- 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 can opener an base are soiled in the deli area.2. The 3 bay sink is soiled. Please clean after use to prevent contamination.
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 can opener an base are soiled in the deli area.2. The 3 bay sink is soiled. Please clean after use to prevent contamination.
Location: Meat room
Equipment: 3-bay
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: The hand sink is soiled. Please keep the hand sink clean and maintained at all times.
Location: Meat counter
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: Please don't use the hand sink to store anything. Must be used for hand washing only.
Location: Meat room
Equipment: Hand sink
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Several cutting boarded were discolored and deteriorated. Please have cutting boards resurfaced or discard them.
Location: Meat room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Please clean out bug zapper.
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. The 4 bay reached cooler is soiled at base of the doors.2. The wrapping machine in the deil and meat room are soiled with an accumulation of food debris.Please clean and sanitize more frequently.
Location: Deli area
Equipment: Reach in cooler (4 door)
- 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. The 4 bay reached cooler is soiled at base of the doors.2. The wrapping machine in the deil and meat room are soiled with an accumulation of food debris.Please clean and sanitize more frequently.
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. The 4 bay reached cooler is soiled at base of the doors.2. The wrapping machine in the deil and meat room are soiled with an accumulation of food debris.Please clean and sanitize more frequently.
Location: Meat counter
- 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 oven is heavily soiled.2. The coffee machine and pot are soiled
Location: Deli area
Equipment: 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 oven is heavily soiled.2. The coffee machine and pot are soiled
Location: Deli area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. The oven is heavily soiled.2. The coffee machine and pot are soiled
Location: Deli 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: Several knifes were stored in between the wall and prep table. Store in the proper manner to prevent contamination.
Location: Meat room
|
10/30/2014 | 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 can opener an base are soiled in the deli area.2. The 3 bay sink is soiled. Please clean after use to prevent contamination.
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 can opener an base are soiled in the deli area.2. The 3 bay sink is soiled. Please clean after use to prevent contamination.
Location: Meat room
Equipment: 3-bay
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: The hand sink is soiled. Please keep the hand sink clean and maintained at all times.
Location: Meat counter
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: Please don't use the hand sink to store anything. Must be used for hand washing only.
Location: Meat room
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Several cutting boarded were discolored and deteriorated. Please have cutting boards resurfaced or discard them.
Location: Meat room
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Please clean out bug zapper.
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. The 4 bay reached cooler is soiled at base of the doors.2. The wrapping machine in the deil and meat room are soiled with an accumulation of food debris.Please clean and sanitize more frequently.
Location: Deli area
Equipment: Reach in cooler (4 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. The 4 bay reached cooler is soiled at base of the doors.2. The wrapping machine in the deil and meat room are soiled with an accumulation of food debris.Please clean and sanitize more frequently.
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. The 4 bay reached cooler is soiled at base of the doors.2. The wrapping machine in the deil and meat room are soiled with an accumulation of food debris.Please clean and sanitize more frequently.
Location: Meat counter
- 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 oven is heavily soiled.2. The coffee machine and pot are soiled
Location: Deli area
Equipment: 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 oven is heavily soiled.2. The coffee machine and pot are soiled
Location: Deli area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. The oven is heavily soiled.2. The coffee machine and pot are soiled
Location: Deli area
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Several knifes were stored in between the wall and prep table. Store in the proper manner to prevent contamination.
Location: Meat room
|
10/22/2014 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Deli area
- 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.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Meat room
|
04/24/2014 | Routine |
- Linens soiled (corrected)
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: 1. Linens soiled on sales floor. ( under smoked ham case)2. Linens soiled on sales floor. ( under milk cooler)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Produce room
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Please do not store utensils in side of cracks to 3 bay sink.
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.
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.
Location: Produce room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal push cart soiled with blood. Please clean and sanitize.2. Steak meat case soiled on sales floor. Please clean meat case.
Location: Meat room
|
12/11/2013 | Recheck |
- Linens soiled
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: 1. Linens soiled on sales floor. ( under smoked ham case)2. Linens soiled on sales floor. ( under milk cooler)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Produce room
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Please do not store utensils in side of cracks to 3 bay sink.
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.
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.
Location: Produce room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal push cart soiled with blood. Please clean and sanitize.2. Steak meat case soiled on sales floor. Please clean meat case.
Location: Meat room
|
12/04/2013 | Routine |
- 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: Please should be stored at the bottom of coolers to prevent any cross-contamination.
Location: Deli area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Produce wrapper soiled on exterior. Please clean and sanatize wrapper. 2. Can opener soiled in deli area. Please clean and sanitize can opener.
Location: Produce room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Produce wrapper soiled on exterior. Please clean and sanatize wrapper. 2. Can opener soiled in deli area. Please clean and sanitize can opener.
Location: Deli area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Meat room
- Linens soiled (corrected)
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Linens soiled underneath ham.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Metal pans are soiled in meat room. Please clean and sanitize metal pans.
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.
Location: Kitchen (back)
|
09/23/2013 | Recheck |
- 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: Please should be stored at the bottom of coolers to prevent any cross-contamination.
Location: Deli area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Produce wrapper soiled on exterior. Please clean and sanatize wrapper. 2. Can opener soiled in deli area. Please clean and sanitize can opener.
Location: Produce room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Produce wrapper soiled on exterior. Please clean and sanatize wrapper. 2. Can opener soiled in deli area. Please clean and sanitize can opener.
Location: Deli area
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Meat room
- Linens soiled
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Linens soiled underneath ham.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Metal pans are soiled in meat room. Please clean and sanitize metal pans.
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.
Location: Kitchen (back)
|
09/16/2013 | Routine |
- Hand sink improper usage (corrected on site)
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: Produce wash tubs observed stored on top of the hand sink in the produce room. Do not store any equipment or utensils on hand sinks.
Location: Produce room
Equipment: Hand sink
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Leak in the plumbing in the walk in freezer causing an ice build up. Repair plumbing in the walk in freezer to prevent frozen condensate build up.
Location: Walk-in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels observed at the produce hand sink or at the deli hand sink. Provide paper towels at all hand sinks.
Location: Produce room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels observed at the produce hand sink or at the deli hand sink. Provide paper towels at all hand sinks.
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: Leak observed in the drain line of the 2-bay sink. Repair drain line to good working condition.
Location: Produce room
Equipment: 2-bay
- Durability / utensils and equipment
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: Produce wash tub observed repaired with tape. Discard damaged produce tubs, and do not reapiar equipment and utensils with tape.
Location: Produce room
Equipment: -
|
05/31/2013 | 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: Green beans 123Deg. F. and greens 108Deg.F. in the hot holding display case.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the trays under the fresh picnics, hams, and fresh chicken in the display case. 2..Defrost the small freezer where the corn dogs are stored.3. Clean the soiled racks in the meat room.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the trays under the fresh picnics, hams, and fresh chicken in the display case. 2..Defrost the small freezer where the corn dogs are stored.3. Clean the soiled racks in the 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. Clean the ceiling and fan guards in the dairy walk in cooler.2. Clean the floor in the meat walk in cooler.
- 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. Clean the ceiling and fan guards in the dairy walk in cooler.2. Clean the floor in the meat walk in cooler.
|
01/15/2013 | 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: Green beans 123Deg. F. and greens 108Deg.F. in the hot holding display case.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the trays under the fresh picnics, hams, and fresh chicken in the display case. 2..Defrost the small freezer where the corn dogs are stored.3. Clean the soiled racks in the meat room.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the trays under the fresh picnics, hams, and fresh chicken in the display case. 2..Defrost the small freezer where the corn dogs are stored.3. Clean the soiled racks in the 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. Clean the ceiling and fan guards in the dairy walk in cooler.2. Clean the floor in the meat walk in cooler.
- 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 the ceiling and fan guards in the dairy walk in cooler.2. Clean the floor in the meat walk in cooler.
|
01/04/2013 | 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: The mashed potatoes were 110 F. Reheat to 165F & then hold at 135 or more.
Location: Deli area
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Some smoked neck bones in the display cooler have mold. Discard.
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The large plastic tubs in the meat room are heavily soiled. Clean both the inside & outside.
Location: Meat room
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: The trash cans in the deli are soiled.
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: The fan guards are soiled.
Location: Meat room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There are dead flies in the bottom of the ham/ bacon & the Johnsonville sausage & pork chop & the Velveeta cheese display cooler.2) There is mold growing on the racks in the bottom of the milk display cooler.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There are dead flies in the bottom of the ham/ bacon & the Johnsonville sausage & pork chop & the Velveeta cheese display cooler.2) There is mold growing on the racks in the bottom of the milk display cooler.
Location: Sales floor
|
08/30/2012 | 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 mashed potatoes were 110 F. Reheat to 165F & then hold at 135 or more.
Location: Deli area
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Some smoked neck bones in the display cooler have mold. Discard.
Location: Sales floor
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The large plastic tubs in the meat room are heavily soiled. Clean both the inside & outside.
Location: Meat room
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: The trash cans in the deli are soiled.
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: The fan guards are soiled.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There are dead flies in the bottom of the ham/ bacon & the Johnsonville sausage & pork chop & the Velveeta cheese display cooler.2) There is mold growing on the racks in the bottom of the milk display cooler.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There are dead flies in the bottom of the ham/ bacon & the Johnsonville sausage & pork chop & the Velveeta cheese display cooler.2) There is mold growing on the racks in the bottom of the milk display cooler.
Location: Sales floor
|
08/23/2012 | Routine |
- 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: Please store eggs at the bottom of cooler.
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.
Location: Deli area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Meat room
- 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.
Location: Walk-in freezer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
04/24/2012 | Routine |
- 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: Ribs not date marked.
Location: Produce room
- Linens soiled
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: 1. Linens soiled on sales floor. (Chicken Leg Quarterly)2. Linens aoiled on sales floor/ (Loin and chops)
- 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: Knive stored behind 3 bay sink in meat dept.
Location: Meat room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Produce room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Fan guard soiled in coca cola machine.
Location: Sales floor
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Emp restroom mens
- 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: fllor soiled with dried up blood in meat walkk iin.
Location: Walk-in cooler
|
01/26/2012 | Routine |
| No violation noted during this evaluation. | 01/04/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 11/29/2011 | Non-Illness Complaint |
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