- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: SCENTED LYSOL AT MEAT COUNTER ABOVE SINGLE SERVICE ITEMS. USE ONLY FOOD GRADE CLEANING MATERIALS AND KEEP THEM AWAY FROM FOOD PREP AREAS.
Location: Meat counter
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE MILK BOTTLES AND APPLE SAUCE CONTAINERS OVER RAW MEAT IN WALK IN COOLER IN MEAT ROOM. NO EATING OR DRINKING IS ALLOWED IN FOOD PREP AREAS. EMPLOYEES SHOULD CONSUME FOOD AND DRINK IN DESIGNATED AREAS ONLY.
Location: Meat room
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WALK IN COOLER IN PRODUCE AREA IS LEAKING FROM THE CEILING ON FOOD PRODUCTS. SERVICE COOLER TO PREVENT FOOD CONTAMINATION
Location: Produce room
Equipment: Walk in cooler
- 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: SOILED KNIVES INSIDE CLEAN KNIFE RACK. CLEAN AND SANITIZE.
Location: Meat room
Equipment: Knife/utensil rack
- 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 IN PRODUCE ROOM IS SOILED. PLEASE CLEAN.2. HAND SINK IN MEAT ROOM IS SOILED AND DRAIN IS CLOGGED. PLEASE REPAIR DRAIN AND CLEAN.
Location: Produce room
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 IN PRODUCE ROOM IS SOILED. PLEASE CLEAN.2. HAND SINK IN MEAT ROOM IS SOILED AND DRAIN IS CLOGGED. PLEASE REPAIR DRAIN AND CLEAN.
Location: Meat room
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: HAND SINK BEING USED FOR A MOP SINK IN PRODUCE ROOM. USE HAND SINK FOR HAND WASHING ONLY. USE A SEPERATE MOP SINK FOR MOPS AND CLEANING ONLY.
Location: Produce room
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK DRAIN IS CLOGGED IN MEAT ROOM. WITNESSED EMPLOYEE USING 3-BAY FOR HAND WASHING. REPAIR HAND SINK TO PROPER WORKING ORDER IMMEDIATELY.
Location: Meat room
Equipment: Hand sink
- 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: SANITIZER BUCKET AT MEAT COUNTER CONCENTRATION TO LOW AT > 10 PPM. UTILIZE TEST STRIPS TO ENSURE SANITIZER CONCENTRATION (FOR BLEACH) IS BETWEEN 50-100 PPM.BUCKET REFILLED AND CORRECTED ON SITE.
Location: Meat counter
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1.THERMOMETER FOR PRODUCE COOLER AT SOUTH SIDE OF SALES FLOOR IS READING AT 59 DEGREES F. PRODUCT MEASURED AT 41 DEGREES F. ADJUST THERMOMETER TO ACCURATELY READ TEMPERATURES.2. THERMOMETER AT MEAT COOLER ON SALES FLOOR WEST SIDE READING AT 63 DEGREES F, PRODUCT MEASURED AT 36 DEGREES F. ADJUST THERMOMETER TO ACCURATELY READ TEMPERATURES.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN DURING INSPECTION. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO PRODUCE ROOM HAND SINK. SUPPLY HAND SINK WITH RUNNING HOT WATER OF AT LEAST 100 DEGREES F.
Location: Produce room
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.WALK IN COOLER AT PRODUCE AREA, DOORS DO NOT SEAL PROPERLY. HEAVY CONDENSATION ON CEILINGS AND LEAKING ON FOOD PRODUCT. PLEASE HAVE UNIT SERVICED TO PREVENT FOOD CONTAMINATION.2. SLIDE TOP REACH IN FREEZERS ON SALES FLOOR FOR SAUSAGES, RABBIT, RIBS AND CHICKEN, DOORS ARE FALLING OFF AND NOT SEALING PROPERLY. REPLACE FREEZER DOORS.
Location: Produce room
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.WALK IN COOLER AT PRODUCE AREA, DOORS DO NOT SEAL PROPERLY. HEAVY CONDENSATION ON CEILINGS AND LEAKING ON FOOD PRODUCT. PLEASE HAVE UNIT SERVICED TO PREVENT FOOD CONTAMINATION.2. SLIDE TOP REACH IN FREEZERS ON SALES FLOOR FOR SAUSAGES, RABBIT, RIBS AND CHICKEN, DOORS ARE FALLING OFF AND NOT SEALING PROPERLY. REPLACE FREEZER DOORS.
Location: Sales floor
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PREP SINK FAUCET IS LEAKING IN PRODUCE ROOM. REPAIR FAUCET TO PREVENT LEAKS.
Location: Produce room
Equipment: Prep sink
|
06/12/2014 | Recheck |
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: SCENTED LYSOL AT MEAT COUNTER ABOVE SINGLE SERVICE ITEMS. USE ONLY FOOD GRADE CLEANING MATERIALS AND KEEP THEM AWAY FROM FOOD PREP AREAS.
Location: Meat counter
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE MILK BOTTLES AND APPLE SAUCE CONTAINERS OVER RAW MEAT IN WALK IN COOLER IN MEAT ROOM. NO EATING OR DRINKING IS ALLOWED IN FOOD PREP AREAS. EMPLOYEES SHOULD CONSUME FOOD AND DRINK IN DESIGNATED AREAS ONLY.
Location: Meat room
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WALK IN COOLER IN PRODUCE AREA IS LEAKING FROM THE CEILING ON FOOD PRODUCTS. SERVICE COOLER TO PREVENT FOOD CONTAMINATION
Location: Produce room
Equipment: Walk in cooler
- 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: SOILED KNIVES INSIDE CLEAN KNIFE RACK. CLEAN AND SANITIZE.
Location: Meat room
Equipment: Knife/utensil rack
- 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 IN PRODUCE ROOM IS SOILED. PLEASE CLEAN.2. HAND SINK IN MEAT ROOM IS SOILED AND DRAIN IS CLOGGED. PLEASE REPAIR DRAIN AND CLEAN.
Location: Produce room
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 IN PRODUCE ROOM IS SOILED. PLEASE CLEAN.2. HAND SINK IN MEAT ROOM IS SOILED AND DRAIN IS CLOGGED. PLEASE REPAIR DRAIN AND CLEAN.
Location: Meat room
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: HAND SINK BEING USED FOR A MOP SINK IN PRODUCE ROOM. USE HAND SINK FOR HAND WASHING ONLY. USE A SEPERATE MOP SINK FOR MOPS AND CLEANING ONLY.
Location: Produce room
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK DRAIN IS CLOGGED IN MEAT ROOM. WITNESSED EMPLOYEE USING 3-BAY FOR HAND WASHING. REPAIR HAND SINK TO PROPER WORKING ORDER IMMEDIATELY.
Location: Meat room
Equipment: Hand sink
- 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: SANITIZER BUCKET AT MEAT COUNTER CONCENTRATION TO LOW AT > 10 PPM. UTILIZE TEST STRIPS TO ENSURE SANITIZER CONCENTRATION (FOR BLEACH) IS BETWEEN 50-100 PPM.BUCKET REFILLED AND CORRECTED ON SITE.
Location: Meat counter
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1.THERMOMETER FOR PRODUCE COOLER AT SOUTH SIDE OF SALES FLOOR IS READING AT 59 DEGREES F. PRODUCT MEASURED AT 41 DEGREES F. ADJUST THERMOMETER TO ACCURATELY READ TEMPERATURES.2. THERMOMETER AT MEAT COOLER ON SALES FLOOR WEST SIDE READING AT 63 DEGREES F, PRODUCT MEASURED AT 36 DEGREES F. ADJUST THERMOMETER TO ACCURATELY READ TEMPERATURES.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN DURING INSPECTION. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO PRODUCE ROOM HAND SINK. SUPPLY HAND SINK WITH RUNNING HOT WATER OF AT LEAST 100 DEGREES F.
Location: Produce room
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.WALK IN COOLER AT PRODUCE AREA, DOORS DO NOT SEAL PROPERLY. HEAVY CONDENSATION ON CEILINGS AND LEAKING ON FOOD PRODUCT. PLEASE HAVE UNIT SERVICED TO PREVENT FOOD CONTAMINATION.2. SLIDE TOP REACH IN FREEZERS ON SALES FLOOR FOR SAUSAGES, RABBIT, RIBS AND CHICKEN, DOORS ARE FALLING OFF AND NOT SEALING PROPERLY. REPLACE FREEZER DOORS.
Location: Produce room
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.WALK IN COOLER AT PRODUCE AREA, DOORS DO NOT SEAL PROPERLY. HEAVY CONDENSATION ON CEILINGS AND LEAKING ON FOOD PRODUCT. PLEASE HAVE UNIT SERVICED TO PREVENT FOOD CONTAMINATION.2. SLIDE TOP REACH IN FREEZERS ON SALES FLOOR FOR SAUSAGES, RABBIT, RIBS AND CHICKEN, DOORS ARE FALLING OFF AND NOT SEALING PROPERLY. REPLACE FREEZER DOORS.
Location: Sales floor
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PREP SINK FAUCET IS LEAKING IN PRODUCE ROOM. REPAIR FAUCET TO PREVENT LEAKS.
Location: Produce room
Equipment: Prep sink
|
06/05/2014 | Recheck |
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: SCENTED LYSOL AT MEAT COUNTER ABOVE SINGLE SERVICE ITEMS. USE ONLY FOOD GRADE CLEANING MATERIALS AND KEEP THEM AWAY FROM FOOD PREP AREAS.
Location: Meat counter
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE MILK BOTTLES AND APPLE SAUCE CONTAINERS OVER RAW MEAT IN WALK IN COOLER IN MEAT ROOM. NO EATING OR DRINKING IS ALLOWED IN FOOD PREP AREAS. EMPLOYEES SHOULD CONSUME FOOD AND DRINK IN DESIGNATED AREAS ONLY.
Location: Meat room
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WALK IN COOLER IN PRODUCE AREA IS LEAKING FROM THE CEILING ON FOOD PRODUCTS. SERVICE COOLER TO PREVENT FOOD CONTAMINATION
Location: Produce room
Equipment: Walk in cooler
- 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: SOILED KNIVES INSIDE CLEAN KNIFE RACK. CLEAN AND SANITIZE.
Location: Meat room
Equipment: Knife/utensil rack
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN PRODUCE ROOM IS SOILED. PLEASE CLEAN.2. HAND SINK IN MEAT ROOM IS SOILED AND DRAIN IS CLOGGED. PLEASE REPAIR DRAIN AND CLEAN.
Location: Produce room
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 IN PRODUCE ROOM IS SOILED. PLEASE CLEAN.2. HAND SINK IN MEAT ROOM IS SOILED AND DRAIN IS CLOGGED. PLEASE REPAIR DRAIN AND CLEAN.
Location: Meat room
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: HAND SINK BEING USED FOR A MOP SINK IN PRODUCE ROOM. USE HAND SINK FOR HAND WASHING ONLY. USE A SEPERATE MOP SINK FOR MOPS AND CLEANING ONLY.
Location: Produce room
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK DRAIN IS CLOGGED IN MEAT ROOM. WITNESSED EMPLOYEE USING 3-BAY FOR HAND WASHING. REPAIR HAND SINK TO PROPER WORKING ORDER IMMEDIATELY.
Location: Meat room
Equipment: Hand sink
- 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: SANITIZER BUCKET AT MEAT COUNTER CONCENTRATION TO LOW AT > 10 PPM. UTILIZE TEST STRIPS TO ENSURE SANITIZER CONCENTRATION (FOR BLEACH) IS BETWEEN 50-100 PPM.BUCKET REFILLED AND CORRECTED ON SITE.
Location: Meat counter
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1.THERMOMETER FOR PRODUCE COOLER AT SOUTH SIDE OF SALES FLOOR IS READING AT 59 DEGREES F. PRODUCT MEASURED AT 41 DEGREES F. ADJUST THERMOMETER TO ACCURATELY READ TEMPERATURES.2. THERMOMETER AT MEAT COOLER ON SALES FLOOR WEST SIDE READING AT 63 DEGREES F, PRODUCT MEASURED AT 36 DEGREES F. ADJUST THERMOMETER TO ACCURATELY READ TEMPERATURES.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN DURING INSPECTION. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO PRODUCE ROOM HAND SINK. SUPPLY HAND SINK WITH RUNNING HOT WATER OF AT LEAST 100 DEGREES F.
Location: Produce room
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.WALK IN COOLER AT PRODUCE AREA, DOORS DO NOT SEAL PROPERLY. HEAVY CONDENSATION ON CEILINGS AND LEAKING ON FOOD PRODUCT. PLEASE HAVE UNIT SERVICED TO PREVENT FOOD CONTAMINATION.2. SLIDE TOP REACH IN FREEZERS ON SALES FLOOR FOR SAUSAGES, RABBIT, RIBS AND CHICKEN, DOORS ARE FALLING OFF AND NOT SEALING PROPERLY. REPLACE FREEZER DOORS.
Location: Produce room
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.WALK IN COOLER AT PRODUCE AREA, DOORS DO NOT SEAL PROPERLY. HEAVY CONDENSATION ON CEILINGS AND LEAKING ON FOOD PRODUCT. PLEASE HAVE UNIT SERVICED TO PREVENT FOOD CONTAMINATION.2. SLIDE TOP REACH IN FREEZERS ON SALES FLOOR FOR SAUSAGES, RABBIT, RIBS AND CHICKEN, DOORS ARE FALLING OFF AND NOT SEALING PROPERLY. REPLACE FREEZER DOORS.
Location: Sales floor
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PREP SINK FAUCET IS LEAKING IN PRODUCE ROOM. REPAIR FAUCET TO PREVENT LEAKS.
Location: Produce room
Equipment: Prep sink
|
05/29/2014 | 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: Open jar of whipped dressing stored on the prep table shelf in the meat room at 51 degrees F. After opening dressing jars must be stored in the walk in cooler at 41 degrees F or below.
Location: Meat room
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal between the 3-bay sink and the wall is deteriorated. Reseal the 3-ba sink to the wall
Location: Meat room
Equipment: 3-bay
- 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: Knife stored between the back of the 3-bay sink and the wall. Store knives in a manner that prevents contamination.
Location: Meat room
Equipment: 3-bay
|
01/23/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Open jar of whipped dressing stored on the prep table shelf in the meat room at 51 degrees F. After opening dressing jars must be stored in the walk in cooler at 41 degrees F or below.
Location: Meat room
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal between the 3-bay sink and the wall is deteriorated. Reseal the 3-ba sink to the wall
Location: Meat room
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife stored between the back of the 3-bay sink and the wall. Store knives in a manner that prevents contamination.
Location: Meat room
Equipment: 3-bay
|
01/16/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) Green beans being held at 112 degrees F. 2) Chickent wings being held at 122 degrees F.Adjust thermostat on the display wamer to ensure food is held at 135 degrees F or higher.
Location: Deli area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Fryer ventilation hood and filters are due for cleaning.
Location: Deli area
|
09/16/2013 | 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) Green beans being held at 112 degrees F. 2) Chickent wings being held at 122 degrees F.Adjust thermostat on the display wamer to ensure food is held at 135 degrees F or higher.
Location: Deli area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Fryer ventilation hood and filters are due for cleaning.
Location: Deli area
|
09/06/2013 | Routine |
| No violation noted during this evaluation. | 07/25/2013 | Non-Illness Complaint |
- 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: (1) RAW ROLL SAUSAGE OBSERVED STORED ABOVE BOB EVANS HEAT AND EAT DINNERS AND READY-TO-EAT BOLOGNA IN THE DISPLAY COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW GROUND BEEF OBSERVED STORED ABOVE RAW WHOLE BEEF AND BACON IN THE MEAT WALK-IN COOLER. RAW GROUND BEEF MUST BE STORED BELOW OTHER RAW ANIMAL PRODUCTS AND ABOVE RAW POULTRY.
Location: Sales floor
Equipment: Reach in cooler
- 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: (1) RAW ROLL SAUSAGE OBSERVED STORED ABOVE BOB EVANS HEAT AND EAT DINNERS AND READY-TO-EAT BOLOGNA IN THE DISPLAY COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW GROUND BEEF OBSERVED STORED ABOVE RAW WHOLE BEEF AND BACON IN THE MEAT WALK-IN COOLER. RAW GROUND BEEF MUST BE STORED BELOW OTHER RAW ANIMAL PRODUCTS AND ABOVE RAW POULTRY.
Location: Meat room
Equipment: Walk in cooler
- 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: PURSE OBSERVED STORED ON TOP OF CASES OF DELI TISSUE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED ARTICLES.
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: WET MOP HEADS OBSERVED STORED ON THE FLOOR IN THE BACK ROOM. HANG WET MOPS/MOP HEADS TO DRIP DRY BETWEEN USES.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: TRASH AND FOOD DEBRIS (BROKEN SHELL EGGS) OBSERVED IN THE DUMPSTER ENCLOSURE AREA. KEEP AREA CLEAN TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LID FOR SMALL CHEST FREEZER NEAR THE DELI HOT CASE OBSERVED UNATTACHED FROM THE UNIT. REPAIR.
Location: Sales floor
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CONDENSATION OBSERVED DRIPPING FROM THE CONDENSER UNIT INSIDE THE PRODUCE WALK-IN COOLER. REPAIR TO PREVENT CONTAMINATION OF FOOD PRODUCTS. PROVIDE CATCH BUCKETS FOR CONDENSATION.
Location: Back room
Equipment: Walk in cooler
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: PACKAGE OF FOAM TRAYS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE PRODUCE AREA. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Produce room
|
05/28/2013 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW ROLL SAUSAGE OBSERVED STORED ABOVE BOB EVANS HEAT AND EAT DINNERS AND READY-TO-EAT BOLOGNA IN THE DISPLAY COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW GROUND BEEF OBSERVED STORED ABOVE RAW WHOLE BEEF AND BACON IN THE MEAT WALK-IN COOLER. RAW GROUND BEEF MUST BE STORED BELOW OTHER RAW ANIMAL PRODUCTS AND ABOVE RAW POULTRY.
Location: Sales floor
Equipment: Reach in cooler
- 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: (1) RAW ROLL SAUSAGE OBSERVED STORED ABOVE BOB EVANS HEAT AND EAT DINNERS AND READY-TO-EAT BOLOGNA IN THE DISPLAY COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW GROUND BEEF OBSERVED STORED ABOVE RAW WHOLE BEEF AND BACON IN THE MEAT WALK-IN COOLER. RAW GROUND BEEF MUST BE STORED BELOW OTHER RAW ANIMAL PRODUCTS AND ABOVE RAW POULTRY.
Location: Meat room
Equipment: Walk in cooler
- Storage of Personal Items (corrected on site)
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: PURSE OBSERVED STORED ON TOP OF CASES OF DELI TISSUE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED ARTICLES.
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: WET MOP HEADS OBSERVED STORED ON THE FLOOR IN THE BACK ROOM. HANG WET MOPS/MOP HEADS TO DRIP DRY BETWEEN USES.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: TRASH AND FOOD DEBRIS (BROKEN SHELL EGGS) OBSERVED IN THE DUMPSTER ENCLOSURE AREA. KEEP AREA CLEAN TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LID FOR SMALL CHEST FREEZER NEAR THE DELI HOT CASE OBSERVED UNATTACHED FROM THE UNIT. REPAIR.
Location: Sales floor
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CONDENSATION OBSERVED DRIPPING FROM THE CONDENSER UNIT INSIDE THE PRODUCE WALK-IN COOLER. REPAIR TO PREVENT CONTAMINATION OF FOOD PRODUCTS. PROVIDE CATCH BUCKETS FOR CONDENSATION.
Location: Back room
Equipment: Walk in cooler
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: PACKAGE OF FOAM TRAYS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE PRODUCE AREA. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Produce room
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05/20/2013 | Routine |
- Toxic material(s) separation (corrected)
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: THERE ARE WIPING CLOTHES STORED IN A CABINET WITH CHEMICALS. PLEASE STORE WIPING CLOTHES ELSEWHERE. ALL CHEMICALS WERE STORED SEPERATE IN THE DELI.
Location: Deli 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: THE FOLLOWING AREAS HAVE RAW MEAT STORED IMPROPERLY:(1) MEAT COOLER ROOM HAS RAW CHICKEN OVER SMOKED PORK. REVERSE.(2) DISPLAY COOLER NEXT TO DELI HAS GROUND SAUSAGE OVER COOKED SAUSAGE AND SMOKED MEATS. RAW SAUSAGE SHOULD BE ON THE BOTTOM.THE SAME TWO AREAS STILL HAD THE SAME PROBLEMS. THE MEAT MANAGER STATED HE WOULD REVIEW PROCEDURES WITH THE EMPLOYEE WHO KEPT PUTTING READY TO EAT UNDER RAW AS WELL AS WRITE HIM UP.
Location: Meat room
- 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: THE FOLLOWING AREAS HAVE RAW MEAT STORED IMPROPERLY:(1) MEAT COOLER ROOM HAS RAW CHICKEN OVER SMOKED PORK. REVERSE.(2) DISPLAY COOLER NEXT TO DELI HAS GROUND SAUSAGE OVER COOKED SAUSAGE AND SMOKED MEATS. RAW SAUSAGE SHOULD BE ON THE BOTTOM.THE SAME TWO AREAS STILL HAD THE SAME PROBLEMS. THE MEAT MANAGER STATED HE WOULD REVIEW PROCEDURES WITH THE EMPLOYEE WHO KEPT PUTTING READY TO EAT UNDER RAW AS WELL AS WRITE HIM UP.
Location: Sales floor
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE SANATIZER CONCENTRATION IN THE DELI IS TOO HIGH (200 PPM). PLEASE MAKE SURE CONCENTRATION IS BETWEEN 50 -100 PPM.SANATIZER MET PROPER CONCETRATION LEVELS.
Location: Deli area
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THERE IS AN EMPLOYEE LUNCH STORED ON THE TOP SHELVING IN THE MEAT COOLER ROOM. PLEASE STORE ON BOTTOM SHELVING.THERE WAS NO EMPLOYEE LUNCH AT INSPECTION.
Location: Meat room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THERE IS A DUMPSTER LID OPEN. PLEASE MAKE SURE ALL LIDS ARE CLOSED AT ALL TIMES.ALL DUMPSTER LIDS ARE CLOSED.
Location: Dumpster area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS FOOD PRODUCT STORED ON THE FLOOR OF THE WALK-IN FREEZER. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED UP OFF OF THE FLOOR.
Location: Walk-in freezer
Equipment: Walk in freezer
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02/04/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE ARE WIPING CLOTHES STORED IN A CABINET WITH CHEMICALS. PLEASE STORE WIPING CLOTHES ELSEWHERE.
Location: Deli 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: THE FOLLOWING AREAS HAVE RAW MEAT STORED IMPROPERLY:(1) MEAT COOLER ROOM HAS RAW CHICKEN OVER SMOKED PORK. REVERSE.(2) DISPLAY COOLER NEXT TO DELI HAS GROUND SAUSAGE OVER COOKED SAUSAGE AND SMOKED MEATS. RAW SAUSAGE SHOULD BE ON THE BOTTOM.
Location: Meat room
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THE FOLLOWING AREAS HAVE RAW MEAT STORED IMPROPERLY:(1) MEAT COOLER ROOM HAS RAW CHICKEN OVER SMOKED PORK. REVERSE.(2) DISPLAY COOLER NEXT TO DELI HAS GROUND SAUSAGE OVER COOKED SAUSAGE AND SMOKED MEATS. RAW SAUSAGE SHOULD BE ON THE BOTTOM.
Location: Sales floor
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE SANATIZER CONCENTRATION IN THE DELI IS TOO HIGH (200 PPM). PLEASE MAKE SURE CONCENTRATION IS BETWEEN 50 -100 PPM.
Location: Deli area
- Unapproved employee eating/smoking area (corrected on site)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THERE IS AN EMPLOYEE LUNCH STORED ON THE TOP SHELVING IN THE MEAT COOLER ROOM. PLEASE STORE ON BOTTOM SHELVING.
Location: Meat room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THERE IS A DUMPSTER LID OPEN. PLEASE MAKE SURE ALL LIDS ARE CLOSED AT ALL TIMES.
Location: Dumpster 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.
Comments: THERE IS FOOD PRODUCT STORED ON THE FLOOR OF THE WALK-IN FREEZER. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Walk-in freezer
Equipment: Walk in freezer
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01/28/2013 | Routine |
- Date marking (corrected on site)
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.
Location: Deli area
Equipment: Reach 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. FANGUARDS.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. METAL SHELVING ABOVE 3-BAY.
Location: Meat room
Equipment: Metal shelving
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08/17/2012 | Routine |
- Lighting intensity
Inadequate lighting intensity. (2 light bulbs not working)
Correction: Provide adequate lighting.
Comments: Walk in meat cooler
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, floor soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Walk-in freezer
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove surface rust, render surface to a smooth and easily cleanable condition.
Comments: Surface rust on storage shelf of meat room prep table.
Location: Meat room
Equipment: Prep table
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Meat room
Equipment: Hand sink
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03/08/2012 | Routine |
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