- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Hobart food grinder soiled. Please clean and sanitize grinder.
Location: Meat room
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
- 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
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Meat room
- 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.
Location: Walk-in freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Employee break room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
06/10/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Hobart food grinder soiled. Please clean and sanitize grinder.
Location: Meat room
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
- 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
- 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: Employee break room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
06/03/2014 | Routine |
| No violation noted during this evaluation. | 04/01/2014 | Illness Complaint |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Hobart meat grinder soiled. Please clean.
Location: Meat room
- Linens soiled (corrected on site)
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Linens soiled on salesfloor. Please clean.
- 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.
Location: Meat room
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor soiled with blood. Please clean.
Location: Back room
- Food storage (corrected on site)
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
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
01/03/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Food contact surface(s) soiled (corrected)
1. Grinders located in Meat department cutting room currently being used have old meat soil build-up. The temperature of room grinder is located in dictates the frequencey a food contact surface must be cleand and sanitized. 41 degrees F or less is every 24 hours maximum. 42-45 degrees F is every 20 hours maximum. Food contact surface(s) soiled.
Correction: Completely break down grinders then clean and sanitize at required intervals.
- Walls, floors, etc/soiled (corrected)
1. Clean the meat walk-in freezer door where hands touch. 2. Clean the double swinging doors located in central cutting room of soil build-up where hands touch. 3. Clean the fan guards on refrigeration unit located in South Meat department cutting room which are soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the meat walk-in freezer door where hands touch. 2. Clean the double swinging doors located in central cutting room of soil build-up where hands touch. 3. Clean the fan guards on refrigeration unit located in South Meat department cutting room which are soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the meat walk-in freezer door where hands touch. 2. Clean the double swinging doors located in central cutting room of soil build-up where hands touch. 3. Clean the fan guards on refrigeration unit located in South Meat department cutting room which are soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
09/11/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Food contact surface(s) soiled
1. Grinders located in Meat department cutting room currently being used have old meat soil build-up. The temperature of room grinder is located in dictates the frequencey a food contact surface must be cleand and sanitized. 41 degrees F or less is every 24 hours maximum. 42-45 degrees F is every 20 hours maximum. Food contact surface(s) soiled.
Correction: Completely break down grinders then clean and sanitize at required intervals.
- Walls, floors, etc/soiled
1. Clean the meat walk-in freezer door where hands touch. 2. Clean the double swinging doors located in central cutting room of soil build-up where hands touch. 3. Clean the fan guards on refrigeration unit located in South Meat department cutting room which are soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the meat walk-in freezer door where hands touch. 2. Clean the double swinging doors located in central cutting room of soil build-up where hands touch. 3. Clean the fan guards on refrigeration unit located in South Meat department cutting room which are soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the meat walk-in freezer door where hands touch. 2. Clean the double swinging doors located in central cutting room of soil build-up where hands touch. 3. Clean the fan guards on refrigeration unit located in South Meat department cutting room which are soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
09/04/2013 | Routine |
- 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: Eggs stored over ready to eat foods in dairy walk in cooler. Store eggs below all ready to eat foods.
Location: Walk-in cooler
Equipment: Dairy walk in
- 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: Mop observed drying on floor. Hang mops to dry.
Location: Back room
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floors soiled in both the meat and dairy walk in coolers.
Location: Walk-in cooler
- 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: Boxes of cookies and other misc. food items stored on walk in freezer floor. Store all food items at least 6 inches above floor.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Bottom milk shelf in dairy walk in cooler soiled.
Location: Walk-in cooler
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 3-bay sink in meat room soiled. Clean and sanitize between tasks.
Location: Meat room
Equipment: 3-bay
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Single service trays stored on floor in back room. Store at least 6 inches above the floor.
Location: Back room
|
04/10/2013 | 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: Eggs stored over ready to eat foods in dairy walk in cooler. Store eggs below all ready to eat foods.
Location: Walk-in cooler
Equipment: Dairy walk in
- 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: Mop observed drying on floor. Hang mops to dry.
Location: Back 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: Floors soiled in both the meat and dairy walk in coolers.
Location: Walk-in cooler
- Food storage (corrected on site)
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: Boxes of cookies and other misc. food items stored on walk in freezer floor. Store all food items at least 6 inches above floor.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Bottom milk shelf in dairy walk in cooler soiled.
Location: Walk-in cooler
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 3-bay sink in meat room soiled. Clean and sanitize between tasks.
Location: Meat room
Equipment: 3-bay
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Single service trays stored on floor in back room. Store at least 6 inches above the floor.
Location: Back room
|
04/03/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Meat room
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Meat room
- Linens soiled (corrected on site)
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: Employee break room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
|
12/03/2012 | Routine |
| No violation noted during this evaluation. | 10/23/2012 | Non-Illness Complaint |
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED BABY FOOD ON SALES FLOOR. PEAS DATED APRIL 2012. SOY DRINK EXPIRED JULY 2012. CORRECTED ON SIGHT.
Location: Sales floor
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: SINGLE FREEZER ON SALES FLOOR HOLDING SLABS OF RIBS HAS CARDBOARD AND APRONS COVERING THE BOTTOM. REMOVE CARDBOARD AND APRONS AND USE A WASHABLE, NON-ABSORBENT MATERIAL.
|
09/06/2012 | Recheck |
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED BABY FOOD ON SALES FLOOR. PEAS DATED APRIL 2012. SOY DRINK EXPIRED JULY 2012. CORRECTED ON SIGHT.
Location: Sales floor
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: SINGLE FREEZER ON SALES FLOOR HOLDING SLABS OF RIBS HAS CARDBOARD AND APRONS COVERING THE BOTTOM. REMOVE CARDBOARD AND APRONS AND USE A WASHABLE, NON-ABSORBENT MATERIAL.
|
08/28/2012 | Routine |
- 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).
Location: Meat room
- Food contact cleaning frequency (corrected on site)
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. Hobart slicer soiled. Please clean.2. Hobart slicer soiled. Pllease clean,3. Conveyer belt soiled. Please clean.
Location: Meat room
- Food contact cleaning frequency (corrected on site)
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. Hobart slicer soiled. Please clean.2. Hobart slicer soiled. Pllease clean,3. Conveyer belt soiled. Please clean.
Location: Meat room
- Food contact cleaning frequency (corrected on site)
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. Hobart slicer soiled. Please clean.2. Hobart slicer soiled. Pllease clean,3. Conveyer belt soiled. Please clean.
Location: Meat room
- Linens soiled (corrected on site)
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
- 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.
Location: Kitchen
- 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: Walk-in freezer
- 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
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
04/17/2012 | 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).
Location: Meat room
- Food contact cleaning frequency (corrected on site)
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. Hobart slicer soiled. Please clean.2. Hobart slicer soiled. Pllease clean,3. Conveyer belt soiled. Please clean.
Location: Meat room
- Food contact cleaning frequency (corrected on site)
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. Hobart slicer soiled. Please clean.2. Hobart slicer soiled. Pllease clean,3. Conveyer belt soiled. Please clean.
Location: Meat room
- Food contact cleaning frequency (corrected on site)
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. Hobart slicer soiled. Please clean.2. Hobart slicer soiled. Pllease clean,3. Conveyer belt soiled. Please clean.
Location: Meat room
- Linens soiled (corrected on site)
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
- 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.
Location: Kitchen
- 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: Walk-in freezer
- 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
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
|
04/10/2012 | Routine |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Comet stored on prep table in meat room.2. Isopropyl stored on prep table in meat room.
Location: Meat room
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Comet stored on prep table in meat room.2. Isopropyl stored on prep table in meat room.
Location: Meat room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Hobart meat grinder soiled. Please clean and sanitize.
Location: Meat room
- 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: Hand sink bloceked in meat room.
Location: Meat room
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Break room hand sink soiled. Please clean.
Location: Back room
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Meat room
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Produce room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in freezer
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: 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: Floor soiled with blood in walk in meat cooler
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Meat room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Broccoli cooler soiled on sales floor.
Location: Sales floor
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave soiled. Please clean.
Location: Back room
|
12/20/2011 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Comet stored on prep table in meat room.2. Isopropyl stored on prep table in meat room.
Location: Meat room
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Comet stored on prep table in meat room.2. Isopropyl stored on prep table in meat room.
Location: Meat room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Hobart meat grinder soiled. Please clean and sanitize.
Location: Meat room
- 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: Hand sink bloceked in meat room.
Location: Meat room
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Break room hand sink soiled. Please clean.
Location: Back room
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Meat room
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Produce room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in freezer
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: 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: Floor soiled with blood in walk in meat cooler
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Broccoli cooler soiled on sales floor.
Location: Sales floor
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave soiled. Please clean.
Location: Back room
|
12/13/2011 | Routine |
Restaurant representatives - add corrected or new information about SAFEWAY, 2435 N SHERMAN DR, Indianapolis, IN »