- 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. Hennings Chipotle cheese sitting out at room temperature in customer sales floor area. Potentially hazardous foods shall be held at 41 deg. F. or below. NOTE > MANAGER STATED THAT CHEESE IS SET OUT FOR 4 HOURS AT A TIME AND PLACED BACK UNDER MECHANICAL REFRIGERATION AT 41 DEG. AT TIME OF INSPECTION PRODUCT WAS NOT MARKED WITH A DISCARD TIME AND APPROVAL FROM HEALT DEPT HAS NOT BEEN GRATED TO USE TIME VS TEMPEATURE. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. YOU ARE NOT ALLOWED TO PLACE PRODUCT BACK UNDER REFIGERATION AFTER YOU USE TIME TO CONTOL PRODUCT. PRODUCT MUST BE DISCARDED ONCE YOU START TIME TO CONTROL PRODUCT.
Location: Sales floor
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by metal shelving and push cart in bakery area. Remove all items blocking access to hand sink. A hand washing facility shall be properly located and accessible at all times.
Location: Bakery area
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled on front line arae by cooked chicken hot holding case. Clean hand sink. NOTE > Do not not use hand sink as a dump sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Deli area
Equipment: Hand sink
- 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: 1. Boxes of single service items on floor in bakery area. Remove all single service items from floor and store in approved manner. 2. Boxes of single service items on floor in back deli store room area. Remove and store in approved manner.
Location: Bakery area
- 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: 1. Boxes of single service items on floor in bakery area. Remove all single service items from floor and store in approved manner. 2. Boxes of single service items on floor in back deli store room area. Remove and store in approved manner.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile cracked and broken in deli area by hand sink and reach in coolers. Replace all broken / cracked floor tile.
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. Floor space soiled in following areas. a. Floor back hallway and mop sink area in deli area. CORRECTED b. Floor below three bay sink in deli area. CORRECTED c. Floor space below deep fry units in deli area and all coolers. CORRECTED d. Floor below " Henny Penny " steam cooker. ( check for possible water leak from unit, repair if necessary. ) CORRECTED e. Floor soiled inside of bakery walk in freezer. Clean floor. NOTE > CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE.
Location: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in freezer in bakery area. Repair light. 2. Drain line leaking water inside of seafood front service walk in freezer. Repair drain line and remove built up ice inside of walk in freezer and walk in cooler attaced to freezer.
Location: Bakery area
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in freezer in bakery area. Repair light. 2. Drain line leaking water inside of seafood front service walk in freezer. Repair drain line and remove built up ice inside of walk in freezer and walk in cooler attaced to freezer.
Location: Seafood department
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Old sinks not being used in back deili store room area soiled. Clean.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sinik by three bay sink in deli area. Provide hand soap at all times.
Location: Deli area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink drain slow at hand sink in front meat display area. Repair drain to a sound working condition.
Location: Seafood department
Equipment: Hand sink
|
10/14/2014 | 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. Hennings Chipotle cheese sitting out at room temperature in customer sales floor area. Potentially hazardous foods shall be held at 41 deg. F. or below. NOTE > MANAGER STATED THAT CHEESE IS SET OUT FOR 4 HOURS AT A TIME AND PLACED BACK UNDER MECHANICAL REFRIGERATION AT 41 DEG. AT TIME OF INSPECTION PRODUCT WAS NOT MARKED WITH A DISCARD TIME AND APPROVAL FROM HEALT DEPT HAS NOT BEEN GRATED TO USE TIME VS TEMPEATURE. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. YOU ARE NOT ALLOWED TO PLACE PRODUCT BACK UNDER REFIGERATION AFTER YOU USE TIME TO CONTOL PRODUCT. PRODUCT MUST BE DISCARDED ONCE YOU START TIME TO CONTROL PRODUCT.
Location: Sales floor
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by metal shelving and push cart in bakery area. Remove all items blocking access to hand sink. A hand washing facility shall be properly located and accessible at all times.
Location: Bakery area
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled on front line arae by cooked chicken hot holding case. Clean hand sink. NOTE > Do not not use hand sink as a dump sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Deli area
Equipment: Hand sink
- 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: 1. Boxes of single service items on floor in bakery area. Remove all single service items from floor and store in approved manner. 2. Boxes of single service items on floor in back deli store room area. Remove and store in approved manner.
Location: Bakery area
- 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: 1. Boxes of single service items on floor in bakery area. Remove all single service items from floor and store in approved manner. 2. Boxes of single service items on floor in back deli store room area. Remove and store in approved manner.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile cracked and broken in deli area by hand sink and reach in coolers. Replace all broken / cracked floor tile.
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. Floor space soiled in following areas. a. Floor back hallway and mop sink area in deli area. b. Floor below three bay sink in deli area. c. Floor space below deep fry units in deli area and all coolers. d. Floor below " Henny Penny " steam cooker. ( check for possible water leak from unit, repair if necessary. ) e. Floor soiled inside of bakery walk in freezer. Clean floor. NOTE > CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE.
Location: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in freezer in bakery area. Repair light. 2. Drain line leaking water inside of seafood front service walk in freezer. Repair drain line and remove built up ice inside of walk in freezer and walk in cooler attaced to freezer.
Location: Bakery area
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in freezer in bakery area. Repair light. 2. Drain line leaking water inside of seafood front service walk in freezer. Repair drain line and remove built up ice inside of walk in freezer and walk in cooler attaced to freezer.
Location: Seafood department
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Old sinks not being used in back deili store room area soiled. Clean.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sinik by three bay sink in deli area. Provide hand soap at all times.
Location: Deli area
Equipment: Hand 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. Hand sink drain slow at hand sink in front meat display area. Repair drain to a sound working condition.
Location: Seafood department
Equipment: Hand sink
|
10/07/2014 | Routine |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Dispose of any open foods in the meat cutting and deli areas.2, Dispose of any potentially hazardous foods left at room temperature by customers exiting the store. 3. Dispose of box of open candy and one bag of open candy in back room by cokes.
Location: Deli area
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Dispose of any open foods in the meat cutting and deli areas.2, Dispose of any potentially hazardous foods left at room temperature by customers exiting the store. 3. Dispose of box of open candy and one bag of open candy in back room by cokes.
Location: Meat counter
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Dispose of any open foods in the meat cutting and deli areas.2, Dispose of any potentially hazardous foods left at room temperature by customers exiting the store. 3. Dispose of box of open candy and one bag of open candy in back room by cokes.
Location: Sales floor
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Dispose of any open foods in the meat cutting and deli areas.2, Dispose of any potentially hazardous foods left at room temperature by customers exiting the store. 3. Dispose of box of open candy and one bag of open candy in back room by cokes.
Location: Back room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean all counter, prep tables and equipment (slicers, meat saws, etc)
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean hand sinks and counter in bathroom where fire occurred.
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dispose of any single service items in open boxes in stock area with smoke damage.
- 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: Airduct/intake in men's bathroom heavily soiled. Have system cleaned.
- 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. Clean all floor and wall areas in bathroom where fire occurred.2. Clean stalls and toilets in bathroom where fire occurred.
|
09/02/2014 | Recheck |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Back of deep fry unit soiled in deli area. Clean.
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. Floor- wall junctions soiled in deli. Clean2. Floor around equipment soiled in deli. Clean.
Location: Deli area
|
07/30/2014 | Non-Illness Complaint Recheck |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Backs of prep top coolers soiled. Clean2. Clean inside/backs of equipment where soiled in 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. Floor- wall junctions soiled in deli. Clean2. Floor around equipment soiled in deli. Clean.
Location: Deli area
|
07/22/2014 | Non-Illness Complaint |
- 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: 1. BBQ in hot holding case in deli held at 105 deg. F due to improper heating before placing in unit. Cook / re heat all foods to proper temperature before placing in unit. Hold all hot foods at 135 deg. F. or above. 2. Mac and Cheese held at 126 deg. F. in hot holding case in deli area. Cook / re heat all foods to proper temperature before placing in unit. Hold all hot foods at 135 deg. F. or above. 3. Gravy held at 80 deg. F. in hot holding case in deli area. Cook / re heat all foods to proper temperature before placing in unit. Hold all hot foods at 135 deg. F. or above.
Location: Deli area
Equipment: Steam table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Continental " pull out cooler drawer unit by deep fryer in deli area soiled inside. Clean.
Location: Deli area
- 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: 1. Boxes of single service items on floor in deli area. Remove from floor and store in approved manner. 2. Boxes of single service items on floor in bakery area. Remove from floor and store in approved manner.
Location: Deli area
- 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: 1. Boxes of single service items on floor in deli area. Remove from floor and store in approved manner. 2. Boxes of single service items on floor in bakery area. Remove from floor and store in approved manner.
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: 1. Ice built up on floor of seafood walk in freezer. Remove and clean floor.
Location: Seafood department
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Sinks in old bakery area soiled. Clean.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet handle in poor repair at hand sink in deli area. Repair to a sound working condition.
Location: Deli area
Equipment: Hand sink
|
04/03/2014 | Recheck |
| No violation noted during this evaluation. | 04/01/2014 | Illness Complaint |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. BBQ in hot holding case in deli held at 105 deg. F due to improper heating before placing in unit. Cook / re heat all foods to proper temperature before placing in unit. Hold all hot foods at 135 deg. F. or above. 2. Mac and Cheese held at 126 deg. F. in hot holding case in deli area. Cook / re heat all foods to proper temperature before placing in unit. Hold all hot foods at 135 deg. F. or above. 3. Gravy held at 80 deg. F. in hot holding case in deli area. Cook / re heat all foods to proper temperature before placing in unit. Hold all hot foods at 135 deg. F. or above.
Location: Deli area
Equipment: Steam table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Continental " pull out cooler drawer unit by deep fryer in deli area soiled inside. Clean.
Location: Deli area
- 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: 1. Boxes of single service items on floor in deli area. Remove from floor and store in approved manner. 2. Boxes of single service items on floor in bakery area. Remove from floor and store in approved manner.
Location: Deli area
- 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: 1. Boxes of single service items on floor in deli area. Remove from floor and store in approved manner. 2. Boxes of single service items on floor in bakery area. Remove from floor and store in approved manner.
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: 1. Ice built up on floor of seafood walk in freezer. Remove and clean floor.
Location: Seafood department
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Sinks in old bakery area soiled. Clean.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet handle in poor repair at hand sink in deli area. Repair to a sound working condition.
Location: Deli area
Equipment: Hand sink
|
03/27/2014 | Routine |
- Drying mop(s) (corrected on site)
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: 1. Mop not hung up in deli area by mop sink. Hang mop up. NOTE > MANAGER CORRECTED AT TIME OF 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. Cove base molding in poor repair by hand sink and three bay sink in front vegetable prep area. Repair all damaged cove base molding. 2. Ceiling tile missing in back deli area. Replace missing tile.
Location: Produce room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cove base molding in poor repair by hand sink and three bay sink in front vegetable prep area. Repair all damaged cove base molding. 2. Ceiling tile missing in back deli area. Replace missing tile.
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. McCall three door reach in cooler in bakery soiled in bottom of unit. Clean. 2. Sinks soiled in back deli room area. Clean.
Location: Bakery area
Equipment: Reach in cooler (3 door)
- 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. McCall three door reach in cooler in bakery soiled in bottom of unit. Clean. 2. Sinks soiled in back deli room area. Clean.
Location: Deli area
|
10/31/2013 | 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: 1. Fried chicken in deli case at 124 deg. F gravey in case at 88 deg. F. Hold all hot foods at 135 deg. F or above.
Location: Deli area
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Three door reach in cooler for cheese in deli ara holding cheese between 45 deg. F and 46 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Deli area
Equipment: Reach in cooler
- 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: 1. Boxes of single service contaniners on floor in deli. Remove, store in approved manner.
Location: Deli area
- 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: 1. Mop in deli area not hung up. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Deli area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile missing by mop sink in deli. Replace.
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. Floor soiled by mop sink area in deli. Clean floor.
Location: Deli 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: 1. Cooler drawers missing a working thermometer next to deep fry unit in deli. Provide.
Location: Deli area
Equipment: Cooler drawers
|
05/31/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Fried chicken in deli case at 124 deg. F gravey in case at 88 deg. F. Hold all hot foods at 135 deg. F or above.
Location: Deli area
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Three door reach in cooler for cheese in deli ara holding cheese between 45 deg. F and 46 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Deli area
Equipment: Reach in cooler
- 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: 1. Boxes of single service contaniners on floor in deli. Remove, store in approved manner.
Location: Deli area
- 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: 1. Mop in deli area not hung up. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
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. Ceiling tile missing by mop sink in deli. Replace.
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. Floor soiled by mop sink area in deli. Clean floor.
Location: Deli 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: 1. Cooler drawers missing a working thermometer next to deep fry unit in deli. Provide.
Location: Deli area
Equipment: Cooler drawers
|
05/24/2013 | 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. Display cooler in Deli area holding cold food items between 50 and 53 deg. F. Repiar unit and hold all cold foods at 41 deg. F or below. All foods that were left in cooler overnight were discarded at time of inspection. See disposition sheet.
Location: Deli area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats observed in produce area in customer area by pineapples. Exterminate gnats using approved manner. Rotate stock to prevent over ripe pinapples from attracting and breading gnats.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two door cooler by deep fry unit soiled inside and out. clean.
Location: Deli area
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Tape used to repair sliding door on deli diplay unit. Remove tape and repair door using approved materials.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Floor soiled inside of " McCall " two door cooler in bakery area. Clean. CORRECTED 2. Door handles soiled on both walk in freezer doors in bakery area. Clean door handles.
Location: Bakery area
Equipment: Reach in cooler (2 door)
|
12/19/2012 | 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: 1. Display cooler in Deli area holding cold food items between 50 and 53 deg. F. Repiar unit and hold all cold foods at 41 deg. F or below. All foods that were left in cooler overnight were discarded at time of inspection. See disposition sheet.
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: 1. Gnats observed in produce area in customer area by pineapples. Exterminate gnats using approved manner. Rotate stock to prevent over ripe pinapples from attracting and breading gnats.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two door cooler by deep fry unit soiled inside and out. clean.
Location: Deli area
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Tape used to repair sliding door on deli diplay unit. Remove tape and repair door using approved materials.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Floor soiled inside of " McCall " two door cooler in bakery area. Clean. 2. Door handles soiled on both walk in freezer doors in bakery area. Clean door handles.
Location: Bakery area
Equipment: Reach in cooler (2 door)
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12/12/2012 | 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: The rotisserie chickens on the sales floor were 117-119 F. Chickens were pulled.
Location: Sales floor
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: There are gnats in the onions.
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The slicer is soiled on the meat dept.
Location: Meat counter
Equipment: Slicer
- 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) There is water on the floor below the 3 bay sink.2) The wall over the juices in the walk in cover is soiled.
Location: Meat room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) There is water on the floor below the 3 bay sink.2) The wall over the juices in the walk in cover is soiled.
Location: Walk-in cooler
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer observed for the sandwich display case (deli area).
Location: Deli area
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06/19/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The rotisserie chickens on the sales floor were 117-119 F. Chickens were pulled.
Location: Sales floor
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: There are gnats in the onions.
Location: Sales floor
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The slicer is soiled on the meat dept.
Location: Meat counter
Equipment: Slicer
- 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) There is water on the floor below the 3 bay sink.2) The wall over the juices in the walk in cover is soiled.
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: 1) There is water on the floor below the 3 bay sink.2) The wall over the juices in the walk in cover is soiled.
Location: Walk-in cooler
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer observed for the sandwich display case (deli area).
Location: Deli area
|
06/12/2012 | 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: The upright refrigerator in the bakery is 48-49 F.
Location: Bakery area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Salsas & Sushi was stored with raw chicken.
Location: Meat room
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside the reach in cooler in the deli (3rd from entrance).
Location: Deli area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The hand sink is loose in the bakery.
Location: Bakery area
Equipment: Hand sink
|
02/27/2012 | 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: The upright refrigerator in the bakery is 48-49 F.
Location: Bakery area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Salsas & Sushi was stored with raw chicken.
Location: Meat room
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside the reach in cooler in the deli (3rd from entrance).
Location: Deli area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The hand sink is loose in the bakery.
Location: Bakery area
Equipment: Hand sink
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02/20/2012 | Routine |
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