- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER IN BAKERY AREA SOILED.2. STORAGE CONTAINER OF ONIONS IS SOILED.CLEAN AND SANITIZE.
Location: Bakery area
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER IN BAKERY AREA SOILED.2. STORAGE CONTAINER OF ONIONS IS SOILED.CLEAN AND SANITIZE.
Location: Prep area
Equipment: Bulk food containers
- 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: 1. KNIFE STORED IN HAND SINK IN DELI AREA.2. ICE IN HAND SINK IN MEAT COUNTER AREA.DO NOT STORE OR DUMP ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY. KEEP HAND SINKS CLEAN.
Location: Deli area
Equipment: Hand sink
- 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: 1. KNIFE STORED IN HAND SINK IN DELI AREA.2. ICE IN HAND SINK IN MEAT COUNTER AREA.DO NOT STORE OR DUMP ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY. KEEP HAND SINKS CLEAN.
Location: Meat counter
Equipment: Hand sink
- 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 DICED HARD BOILED EGGS, PEPPERONI, AND TOMATO SAUCE NOT LABELED IN PREP AREA WALK IN COOLER.LABEL ALL READY-TO-EAT FOODS BEING HELD FOR LONGER THAN 24 HOURS WITH A DISCARD DATE.
Location: Prep area
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. QUAT SANITIZER AT THREE BAY SINK IN PRODUCE ROOM MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 200 PPM.DO ALL WAREWASHING AT SEPARATE THREE BAY SINK UNTIL SANITIZER IS MEASURING THE PROPER CONCENTRATION. USE TEST STRIPS TO MONITOR SANITIZER.
Location: Produce room
Equipment: 3-bay
- 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. THERMOMETER NOT AVAILABE IN REACH IN COOLER IN PREP AREA.2. THERMOMETER NOT AVAILABEL IN SANDWICH COLD TOP IN PREP AREA.PROVIDE.
Location: Prep area
Equipment: Reach 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: 1. THERMOMETER NOT AVAILABE IN REACH IN COOLER IN PREP AREA.2. THERMOMETER NOT AVAILABEL IN SANDWICH COLD TOP IN PREP AREA.PROVIDE.
Location: Prep area
Equipment: Sandwich make table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REACH IN COOLER IN PREP AREA NOT HOLDING FOODS AT PROPER TEMPERATURE.RAW BEEF MEASURED 58 DEGREES F.PROBE THERMOMETER MEASURED 55 DEGREES F.SHREDDED CHICKEN MEASURED 56 DEGREES F. REPAIR ACCORDINGLTY TO ENSURE THAT ALL POTENTIALLY HAZARDOUS FOODS ARE HELD AT 41 DEGREES F OR BELOW. SEPTEMBER 15: WORK ORDER PLACED ON 9-8-14 - ORDER #25562949
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLING AT BOTTOM INTERIOR OF HOBART UPRIGHT COOLER HOLDING DRESSING IN PREP AREA.CLEAN AND SANITIZE. REPAIR IF NEEDED FOR LEAKING.
Location: Prep area
Equipment: Upright cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT ONE HAND SINK IN BAKERY AREA.2. PAPER TOWELS NOT AVAILABLE AT HAND SINK NEAR CASHIER/PREP AREA. PROVIDE.
Location: Bakery area
Equipment: Hand sink
|
09/15/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER IN BAKERY AREA SOILED.2. STORAGE CONTAINER OF ONIONS IS SOILED.CLEAN AND SANITIZE.
Location: Bakery area
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER IN BAKERY AREA SOILED.2. STORAGE CONTAINER OF ONIONS IS SOILED.CLEAN AND SANITIZE.
Location: Prep area
Equipment: Bulk food containers
- Hand sink improper usage
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: 1. KNIFE STORED IN HAND SINK IN DELI AREA.2. ICE IN HAND SINK IN MEAT COUNTER AREA.DO NOT STORE OR DUMP ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY. KEEP HAND SINKS CLEAN.
Location: Deli area
Equipment: Hand sink
- Hand sink improper usage
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: 1. KNIFE STORED IN HAND SINK IN DELI AREA.2. ICE IN HAND SINK IN MEAT COUNTER AREA.DO NOT STORE OR DUMP ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY. KEEP HAND SINKS CLEAN.
Location: Meat counter
Equipment: Hand sink
- 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 DICED HARD BOILED EGGS, PEPPERONI, AND TOMATO SAUCE NOT LABELED IN PREP AREA WALK IN COOLER.LABEL ALL READY-TO-EAT FOODS BEING HELD FOR LONGER THAN 24 HOURS WITH A DISCARD DATE.
Location: Prep area
Equipment: Walk in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. QUAT SANITIZER AT THREE BAY SINK IN PRODUCE ROOM MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 200 PPM.DO ALL WAREWASHING AT SEPARATE THREE BAY SINK UNTIL SANITIZER IS MEASURING THE PROPER CONCENTRATION. USE TEST STRIPS TO MONITOR SANITIZER.
Location: Produce room
Equipment: 3-bay
- 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. THERMOMETER NOT AVAILABE IN REACH IN COOLER IN PREP AREA.2. THERMOMETER NOT AVAILABEL IN SANDWICH COLD TOP IN PREP AREA.PROVIDE.
Location: Prep area
Equipment: Reach 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: 1. THERMOMETER NOT AVAILABE IN REACH IN COOLER IN PREP AREA.2. THERMOMETER NOT AVAILABEL IN SANDWICH COLD TOP IN PREP AREA.PROVIDE.
Location: Prep area
Equipment: Sandwich make table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REACH IN COOLER IN PREP AREA NOT HOLDING FOODS AT PROPER TEMPERATURE.RAW BEEF MEASURED 58 DEGREES F.PROBE THERMOMETER MEASURED 55 DEGREES F.SHREDDED CHICKEN MEASURED 56 DEGREES F. REPAIR ACCORDINGLTY TO ENSURE THAT ALL POTENTIALLY HAZARDOUS FOODS ARE HELD AT 41 DEGREES F OR BELOW.
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLING AT BOTTOM INTERIOR OF HOBART UPRIGHT COOLER HOLDING DRESSING IN PREP AREA.CLEAN AND SANITIZE. REPAIR IF NEEDED FOR LEAKING.
Location: Prep area
Equipment: Upright cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT ONE HAND SINK IN BAKERY AREA.2. PAPER TOWELS NOT AVAILABLE AT HAND SINK NEAR CASHIER/PREP AREA. PROVIDE.
Location: Bakery area
Equipment: Hand sink
|
09/08/2014 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. THE HOBART 2 DOOR REACH IN COOLER DOOR HANDLES ARE SOILED IN THE DELI. PLEASE CLEAN AND SANITIZE.2-3. THE CAN OPENERS AND BASE IN THE DELI AND BAKERY ARE SOILED. PLEASE CLEAN AND SANITIZE AFTER USE.4. THE KNOB ON THE SLICER IS HEAVILY SOILED WITH FOOD DEBRIS.
Location: Deli area
Equipment: Reach in cooler (2 door)
- 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. THE HOBART 2 DOOR REACH IN COOLER DOOR HANDLES ARE SOILED IN THE DELI. PLEASE CLEAN AND SANITIZE.2-3. THE CAN OPENERS AND BASE IN THE DELI AND BAKERY ARE SOILED. PLEASE CLEAN AND SANITIZE AFTER USE.4. THE KNOB ON THE SLICER IS HEAVILY SOILED WITH FOOD DEBRIS.
Location: Deli area
Equipment: Can opener
- 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. THE HOBART 2 DOOR REACH IN COOLER DOOR HANDLES ARE SOILED IN THE DELI. PLEASE CLEAN AND SANITIZE.2-3. THE CAN OPENERS AND BASE IN THE DELI AND BAKERY ARE SOILED. PLEASE CLEAN AND SANITIZE AFTER USE.4. THE KNOB ON THE SLICER IS HEAVILY SOILED WITH FOOD DEBRIS.
Location: Bakery area
Equipment: Can opener
- 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. THE HOBART 2 DOOR REACH IN COOLER DOOR HANDLES ARE SOILED IN THE DELI. PLEASE CLEAN AND SANITIZE.2-3. THE CAN OPENERS AND BASE IN THE DELI AND BAKERY ARE SOILED. PLEASE CLEAN AND SANITIZE AFTER USE.4. THE KNOB ON THE SLICER IS HEAVILY SOILED WITH FOOD DEBRIS.
Location: Deli area
Equipment: Slicer
- 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: THE SINGLE SERVICE CONTAINER THAT ARE STORED UNDER THE HOT HOLDING UNIT IN THE DELI ARE BEING CONTAMINATED BY FALLING FOOD DEBRIS .
Location: Deli area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REMOVE THE SOILED CARD BOARD AND REPAIR THE HOLE IN THE WALL UNDER THE 4 BAY SINK IN THE DELI.2. REPAIR THE DETERIORED COUNTER TOP NEXT TO THE 2 BAY SINK AND SLICERS IN THE DELI.Maintainance is sheduled to do the repaired. Will follow up repairs at next routine inspection.
Location: Deli area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REMOVE THE SOILED CARD BOARD AND REPAIR THE HOLE IN THE WALL UNDER THE 4 BAY SINK IN THE DELI.2. REPAIR THE DETERIORED COUNTER TOP NEXT TO THE 2 BAY SINK AND SLICERS IN THE DELI.Maintainance is sheduled to do the repaired. Will follow up repairs at next routine inspection.
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. THE FLOOR UNDER THE DISPLAY EQUIPMENT IS HEAVILY SOILED FROM FOOD DEBRIS. PLEASE CLEAN THE FLOOR MORE FREQUENTLY.
Location: Bakery area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE SLIDING DOORS ON THE DISPLAY CASE IN THE SEAFOOD DEPT HAVE DETERIORED AN NEED TO BE REPLACED. Follow up at routine inspection 2-3. THE HAND SINK AND PREP SINK FACET EQUIPMENT IN THE SUSHI AREA ARE IN BAD REPAIR. PLEASE REPLACE THE FACET EQUIPMENT(HOT AND COLD KNOBS) ON BOTH THE HAND AND PREP SINKS IN THE SUSHI AREA,(AFC SUSHI) done 3/17/14
Location: Seafood department
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE SLIDING DOORS ON THE DISPLAY CASE IN THE SEAFOOD DEPT HAVE DETERIORED AN NEED TO BE REPLACED. Follow up at routine inspection 2-3. THE HAND SINK AND PREP SINK FACET EQUIPMENT IN THE SUSHI AREA ARE IN BAD REPAIR. PLEASE REPLACE THE FACET EQUIPMENT(HOT AND COLD KNOBS) ON BOTH THE HAND AND PREP SINKS IN THE SUSHI AREA,(AFC SUSHI) done 3/17/14
Location: Sushi bar
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE SLIDING DOORS ON THE DISPLAY CASE IN THE SEAFOOD DEPT HAVE DETERIORED AN NEED TO BE REPLACED. Follow up at routine inspection 2-3. THE HAND SINK AND PREP SINK FACET EQUIPMENT IN THE SUSHI AREA ARE IN BAD REPAIR. PLEASE REPLACE THE FACET EQUIPMENT(HOT AND COLD KNOBS) ON BOTH THE HAND AND PREP SINKS IN THE SUSHI AREA,(AFC SUSHI) done 3/17/14
Location: Sushi bar
Equipment: Prep sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. SEVERAL CONTAINER OF ICE CREAM WERE STORED ON THE FLOOR IN THE WALK IN FREEZER.
Location: Back room
Equipment: Walk in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. MOLDY BOX STORED IN SEAFOOD DISPLAY CASE COOLER. REMOVE MOLDY BOX.
Location: Seafood department
Equipment: Display freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE EXTERIOR SURFACE AND CORD ON HOT HOLDING UNIT AT THE DELI IS SOILED. ALSO THE CORD EXTENTION HANGING FROM THE CEILING IS HEAVILY SOILED WITH FOOD DEBRIS.2-3. DISH MACHINE IN BOTH THE DELI AND BAKERY ARE SOILED IN THE INTERIOR AND ALONG THE DOOR. PLEASE DE LIME THE EQUIPMENT AND KEEP CLEAN AND FREE OF ACCUMULATION.4. DISPLAY CASE EQUIPMENT IN THE BAKERY AREA NOT BE CLEAN FREQUENTLY. THE EQUIPMENT IS HEAVILY SOILED FROM SPILLS FOOD AND DEBRIS.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE EXTERIOR SURFACE AND CORD ON HOT HOLDING UNIT AT THE DELI IS SOILED. ALSO THE CORD EXTENTION HANGING FROM THE CEILING IS HEAVILY SOILED WITH FOOD DEBRIS.2-3. DISH MACHINE IN BOTH THE DELI AND BAKERY ARE SOILED IN THE INTERIOR AND ALONG THE DOOR. PLEASE DE LIME THE EQUIPMENT AND KEEP CLEAN AND FREE OF ACCUMULATION.4. DISPLAY CASE EQUIPMENT IN THE BAKERY AREA NOT BE CLEAN FREQUENTLY. THE EQUIPMENT IS HEAVILY SOILED FROM SPILLS FOOD AND DEBRIS.
Location: Deli area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE EXTERIOR SURFACE AND CORD ON HOT HOLDING UNIT AT THE DELI IS SOILED. ALSO THE CORD EXTENTION HANGING FROM THE CEILING IS HEAVILY SOILED WITH FOOD DEBRIS.2-3. DISH MACHINE IN BOTH THE DELI AND BAKERY ARE SOILED IN THE INTERIOR AND ALONG THE DOOR. PLEASE DE LIME THE EQUIPMENT AND KEEP CLEAN AND FREE OF ACCUMULATION.4. DISPLAY CASE EQUIPMENT IN THE BAKERY AREA NOT BE CLEAN FREQUENTLY. THE EQUIPMENT IS HEAVILY SOILED FROM SPILLS FOOD AND DEBRIS.
Location: Bakery area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE EXTERIOR SURFACE AND CORD ON HOT HOLDING UNIT AT THE DELI IS SOILED. ALSO THE CORD EXTENTION HANGING FROM THE CEILING IS HEAVILY SOILED WITH FOOD DEBRIS.2-3. DISH MACHINE IN BOTH THE DELI AND BAKERY ARE SOILED IN THE INTERIOR AND ALONG THE DOOR. PLEASE DE LIME THE EQUIPMENT AND KEEP CLEAN AND FREE OF ACCUMULATION.4. DISPLAY CASE EQUIPMENT IN THE BAKERY AREA NOT BE CLEAN FREQUENTLY. THE EQUIPMENT IS HEAVILY SOILED FROM SPILLS FOOD AND DEBRIS.
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: 1-3. THE RAPPING MACHINE IN THE RAPPING STATION AT THE DEIL, CHEESE STATION AND IN THE MEAT/SEAFOOD DEPT ARE ALL SOILED WITH FOOD DEBRIS. PLEASE KEEP EQUIPMENT MAINTAINED.4. THE SODA DISPENSING LEVERS AND THE ICE LEVER ARE HEAVILY SOILED ON THE COCO COLA FOUNTINE MACHINE. 5. THE CATCH DRAINS AT THE SODA MACHINE, COFFEE MACHINE AND SOUP STATION ARE SOILED. PLEASE KEEP THEM CLEAN OR SEAL THE DRAINS.
Location: Deli 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: 1-3. THE RAPPING MACHINE IN THE RAPPING STATION AT THE DEIL, CHEESE STATION AND IN THE MEAT/SEAFOOD DEPT ARE ALL SOILED WITH FOOD DEBRIS. PLEASE KEEP EQUIPMENT MAINTAINED.4. THE SODA DISPENSING LEVERS AND THE ICE LEVER ARE HEAVILY SOILED ON THE COCO COLA FOUNTINE MACHINE. 5. THE CATCH DRAINS AT THE SODA MACHINE, COFFEE MACHINE AND SOUP STATION ARE SOILED. PLEASE KEEP THEM CLEAN OR SEAL THE DRAINS.
Location: Seafood department
- 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: 1-3. THE RAPPING MACHINE IN THE RAPPING STATION AT THE DEIL, CHEESE STATION AND IN THE MEAT/SEAFOOD DEPT ARE ALL SOILED WITH FOOD DEBRIS. PLEASE KEEP EQUIPMENT MAINTAINED.4. THE SODA DISPENSING LEVERS AND THE ICE LEVER ARE HEAVILY SOILED ON THE COCO COLA FOUNTINE MACHINE. 5. THE CATCH DRAINS AT THE SODA MACHINE, COFFEE MACHINE AND SOUP STATION ARE SOILED. PLEASE KEEP THEM CLEAN OR SEAL THE DRAINS.
Location: Deli 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: 1-3. THE RAPPING MACHINE IN THE RAPPING STATION AT THE DEIL, CHEESE STATION AND IN THE MEAT/SEAFOOD DEPT ARE ALL SOILED WITH FOOD DEBRIS. PLEASE KEEP EQUIPMENT MAINTAINED.4. THE SODA DISPENSING LEVERS AND THE ICE LEVER ARE HEAVILY SOILED ON THE COCO COLA FOUNTINE MACHINE. 5. THE CATCH DRAINS AT THE SODA MACHINE, COFFEE MACHINE AND SOUP STATION ARE SOILED. PLEASE KEEP THEM CLEAN OR SEAL THE DRAINS.
Location: Service counter
Equipment: Soda machine
- 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. THE MICROWAVE IS SOILED IN THE BAKERY.2. THE MICROWAVE IN THE SELF SERVICE AREA IS SOILED INSIDE AND OUT. PLEASE CLEAN AT LEAST EVERY 24 HOURS.
Location: Bakery area
Equipment: Microwave oven
- 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. THE MICROWAVE IS SOILED IN THE BAKERY.2. THE MICROWAVE IN THE SELF SERVICE AREA IS SOILED INSIDE AND OUT. PLEASE CLEAN AT LEAST EVERY 24 HOURS.
Location: Service counter
Equipment: Microwave oven
|
03/17/2014 | Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. THE HOBART 2 DOOR REACH IN COOLER DOOR HANDLES ARE SOILED IN THE DELI. PLEASE CLEAN AND SANITIZE.2-3. THE CAN OPENERS AND BASE IN THE DELI AND BAKERY ARE SOILED. PLEASE CLEAN AND SANITIZE AFTER USE.4. THE KNOB ON THE SLICER IS HEAVILY SOILED WITH FOOD DEBRIS.
Location: Deli area
Equipment: Reach in cooler (2 door)
- 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. THE HOBART 2 DOOR REACH IN COOLER DOOR HANDLES ARE SOILED IN THE DELI. PLEASE CLEAN AND SANITIZE.2-3. THE CAN OPENERS AND BASE IN THE DELI AND BAKERY ARE SOILED. PLEASE CLEAN AND SANITIZE AFTER USE.4. THE KNOB ON THE SLICER IS HEAVILY SOILED WITH FOOD DEBRIS.
Location: Deli area
Equipment: Can opener
- 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. THE HOBART 2 DOOR REACH IN COOLER DOOR HANDLES ARE SOILED IN THE DELI. PLEASE CLEAN AND SANITIZE.2-3. THE CAN OPENERS AND BASE IN THE DELI AND BAKERY ARE SOILED. PLEASE CLEAN AND SANITIZE AFTER USE.4. THE KNOB ON THE SLICER IS HEAVILY SOILED WITH FOOD DEBRIS.
Location: Bakery area
Equipment: Can opener
- 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. THE HOBART 2 DOOR REACH IN COOLER DOOR HANDLES ARE SOILED IN THE DELI. PLEASE CLEAN AND SANITIZE.2-3. THE CAN OPENERS AND BASE IN THE DELI AND BAKERY ARE SOILED. PLEASE CLEAN AND SANITIZE AFTER USE.4. THE KNOB ON THE SLICER IS HEAVILY SOILED WITH FOOD DEBRIS.
Location: Deli area
Equipment: Slicer
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: THE SINGLE SERVICE CONTAINER THAT ARE STORED UNDER THE HOT HOLDING UNIT IN THE DELI ARE BEING CONTAMINATED BY FALLING FOOD DEBRIS .
Location: Deli area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REMOVE THE SOILED CARD BOARD AND REPAIR THE HOLE IN THE WALL UNDER THE 4 BAY SINK IN THE DELI.2. REPAIR THE DETERIORED COUNTER TOP NEXT TO THE 2 BAY SINK AND SLICERS IN THE DELI.
Location: Deli area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REMOVE THE SOILED CARD BOARD AND REPAIR THE HOLE IN THE WALL UNDER THE 4 BAY SINK IN THE DELI.2. REPAIR THE DETERIORED COUNTER TOP NEXT TO THE 2 BAY SINK AND SLICERS IN THE DELI.
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: 1. THE FLOOR UNDER THE DISPLAY EQUIPMENT IS HEAVILY SOILED FROM FOOD DEBRIS. PLEASE CLEAN THE FLOOR MORE FREQUENTLY.
Location: Bakery area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE SLIDING DOORS ON THE DISPLAY CASE IN THE SEAFOOD DEPT HAVE DETERIORED AN NEED TO BE REPLACED.2-3. THE HAND SINK AND PREP SINK FACET EQUIPMENT IN THE SUSHI AREA ARE IN BAD REPAIR. PLEASE REPLACE THE FACET EQUIPMENT(HOT AND COLD KNOBS) ON BOTH THE HAND AND PREP SINKS IN THE SUSHI AREA,(AFC SUSHI)
Location: Seafood department
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE SLIDING DOORS ON THE DISPLAY CASE IN THE SEAFOOD DEPT HAVE DETERIORED AN NEED TO BE REPLACED.2-3. THE HAND SINK AND PREP SINK FACET EQUIPMENT IN THE SUSHI AREA ARE IN BAD REPAIR. PLEASE REPLACE THE FACET EQUIPMENT(HOT AND COLD KNOBS) ON BOTH THE HAND AND PREP SINKS IN THE SUSHI AREA,(AFC SUSHI)
Location: Sushi bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE SLIDING DOORS ON THE DISPLAY CASE IN THE SEAFOOD DEPT HAVE DETERIORED AN NEED TO BE REPLACED.2-3. THE HAND SINK AND PREP SINK FACET EQUIPMENT IN THE SUSHI AREA ARE IN BAD REPAIR. PLEASE REPLACE THE FACET EQUIPMENT(HOT AND COLD KNOBS) ON BOTH THE HAND AND PREP SINKS IN THE SUSHI AREA,(AFC SUSHI)
Location: Sushi bar
Equipment: Prep sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. SEVERAL CONTAINER OF ICE CREAM WERE STORED ON THE FLOOR IN THE WALK IN FREEZER.
Location: Back room
Equipment: Walk in freezer
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. MOLDY BOX STORED IN SEAFOOD DISPLAY CASE COOLER. REMOVE MOLDY BOX.
Location: Seafood department
Equipment: Display freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE EXTERIOR SURFACE AND CORD ON HOT HOLDING UNIT AT THE DELI IS SOILED. ALSO THE CORD EXTENTION HANGING FROM THE CEILING IS HEAVILY SOILED WITH FOOD DEBRIS.2-3. DISH MACHINE IN BOTH THE DELI AND BAKERY ARE SOILED IN THE INTERIOR AND ALONG THE DOOR. PLEASE DE LIME THE EQUIPMENT AND KEEP CLEAN AND FREE OF ACCUMULATION.4. DISPLAY CASE EQUIPMENT IN THE BAKERY AREA NOT BE CLEAN FREQUENTLY. THE EQUIPMENT IS HEAVILY SOILED FROM SPILLS FOOD AND DEBRIS.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE EXTERIOR SURFACE AND CORD ON HOT HOLDING UNIT AT THE DELI IS SOILED. ALSO THE CORD EXTENTION HANGING FROM THE CEILING IS HEAVILY SOILED WITH FOOD DEBRIS.2-3. DISH MACHINE IN BOTH THE DELI AND BAKERY ARE SOILED IN THE INTERIOR AND ALONG THE DOOR. PLEASE DE LIME THE EQUIPMENT AND KEEP CLEAN AND FREE OF ACCUMULATION.4. DISPLAY CASE EQUIPMENT IN THE BAKERY AREA NOT BE CLEAN FREQUENTLY. THE EQUIPMENT IS HEAVILY SOILED FROM SPILLS FOOD AND DEBRIS.
Location: Deli area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE EXTERIOR SURFACE AND CORD ON HOT HOLDING UNIT AT THE DELI IS SOILED. ALSO THE CORD EXTENTION HANGING FROM THE CEILING IS HEAVILY SOILED WITH FOOD DEBRIS.2-3. DISH MACHINE IN BOTH THE DELI AND BAKERY ARE SOILED IN THE INTERIOR AND ALONG THE DOOR. PLEASE DE LIME THE EQUIPMENT AND KEEP CLEAN AND FREE OF ACCUMULATION.4. DISPLAY CASE EQUIPMENT IN THE BAKERY AREA NOT BE CLEAN FREQUENTLY. THE EQUIPMENT IS HEAVILY SOILED FROM SPILLS FOOD AND DEBRIS.
Location: Bakery area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE EXTERIOR SURFACE AND CORD ON HOT HOLDING UNIT AT THE DELI IS SOILED. ALSO THE CORD EXTENTION HANGING FROM THE CEILING IS HEAVILY SOILED WITH FOOD DEBRIS.2-3. DISH MACHINE IN BOTH THE DELI AND BAKERY ARE SOILED IN THE INTERIOR AND ALONG THE DOOR. PLEASE DE LIME THE EQUIPMENT AND KEEP CLEAN AND FREE OF ACCUMULATION.4. DISPLAY CASE EQUIPMENT IN THE BAKERY AREA NOT BE CLEAN FREQUENTLY. THE EQUIPMENT IS HEAVILY SOILED FROM SPILLS FOOD AND DEBRIS.
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: 1-3. THE RAPPING MACHINE IN THE RAPPING STATION AT THE DEIL, CHEESE STATION AND IN THE MEAT/SEAFOOD DEPT ARE ALL SOILED WITH FOOD DEBRIS. PLEASE KEEP EQUIPMENT MAINTAINED.4. THE SODA DISPENSING LEVERS AND THE ICE LEVER ARE HEAVILY SOILED ON THE COCO COLA FOUNTINE MACHINE. 5. THE CATCH DRAINS AT THE SODA MACHINE, COFFEE MACHINE AND SOUP STATION ARE SOILED. PLEASE KEEP THEM CLEAN OR SEAL THE DRAINS.
Location: Deli 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: 1-3. THE RAPPING MACHINE IN THE RAPPING STATION AT THE DEIL, CHEESE STATION AND IN THE MEAT/SEAFOOD DEPT ARE ALL SOILED WITH FOOD DEBRIS. PLEASE KEEP EQUIPMENT MAINTAINED.4. THE SODA DISPENSING LEVERS AND THE ICE LEVER ARE HEAVILY SOILED ON THE COCO COLA FOUNTINE MACHINE. 5. THE CATCH DRAINS AT THE SODA MACHINE, COFFEE MACHINE AND SOUP STATION ARE SOILED. PLEASE KEEP THEM CLEAN OR SEAL THE DRAINS.
Location: Seafood department
- 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: 1-3. THE RAPPING MACHINE IN THE RAPPING STATION AT THE DEIL, CHEESE STATION AND IN THE MEAT/SEAFOOD DEPT ARE ALL SOILED WITH FOOD DEBRIS. PLEASE KEEP EQUIPMENT MAINTAINED.4. THE SODA DISPENSING LEVERS AND THE ICE LEVER ARE HEAVILY SOILED ON THE COCO COLA FOUNTINE MACHINE. 5. THE CATCH DRAINS AT THE SODA MACHINE, COFFEE MACHINE AND SOUP STATION ARE SOILED. PLEASE KEEP THEM CLEAN OR SEAL THE DRAINS.
Location: Deli 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: 1-3. THE RAPPING MACHINE IN THE RAPPING STATION AT THE DEIL, CHEESE STATION AND IN THE MEAT/SEAFOOD DEPT ARE ALL SOILED WITH FOOD DEBRIS. PLEASE KEEP EQUIPMENT MAINTAINED.4. THE SODA DISPENSING LEVERS AND THE ICE LEVER ARE HEAVILY SOILED ON THE COCO COLA FOUNTINE MACHINE. 5. THE CATCH DRAINS AT THE SODA MACHINE, COFFEE MACHINE AND SOUP STATION ARE SOILED. PLEASE KEEP THEM CLEAN OR SEAL THE DRAINS.
Location: Service counter
Equipment: Soda machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. THE MICROWAVE IS SOILED IN THE BAKERY.2. THE MICROWAVE IN THE SELF SERVICE AREA IS SOILED INSIDE AND OUT. PLEASE CLEAN AT LEAST EVERY 24 HOURS.
Location: Bakery area
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. THE MICROWAVE IS SOILED IN THE BAKERY.2. THE MICROWAVE IN THE SELF SERVICE AREA IS SOILED INSIDE AND OUT. PLEASE CLEAN AT LEAST EVERY 24 HOURS.
Location: Service counter
Equipment: Microwave oven
|
03/03/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BUILD UP ON SURFACE AREAS OF COUNTER TOP IN FRONT OF SEAFOOD CASE.CLEAN AND SANITIZE THOROUGHLY ON A REGUALR BASIS TO PREVENT BUILD UP.
Location: Seafood department
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DUCT TAPE COVERING SECTION ON COUNTER TOP DIRECTLY IN FRONT OF SEAFOOD CASE.REMOVE DUCT TAPE. PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Deli area
- Shellfish tanks (corrected)
Molluscan shellfish tanks not properly operated and/or maintained.
Correction: Molluscan shellfish display tanks shall be operated and maintained in an approved manner.
Comments: BUILD UP ON BOTTOM SURFACE AND UPPER RIGHT AND LEFT CORNERS OF LOBSTER TANK IN SEAFOOD DEPARTMENT.CLEAN TANK ON A REGULAR BASIS TO PREVENT BUILD UP.
|
02/14/2014 | Non-Illness Complaint Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BUILD UP ON SURFACE AREAS OF COUNTER TOP IN FRONT OF SEAFOOD CASE.CLEAN AND SANITIZE THOROUGHLY ON A REGUALR BASIS TO PREVENT BUILD UP.
Location: Seafood department
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DUCT TAPE COVERING SECTION ON COUNTER TOP DIRECTLY IN FRONT OF SEAFOOD CASE.REMOVE DUCT TAPE. PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Deli area
- Shellfish tanks
Molluscan shellfish tanks not properly operated and/or maintained.
Correction: Molluscan shellfish display tanks shall be operated and maintained in an approved manner.
Comments: BUILD UP ON BOTTOM SURFACE AND UPPER RIGHT AND LEFT CORNERS OF LOBSTER TANK IN SEAFOOD DEPARTMENT.CLEAN TANK ON A REGULAR BASIS TO PREVENT BUILD UP.
|
02/07/2014 | Non-Illness Complaint |
- 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: OBSERVED EMPLOYEE'S IN THE BAKERY DISCARD SOILED GLOVES THEN GRABBING A NEW PAIR. HAND WASHING MUST BE DONE BEFORE GRABBING A NEW PAIR OF GLOVES FROM THE CONTAINER TO PREVENT CONTAMINATION.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE MISSING TILE IN THE BAKERY NEAR DOUBLE STACKED OVENS. ONGOING
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: THE FLOOR SOILED BEHIDE THE EQUIPMENT. ONGOING
Location: Bakery area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE DRAIN AND PLASTIC SHEILD ARE DETERIORATED ON THE PRODUCE DISPLAY EQUIPMENT IN THE PRODUCE SECTION NEAR THE PEPPER. REPLACE THE EQUIPMENT. AT THE PRODUCE CASE SAME
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HARBORT DISHMACHINE WAS SOILED WITH AN ACCUMULATION OF DEBRIS IN THE INTERIOR CAVITY AND ALONG THE DOOR. COS 2. PLASTIC WRAP MACHINE WAS SOILED FROM DUST AND FOOD DEBRIS . COS3. WALL ATTACHED METAL SHELVE IS SOILED FROM DUST AND DEBRIS IN BAKERY. (MICROWAVE IS STORED ON TOP OF THE SHELVE.)4. THE DISPLAY CASE COOLER WHERE THE CAKES ARE STORED HAS MOLD GROWING ON IT, THE DONUTS DISPLAY IS SPOILED FROM SPILLS AND ACCUMULATED FOOD DEBRIS. ALSO THE BACK SIDE OF THE ALL DISPLAY CASE ARE SOILED. PLEASE CLEAN THESE AREAS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.
Location: Deli area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HARBORT DISHMACHINE WAS SOILED WITH AN ACCUMULATION OF DEBRIS IN THE INTERIOR CAVITY AND ALONG THE DOOR. COS 2. PLASTIC WRAP MACHINE WAS SOILED FROM DUST AND FOOD DEBRIS . COS3. WALL ATTACHED METAL SHELVE IS SOILED FROM DUST AND DEBRIS IN BAKERY. (MICROWAVE IS STORED ON TOP OF THE SHELVE.)4. THE DISPLAY CASE COOLER WHERE THE CAKES ARE STORED HAS MOLD GROWING ON IT, THE DONUTS DISPLAY IS SPOILED FROM SPILLS AND ACCUMULATED FOOD DEBRIS. ALSO THE BACK SIDE OF THE ALL DISPLAY CASE ARE SOILED. PLEASE CLEAN THESE AREAS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.
Location: Deli area
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HARBORT DISHMACHINE WAS SOILED WITH AN ACCUMULATION OF DEBRIS IN THE INTERIOR CAVITY AND ALONG THE DOOR. COS 2. PLASTIC WRAP MACHINE WAS SOILED FROM DUST AND FOOD DEBRIS . COS3. WALL ATTACHED METAL SHELVE IS SOILED FROM DUST AND DEBRIS IN BAKERY. (MICROWAVE IS STORED ON TOP OF THE SHELVE.)4. THE DISPLAY CASE COOLER WHERE THE CAKES ARE STORED HAS MOLD GROWING ON IT, THE DONUTS DISPLAY IS SPOILED FROM SPILLS AND ACCUMULATED FOOD DEBRIS. ALSO THE BACK SIDE OF THE ALL DISPLAY CASE ARE SOILED. PLEASE CLEAN THESE AREAS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.
Location: Bakery area
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HARBORT DISHMACHINE WAS SOILED WITH AN ACCUMULATION OF DEBRIS IN THE INTERIOR CAVITY AND ALONG THE DOOR. COS 2. PLASTIC WRAP MACHINE WAS SOILED FROM DUST AND FOOD DEBRIS . COS3. WALL ATTACHED METAL SHELVE IS SOILED FROM DUST AND DEBRIS IN BAKERY. (MICROWAVE IS STORED ON TOP OF THE SHELVE.)4. THE DISPLAY CASE COOLER WHERE THE CAKES ARE STORED HAS MOLD GROWING ON IT, THE DONUTS DISPLAY IS SPOILED FROM SPILLS AND ACCUMULATED FOOD DEBRIS. ALSO THE BACK SIDE OF THE ALL DISPLAY CASE ARE SOILED. PLEASE CLEAN THESE AREAS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.
Location: Bakery area
Equipment: Oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HARBORT DISHMACHINE WAS SOILED WITH AN ACCUMULATION OF DEBRIS IN THE INTERIOR CAVITY AND ALONG THE DOOR. COS 2. PLASTIC WRAP MACHINE WAS SOILED FROM DUST AND FOOD DEBRIS . COS3. WALL ATTACHED METAL SHELVE IS SOILED FROM DUST AND DEBRIS IN BAKERY. (MICROWAVE IS STORED ON TOP OF THE SHELVE.)4. THE DISPLAY CASE COOLER WHERE THE CAKES ARE STORED HAS MOLD GROWING ON IT, THE DONUTS DISPLAY IS SPOILED FROM SPILLS AND ACCUMULATED FOOD DEBRIS. ALSO THE BACK SIDE OF THE ALL DISPLAY CASE ARE SOILED. PLEASE CLEAN THESE AREAS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.
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: MICROWAVE INTERIOR CAVITY IS SOILED PLEASE ENSURE COOKING EQUIPMENT IS CLEANED AT LEAST EVERY 24 HOURS.
Location: Bakery area
Equipment: Microwave oven
|
09/25/2013 | Recheck |
- 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: OBSERVED EMPLOYEE'S IN THE BAKERY DISCARD SOILED GLOVES THEN GRABBING A NEW PAIR. HAND WASHING MUST BE DONE BEFORE GRABBING A NEW PAIR OF GLOVES FROM THE CONTAINER TO PREVENT CONTAMINATION.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE MISSING TILE IN THE BAKERY NEAR DOUBLE STACKED OVENS
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: THE FLOOR SOILED BEHIDE THE EQUIPMENT.
Location: Bakery area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE DRAIN AND PLASTIC SHEILD ARE DETERIORATED ON THE PRODUCE DISPLAY EQUIPMENT IN THE PRODUCE SECTION NEAR THE PEPPER. REPLACE THE EQUIPMENT.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HARBORT DISHMACHINE WAS SOILED WITH AN ACCUMULATION OF DEBRIS IN THE INTERIOR CAVITY AND ALONG THE DOOR. COS 2. PLASTIC WRAP MACHINE WAS SOILED FROM DUST AND FOOD DEBRIS . COS3. WALL ATTACHED METAL SHELVE IS SOILED FROM DUST AND DEBRIS IN BAKERY. (MICROWAVE IS STORED ON TOP OF THE SHELVE.)4. THE DISPLAY CASE COOLER WHERE THE CAKES ARE STORED HAS MOLD GROWING ON IT, THE DONUTS DISPLAY IS SPOILED FROM SPILLS AND ACCUMULATED FOOD DEBRIS. ALSO THE BACK SIDE OF THE ALL DISPLAY CASE ARE SOILED. PLEASE CLEAN THESE AREAS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.
Location: Deli area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HARBORT DISHMACHINE WAS SOILED WITH AN ACCUMULATION OF DEBRIS IN THE INTERIOR CAVITY AND ALONG THE DOOR. COS 2. PLASTIC WRAP MACHINE WAS SOILED FROM DUST AND FOOD DEBRIS . COS3. WALL ATTACHED METAL SHELVE IS SOILED FROM DUST AND DEBRIS IN BAKERY. (MICROWAVE IS STORED ON TOP OF THE SHELVE.)4. THE DISPLAY CASE COOLER WHERE THE CAKES ARE STORED HAS MOLD GROWING ON IT, THE DONUTS DISPLAY IS SPOILED FROM SPILLS AND ACCUMULATED FOOD DEBRIS. ALSO THE BACK SIDE OF THE ALL DISPLAY CASE ARE SOILED. PLEASE CLEAN THESE AREAS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.
Location: Deli area
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HARBORT DISHMACHINE WAS SOILED WITH AN ACCUMULATION OF DEBRIS IN THE INTERIOR CAVITY AND ALONG THE DOOR. COS 2. PLASTIC WRAP MACHINE WAS SOILED FROM DUST AND FOOD DEBRIS . COS3. WALL ATTACHED METAL SHELVE IS SOILED FROM DUST AND DEBRIS IN BAKERY. (MICROWAVE IS STORED ON TOP OF THE SHELVE.)4. THE DISPLAY CASE COOLER WHERE THE CAKES ARE STORED HAS MOLD GROWING ON IT, THE DONUTS DISPLAY IS SPOILED FROM SPILLS AND ACCUMULATED FOOD DEBRIS. ALSO THE BACK SIDE OF THE ALL DISPLAY CASE ARE SOILED. PLEASE CLEAN THESE AREAS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.
Location: Bakery area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HARBORT DISHMACHINE WAS SOILED WITH AN ACCUMULATION OF DEBRIS IN THE INTERIOR CAVITY AND ALONG THE DOOR. COS 2. PLASTIC WRAP MACHINE WAS SOILED FROM DUST AND FOOD DEBRIS . COS3. WALL ATTACHED METAL SHELVE IS SOILED FROM DUST AND DEBRIS IN BAKERY. (MICROWAVE IS STORED ON TOP OF THE SHELVE.)4. THE DISPLAY CASE COOLER WHERE THE CAKES ARE STORED HAS MOLD GROWING ON IT, THE DONUTS DISPLAY IS SPOILED FROM SPILLS AND ACCUMULATED FOOD DEBRIS. ALSO THE BACK SIDE OF THE ALL DISPLAY CASE ARE SOILED. PLEASE CLEAN THESE AREAS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.
Location: Bakery area
Equipment: Oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HARBORT DISHMACHINE WAS SOILED WITH AN ACCUMULATION OF DEBRIS IN THE INTERIOR CAVITY AND ALONG THE DOOR. COS 2. PLASTIC WRAP MACHINE WAS SOILED FROM DUST AND FOOD DEBRIS . COS3. WALL ATTACHED METAL SHELVE IS SOILED FROM DUST AND DEBRIS IN BAKERY. (MICROWAVE IS STORED ON TOP OF THE SHELVE.)4. THE DISPLAY CASE COOLER WHERE THE CAKES ARE STORED HAS MOLD GROWING ON IT, THE DONUTS DISPLAY IS SPOILED FROM SPILLS AND ACCUMULATED FOOD DEBRIS. ALSO THE BACK SIDE OF THE ALL DISPLAY CASE ARE SOILED. PLEASE CLEAN THESE AREAS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.
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: MICROWAVE INTERIOR CAVITY IS SOILED PLEASE ENSURE COOKING EQUIPMENT IS CLEANED AT LEAST EVERY 24 HOURS.
Location: Bakery area
Equipment: Microwave oven
|
09/17/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COLD TOP INTERNAL TEMPERATURE AT 51 DEGREES2. OPEN MEAT COOLER WAS AT 45 DEGREESPLEASE REMOVE ALL POTENTIALLY HAZARDOUS FOODS AND HAVE EQUIPMENT REPAIRED.
Location: Deli area
Equipment: Cold top
- 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. COLD TOP INTERNAL TEMPERATURE AT 51 DEGREES2. OPEN MEAT COOLER WAS AT 45 DEGREESPLEASE REMOVE ALL POTENTIALLY HAZARDOUS FOODS AND HAVE EQUIPMENT REPAIRED.
Location: Deli area
Equipment: Reach in cooler
- 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 CAN OF SODA . PROVIDE A LID A ND STRAW FOR EMPLOYEE DRINKS.
Location: Meat room
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Deli area
Equipment: Can opener
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: SEVERAL CANS OF CHICKEN AND DUMPLING HAD A EXPIRATION DATED OF 12/04/12. PULL FROM SHELF .
Location: Sales floor
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE HEAT LAMP LIGHT WHERE THE ROTISSERIE CHICKEN ARE STORED AFTER ITS COOKED .2. REPLACE HOOD LIGHT IN SEAFOOD DEPARTMENT.
Location: Deli area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE HEAT LAMP LIGHT WHERE THE ROTISSERIE CHICKEN ARE STORED AFTER ITS COOKED .2. REPLACE HOOD LIGHT IN SEAFOOD DEPARTMENT.
Location: Seafood department
- 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: REMOVABLE HOOD VENTS WERE SOILED ALSO THE DISHMACHINE HOOD IS SOILED.
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: REMOVABLE HOOD VENTS WERE SOILED ALSO THE DISHMACHINE HOOD IS SOILED.
Location: Seafood department
- 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: REMOVABLE HOOD VENTS WERE SOILED ALSO THE DISHMACHINE HOOD IS SOILED.
Location: Bakery 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: REMOVABLE HOOD VENTS WERE SOILED ALSO THE DISHMACHINE HOOD IS SOILED.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR SURFACE IS SOILED . PLEASE CLEAN
Location: Deli area
Equipment: Dishmachine
- 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: 1-3. THE PLASTIC WRAP MACHINES ARE HEAVILY SOILED FROM ACCUMULATED FOOD DEBRIS AND SPILLS. ONGOING4. PLASTIC CONTAINER WHERE THE CAKE TOPPERS AND DECORATIONS ARE STORED ARE SOILED.DONE 5.METAL STORAGE TOWER IS SOILED IN THE INTERIOR FROM ICING AND FOOD DEBRIS. DONE
Location: Seafood department
- 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: 1-3. THE PLASTIC WRAP MACHINES ARE HEAVILY SOILED FROM ACCUMULATED FOOD DEBRIS AND SPILLS. ONGOING4. PLASTIC CONTAINER WHERE THE CAKE TOPPERS AND DECORATIONS ARE STORED ARE SOILED.DONE 5.METAL STORAGE TOWER IS SOILED IN THE INTERIOR FROM ICING AND FOOD DEBRIS. DONE
Location: Meat counter
- 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: 1-3. THE PLASTIC WRAP MACHINES ARE HEAVILY SOILED FROM ACCUMULATED FOOD DEBRIS AND SPILLS. ONGOING4. PLASTIC CONTAINER WHERE THE CAKE TOPPERS AND DECORATIONS ARE STORED ARE SOILED.DONE 5.METAL STORAGE TOWER IS SOILED IN THE INTERIOR FROM ICING AND FOOD DEBRIS. DONE
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: 1-3. THE PLASTIC WRAP MACHINES ARE HEAVILY SOILED FROM ACCUMULATED FOOD DEBRIS AND SPILLS. ONGOING4. PLASTIC CONTAINER WHERE THE CAKE TOPPERS AND DECORATIONS ARE STORED ARE SOILED.DONE 5.METAL STORAGE TOWER IS SOILED IN THE INTERIOR FROM ICING AND FOOD DEBRIS. DONE
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: 1-3. THE PLASTIC WRAP MACHINES ARE HEAVILY SOILED FROM ACCUMULATED FOOD DEBRIS AND SPILLS. ONGOING4. PLASTIC CONTAINER WHERE THE CAKE TOPPERS AND DECORATIONS ARE STORED ARE SOILED.DONE 5.METAL STORAGE TOWER IS SOILED IN THE INTERIOR FROM ICING AND FOOD DEBRIS. DONE
Location: Bakery area
|
04/29/2013 | 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: 1. COLD TOP INTERNAL TEMPERATURE AT 51 DEGREES2. OPEN MEAT COOLER WAS AT 45 DEGREESPLEASE REMOVE ALL POTENTIALLY HAZARDOUS FOODS AND HAVE EQUIPMENT REPAIRED.
Location: Deli area
Equipment: Cold top
- 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. COLD TOP INTERNAL TEMPERATURE AT 51 DEGREES2. OPEN MEAT COOLER WAS AT 45 DEGREESPLEASE REMOVE ALL POTENTIALLY HAZARDOUS FOODS AND HAVE EQUIPMENT REPAIRED.
Location: Deli area
Equipment: Reach in cooler
- Eating, drinking, smoking
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 CAN OF SODA . PROVIDE A LID A ND STRAW FOR EMPLOYEE DRINKS.
Location: Meat room
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Deli area
Equipment: Can opener
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: SEVERAL CANS OF CHICKEN AND DUMPLING HAD A EXPIRATION DATED OF 12/04/12. PULL FROM SHELF .
Location: Sales floor
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE HEAT LAMP LIGHT WHERE THE ROTISSERIE CHICKEN ARE STORED AFTER ITS COOKED .2. REPLACE HOOD LIGHT IN SEAFOOD DEPARTMENT.
Location: Deli area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE HEAT LAMP LIGHT WHERE THE ROTISSERIE CHICKEN ARE STORED AFTER ITS COOKED .2. REPLACE HOOD LIGHT IN SEAFOOD DEPARTMENT.
Location: Seafood department
- 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: REMOVABLE HOOD VENTS WERE SOILED ALSO THE DISHMACHINE HOOD IS SOILED.
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: REMOVABLE HOOD VENTS WERE SOILED ALSO THE DISHMACHINE HOOD IS SOILED.
Location: Seafood department
- 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: REMOVABLE HOOD VENTS WERE SOILED ALSO THE DISHMACHINE HOOD IS SOILED.
Location: Bakery 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: REMOVABLE HOOD VENTS WERE SOILED ALSO THE DISHMACHINE HOOD IS SOILED.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR SURFACE IS SOILED . PLEASE CLEAN
Location: Deli area
Equipment: Dishmachine
- 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: 1-3. THE PLASTIC WRAP MACHINES ARE HEAVILY SOILED FROM ACCUMULATED FOOD DEBRIS AND SPILLS. 4. PLASTIC CONTAINER WHERE THE CAKE TOPPERS AND DECORATIONS ARE STORED ARE SOILED.5.METAL STORAGE TOWER IS SOILED IN THE INTERIOR FROM ICING AND FOOD DEBRIS.
Location: Deli 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: 1-3. THE PLASTIC WRAP MACHINES ARE HEAVILY SOILED FROM ACCUMULATED FOOD DEBRIS AND SPILLS. 4. PLASTIC CONTAINER WHERE THE CAKE TOPPERS AND DECORATIONS ARE STORED ARE SOILED.5.METAL STORAGE TOWER IS SOILED IN THE INTERIOR FROM ICING AND FOOD DEBRIS.
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: 1-3. THE PLASTIC WRAP MACHINES ARE HEAVILY SOILED FROM ACCUMULATED FOOD DEBRIS AND SPILLS. 4. PLASTIC CONTAINER WHERE THE CAKE TOPPERS AND DECORATIONS ARE STORED ARE SOILED.5.METAL STORAGE TOWER IS SOILED IN THE INTERIOR FROM ICING AND FOOD DEBRIS.
Location: Meat counter
- 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: 1-3. THE PLASTIC WRAP MACHINES ARE HEAVILY SOILED FROM ACCUMULATED FOOD DEBRIS AND SPILLS. 4. PLASTIC CONTAINER WHERE THE CAKE TOPPERS AND DECORATIONS ARE STORED ARE SOILED.5.METAL STORAGE TOWER IS SOILED IN THE INTERIOR FROM ICING AND FOOD DEBRIS.
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: 1-3. THE PLASTIC WRAP MACHINES ARE HEAVILY SOILED FROM ACCUMULATED FOOD DEBRIS AND SPILLS. 4. PLASTIC CONTAINER WHERE THE CAKE TOPPERS AND DECORATIONS ARE STORED ARE SOILED.5.METAL STORAGE TOWER IS SOILED IN THE INTERIOR FROM ICING AND FOOD DEBRIS.
Location: Bakery area
|
04/22/2013 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Cheese and lunch meat slicer were soiled .
Location: Deli area
Equipment: Slicer
- 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: Cheese and lunch meat slicer were soiled .
Location: Deli area
Equipment: Slicer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Seafood department
- 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.
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.
Location: Meat counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 2 bay produce sink is leaking water. Please repair sink2. Sink slow draining in the meat department. Repair
Location: Deli area
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 2 bay produce sink is leaking water. Please repair sink2. Sink slow draining in the meat department. Repair
Location: Meat room
Equipment: Meat sink
|
12/04/2012 | Routine |
| No violation noted during this evaluation. | 09/17/2012 | Non-Illness Complaint |
- 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: PLEASE USE HAND SINK FOR HAND WASHING ONLY.
Location: Deli area
Equipment: Hand sink
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
- 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: 1. HOBART SCALE WAS SOILED.2. WRAPPER MACHINES HEAVILY SOILED IN ALL DEPATMENT FROM AN ACCUMULATION OF FOOD DEBRIS. 3. CAN OPEN IN DELI WAS SOILED.PLEASE CLEAN AND SANITIZE WHEN CONTAMINATION OCCURS
Location: Deli 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: 1. HOBART SCALE WAS SOILED.2. WRAPPER MACHINES HEAVILY SOILED IN ALL DEPATMENT FROM AN ACCUMULATION OF FOOD DEBRIS. 3. CAN OPEN IN DELI WAS SOILED.PLEASE CLEAN AND SANITIZE WHEN CONTAMINATION OCCURS
Location: Kitchen
- 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: 1. HOBART SCALE WAS SOILED.2. WRAPPER MACHINES HEAVILY SOILED IN ALL DEPATMENT FROM AN ACCUMULATION OF FOOD DEBRIS. 3. CAN OPEN IN DELI WAS SOILED.PLEASE CLEAN AND SANITIZE WHEN CONTAMINATION OCCURS
Location: Deli area
Equipment: Can opener
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN GRILL MORE FREQUENTLY
Location: Deli area
Equipment: Char-grill
|
07/03/2012 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: USE GLOVES FOR ONE TASK ONLY . DO NOT REUSED GLOVE AFTER REMOVE.
- 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: PLEASE WASH YOUR HANDS BEFORE PLACE A NEW PAIR OF GLOVE ON.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Seafood department
- 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: HOOD VENT ARE SOILED.
Location: Bakery area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE MOLDY SEAL AND RECAULK 3BAY SINK TO THE WALL.
Location: Bakery area
Equipment: 3-bay
- 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: RETARDER EQUIPMENT IS SOILED (FLOOR)
Location: Bakery area
Equipment: -
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Bakery area
Equipment: Microwave oven
|
04/03/2012 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: USE GLOVES FOR ONE TASK ONLY . DO NOT REUSED GLOVE AFTER REMOVE.
- 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: PLEASE WASH YOUR HANDS BEFORE PLACE A NEW PAIR OF GLOVE ON.
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Seafood department
- 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: HOOD VENT ARE SOILED.
Location: Bakery area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE MOLDY SEAL AND RECAULK 3BAY SINK TO THE WALL.
Location: Bakery area
Equipment: 3-bay
- 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: RETARDER EQUIPMENT IS SOILED (FLOOR)
Location: Bakery area
Equipment: -
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Bakery area
Equipment: Microwave oven
|
03/27/2012 | 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: MASH POTATOES STORED IN THE HOT HOLDING CABINET IN DELI WAS AT 122' DEGREES. DISCARD COS
Location: Deli area
Equipment: -
- 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: DELI AREA AND SEAFOOD DEPARTMENT. PLEASE WASH YOUR HANDS BEFORE PLACING GLOVE ON .
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. EMPLOYEE'S PICKED UP A USED GLOVE FROM THE COUNTER AN PLACED IT ON THEIR HANDS IN THE HOT FOOD SECTION OF THE DEIL AND A EMPLOYEE IN THE SEAFOOD DEPARTMENT.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: DAIRY AREA.
Location: Sales floor
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR WAS HEAVILY SOILED.
Location: Bakery area
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SPOON HANDLE IN THE DISPLAY CASE COOLER WAS IN DIRECT CONTACT WITH FOOD PRODUCT STORED IN THE COOLER. PROTECT FOOD FROM CONTAMINATION BY STORING UTENSILS IN THE PROPER MANNER .
Location: Deli 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: WRAPPING MACHINES LOCATED IN THE DELI DEPT, CHEESE AREA, MEAT DEPT AND BAKERY WERE HEAVILY SOLIED WITH ACCULATED FOOD DEBRIS. PLEASE CLEAN AND SANITIZES THESE AREAS MORE FREQUENTLY.
Location: Deli area
Equipment: -
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CONTAINERS FILLED WITH SPRINKS AND CAKE ICING WERE HEAVILY SOILED IN THE BAKERY.
Location: Deli area
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CONTAINERS FILLED WITH SPRINKS AND CAKE ICING WERE HEAVILY SOILED IN THE BAKERY.
Location: Bakery area
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSILS IN THE DISPLAY CASE COOLER WERE IMPROPERLY STORED . STORE UTENSILS IN THE PROPER MANNER .
Location: Deli area
Equipment: -
|
11/29/2011 | Routine |
Restaurant representatives - add corrected or new information about MARSH MARKET PLACE #41, 5151 E 82ND ST, Indianapolis, IN »