Location: Meat counter
|
09/16/2014 | 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: SRAWBERRY CHEESE CAKE, CUT HONEY DEW AND CANTELOPE HOLDING AT 50 DEGREES ON FRUIT BAR LOCATED ON SALES FLOOR.MAINTAIN PHF AT 41 DEGREES F OR LOWER. MANAGER LOWERED TEMPERATURE SETTING ON COOLER.
Location: Buffet
- 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: 1. ENCRUSTED FOOD SOIL ON BACK SIDE OF SLICER BLADES LOCATED IN DELI DEPARTMENT.2. FOOD DEBRIS ON SURFACE OF HOBART.ENSURE SLICERS ARE THOROUGHLY CLEANED AND SANITIZED EVERY FOUR HOURS.
Location: Deli area
Equipment: Slicer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: TWO LIGHT BULBS INOPERABLE ON THE HOOD.
Location: Deli area
- 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: CEILING TILES MISSING IN DELI NEAR THE HOOD AND IN PRODUCE ROOM.PROVIDE MISSING TILES.
Location: Deli area
- 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: CEILING TILES MISSING IN DELI NEAR THE HOOD AND IN PRODUCE ROOM.PROVIDE MISSING TILES.
Location: Produce room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS SOILED WITH BUILD UP AND FOOD DEBRIS UNDER THREE BAYS SINKS, CORNERS, EDGES IN BAKERY, DELI, AND MEAT ROOM.CLEAN ALL FLOOR AREAS THOROUGHLY.
Location: Bakery 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: FLOORS SOILED WITH BUILD UP AND FOOD DEBRIS UNDER THREE BAYS SINKS, CORNERS, EDGES IN BAKERY, DELI, AND MEAT ROOM.CLEAN ALL FLOOR AREAS THOROUGHLY.
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: FLOORS SOILED WITH BUILD UP AND FOOD DEBRIS UNDER THREE BAYS SINKS, CORNERS, EDGES IN BAKERY, DELI, AND MEAT ROOM.CLEAN ALL FLOOR AREAS THOROUGHLY.
Location: Meat room
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: WOOD BLOCK STORED UNDER LEG OF SAW IN MEAT COOLER TO LEVEL THE EQUIPMENT.MATERIAL TO ELEVATE EQUIPMENT SHOULD BE NON ABSORBENT RESISTENT TO MOISTURE AND EASILY CLEANABLE.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WASH SINK DOES NOT HOLD WATER SUFFICIENTLY AT THREE BAY SINK IN MEAT COOLER.PROVIDE REPAIR OR DRAIN PLUG TO HOLD WATER.
Location: Meat room
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. BUILD UP ON THREE COMPARTMENT SINK BASINS.2. RIGHT SIDE OF WRAP MACHINE HEAVILY SOILED WITH FOOD DEBRIS.3. REMOVE DUST BUILD UP ON FILTERS LOCATED ON THE HOOD.4. RUST RESIDUE ON SURFACE OF RACK STORED ON THREE COMPARTMENT SINK DRAIN BOARD.MEAT DEPARTMENT:1. POLES ON STORAGE SHELVING SOILED WITH RUST IN MEAT/SEAFOOD/SERVICE COUNTER AREA.2. BASE OF THE MEAT GRINDER SOILED WITH RUST IN MEAT/SEAFOOD/SERVICE COUNTER AREA.3. TAPE WRAPPED AROUND KNIFE HANDLE IN MEAT COOLER. REMOVE TAPE TO PROVIDE A CLEAN AND EASILY CLEANABLE SURFACE.
Location: Deli area
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. BUILD UP ON THREE COMPARTMENT SINK BASINS.2. RIGHT SIDE OF WRAP MACHINE HEAVILY SOILED WITH FOOD DEBRIS.3. REMOVE DUST BUILD UP ON FILTERS LOCATED ON THE HOOD.4. RUST RESIDUE ON SURFACE OF RACK STORED ON THREE COMPARTMENT SINK DRAIN BOARD.MEAT DEPARTMENT:1. POLES ON STORAGE SHELVING SOILED WITH RUST IN MEAT/SEAFOOD/SERVICE COUNTER AREA.2. BASE OF THE MEAT GRINDER SOILED WITH RUST IN MEAT/SEAFOOD/SERVICE COUNTER AREA.3. TAPE WRAPPED AROUND KNIFE HANDLE IN MEAT COOLER. REMOVE TAPE TO PROVIDE A CLEAN AND EASILY CLEANABLE SURFACE.
Location: Meat counter
|
09/09/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN NOT STORED DIRECTLY UNDER HEAT LAMP HOLDING AT 120 DEGREES F IN HOT CASE LOCATED IN THE DELI.STORE CHICKEN DIRECTLY BELOW HEAT LAMPS TO MAINTAIN THE PROPER HOT HOLDING TEMPERATURE OF 135 DEGREES F OR HIGHER.
Location: 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: CUT MELONS AND OTHER FOOD ITEMS HOLDING AT 52 DEGREES F ON FRUIT BAR.ADJUST/REPAIR COOLER TO HOLD PRODUCT AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. MELONS HOLDING AT 49 DEGREES F. REPAIR/ADJUST COOLER TO HOLD AT 41 DEGREES F OR LOWER.
Location: Sales floor
Equipment: Buffet
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 32 OZ CAN OF INFANT FORMULA DENTED ON BOTTOM END STORED ON SALES FLOOR.ENSURE ALL CANS OF INFANT FORMULA ARE DENT FREE BEFORE STORAGE ON SALES FLOOR.
Location: Sales floor
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: NO DRAIN PLUG AVAILABLE TO HOLD WATER IN THE 3-BAY BASIN FURTHEST ON THE RIGHT LOCATED AT THE MEAT COUNTER. PROVIDE DRAIN PLUG.
Location: Meat counter
Equipment: 3-bay
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. MOST RECENT EXHAUST CLEANING ON THE HOOD OCCURRED ON 3/23/13.EXHAUST ON HOOD SYSTEMS SHOULD BE CLEANED ON A BIANNUAL BASIS. PROVIDE SERVICE.2. AIR VENT COVERS SOILED WITH DUST BUILD UP LOCATED IN THE BAKERY AND MEAT DEPARTMENTS. CLEAN THOROUGHLY.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE VENTILATION CLEANED.
Location: Deli area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. MOST RECENT EXHAUST CLEANING ON THE HOOD OCCURRED ON 3/23/13.EXHAUST ON HOOD SYSTEMS SHOULD BE CLEANED ON A BIANNUAL BASIS. PROVIDE SERVICE.2. AIR VENT COVERS SOILED WITH DUST BUILD UP LOCATED IN THE BAKERY AND MEAT DEPARTMENTS. CLEAN THOROUGHLY.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE VENTILATION CLEANED.
Location: Seafood department
- 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: HEAVY GREASE BUILD UP ON CORNER AND EDGES OF FLOOR BELOW AND BEHIND EQUIPMENT LOCATED IN THE DELI DEPARTMENT.CLEAN FLOORS THOROUGHLY.RECHECK: NOT CORRECTED. CLEANING CREW SCHEDULED ON TUESDAY, 3/11/14.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE RACK CONTAINING PLASTIC WRAP HEAVILY SOILED WITH GREASE AND DRIED FOOD RESIDUES LOCATED IN THE DELI.CLEAN AND SANITIZE THOROUGHLY.2. CALCIUM AND LIME BUILD UP ON THE INTERIOR SURFACE OF THE DISH MACHINE. REMOVE BUILD UP.RECHECK: NOT CORRECTED. CLEANING CREW SCHEDULED ON TUESDAY, 3/11/14.
Location: Deli area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BREAD BAKING TRAYS STORED SOILED WITH CARBON AND DRIED FOOD RESIDUE LOCATED BELOW COUNTER TOP IN BAKERY AREA.FOOD CONTACT SURFACES OF BAKING EQUIPMENT SHOULD BE CLEANED ON A DAILY BASIS. REMOVE BUILD UP ON ALL SURFACES.RECHECK: NOT CORRECTED. CLEANING CREW SCHEDULED ON TUESDAY, 3/11/14.RECHECK: NOT CORRECTED. FRENCH BREAD PANS STORED SOILED WITH CARBON AND GREASE ON FOOD CONTACT SURFACE IN BAKERY AREA. CLEAN PANS THOROUGHLY BY FOLLOW UP DATE.
Location: Bakery area
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: EQUIPMENT IMPROPERLY RINSED AT THREE BAY LOCATED AT THE MEAT COUNTER. EQUIPMENT WASHED THEN DIPPED IN SANITIZING SOLUTION AND THEN STORED ON DRAIN BOARD. EQUIPMENT SHOULD BE RINSED PRIOR TO SANITIZING. SET UP SANITIZING SOLUTION ON THE FAR RIGHT HAND SINK AND UTILIZE THE MIDDLE SINK FOR RINSING.
Location: Meat counter
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK VERY SLOW TO DRAIN NEXT TO DISH MACHINE LOCATED IN THE BAKERY.CLEAR DRAIN LINE.RECHECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS.
Location: Bakery area
Equipment: Hand sink
|
03/26/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN NOT STORED DIRECTLY UNDER HEAT LAMP HOLDING AT 120 DEGREES F IN HOT CASE LOCATED IN THE DELI.STORE CHICKEN DIRECTLY BELOW HEAT LAMPS TO MAINTAIN THE PROPER HOT HOLDING TEMPERATURE OF 135 DEGREES F OR HIGHER.
Location: 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: CUT MELONS AND OTHER FOOD ITEMS HOLDING AT 52 DEGREES F ON FRUIT BAR.ADJUST/REPAIR COOLER TO HOLD PRODUCT AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. MELONS HOLDING AT 49 DEGREES F. REPAIR/ADJUST COOLER TO HOLD AT 41 DEGREES F OR LOWER.
Location: Sales floor
Equipment: Buffet
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 32 OZ CAN OF INFANT FORMULA DENTED ON BOTTOM END STORED ON SALES FLOOR.ENSURE ALL CANS OF INFANT FORMULA ARE DENT FREE BEFORE STORAGE ON SALES FLOOR.
Location: Sales floor
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: NO DRAIN PLUG AVAILABLE TO HOLD WATER IN THE 3-BAY BASIN FURTHEST ON THE RIGHT LOCATED AT THE MEAT COUNTER. PROVIDE DRAIN PLUG.
Location: Meat counter
Equipment: 3-bay
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. MOST RECENT EXHAUST CLEANING ON THE HOOD OCCURRED ON 3/23/13.EXHAUST ON HOOD SYSTEMS SHOULD BE CLEANED ON A BIANNUAL BASIS. PROVIDE SERVICE.2. AIR VENT COVERS SOILED WITH DUST BUILD UP LOCATED IN THE BAKERY AND MEAT DEPARTMENTS. CLEAN THOROUGHLY.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE VENTILATION CLEANED.
Location: Deli area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. MOST RECENT EXHAUST CLEANING ON THE HOOD OCCURRED ON 3/23/13.EXHAUST ON HOOD SYSTEMS SHOULD BE CLEANED ON A BIANNUAL BASIS. PROVIDE SERVICE.2. AIR VENT COVERS SOILED WITH DUST BUILD UP LOCATED IN THE BAKERY AND MEAT DEPARTMENTS. CLEAN THOROUGHLY.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE VENTILATION CLEANED.
Location: Seafood department
- 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: HEAVY GREASE BUILD UP ON CORNER AND EDGES OF FLOOR BELOW AND BEHIND EQUIPMENT LOCATED IN THE DELI DEPARTMENT.CLEAN FLOORS THOROUGHLY.RECHECK: NOT CORRECTED. CLEANING CREW SCHEDULED ON TUESDAY, 3/11/14.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE RACK CONTAINING PLASTIC WRAP HEAVILY SOILED WITH GREASE AND DRIED FOOD RESIDUES LOCATED IN THE DELI.CLEAN AND SANITIZE THOROUGHLY.2. CALCIUM AND LIME BUILD UP ON THE INTERIOR SURFACE OF THE DISH MACHINE. REMOVE BUILD UP.RECHECK: NOT CORRECTED. CLEANING CREW SCHEDULED ON TUESDAY, 3/11/14.
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: BREAD BAKING TRAYS STORED SOILED WITH CARBON AND DRIED FOOD RESIDUE LOCATED BELOW COUNTER TOP IN BAKERY AREA.FOOD CONTACT SURFACES OF BAKING EQUIPMENT SHOULD BE CLEANED ON A DAILY BASIS. REMOVE BUILD UP ON ALL SURFACES.RECHECK: NOT CORRECTED. CLEANING CREW SCHEDULED ON TUESDAY, 3/11/14.RECHECK: NOT CORRECTED. FRENCH BREAD PANS STORED SOILED WITH CARBON AND GREASE ON FOOD CONTACT SURFACE IN BAKERY AREA. CLEAN PANS THOROUGHLY BY FOLLOW UP DATE.
Location: Bakery area
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: EQUIPMENT IMPROPERLY RINSED AT THREE BAY LOCATED AT THE MEAT COUNTER. EQUIPMENT WASHED THEN DIPPED IN SANITIZING SOLUTION AND THEN STORED ON DRAIN BOARD. EQUIPMENT SHOULD BE RINSED PRIOR TO SANITIZING. SET UP SANITIZING SOLUTION ON THE FAR RIGHT HAND SINK AND UTILIZE THE MIDDLE SINK FOR RINSING.
Location: Meat counter
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK VERY SLOW TO DRAIN NEXT TO DISH MACHINE LOCATED IN THE BAKERY.CLEAR DRAIN LINE.RECHECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS.
Location: Bakery area
Equipment: Hand sink
|
03/17/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN NOT STORED DIRECTLY UNDER HEAT LAMP HOLDING AT 120 DEGREES F IN HOT CASE LOCATED IN THE DELI.STORE CHICKEN DIRECTLY BELOW HEAT LAMPS TO MAINTAIN THE PROPER HOT HOLDING TEMPERATURE OF 135 DEGREES F OR HIGHER.
Location: 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: CUT MELONS AND OTHER FOOD ITEMS HOLDING AT 52 DEGREES F ON FRUIT BAR.ADJUST/REPAIR COOLER TO HOLD PRODUCT AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. MELONS HOLDING AT 49 DEGREES F. REPAIR/ADJUST COOLER TO HOLD AT 41 DEGREES F OR LOWER.
Location: Sales floor
Equipment: Buffet
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 32 OZ CAN OF INFANT FORMULA DENTED ON BOTTOM END STORED ON SALES FLOOR.ENSURE ALL CANS OF INFANT FORMULA ARE DENT FREE BEFORE STORAGE ON SALES FLOOR.
Location: Sales floor
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: NO DRAIN PLUG AVAILABLE TO HOLD WATER IN THE 3-BAY BASIN FURTHEST ON THE RIGHT LOCATED AT THE MEAT COUNTER. PROVIDE DRAIN PLUG.
Location: Meat counter
Equipment: 3-bay
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. MOST RECENT EXHAUST CLEANING ON THE HOOD OCCURRED ON 3/23/13.EXHAUST ON HOOD SYSTEMS SHOULD BE CLEANED ON A BIANNUAL BASIS. PROVIDE SERVICE.2. AIR VENT COVERS SOILED WITH DUST BUILD UP LOCATED IN THE BAKERY AND MEAT DEPARTMENTS. CLEAN THOROUGHLY.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE VENTILATION CLEANED.
Location: Deli area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. MOST RECENT EXHAUST CLEANING ON THE HOOD OCCURRED ON 3/23/13.EXHAUST ON HOOD SYSTEMS SHOULD BE CLEANED ON A BIANNUAL BASIS. PROVIDE SERVICE.2. AIR VENT COVERS SOILED WITH DUST BUILD UP LOCATED IN THE BAKERY AND MEAT DEPARTMENTS. CLEAN THOROUGHLY.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE VENTILATION CLEANED.
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: HEAVY GREASE BUILD UP ON CORNER AND EDGES OF FLOOR BELOW AND BEHIND EQUIPMENT LOCATED IN THE DELI DEPARTMENT.CLEAN FLOORS THOROUGHLY.RECHECK: NOT CORRECTED. CLEANING CREW SCHEDULED ON TUESDAY, 3/11/14.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE RACK CONTAINING PLASTIC WRAP HEAVILY SOILED WITH GREASE AND DRIED FOOD RESIDUES LOCATED IN THE DELI.CLEAN AND SANITIZE THOROUGHLY.2. CALCIUM AND LIME BUILD UP ON THE INTERIOR SURFACE OF THE DISH MACHINE. REMOVE BUILD UP.RECHECK: NOT CORRECTED. CLEANING CREW SCHEDULED ON TUESDAY, 3/11/14.
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: BREAD BAKING TRAYS STORED SOILED WITH CARBON AND DRIED FOOD RESIDUE LOCATED BELOW COUNTER TOP IN BAKERY AREA.FOOD CONTACT SURFACES OF BAKING EQUIPMENT SHOULD BE CLEANED ON A DAILY BASIS. REMOVE BUILD UP ON ALL SURFACES.RECHECK: NOT CORRECTED. CLEANING CREW SCHEDULED ON TUESDAY, 3/11/14.
Location: Bakery area
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: EQUIPMENT IMPROPERLY RINSED AT THREE BAY LOCATED AT THE MEAT COUNTER. EQUIPMENT WASHED THEN DIPPED IN SANITIZING SOLUTION AND THEN STORED ON DRAIN BOARD. EQUIPMENT SHOULD BE RINSED PRIOR TO SANITIZING. SET UP SANITIZING SOLUTION ON THE FAR RIGHT HAND SINK AND UTILIZE THE MIDDLE SINK FOR RINSING.
Location: Meat counter
Equipment: 3-bay
- 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 VERY SLOW TO DRAIN NEXT TO DISH MACHINE LOCATED IN THE BAKERY.CLEAR DRAIN LINE.RECHECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS.
Location: Bakery area
Equipment: Hand sink
|
03/10/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN NOT STORED DIRECTLY UNDER HEAT LAMP HOLDING AT 120 DEGREES F IN HOT CASE LOCATED IN THE DELI.STORE CHICKEN DIRECTLY BELOW HEAT LAMPS TO MAINTAIN THE PROPER HOT HOLDING TEMPERATURE OF 135 DEGREES F OR HIGHER.
Location: 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: CUT MELONS AND OTHER FOOD ITEMS HOLDING AT 52 DEGREES F ON FRUIT BAR.ADJUST/REPAIR COOLER TO HOLD PRODUCT AT 41 DEGREES F OR LOWER.
Location: Sales floor
Equipment: Buffet
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 32 OZ CAN OF INFANT FORMULA DENTED ON BOTTOM END STORED ON SALES FLOOR.ENSURE ALL CANS OF INFANT FORMULA ARE DENT FREE BEFORE STORAGE ON SALES FLOOR.
Location: Sales floor
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: NO DRAIN PLUG AVAILABLE TO HOLD WATER IN THE 3-BAY BASIN FURTHEST ON THE RIGHT LOCATED AT THE MEAT COUNTER. PROVIDE DRAIN PLUG.
Location: Meat counter
Equipment: 3-bay
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. MOST RECENT EXHAUST CLEANING ON THE HOOD OCCURRED ON 3/23/13.EXHAUST ON HOOD SYSTEMS SHOULD BE CLEANED ON A BIANNUAL BASIS. PROVIDE SERVICE.2. AIR VENT COVERS SOILED WITH DUST BUILD UP LOCATED IN THE BAKERY AND MEAT DEPARTMENTS. CLEAN THOROUGHLY.
Location: Deli area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. MOST RECENT EXHAUST CLEANING ON THE HOOD OCCURRED ON 3/23/13.EXHAUST ON HOOD SYSTEMS SHOULD BE CLEANED ON A BIANNUAL BASIS. PROVIDE SERVICE.2. AIR VENT COVERS SOILED WITH DUST BUILD UP LOCATED IN THE BAKERY AND MEAT DEPARTMENTS. CLEAN THOROUGHLY.
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: HEAVY GREASE BUILD UP ON CORNER AND EDGES OF FLOOR BELOW AND BEHIND EQUIPMENT LOCATED IN THE DELI DEPARTMENT.CLEAN FLOORS THOROUGHLY.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE RACK CONTAINING PLASTIC WRAP HEAVILY SOILED WITH GREASE AND DRIED FOOD RESIDUES LOCATED IN THE DELI.CLEAN AND SANITIZE THOROUGHLY.2. CALCIUM AND LIME BUILD UP ON THE INTERIOR SURFACE OF THE DISH MACHINE. REMOVE BUILD UP.
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: BREAD BAKING TRAYS STORED SOILED WITH CARBON AND DRIED FOOD RESIDUE LOCATED BELOW COUNTER TOP IN BAKERY AREA.FOOD CONTACT SURFACES OF BAKING EQUIPMENT SHOULD BE CLEANED ON A DAILY BASIS. REMOVE BUILD UP ON ALL SURFACES.
Location: Bakery area
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: EQUIPMENT IMPROPERLY RINSED AT THREE BAY LOCATED AT THE MEAT COUNTER. EQUIPMENT WASHED THEN DIPPED IN SANITIZING SOLUTION AND THEN STORED ON DRAIN BOARD. EQUIPMENT SHOULD BE RINSED PRIOR TO SANITIZING. SET UP SANITIZING SOLUTION ON THE FAR RIGHT HAND SINK AND UTILIZE THE MIDDLE SINK FOR RINSING.
Location: Meat counter
Equipment: 3-bay
- 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 VERY SLOW TO DRAIN NEXT TO DISH MACHINE LOCATED IN THE BAKERY.CLEAR DRAIN LINE.
Location: Bakery area
Equipment: Hand sink
|
03/03/2014 | Routine |
| No violation noted during this evaluation. | 02/25/2014 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD RESIDUE ON BACK SIDE OF SLICER BEHIND BLADE GUARD IN DELI DEPARTMENTS.ENSURE SLICERS ARE DISMANTLED AND CLEANED THOROUGHLY TO PREVENT THE GROWTH OF DISEASE CAUSING BACTERIA.
Location: Deli area
Equipment: Slicer
- 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: A BOWL, STORAGE CONTAINER, AND FOOD SCOOP WERE STORED INSIDE HAND SINK LOCATED INSIDE PRODUCE PREP ROOM.STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES
Location: Produce room
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: INSECT TRAPPING DEVICE STORED ABOVE PREP AREA IN DELI.DEVICE SHOULD BE STORED IN AREAS WHERE NO EXPOSED FOOD OR EQUIPMENT IS STORED.
Location: Deli area
- 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: WALL PAINT PEELING LOCATED ABOVE BOTH THREE COMPARTMENT SINKS IN THE DELI.RESURFACE WALLS WHERE NECESSARY.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE WALLS REFINISHED.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN FREEZER SOILED WITH MOLD BUILD UP ON DOOR SEALS.CLEAN AND SANITIZE.
Location: Deli area
Equipment: reach in freezer
- 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: SODA FOUNTAIN ICE DISPENSER AND NOZZLES SOILED WITH SYRUP BUILD UP LOCATED IN THE DINING ROOM.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Dining room
Equipment: Soda machine
|
09/18/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD RESIDUE ON BACK SIDE OF SLICER BEHIND BLADE GUARD IN DELI DEPARTMENTS.ENSURE SLICERS ARE DISMANTLED AND CLEANED THOROUGHLY TO PREVENT THE GROWTH OF DISEASE CAUSING BACTERIA.
Location: Deli area
Equipment: Slicer
- 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: A BOWL, STORAGE CONTAINER, AND FOOD SCOOP WERE STORED INSIDE HAND SINK LOCATED INSIDE PRODUCE PREP ROOM.STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES
Location: Produce room
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: INSECT TRAPPING DEVICE STORED ABOVE PREP AREA IN DELI.DEVICE SHOULD BE STORED IN AREAS WHERE NO EXPOSED FOOD OR EQUIPMENT IS STORED.
Location: Deli area
- 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: WALL PAINT PEELING LOCATED ABOVE BOTH THREE COMPARTMENT SINKS IN THE DELI.RESURFACE WALLS WHERE NECESSARY.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN FREEZER SOILED WITH MOLD BUILD UP ON DOOR SEALS.CLEAN AND SANITIZE.
Location: Deli area
Equipment: reach in freezer
- 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: SODA FOUNTAIN ICE DISPENSER AND NOZZLES SOILED WITH SYRUP BUILD UP LOCATED IN THE DINING ROOM.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Dining room
Equipment: Soda machine
|
09/11/2013 | 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: TRAY OF CUBED HAM, CHICKEN, AND TURKEY BREAST WERE HOLDING AT 51 DEGREES F ON BUFFET. STAFF WAS IN THE PROCESS OF PUTTING FOOD ITEMS ON SALAD BAR, BUT COOLER HAD NOT REACHED 41 DEGREES ENSURE POTENTIALLY HAZARDOUS FOOD ITEMS ARE NOT STORED ON SALAD BAR COOLER UNTIL A TEMPERATURE OF 41 DEGREES F HAS BEEN OBTAINED.
Location: Buffet
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: THREE DENTED CANS OF 1QT INFANT FORMULA STORED ON SALES FLOOR.ENSURE ALL CANS OF INFANT FORMULA ARE INSPECTED FOR DENTS BEFORE STORAGE ON SALES FLOOR.
Location: Sales floor
- 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: PAINT ON WALL ABOVE ONE BAY SINK PEELING.RESURFACE TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.RECHECK: NOT COMPLETED. PAINT PEELING OFF TILE ABOVE ONE BAY SINK IN MEAT PREP AREA. PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Meat counter
- Three bay wash temperature (corrected on site)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: BASIN CONTAINING WASH SOLUTION IN THREE COMPARTMENT SINK WAS MAINTAINING 71 DEGREES F. ENSURE WASH SOLUTION MAINTAINS 110 DEGREES F OR HIGHER.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BINS CONTAINING LABELS AND STORAGE BAGS SOILED ON THE EXTERIOR LOCATED IN THE BAKERY AREA.CLEAN AND SANITIZE BINS THOROUGHLY ON A REGULAR BASIS.
Location: Bakery area
- 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: BOTTOM OF CONTAINER CONTAINING ICING SPATULAS SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Bakery area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BREAD TRAYS SOILED WITH CARBON AND GREASE AND ENCRUSTED BREAD.THESE TRAYS SHOULD BE CLEANED EVERY TWENTY FOUR HOURS. REPEAT VIOLATION.
Location: Bakery area
|
05/15/2013 | 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: TRAY OF CUBED HAM, CHICKEN, AND TURKEY BREAST WERE HOLDING AT 51 DEGREES F ON BUFFET. STAFF WAS IN THE PROCESS OF PUTTING FOOD ITEMS ON SALAD BAR, BUT COOLER HAD NOT REACHED 41 DEGREES ENSURE POTENTIALLY HAZARDOUS FOOD ITEMS ARE NOT STORED ON SALAD BAR COOLER UNTIL A TEMPERATURE OF 41 DEGREES F HAS BEEN OBTAINED.
Location: Buffet
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: THREE DENTED CANS OF 1QT INFANT FORMULA STORED ON SALES FLOOR.ENSURE ALL CANS OF INFANT FORMULA ARE INSPECTED FOR DENTS BEFORE STORAGE ON SALES FLOOR.
Location: Sales floor
- 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: PAINT ON WALL ABOVE ONE BAY SINK PEELING.RESURFACE TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.RECHECK: NOT COMPLETED. PAINT PEELING OFF TILE ABOVE ONE BAY SINK IN MEAT PREP AREA. PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Meat counter
- Three bay wash temperature (corrected on site)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: BASIN CONTAINING WASH SOLUTION IN THREE COMPARTMENT SINK WAS MAINTAINING 71 DEGREES F. ENSURE WASH SOLUTION MAINTAINS 110 DEGREES F OR HIGHER.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BINS CONTAINING LABELS AND STORAGE BAGS SOILED ON THE EXTERIOR LOCATED IN THE BAKERY AREA.CLEAN AND SANITIZE BINS THOROUGHLY ON A REGULAR BASIS.
Location: Bakery area
- 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: BOTTOM OF CONTAINER CONTAINING ICING SPATULAS SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Bakery area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BREAD TRAYS SOILED WITH CARBON AND GREASE AND ENCRUSTED BREAD.THESE TRAYS SHOULD BE CLEANED EVERY TWENTY FOUR HOURS. REPEAT VIOLATION.
Location: Bakery area
|
04/23/2013 | 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: TRAY OF CUBED HAM, CHICKEN, AND TURKEY BREAST WERE HOLDING AT 51 DEGREES F ON BUFFET. STAFF WAS IN THE PROCESS OF PUTTING FOOD ITEMS ON SALAD BAR, BUT COOLER HAD NOT REACHED 41 DEGREES ENSURE POTENTIALLY HAZARDOUS FOOD ITEMS ARE NOT STORED ON SALAD BAR COOLER UNTIL A TEMPERATURE OF 41 DEGREES F HAS BEEN OBTAINED.
Location: Buffet
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: THREE DENTED CANS OF 1QT INFANT FORMULA STORED ON SALES FLOOR.ENSURE ALL CANS OF INFANT FORMULA ARE INSPECTED FOR DENTS BEFORE STORAGE ON SALES FLOOR.
Location: Sales floor
- 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: PAINT ON WALL ABOVE ONE BAY SINK PEELING.RESURFACE TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Meat counter
- Three bay wash temperature (corrected on site)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: BASIN CONTAINING WASH SOLUTION IN THREE COMPARTMENT SINK WAS MAINTAINING 71 DEGREES F. ENSURE WASH SOLUTION MAINTAINS 110 DEGREES F OR HIGHER.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BINS CONTAINING LABELS AND STORAGE BAGS SOILED ON THE EXTERIOR LOCATED IN THE BAKERY AREA.CLEAN AND SANITIZE BINS THOROUGHLY ON A REGULAR BASIS.
Location: Bakery area
- 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: BOTTOM OF CONTAINER CONTAINING ICING SPATULAS SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Bakery area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BREAD TRAYS SOILED WITH CARBON AND GREASE AND ENCRUSTED BREAD.THESE TRAYS SHOULD BE CLEANED EVERY TWENTY FOUR HOURS. REPEAT VIOLATION.
Location: Bakery area
|
04/16/2013 | 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: DICED TURKEY ON BUFFET MEASURED AN INTERNAL TEMPERATURE BETWEEN 45 AND 47 DEGREES F. PAN UTILIZED TO STORE TURKEY WAS TOO SHALLOW. ENSURE PRODUCT MAINTAINS 41 DEGREES F ON BUFFET.
Location: Deli area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TWO COLLANDERS SOILED WITH FOOD DEBRIS ON SURFACE STORED ON RACK ABOVE PREP SINK IN DELI. CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.2. DELI SLICERS SOILED WITH DRIED FOOD RESIDUE ON BACK SIDE OF BLADE AND IN CREVICES BEHIND BLADE GUARD. CLEAN AND SANITIZE SLICERS EVERY FOUR HOURS. ENSURE SLICERS ARE DISMANTELED ENTIRELY AND CLEANED THOROUGHLY TO REMOVE ALL FOOD SOIL AT THE END OF THE DAY.3. FOOD SCALES, DELI TISSUE HOLDERS, ETC SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY ON A ROUTINE BASIS.3. RUST RESIDUE ON MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED KNIVES IN PRODUCE PREP ROOM. REMOVE RUST ACCUMULATION ON MAGNETIC STRIP.IMPROVE ROUTINE CLEANING ON ALL FOOD CONTACT SURFACES MENTIONED ABOVE.
Location: Deli area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TWO COLLANDERS SOILED WITH FOOD DEBRIS ON SURFACE STORED ON RACK ABOVE PREP SINK IN DELI. CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.2. DELI SLICERS SOILED WITH DRIED FOOD RESIDUE ON BACK SIDE OF BLADE AND IN CREVICES BEHIND BLADE GUARD. CLEAN AND SANITIZE SLICERS EVERY FOUR HOURS. ENSURE SLICERS ARE DISMANTELED ENTIRELY AND CLEANED THOROUGHLY TO REMOVE ALL FOOD SOIL AT THE END OF THE DAY.3. FOOD SCALES, DELI TISSUE HOLDERS, ETC SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY ON A ROUTINE BASIS.3. RUST RESIDUE ON MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED KNIVES IN PRODUCE PREP ROOM. REMOVE RUST ACCUMULATION ON MAGNETIC STRIP.IMPROVE ROUTINE CLEANING ON ALL FOOD CONTACT SURFACES MENTIONED ABOVE.
Location: Produce room
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: INSECT TRAPPING DEVICES LOCATED ABOVE FOOD PREP AREAS, EXPOSED EQUIPMENT, AND SINGLE USE ITEMS. INSTALL DEVICES IN AN APPROVED AREA.
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: REMOVE GRIME BUILD UP ON DRAINS, PIPES, AND FLOOR AREA BELOW THREE BAY AND TWO COMPARTMENT SINKS LOCATED IN THE DELI DEPT.
Location: Deli area
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: LID MISSING ON CHEESE DIP AND BASKET OF CHIPS STORED EXPOSED FOR CUSTOMER SAMPLING LOCATED IN FRONT OF THE DELI CASE. PROVIDE A PROTECTIVE COVERING FOR CHEESE DIP AND CHIPS TO PROTECT FOOD FROM POSSIBLE CONTAMINATION.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BULK STORAGE CONTAINERS UTILIZED FOR NON ESSENTIAL ITEMS IN BAKERY SOILED ON THE EXTERIOR. CLEAN THOROUGHLY.
Location: Bakery area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON, GREASE AND ENCRUSTED FOOD DEPOSITS ON SURFACE OF BREAD TRAYS STORED IN THE BAKERY DEPARTMENT. IMPROVE CLEANING ENSURE TRAYS ARE CLEANED ON A DAILY BASIS TO PREVENT HEAVY BUILD UP. REPEAT VIOLATION
Location: Bakery area
|
12/21/2012 | 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: DICED TURKEY ON BUFFET MEASURED AN INTERNAL TEMPERATURE BETWEEN 45 AND 47 DEGREES F. PAN UTILIZED TO STORE TURKEY WAS TOO SHALLOW. ENSURE PRODUCT MAINTAINS 41 DEGREES F ON BUFFET.
Location: Deli area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TWO COLLANDERS SOILED WITH FOOD DEBRIS ON SURFACE STORED ON RACK ABOVE PREP SINK IN DELI. CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.2. DELI SLICERS SOILED WITH DRIED FOOD RESIDUE ON BACK SIDE OF BLADE AND IN CREVICES BEHIND BLADE GUARD. CLEAN AND SANITIZE SLICERS EVERY FOUR HOURS. ENSURE SLICERS ARE DISMANTELED ENTIRELY AND CLEANED THOROUGHLY TO REMOVE ALL FOOD SOIL AT THE END OF THE DAY.3. FOOD SCALES, DELI TISSUE HOLDERS, ETC SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY ON A ROUTINE BASIS.3. RUST RESIDUE ON MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED KNIVES IN PRODUCE PREP ROOM. REMOVE RUST ACCUMULATION ON MAGNETIC STRIP.IMPROVE ROUTINE CLEANING ON ALL FOOD CONTACT SURFACES MENTIONED ABOVE.
Location: Deli area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TWO COLLANDERS SOILED WITH FOOD DEBRIS ON SURFACE STORED ON RACK ABOVE PREP SINK IN DELI. CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.2. DELI SLICERS SOILED WITH DRIED FOOD RESIDUE ON BACK SIDE OF BLADE AND IN CREVICES BEHIND BLADE GUARD. CLEAN AND SANITIZE SLICERS EVERY FOUR HOURS. ENSURE SLICERS ARE DISMANTELED ENTIRELY AND CLEANED THOROUGHLY TO REMOVE ALL FOOD SOIL AT THE END OF THE DAY.3. FOOD SCALES, DELI TISSUE HOLDERS, ETC SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY ON A ROUTINE BASIS.3. RUST RESIDUE ON MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED KNIVES IN PRODUCE PREP ROOM. REMOVE RUST ACCUMULATION ON MAGNETIC STRIP.IMPROVE ROUTINE CLEANING ON ALL FOOD CONTACT SURFACES MENTIONED ABOVE.
Location: Produce room
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: INSECT TRAPPING DEVICES LOCATED ABOVE FOOD PREP AREAS, EXPOSED EQUIPMENT, AND SINGLE USE ITEMS. INSTALL DEVICES IN AN APPROVED AREA.
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: REMOVE GRIME BUILD UP ON DRAINS, PIPES, AND FLOOR AREA BELOW THREE BAY AND TWO COMPARTMENT SINKS LOCATED IN THE DELI DEPT.
Location: Deli area
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: LID MISSING ON CHEESE DIP AND BASKET OF CHIPS STORED EXPOSED FOR CUSTOMER SAMPLING LOCATED IN FRONT OF THE DELI CASE. PROVIDE A PROTECTIVE COVERING FOR CHEESE DIP AND CHIPS TO PROTECT FOOD FROM POSSIBLE CONTAMINATION.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BULK STORAGE CONTAINERS UTILIZED FOR NON ESSENTIAL ITEMS IN BAKERY SOILED ON THE EXTERIOR. CLEAN THOROUGHLY.
Location: Bakery area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON, GREASE AND ENCRUSTED FOOD DEPOSITS ON SURFACE OF BREAD TRAYS STORED IN THE BAKERY DEPARTMENT. IMPROVE CLEANING ENSURE TRAYS ARE CLEANED ON A DAILY BASIS TO PREVENT HEAVY BUILD UP. REPEAT VIOLATION
Location: Bakery area
|
12/12/2012 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: TWO PANS OF FRIED CHICKEN WERE HOLDING AT 109 DEGREES F UNDER HEAT LAMP IN DELI DEPARTMENT. PANS WERE NOT STORED DIRECTLY UNDER LAMP. ENSURE FOOD IS STORED DIRECLTY UNDER LAMP TO MAINTAIN 135 DEGREES F OR HIGHER.
Location: Service counter
- 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) OLIVE BAR HOLDING FOOD ITEMS BETWEEN 46.5 AND 47 DEGREES F IN DELI AREA.2) SALAD BAR HOLDING FOOD ITEMS BETWEEN 46.9 AND 54 DEGREES F. ROTISSERIE CHICKEN WAS HOLDING AT 62 DEGREES F AND DISCARDED.3) BUTTER PACKETS STORED AT BEVERAGE STATION WITHOUT TEMPERATURE CONTROL. STORE UNDER REFRIGERATION. BUTTER IS CONSIDERED A POTENTIALLY HAZARDOUS FOOD. COSREPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Deli area
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLES OF GLASS CLEANER AND DEGREASER STORED ON SHELF NEXT TO SINGLE USE ITEMS (DISPOSABLE STORAGE BAGS) AND OTHER ITEMS IN THE DELI DEPARTMENT. STORE CLEANING PRODUCTS IN A SEPARATE AREA AWAY FROM SINGLE USE ITEMS.
Location: Deli area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. COATING ON SURFACE OF SHELVING PEELING LOCATED INSIDE REACH IN COOLER IN DELI DEPARTMENT. RUST SPOTS DEVELOPING. RESURFACE OR REPLACE SHELVING.2. RUST SPOTS DEVELOPED ON SURFACE OF SHELVING INSIDE WALK IN COOLER LOCATED IN THE DELI DEPARTMENT. REMOVE RUST BUILD UP.3. CAN OPENER SOILED WITH BUILD UP (INCLUDING BLADE). CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.4. SOILED KNIFE STORED INSIDE A SOILED KNIFE HOLDER LOCATED AT THE MEAT COUNTER. ENSURE ALL KNIVES HAVE BEEN CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE. KEEP KNIFE HOLDER IN A CLEAN AND SANITARY CONDITION AS WELL.
Location: Deli area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. COATING ON SURFACE OF SHELVING PEELING LOCATED INSIDE REACH IN COOLER IN DELI DEPARTMENT. RUST SPOTS DEVELOPING. RESURFACE OR REPLACE SHELVING.2. RUST SPOTS DEVELOPED ON SURFACE OF SHELVING INSIDE WALK IN COOLER LOCATED IN THE DELI DEPARTMENT. REMOVE RUST BUILD UP.3. CAN OPENER SOILED WITH BUILD UP (INCLUDING BLADE). CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.4. SOILED KNIFE STORED INSIDE A SOILED KNIFE HOLDER LOCATED AT THE MEAT COUNTER. ENSURE ALL KNIVES HAVE BEEN CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE. KEEP KNIFE HOLDER IN A CLEAN AND SANITARY CONDITION AS WELL.
Location: Bakery area
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE A DRAIN PLUG FOR SINK CONTAINING GARBAGE DISPOSAL LOCATED AT THE MEAT COUNTER.
Location: Meat counter
- 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: PAINT PEELING LOCATED ON WALL BEHIND CUTTING BOARD/PREP TABLE LOCATED IN THE MEAT SERVICE COUNTER AREA. RESURFACE.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE THE WALL PAINTED IN MEAT PREP/COUNTER AREA.
Location: Meat counter
- 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: THERMOMETER NOT AVAILABLE OR VISIBLE IN DELI CASE LOCATED ON SALES FLOOR. PROVIDE A VISIBLE THERMOMETER INISDE CASE.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOR GASKETS LOCATED ON REACH IN FREEZER SOILED WITH MILDEW. CLEAN AND SANITIZE.2.SOAP DISPENSERS SOILED WITH BUILD UP LOCATED AT HAND SINK IN THE BAKERY (NEAR DISH MACHINE) AND HAND SINK AT MEAT COUNTER.
Location: Deli area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. BREAD PANS STACKED SOILED WITH DRIED FOOD RESIDUE LOCATED IN BAKERY PREP AREA. ENSURE ONLY CLEAN AND SANITIZED PANS ARE STORED IN PREP AREA. SOILED PANS SHOULD REMAIN AT THREE COMPARTMENT SINK UNTIL THOROUGHLY CLEANED.2. WHITE BULK FOOD CONTAINERS SOILED WITH BUILD UP ON EXTERIOR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bakery area
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN DELI DEPARTMENT AND IN BAKERY DEPARTMENT NEXT TO DISH MACHINE.
Location: Deli area
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN DELI DEPARTMENT AND IN BAKERY DEPARTMENT NEXT TO DISH MACHINE.
Location: Bakery area
|
07/25/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: TWO PANS OF FRIED CHICKEN WERE HOLDING AT 109 DEGREES F UNDER HEAT LAMP IN DELI DEPARTMENT. PANS WERE NOT STORED DIRECTLY UNDER LAMP. ENSURE FOOD IS STORED DIRECLTY UNDER LAMP TO MAINTAIN 135 DEGREES F OR HIGHER.
Location: Service counter
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) OLIVE BAR HOLDING FOOD ITEMS BETWEEN 46.5 AND 47 DEGREES F IN DELI AREA.2) SALAD BAR HOLDING FOOD ITEMS BETWEEN 46.9 AND 54 DEGREES F. ROTISSERIE CHICKEN WAS HOLDING AT 62 DEGREES F AND DISCARDED.3) BUTTER PACKETS STORED AT BEVERAGE STATION WITHOUT TEMPERATURE CONTROL. STORE UNDER REFRIGERATION. BUTTER IS CONSIDERED A POTENTIALLY HAZARDOUS FOOD. COSREPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Deli area
- Toxic storage (Critical) (corrected on site)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: BOTTLES OF GLASS CLEANER AND DEGREASER STORED ON SHELF NEXT TO SINGLE USE ITEMS (DISPOSABLE STORAGE BAGS) AND OTHER ITEMS IN THE DELI DEPARTMENT. STORE CLEANING PRODUCTS IN A SEPARATE AREA AWAY FROM SINGLE USE ITEMS.
Location: Deli area
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. COATING ON SURFACE OF SHELVING PEELING LOCATED INSIDE REACH IN COOLER IN DELI DEPARTMENT. RUST SPOTS DEVELOPING. RESURFACE OR REPLACE SHELVING.2. RUST SPOTS DEVELOPED ON SURFACE OF SHELVING INSIDE WALK IN COOLER LOCATED IN THE DELI DEPARTMENT. REMOVE RUST BUILD UP.3. CAN OPENER SOILED WITH BUILD UP (INCLUDING BLADE). CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.4. SOILED KNIFE STORED INSIDE A SOILED KNIFE HOLDER LOCATED AT THE MEAT COUNTER. ENSURE ALL KNIVES HAVE BEEN CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE. KEEP KNIFE HOLDER IN A CLEAN AND SANITARY CONDITION AS WELL.
Location: Deli area
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. COATING ON SURFACE OF SHELVING PEELING LOCATED INSIDE REACH IN COOLER IN DELI DEPARTMENT. RUST SPOTS DEVELOPING. RESURFACE OR REPLACE SHELVING.2. RUST SPOTS DEVELOPED ON SURFACE OF SHELVING INSIDE WALK IN COOLER LOCATED IN THE DELI DEPARTMENT. REMOVE RUST BUILD UP.3. CAN OPENER SOILED WITH BUILD UP (INCLUDING BLADE). CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.4. SOILED KNIFE STORED INSIDE A SOILED KNIFE HOLDER LOCATED AT THE MEAT COUNTER. ENSURE ALL KNIVES HAVE BEEN CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE. KEEP KNIFE HOLDER IN A CLEAN AND SANITARY CONDITION AS WELL.
Location: Bakery area
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE A DRAIN PLUG FOR SINK CONTAINING GARBAGE DISPOSAL LOCATED AT THE MEAT COUNTER.
Location: Meat counter
- 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: PAINT PEELING LOCATED ON WALL BEHIND CUTTING BOARD/PREP TABLE LOCATED IN THE MEAT SERVICE COUNTER AREA. RESURFACE.
Location: Meat counter
- 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: THERMOMETER NOT AVAILABLE OR VISIBLE IN DELI CASE LOCATED ON SALES FLOOR. PROVIDE A VISIBLE THERMOMETER INISDE CASE.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOD GASKETS LOCATED ON REACH IN FREEZER SOILED WITH MILDEW. CLEAN AND SANITIZE.2.SOAP DISPENSERS SOILED WITH BUILD UP LOCATED AT HAND SINK IN THE BAKERY (NEAR DISH MACHINE) AND HAND SINK AT MEAT COUNTER.
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: 1. BREAD PANS STACKED SOILED WITH DRIED FOOD RESIDUE LOCATED IN BAKERY PREP AREA. ENSURE ONLY CLEAN AND SANITIZED PANS ARE STORED IN PREP AREA. SOILED PANS SHOULD REMAIN AT THREE COMPARTMENT SINK UNTIL THOROUGHLY CLEANED.2. WHITE BULK FOOD CONTAINERS SOILED WITH BUILD UP ON EXTERIOR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bakery area
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN DELI DEPARTMENT AND IN BAKERY DEPARTMENT NEXT TO DISH MACHINE.
Location: Deli area
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN DELI DEPARTMENT AND IN BAKERY DEPARTMENT NEXT TO DISH MACHINE.
Location: Bakery area
|
07/17/2012 | 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 SALADS IN DISPLAY CASE HOLDING AT 43 DEGREES F. MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES OR LOWER.
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: PACKAGES OF RAW BEEF RIBS STORED INSIDE TWO COMPARTMENT VEGETABLE PREP SINK. RAW MEAT PRODUCT SHOULD BE PREPPED IN THREE COMPARTMENT SINK TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Deli area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIVES SOILED WITH DRIED MEAT RESIDUE STORED IN BLOCKS LOCATED IN SEA FOOD AND MEAT DEPARTMENTS. ENSURE ALL KNIVES HAVE BEEN CLEANED THOROUGHLY BEFORE STORAGE.
Location: Meat room
- 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: EXHAUST ON HOOD SYSTEM SOILED. MOST RECENT SERVICE DATE 11-14-2010. PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE HOOD SYSTEM CLEANED BY THE END OF NEXT WEEK.
Location: Deli area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST ON HOOD SYSTEM SOILED. MOST RECENT SERVICE DATE 11-14-2010. PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE HOOD SYSTEM CLEANED BY THE END OF NEXT WEEK.
Location: Seafood department
- 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: CORNERS AND EDGES, BASEBOARDS SOILED UNDER SHELVING INSIDE WALK IN COOLER LOCATED IN THE DELI DEPARTMENT CONTAINING RAW MEAT PRODUCT AND PRODUCE.
Location: Deli area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM BOTTOM OF DISH MACHINE ONTO CARDBOARD. REPAIR LEAK.A WORK ORDER IS IN PROGRESS TO HAVE MACHINE REPAIRED.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RUST BUILD UP ON SURFACE OF SHELVING INSIDE WALK IN COOLER IN DELI DEPARTMENT WHERE RAW MEAT AND PRODUCE STORED. REMOVE RUST BUILD UP.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE ALL SOILED SHELVING REPLACED.
Location: Walk-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.
Comments: SLIME BUILD UP ON ICE CHUTE AND NOZZLES SOILED WITH SYRUP RESIDUE LOCATED ON SODA MACHINE IN DINING AREA. CLEAN AND SANITIZE DAILY.
Location: Deli area
|
03/28/2012 | 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: DELI SALADS IN DISPLAY CASE HOLDING AT 43 DEGREES F. MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES OR LOWER.
Location: Deli area
- 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: PACKAGES OF RAW BEEF RIBS STORED INSIDE TWO COMPARTMENT VEGETABLE PREP SINK. RAW MEAT PRODUCT SHOULD BE PREPPED IN THREE COMPARTMENT SINK TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Deli area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIVES SOILED WITH DRIED MEAT RESIDUE STORED IN BLOCKS LOCATED IN SEA FOOD AND MEAT DEPARTMENTS. ENSURE ALL KNIVES HAVE BEEN CLEANED THOROUGHLY BEFORE STORAGE.
Location: Meat room
- 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: EXHAUST ON HOOD SYSTEM SOILED. MOST RECENT SERVICE DATE 11-14-2010. PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED.
Location: Deli area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST ON HOOD SYSTEM SOILED. MOST RECENT SERVICE DATE 11-14-2010. PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED.
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: CORNERS AND EDGES, BASEBOARDS SOILED UNDER SHELVING INSIDE WALK IN COOLER LOCATED IN THE DELI DEPARTMENT CONTAINING RAW MEAT PRODUCT AND PRODUCE.
Location: Deli area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM BOTTOM OF DISH MACHINE ONTO CARDBOARD. REPAIR LEAK.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RUST BUILD UP ON SURFACE OF SHELVING INSIDE WALK IN COOLER IN DELI DEPARTMENT WHERE RAW MEAT AND PRODUCE STORED. REMOVE RUST BUILD UP.
Location: Walk-in cooler
- 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: SLIME BUILD UP ON ICE CHUTE AND NOZZLES SOILED WITH SYRUP RESIDUE LOCATED ON SODA MACHINE IN DINING AREA. CLEAN AND SANITIZE DAILY.
Location: Deli area
|
03/21/2012 | Routine |
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: TWELVE 13OZ. CANS OF INFANT FORMULAT WITH EXPIRATION DATE "USE BY 1 NOV 11" STORED ON SALES FLOOR. MONITOR EXPIRATIOND ATES ON ALL INFANT FORMULA TO PREVENT EXIRED FORMULA SOLD TO CONSUMERS.
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SEVEN KNIVES SOILED WITH MEAT RESIDUE ON SURFACE OF BLADE AND HANDLES WERE STORED INSIDE KNIFE BLOCK IN THE SEAFOOD DEPARTMENT. ALL KNIVES SHOULD BE STORED CLEANED AND SANITIZED.2. DRIED FOOD RESIDUE/DEPOSITS ON THE BACK (LEFT SIDE) OF THE SLICERS IN THE DELI DEPARTMENT. CLEAN THOROUGHLY.
Location: Seafood department
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK, SOAP, AND TOWEL DISPENSER SOILED WITH BUILD UP LOCATED IN THE PRODUCE PREP ROOM. 2. CLEAN ALL SOAP DISPENSERS IN ALL DEPARTMENT THOROUGHLY WHERE NEEDED.
Location: Produce room
- 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: HOSE NOZZLE AND OTHER PARTS WERE STORED INSIDE THE HAND SINK IN THE MEAT PREP ROOM. NOTHING SHOULD BE STORED INSIDE HAND SINK AND UTILIZED SPECIFICALLY FOR HAND WASHING.
Location: Meat room
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE IN DELI AND PRODUCE DEPARTMENTS FOR PROPER HAND WASHING.2. OBSERVED EMPLOYEES IN THE DELI REMOVING FOOD SERVICE GLOVES FROM BOXES TO APPLY TO THEIR HANDS WITHOUT WASHING HANDS PRIOR. ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE.3. FOOD EMPLOYEE IN THE DELI DEPARTMENT WASHED HANDS FOR LESS THAN TWENTY SECONDS.
Location: Deli area
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE IN DELI AND PRODUCE DEPARTMENTS FOR PROPER HAND WASHING.2. OBSERVED EMPLOYEES IN THE DELI REMOVING FOOD SERVICE GLOVES FROM BOXES TO APPLY TO THEIR HANDS WITHOUT WASHING HANDS PRIOR. ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE.3. FOOD EMPLOYEE IN THE DELI DEPARTMENT WASHED HANDS FOR LESS THAN TWENTY SECONDS.
Location: Produce room
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER REACHING A MAXIMUM OF 72 DEGREES F IN THE DELI. NO HOT WATER AVAILABBLE IN PRODUCE. PROVIDE HOT WATER AT MINIMUM GUIDELINES TO ALL SERVICE SINKS.
- Hand sanitizers (corrected)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: FOOD EMPLOYEE WORKING IN THE DELI USED AN UNAPPROVED HAND SANITIZER AFTER WASHING HANDS. USE AN FDA APPROVED HAND SANITZER.
- 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: SPLASH GUARDS NOT AVAILABLE AT HAND SINKS INSTALLED NEXT TO THREE AND COMPARTMENT SINK DRAINBOARDS IN THE DELI. PROVIDE GUARDS TO PROTECT FOOD FROM CONTAMINATION.
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: 1. LEFT CORNER WALL AND FLOOR BELOW THREE COMPARTMENT SINK NEAR ENTRANCE TO DELI DEPARTMENT SOILED WITH BUILD UP. CLEAN THOROUGHLY.2. WALK IN STORAGE MEAT COOLER (B-3) DOOR SOILED WITH MOLD RESIDUE IN BACK RECEIVING AREA. CLEAN THOROUGHLY.
Location: Deli area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DISPLAY COOLER ON SALES FLOOR HOLDING AT 72 DEGREES F (EMPTY).
Location: Sales floor
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT THE HAND SINK LOCATED IN THE BAKERY DEPARTMENT.
Location: Bakery area
|
12/09/2011 | Recheck |
Restaurant representatives - add corrected or new information about MARSH MARKET PLACE #40, 11625 FOX RD, Indianapolis, IN »