- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: TOXIC CLEANING PRODUCTS STORED ON SHELF ABOVE THREE BAY SINK DRAIN BOARD.STORE TOXIC CLEANING PRODUCTS BELOW OR AWAY FROM WARE WASHING SINK IN A DESIGNATED AREA.NOT CORRECTED: REMOVE CLEANING SUPPLIES ABOVE THREE BAY SINK DRAIN BOARD IN DELI DEPARTMENT.
Location: Deli area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS SWARMING IN THE VICINITY OF THREE COMPARTMENT SINK WHERE CLEANING PRODUCTS ARE STORED.ELIMINATE BREEDING GROUNDS FOR GNATS. ELIMINATE LEAKY FAUCETS, PIPES, ETC... CLEAN ALL STICKY SURFACES THOROUGHLY LOCATED ON ALL STORAGE SHELVING NEAR THREE BAY SINK DRAIN BOARD. TREAT FLOOR DRAINS WITH AN AGENT CAPABLE OF KILLING INSECT LARVA.
Location: Deli area
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: UNAPPROVED PESTICIDE TRAPPING DEVICES STORED IN PRODUCE PREP AREA.PROVIDE AN APPROVED PEST CONTROL DEVICE. DEVICES DISCARDED.
Location: Produce room
- 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: FOOD EMPLOYEE IN DELI TOUCHED FACE WITH GLOVED HAND AND DID NOT REMOVE GLOVE FROM HANDS AFTER CONTAMINATION.ENSURE GLOVES ARE IMMEDIATELY REMOVED AND DISCARDED AFTER CONTAMINATED SUCH AS TOUCHING ANY PARTS OF THE FACE.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL IN CREVICES AND SURFACES ON ENTIRE BACK SIDE OF SLICER BLADE AND COMPARTMENTS IN DELI.ENSURE ALL SURFACES ARE CLEANED AND SANITIZED TO REMOVE ALL FOOD SOIL TO PREVENT CROSS CONTAMINATION AND MICROBRIAL GROWTH.
Location: Deli area
Equipment: Slicer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELVING HEAVILY SOILED WITH STICKY RESIDUES AND BUILD UP IN THREE BAY SINK AREA CONTAINING CLEANING PRODUCTS, SCRUB PADS, ETC...CLEAN AND SANITIZE ENTIRE AREA THOROUGHLY.
Location: Deli area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK AT SERVICE COUNTER NOT DRAINING IN DELI DEPARTMENT.2. WATER LEAKING FROM HAND SINK DRAIN PIPE INTO A BUCKET LOCATED IN BACK PREP AREA IN DELI DEPARTMENT PROVIDE REPAIRRECHECK: NOT CORRECTED. REPAIR PIPE LEAKS AT BOTH HAND SINKS IN DELI DEPARTMENT.
Location: Deli area
Equipment: Hand sink
|
11/13/2014 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: TOXIC CLEANING PRODUCTS STORED ON SHELF ABOVE THREE BAY SINK DRAIN BOARD.STORE TOXIC CLEANING PRODUCTS BELOW OR AWAY FROM WARE WASHING SINK IN A DESIGNATED AREA.
Location: Deli area
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: UNAPPROVED PESTICIDE TRAPPING DEVICES STORED IN PRODUCE PREP AREA.PROVIDE AN APPROVED PEST CONTROL DEVICE. DEVICES DISCARDED.
Location: Produce room
- 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: FOOD EMPLOYEE IN DELI TOUCHED FACE WITH GLOVED HAND AND DID NOT REMOVE GLOVE FROM HANDS AFTER CONTAMINATION.ENSURE GLOVES ARE IMMEDIATELY REMOVED AND DISCARDED AFTER CONTAMINATED SUCH AS TOUCHING ANY PARTS OF THE FACE.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL IN CREVICES AND SURFACES ON ENTIRE BACK SIDE OF SLICER BLADE AND COMPARTMENTS IN DELI.ENSURE ALL SURFACES ARE CLEANED AND SANITIZED TO REMOVE ALL FOOD SOIL TO PREVENT CROSS CONTAMINATION AND MICROBRIAL GROWTH.
Location: Deli area
Equipment: Slicer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK AT SERVICE COUNTER NOT DRAINING IN DELI DEPARTMENT.2. WATER LEAKING FROM DRAIN PIPE INTO A BUCKET LOCATED IN BACK PREP AREA IN DELI DEPARTMENT PROVIDE REPAIR
Location: Deli area
Equipment: Hand sink
|
11/06/2014 | Routine |
- 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: WALLS AND CEILING SOILED WITH RUST LOCATED IN THE MEAT ROOM WHERE GRINDER IS STORED.REMOVE RUST RESIDUE.RECHECK: NOT CORRECTED. DUE TO THE EXPENSE TO RESURFACE WALLS AND CEILING, A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPLACED ACCORDING TO STORE MANAGER.
Location: Meat 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: WALLS AND CEILING SOILED WITH RUST LOCATED IN THE MEAT ROOM WHERE GRINDER IS STORED.REMOVE RUST RESIDUE.RECHECK: NOT CORRECTED. DUE TO THE EXPENSE TO RESURFACE WALLS AND CEILING, A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPLACED ACCORDING TO STORE MANAGER.
Location: Sales floor
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMPERATURE REACHING A MAXIMUM OF 98 DEGREES F.REPAIR MACHINE TO WASH AT 150 DEGREES F ACCORDING TO DATA PLATE SPECIFICATIONS.
Location: Deli area
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: GLAZE TABLE ELEVATED ON INVERTED FOOD CONTAINERS LOCATED IN THE DELI.PROVIDE LEGS TO ELEVATE TABLE.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SURFACE OF STORAGE RACK CONTAINING MEAT TRAYS SOILED WITH RUST ACCUMULATION.CLEAN THOROUGHLY. RESURFACE OR REPLACE RACK IF SOIL CANNOT BE REMOVED.2. BOTTOM OF STORAGE SHELF SOILED WITH RUST IN DAIRY CASE LOCATED ON SALES FLOOR,CLEAN THOROUGHLY. RESURFACE IF SOIL CANNOT BE REMOVED.
Location: Meat room
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: RUST STAINS ON SURFACE OF LOWER WALLS INSIDE PROOFER IN DELI DEPT.CLEAN AND SANITIZE THOROUGHLY.
Location: Deli area
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER DRIPPING FROM PIPE BELOW THREE COMPARTMENT SINK IN MEAT PREP ROOM.PROVIDE REPAIR.RECHECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS TO HAVE LEAK REPAIRED.
Location: Meat room
|
06/02/2014 | Recheck |
- 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: WALLS AND CEILING SOILED WITH RUST LOCATED IN THE MEAT ROOM WHERE GRINDER IS STORED.REMOVE RUST RESIDUE.
Location: Meat 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: WALLS AND CEILING SOILED WITH RUST LOCATED IN THE MEAT ROOM WHERE GRINDER IS STORED.REMOVE RUST RESIDUE.
Location: Sales floor
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMPERATURE REACHING A MAXIMUM OF 98 DEGREES F.REPAIR MACHINE TO WASH AT 150 DEGREES F ACCORDING TO DATA PLATE SPECIFICATIONS.
Location: Deli area
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: GLAZE TABLE ELEVATED ON INVERTED FOOD CONTAINERS LOCATED IN THE DELI.PROVIDE LEGS TO ELEVATE TABLE.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SURFACE OF STORAGE RACK CONTAINING MEAT TRAYS SOILED WITH RUST ACCUMULATION.CLEAN THOROUGHLY. RESURFACE OR REPLACE RACK IF SOIL CANNOT BE REMOVED.2. BOTTOM OF STORAGE SHELF SOILED WITH RUST IN DAIRY CASE LOCATED ON SALES FLOOR,CLEAN THOROUGHLY. RESURFACE IF SOIL CANNOT BE REMOVED.
Location: Meat room
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: RUST STAINS ON SURFACE OF LOWER WALLS INSIDE PROOFER IN DELI DEPT.CLEAN AND SANITIZE THOROUGHLY.
Location: Deli area
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER DRIPPING FROM PIPE BELOW THREE COMPARTMENT SINK IN MEAT PREP ROOM.PROVIDE REPAIR.
Location: Meat room
|
05/15/2014 | 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: CUBED HAM AND TURKEY HOLDING AT 47 DEGREES STORED ABOVE LOAD LINE ON BUFFET.KEEP FOOD AT OR BELOW LOAD LINE TO ENSURE PRODUCT MAINTAINS 41 DEGREES F OR LOWER.
Location: Deli 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: DRAIN PLUGS NOT AVAILABLE TO CLEAN EQUIPMENT LOCATED AT THREE BAY SINK IN PRODUCE PREP ROOM.
Location: Produce room
- Chemical sanitizer concentration (corrected on site)
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: SANITZER CONCENTRATION DISPENSING TOO STRONG (GREATER THAN 200 PPM) IN THREE COMPARTMENT SINK AREA IN DELI PREP AREA.ADJUST/DILUTE SANITZER TO MAINTAIN 200 PPM QUAT.
Location: Deli area
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKETS WERE HANGING ABOVE BASKETS UTILIZED TO STORED PRODUCE IN PREP AREA.STORE EMPLOYEE ITEMS AWAY FROM FOOD AND FOOD RELATED SUPPLIES.
Location: Produce room
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS STORED ON THE FLOOR LOCATED IN DELI DEPARTMENT.PROVIDE MOP RACKS TO STORE WET MOPS IN BETWEEN USE.
Location: Deli area
- 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.
Comments: UNLABLED SPRAY BOTTLES CONTAINING WATER IN DELI PREP AREA.
Location: Deli area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: DIM LIGHTING IN ROOM WHERE MEAT GRINDER IS STORED.INCREASE LIGHT INTENSITY.
Location: Produce room
- Bug zapper (corrected on site)
Electrocution or stunning insect control device(s) improperly designed.
Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
Comments: UNAPPROVED INSECT TRAPPING DEVICES STORED IN PRODUCE PREP ROOM.PROVIDE INSECT TRAPPING DEVICES DESIGNED TO RETAIN THE INSECT WITHIN THE DEVICE.
Location: Produce room
- 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 TILED DAMAGED LOCATED IN MEAT PREP AREA.REPAIR OR REPLACE DAMAGED TILE.
Location: Prep area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER MISSING INSIDE WALK IN COOLER IN DELI AREA AND INSIDE DISPLAY CASE CONTAINING WHOLE HAMS LOCATED ON SALES FLOOR.
Location: Deli area
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PAINT FLAKING ON SURFACE OF STORAGE SHELF LOCATED ABOVE TWO BAY SINK DELI DEPT.2. STORAGE SHELF SOILED WITH RUST LOCATED IN THE SEAFOOD WALK IN COOLER.3. TWO STORAGE BOWLS UTILIZED TO STORE CUT FRUIT CRACKED ON THE SUFACE LOCATED IN THE DELI DEPARTMENT. REPLACE OR RESURFACE SHELVING
Location: Deli area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PAINT FLAKING ON SURFACE OF STORAGE SHELF LOCATED ABOVE TWO BAY SINK DELI DEPT.2. STORAGE SHELF SOILED WITH RUST LOCATED IN THE SEAFOOD WALK IN COOLER.3. TWO STORAGE BOWLS UTILIZED TO STORE CUT FRUIT CRACKED ON THE SUFACE LOCATED IN THE DELI DEPARTMENT. REPLACE OR RESURFACE SHELVING
Location: Seafood department
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PROOFER SOILED WITH RUST ON ENTIRE INTERIOR SURFACE.CLEAN PROOFER DAILY TO PREVENT RUST FORMATION ON SURFACE.
Location: Bakery area
Equipment: -
|
12/13/2013 | 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: CUBED HAM AND TURKEY HOLDING AT 47 DEGREES STORED ABOVE LOAD LINE ON BUFFET.KEEP FOOD AT OR BELOW LOAD LINE TO ENSURE PRODUCT MAINTAINS 41 DEGREES F OR LOWER.
Location: Deli 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: DRAIN PLUGS NOT AVAILABLE TO CLEAN EQUIPMENT LOCATED AT THREE BAY SINK IN PRODUCE PREP ROOM.
Location: Produce room
- Chemical sanitizer concentration (corrected on site)
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: SANITZER CONCENTRATION DISPENSING TOO STRONG (GREATER THAN 200 PPM) IN THREE COMPARTMENT SINK AREA IN DELI PREP AREA.ADJUST/DILUTE SANITZER TO MAINTAIN 200 PPM QUAT.
Location: Deli area
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKETS WERE HANGING ABOVE BASKETS UTILIZED TO STORED PRODUCE IN PREP AREA.STORE EMPLOYEE ITEMS AWAY FROM FOOD AND FOOD RELATED SUPPLIES.
Location: Produce room
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS STORED ON THE FLOOR LOCATED IN DELI DEPARTMENT.PROVIDE MOP RACKS TO STORE WET MOPS IN BETWEEN USE.
Location: Deli area
- 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.
Comments: UNLABLED SPRAY BOTTLES CONTAINING WATER IN DELI PREP AREA.
Location: Deli area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: DIM LIGHTING IN ROOM WHERE MEAT GRINDER IS STORED.INCREASE LIGHT INTENSITY.
Location: Produce room
- Bug zapper (corrected on site)
Electrocution or stunning insect control device(s) improperly designed.
Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
Comments: UNAPPROVED INSECT TRAPPING DEVICES STORED IN PRODUCE PREP ROOM.PROVIDE INSECT TRAPPING DEVICES DESIGNED TO RETAIN THE INSECT WITHIN THE DEVICE.
Location: Produce room
- 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 TILED DAMAGED LOCATED IN MEAT PREP AREA.REPAIR OR REPLACE DAMAGED TILE.
Location: Prep area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER MISSING INSIDE WALK IN COOLER IN DELI AREA AND INSIDE DISPLAY CASE CONTAINING WHOLE HAMS LOCATED ON SALES FLOOR.
Location: Deli area
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PAINT FLAKING ON SURFACE OF STORAGE SHELF LOCATED ABOVE TWO BAY SINK DELI DEPT.2. STORAGE SHELF SOILED WITH RUST LOCATED IN THE SEAFOOD WALK IN COOLER.3. TWO STORAGE BOWLS UTILIZED TO STORE CUT FRUIT CRACKED ON THE SUFACE LOCATED IN THE DELI DEPARTMENT. REPLACE OR RESURFACE SHELVING
Location: Deli area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PAINT FLAKING ON SURFACE OF STORAGE SHELF LOCATED ABOVE TWO BAY SINK DELI DEPT.2. STORAGE SHELF SOILED WITH RUST LOCATED IN THE SEAFOOD WALK IN COOLER.3. TWO STORAGE BOWLS UTILIZED TO STORE CUT FRUIT CRACKED ON THE SUFACE LOCATED IN THE DELI DEPARTMENT. REPLACE OR RESURFACE SHELVING
Location: Seafood department
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PROOFER SOILED WITH RUST ON ENTIRE INTERIOR SURFACE.CLEAN PROOFER DAILY TO PREVENT RUST FORMATION ON SURFACE.
Location: Bakery area
Equipment: -
|
12/05/2013 | 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. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER. A SERVICETECHNICIAN CURRENTLY ON SITE TO PROVIDE REPAIR TO REFRIGERATION UNITS.RECHECK 7/30/13: NOT CORRECTED. 1. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.PLEASE HAVE REFRIGERATION UNITS REPAIRED TO HOLD AT 41 DEGREES F OR LOWER BY FOLLOW UP DATE.RECHECK 8/6:1.PRODUCE DISPLAY COLD CASE HOLDING AT 48 DEGREES. 2. SALAD BAR HOLDING FOOD AT 48 DEGREES. REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER
Location: Buffet
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. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER. A SERVICETECHNICIAN CURRENTLY ON SITE TO PROVIDE REPAIR TO REFRIGERATION UNITS.RECHECK 7/30/13: NOT CORRECTED. 1. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.PLEASE HAVE REFRIGERATION UNITS REPAIRED TO HOLD AT 41 DEGREES F OR LOWER BY FOLLOW UP DATE.RECHECK 8/6:1.PRODUCE DISPLAY COLD CASE HOLDING AT 48 DEGREES. 2. SALAD BAR HOLDING FOOD AT 48 DEGREES. REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER
Location: Walk-in cooler
- 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. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER. A SERVICETECHNICIAN CURRENTLY ON SITE TO PROVIDE REPAIR TO REFRIGERATION UNITS.RECHECK 7/30/13: NOT CORRECTED. 1. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.PLEASE HAVE REFRIGERATION UNITS REPAIRED TO HOLD AT 41 DEGREES F OR LOWER BY FOLLOW UP DATE.RECHECK 8/6:1.PRODUCE DISPLAY COLD CASE HOLDING AT 48 DEGREES. 2. SALAD BAR HOLDING FOOD AT 48 DEGREES. REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER
Location: Sales floor
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: HIGH TEMPERATURE DISH MACHINE WASH TEMPERATURE REACHING A MAXIMUM OF 135 DEGREES F.REPAIR MACHINE TO WASH AT A MINIMUM TEMPERATURE OF 150 DEGREES F.
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: INTERIOR SURFACE OF PROOFER WALLS SOILED WITH BUILD UP.CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.RECHECK 7/30: NOT CORRECTED. REMOVE BUILD UP ON THE INTERIOR SURFACE WALLS OF THE PROOFER.
Location: Bakery area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT THE HAND SINK LOCATED IN THE BAKERY.PROVIDE TOWELS.
Location: Bakery area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING ONTO THE FLOOR FROM THE BOTTOM OF THE DISH MACHINE.REPAIR LEAK
Location: Deli area
|
08/22/2013 | 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. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER. A SERVICETECHNICIAN CURRENTLY ON SITE TO PROVIDE REPAIR TO REFRIGERATION UNITS.RECHECK 7/30/13: NOT CORRECTED. 1. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.PLEASE HAVE REFRIGERATION UNITS REPAIRED TO HOLD AT 41 DEGREES F OR LOWER BY FOLLOW UP DATE.RECHECK 8/6:1.PRODUCE DISPLAY COLD CASE HOLDING AT 48 DEGREES. 2. SALAD BAR HOLDING FOOD AT 48 DEGREES. REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER
Location: Buffet
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. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER. A SERVICETECHNICIAN CURRENTLY ON SITE TO PROVIDE REPAIR TO REFRIGERATION UNITS.RECHECK 7/30/13: NOT CORRECTED. 1. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.PLEASE HAVE REFRIGERATION UNITS REPAIRED TO HOLD AT 41 DEGREES F OR LOWER BY FOLLOW UP DATE.RECHECK 8/6:1.PRODUCE DISPLAY COLD CASE HOLDING AT 48 DEGREES. 2. SALAD BAR HOLDING FOOD AT 48 DEGREES. REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER
Location: Walk-in cooler
- 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. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER. A SERVICETECHNICIAN CURRENTLY ON SITE TO PROVIDE REPAIR TO REFRIGERATION UNITS.RECHECK 7/30/13: NOT CORRECTED. 1. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.PLEASE HAVE REFRIGERATION UNITS REPAIRED TO HOLD AT 41 DEGREES F OR LOWER BY FOLLOW UP DATE.RECHECK 8/6:1.PRODUCE DISPLAY COLD CASE HOLDING AT 48 DEGREES. 2. SALAD BAR HOLDING FOOD AT 48 DEGREES. REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER
Location: Sales floor
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: HIGH TEMPERATURE DISH MACHINE WASH TEMPERATURE REACHING A MAXIMUM OF 135 DEGREES F.REPAIR MACHINE TO WASH AT A MINIMUM TEMPERATURE OF 150 DEGREES F.
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: INTERIOR SURFACE OF PROOFER WALLS SOILED WITH BUILD UP.CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.RECHECK 7/30: NOT CORRECTED. REMOVE BUILD UP ON THE INTERIOR SURFACE WALLS OF THE PROOFER.
Location: Bakery area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT THE HAND SINK LOCATED IN THE BAKERY.PROVIDE TOWELS.
Location: Bakery area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING ONTO THE FLOOR FROM THE BOTTOM OF THE DISH MACHINE.REPAIR LEAK
Location: Deli area
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08/06/2013 | 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. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER. A SERVICETECHNICIAN CURRENTLY ON SITE TO PROVIDE REPAIR TO REFRIGERATION UNITS.RECHECK 7/30/13: NOT CORRECTED. 1. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.PLEASE HAVE REFRIGERATION UNITS REPAIRED TO HOLD AT 41 DEGREES F OR LOWER BY FOLLOW UP DATE.
Location: Buffet
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. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER. A SERVICETECHNICIAN CURRENTLY ON SITE TO PROVIDE REPAIR TO REFRIGERATION UNITS.RECHECK 7/30/13: NOT CORRECTED. 1. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.PLEASE HAVE REFRIGERATION UNITS REPAIRED TO HOLD AT 41 DEGREES F OR LOWER BY FOLLOW UP DATE.
Location: Walk-in cooler
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: HIGH TEMPERATURE DISH MACHINE WASH TEMPERATURE REACHING A MAXIMUM OF 135 DEGREES F.REPAIR MACHINE TO WASH AT A MINIMUM TEMPERATURE OF 150 DEGREES F.
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: INTERIOR SURFACE OF PROOFER WALLS SOILED WITH BUILD UP.CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.RECHECK 7/30: NOT CORRECTED. REMOVE BUILD UP ON THE INTERIOR SURFACE WALLS OF THE PROOFER.
Location: Bakery area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT THE HAND SINK LOCATED IN THE BAKERY.PROVIDE TOWELS.
Location: Bakery area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING ONTO THE FLOOR FROM THE BOTTOM OF THE DISH MACHINE.REPAIR LEAK
Location: Deli area
|
07/30/2013 | 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. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER. A SERVICETECHNICIAN CURRENTLY ON SITE TO PROVIDE REPAIR TO REFRIGERATION UNITS.
Location: Buffet
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. WALK IN DAIRY COOLER HOLDING AT 45 DEGREES F.2. SALAD BAR HOLDING FOOD AT 46.6 DEGREES F3. PRODUCE DISPLAY COOLER HOLDING AT 48 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER. A SERVICETECHNICIAN CURRENTLY ON SITE TO PROVIDE REPAIR TO REFRIGERATION UNITS.
Location: Walk-in cooler
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: HIGH TEMPERATURE DISH MACHINE WASH TEMPERATURE REACHING A MAXIMUM OF 135 DEGREES F.REPAIR MACHINE TO WASH AT A MINIMUM TEMPERATURE OF 150 DEGREES F.
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: INTERIOR SURFACE OF PROOFER WALLS SOILED WITH BUILD UP.CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Bakery area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT THE HAND SINK LOCATED IN THE BAKERY.PROVIDE TOWELS.
Location: Bakery area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING ONTO THE FLOOR FROM THE BOTTOM OF THE DISH MACHINE.REPAIR LEAK
Location: Deli area
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07/22/2013 | Routine |
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: CUTTING BOARD AND UTENSILS WASHED AND RINSED IN ONE COMPARTMENT PREP SINK IN SEAFOOD DEPT AND NOT SANITIZED AFTER CLEANING.PREP SINK SHOULD BE USED FOR SEAFOOD PREP ONLY. EQUIPMENT SHOULD BE SANITZED PROPERLY IN THE THREE COMPARTMENT SINK.
Location: Seafood department
- 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 CHIPPING ON SURFACE OF SUPPORT BEAMS/POSTS LOCATED NEXT TO HAND SINK AND OVEN IN BACK PREP AREA IN DELI.PAINT SURFACE TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM INTERIOR OF RETARDER SOILED LOCATED IN THE DELI DEPARTMENT.CLEAN AND SANITIZE THOROUGHLY.
Location: Deli area
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: CUTTING BOARD AND UTENSILS RINSED IN ONE COMPARTMENT PREP SINK IN SEAFOOD DEPT.PREP SINK SHOULD BE USED FOR SEAFOOD PREP ONLY. EQUIPMENT SHOULD BE RINSED PROPERLY IN THE THREE COMPARTMENT SINK.
Location: Seafood department
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: FOAM CUP STORED INSIDE CONTAINER OF CROUTONS LOCATED IN THE DELI PREP AREA.PROVIDE A DURABLE SCOOP WITH A HANDLE TO DISPENSE PRODUCT.
Location: Deli area
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03/07/2013 | Routine |
- Unsafe food (Critical) (corrected on site)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: TWO CANS OF OUTDATED FORMULA WITH EXPIRATION 1 NOV 2012 STORED ON SALES FLOOR. ENSURE INFANT FORMULA IS MONITORED TO PREVENT EXPIRED FORMULA SOLD TO CONSUMERS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD RESIDUE ON CREVICES LOCATED ON DELI SLICERS. ENSURE SLICERS ARE DISMANTELED AND CLEANED AND SANITZED THOROUGHLY ON A DAILY BASIS. NOTE: SLICERS SHOULD BE CLEANED AND SANITZED EVERY FOUR HOURS.
Location: Deli area
|
11/20/2012 | Recheck |
- Unsafe food (Critical) (corrected on site)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: TWO CANS OF OUTDATED FORMULA WITH EXPIRATION 1 NOV 2012 STORED ON SALES FLOOR. ENSURE INFANT FORMULA IS MONITORED TO PREVENT EXPIRED FORMULA SOLD TO CONSUMERS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD RESIDUE ON CREVICES LOCATED ON DELI SLICERS. ENSURE SLICERS ARE DISMANTELED AND CLEANED AND SANITZED THOROUGHLY ON A DAILY BASIS. NOTE: SLICERS SHOULD BE CLEANED AND SANITZED EVERY FOUR HOURS.
Location: Deli area
|
11/12/2012 | 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: SALAD BAR COOLER HOLDING AT 44.9 AND FOOD ITEMS HOLDING BETWEEN 44.4 AND 48 DEGREES F. ADJUST/REPAIR SALAD BAR COOLER TO HOLD FOODS AT 41 DEGREES F OR LOWER.
Location: Deli area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHEET TRAYS SOILED WITH BUILD UP INSIDE REACH IN "FEDERAL" COOLER LOCATED IN THE DELI DEPARTMENT. MAINTAIN SHEET TRAYS UTILIZED FOR STORAGE IN A CLEAN CONDITION.2.RUST SPOTS ON CAN OPENER LOCATED IN THE DELI DPARTMENT. REMOVE RUST BUILD UP.1.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THREE BAYS SINK BASINS SOILED WITH BUILD UP ON SURFACE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Produce room
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER DRIPPING FROM PIPE UNDER ONE COMPARTMENT SINK LOCATED IN THE MEAT PREP/SERVICE COUNTER AREA. PROVIDE REPAIR.
Location: Meat counter
|
07/24/2012 | 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: SALAD BAR COOLER HOLDING AT 44.9 AND FOOD ITEMS HOLDING BETWEEN 44.4 AND 48 DEGREES F. ADJUST/REPAIR SALAD BAR COOLER TO HOLD FOODS AT 41 DEGREES F OR LOWER.
Location: Deli area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHEET TRAYS SOILED WITH BUILD UP INSIDE REACH IN "FEDERAL" COOLER LOCATED IN THE DELI DEPARTMENT. MAINTAIN SHEET TRAYS UTILIZED FOR STORAGE IN A CLEAN CONDITION.2.RUST SPOTS ON CAN OPENER LOCATED IN THE DELI DPARTMENT. REMOVE RUST BUILD UP.1.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THREE BAYS SINK BASINS SOILED WITH BUILD UP ON SURFACE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Produce room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER DRIPPING FROM PIPE UNDER ONE COMPARTMENT SINK LOCATED IN THE MEAT PREP/SERVICE COUNTER AREA. PROVIDE REPAIR.
Location: Meat counter
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07/16/2012 | 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: A DENTED ONE QUART CAN OF INFANT FORMULA WAS STORED ON SHELF LOCATED ON SALES FLOOR. ENSURE ALL CANS ARE FREE OF DENTS BEFORE STORAGE ON SALES FLOOR. CAN WAS REMOVED.
Location: Sales floor
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: TABLE UTILIZED ICE BAKERY GOODS ELEVATED BY INVERTED SINGLE USE CONTAINER MOUNTED UNDER LEGS IN DELI DEPARTMENT. DISCONTINUE USING SINGLE USE CONTAINERS TO ELEVATE TABLE.
Location: Deli area
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK IN BACK PREP ARE IN DELI DEPARTMENT. PROVIDE
Location: Deli area
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03/01/2012 | Routine |
Restaurant representatives - add corrected or new information about MARSH MARKET PLACE #79, 7481 N SHADELAND AVE, Indianapolis, IN »