- 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.
Comments: 1. No smoking sign poseted. Post approved sign. 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. CORRECTED
- 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. Hot holding case for meat in meat cutting area holding potentilly hazardous meat at 107 deg. F. Hold all hot foods at 135 deg. F or above. NOTE > ALL POTENTIALLY HAZARDOUS MEATS WHERE DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION. NOTE > UNIT DID NOT HAVE ANY HOT FOODS FOR SALE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRS ARE MADE. IF UNIT IS FOUND IN USE HOLDING POTENTIALLY HAZARDOUS FOODS AT ANY FUTURE INSPECTION ADDITIONAL CITATIONS WILL BE GIVEN. UNIT MUST BE ABLE TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 135 DEG. 'F OR ABOVE. NOTE > WILL CHECK AT TIME OF INSPECTION.
Location: Meat counter
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large plastic bucket of raw shrimp sitting out at room temperature at 58 deg. F inside of three bay sink in seafood dept. Do not sit potentially hazardsous foods out at room temperature. Hold all cold foods at 41 deg. F or below. CORRECTED
Location: Seafood department
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Mouse droppings on plastic push cart slicer stored on in back room area between meat cutitng area and meat walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Clean and sanitize cart. CORRECTED
Location: Back room
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers leaving gloves on to take out trash and going back to work preping food without removing gloves and washing hands. You must remove your gloves before taking out trash etc. and wash hands at apporoved hand sink before putitng on new gloves ot handle food items.. CORRECTED
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands in both the seafood dept. and in meat cutitng room. Food handlers taking out trash and not washing hands before going back to food prep. You must wash your hands after taking out trash, using restroom, leaving work area. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. CORRECTED
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Large Plastic bus tub of blue crabs in customer area with both live and dead crabs. All crabs must be alive to sit out for sale without temperature control. NOTE > MANAGER DISCARDED ALL CRABS IN OUTSIDE DUMPSTER AT TIME OF INSPECTION. CORRECTED
Location: Sales floor
- 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 whole eggs stored above produce inside of back walk in produce cooler. Store all raw whole eggs below and away from all other food items. CORRECTED
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Hot food display unit soiled inside in meat cutting area. Clean unit inside and out. CORRECTED 2. Metal carts for trays in back area between meat cutting area and meat walk in cooler soiled. Clean and sanitize carts and trays on carts. CORRECTED 3. Meat slicer soiled on plastic push cart in back room area between meat cutting area and meat walk in cooler. Clean and sanitize slicer. CORRECTED 4. Metal cabinet / prep table in seafood area soiled. Clean and sanitize. CORRECTED
Location: Meat room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Hot food display unit soiled inside in meat cutting area. Clean unit inside and out. CORRECTED 2. Metal carts for trays in back area between meat cutting area and meat walk in cooler soiled. Clean and sanitize carts and trays on carts. CORRECTED 3. Meat slicer soiled on plastic push cart in back room area between meat cutting area and meat walk in cooler. Clean and sanitize slicer. CORRECTED 4. Metal cabinet / prep table in seafood area soiled. Clean and sanitize. CORRECTED
Location: Back room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Hot food display unit soiled inside in meat cutting area. Clean unit inside and out. CORRECTED 2. Metal carts for trays in back area between meat cutting area and meat walk in cooler soiled. Clean and sanitize carts and trays on carts. CORRECTED 3. Meat slicer soiled on plastic push cart in back room area between meat cutting area and meat walk in cooler. Clean and sanitize slicer. CORRECTED 4. Metal cabinet / prep table in seafood area soiled. Clean and sanitize. CORRECTED
Location: Back room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Hot food display unit soiled inside in meat cutting area. Clean unit inside and out. CORRECTED 2. Metal carts for trays in back area between meat cutting area and meat walk in cooler soiled. Clean and sanitize carts and trays on carts. CORRECTED 3. Meat slicer soiled on plastic push cart in back room area between meat cutting area and meat walk in cooler. Clean and sanitize slicer. CORRECTED 4. Metal cabinet / prep table in seafood area soiled. Clean and sanitize. CORRECTED
Location: Seafood department
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink drain in seafood dept. not draining. Repair drain. CORRECTED
Location: Seafood department
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Mouse droppings on plastic push cart slicer stored on in back room area between meat cutitng area and meat walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Clean and sanitize cart.
Location: Back room
Equipment: ----- Cooking Equip/Holding -----
- 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: 1. Food scoop for Chicharrons in customer area stored in with food with handle touching food. Store scoop in approved manner so that handle does not contact food. NOTE > NO CHICHARRONS FOR SALE AT TIME OF INSPECTION. 2. Ice scoop for ice machine stored on top of ice machine in meat cutting area. Store scoop in approved manner. Do not store scoop on top of machine. ICE SCOOPS STOERD IN WITH ICE WITH HANDLES TOUCHING ICE., HANDLES MUST NOT CONTACT ICE IF STORED IN WITH ICE. 3. Large cutting boards stored on floor in seafood dept. Remove, Clean and sanitize and store in approved manner. CORRECTED
Location: Sales floor
- 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: 1. Food scoop for Chicharrons in customer area stored in with food with handle touching food. Store scoop in approved manner so that handle does not contact food. NOTE > NO CHICHARRONS FOR SALE AT TIME OF INSPECTION. 2. Ice scoop for ice machine stored on top of ice machine in meat cutting area. Store scoop in approved manner. Do not store scoop on top of machine. ICE SCOOPS STOERD IN WITH ICE WITH HANDLES TOUCHING ICE., HANDLES MUST NOT CONTACT ICE IF STORED IN WITH ICE. 3. Large cutting boards stored on floor in seafood dept. Remove, Clean and sanitize and store in approved manner. CORRECTED
Location: Meat 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: 1. Food scoop for Chicharrons in customer area stored in with food with handle touching food. Store scoop in approved manner so that handle does not contact food. NOTE > NO CHICHARRONS FOR SALE AT TIME OF INSPECTION. 2. Ice scoop for ice machine stored on top of ice machine in meat cutting area. Store scoop in approved manner. Do not store scoop on top of machine. ICE SCOOPS STOERD IN WITH ICE WITH HANDLES TOUCHING ICE., HANDLES MUST NOT CONTACT ICE IF STORED IN WITH ICE. 3. Large cutting boards stored on floor in seafood dept. Remove, Clean and sanitize and store in approved manner. CORRECTED
Location: Seafood department
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep door closed. CORRECTED
Location: Back room
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: 1. Dumpsters are overflowing with trash. Have dumpsters picked up more frequently or provide additional dumpsters. CORRECTED
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Trash and rubbish in back of building. Remove litter, unnecessary items, and nonfunctional equipment. CORRECTED
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng inside of meat walk in cooler. Replace misisng cove base molding CORRECTED
Location: Walk-in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall space in poor repair by fish tanks in seafood dept. Repair all dammaged wall space. CORRECTED
Location: Seafood department
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor and floor drain soiled inside of meat walk in cooler. Clean floor and drain. CORRECTED 2. All wal space and plastic air curtin soiled insie of meat walk in cooler. Clean all soiled wall space. CORRECTED 3. Floor drain soiled in seafood dept. Clean floor drain. CORRECTED
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: 1. Floor and floor drain soiled inside of meat walk in cooler. Clean floor and drain. CORRECTED 2. All wal space and plastic air curtin soiled insie of meat walk in cooler. Clean all soiled wall space. CORRECTED 3. Floor drain soiled in seafood dept. Clean floor drain. CORRECTED
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: 1. Floor and floor drain soiled inside of meat walk in cooler. Clean floor and drain. CORRECTED 2. All wal space and plastic air curtin soiled insie of meat walk in cooler. Clean all soiled wall space. CORRECTED 3. Floor drain soiled in seafood dept. Clean floor drain. CORRECTED
Location: Seafood department
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Meat thawing in standing water at three bay sink in meat cutting room. Do not thaw or prep any meats in standing water. Use approved methods to thaw all frozen meats. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. CORRECTED
Location: Meat room
Equipment: 3-bay
- 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: 1. Cardboard on bottom shelf below fish on ice in seafood dept. Remove cardboard, Cardboard is not approved for use to line sheving. Do not line with foil. CORRECTED 2. Wood skids inside of produce walk in cooler by seafood dept. Wood is not allowed in produce walk in cooler. Remove all wood skids. 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. CORRECTED 3. Wood shelving and 2x4 wood supports for shelving inside of produce walk in cooler by seafood dept. Wood is not allowed in walk in coolers. Provide approved shelving. 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. 4. Wood skids inside of back room produce walk in cooler. . Wood is not allowed in walk in coolers. Provide approved shelving. 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. CORRECTED
Location: Seafood department
- 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: 1. Cardboard on bottom shelf below fish on ice in seafood dept. Remove cardboard, Cardboard is not approved for use to line sheving. Do not line with foil. CORRECTED 2. Wood skids inside of produce walk in cooler by seafood dept. Wood is not allowed in produce walk in cooler. Remove all wood skids. 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. CORRECTED 3. Wood shelving and 2x4 wood supports for shelving inside of produce walk in cooler by seafood dept. Wood is not allowed in walk in coolers. Provide approved shelving. 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. 4. Wood skids inside of back room produce walk in cooler. . Wood is not allowed in walk in coolers. Provide approved shelving. 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. CORRECTED
Location: Walk-in cooler
- 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: 1. Cardboard on bottom shelf below fish on ice in seafood dept. Remove cardboard, Cardboard is not approved for use to line sheving. Do not line with foil. CORRECTED 2. Wood skids inside of produce walk in cooler by seafood dept. Wood is not allowed in produce walk in cooler. Remove all wood skids. 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. CORRECTED 3. Wood shelving and 2x4 wood supports for shelving inside of produce walk in cooler by seafood dept. Wood is not allowed in walk in coolers. Provide approved shelving. 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. 4. Wood skids inside of back room produce walk in cooler. . Wood is not allowed in walk in coolers. Provide approved shelving. 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. CORRECTED
Location: Walk-in cooler
- 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: 1. Cardboard on bottom shelf below fish on ice in seafood dept. Remove cardboard, Cardboard is not approved for use to line sheving. Do not line with foil. CORRECTED 2. Wood skids inside of produce walk in cooler by seafood dept. Wood is not allowed in produce walk in cooler. Remove all wood skids. 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. CORRECTED 3. Wood shelving and 2x4 wood supports for shelving inside of produce walk in cooler by seafood dept. Wood is not allowed in walk in coolers. Provide approved shelving. 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. 4. Wood skids inside of back room produce walk in cooler. . Wood is not allowed in walk in coolers. Provide approved shelving. 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. CORRECTED
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. CORRECTED 2. Light guard in poor repair in meat cutting room. Repair light guard. CORRECTED 3. Light not working in seafood dept. Repair all non working lights. CORRECTED 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. CORRECTED 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition. CORRECTED
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. CORRECTED 2. Light guard in poor repair in meat cutting room. Repair light guard. CORRECTED 3. Light not working in seafood dept. Repair all non working lights. CORRECTED 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. CORRECTED 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition. CORRECTED
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. CORRECTED 2. Light guard in poor repair in meat cutting room. Repair light guard. CORRECTED 3. Light not working in seafood dept. Repair all non working lights. CORRECTED 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. CORRECTED 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition. CORRECTED
Location: Seafood department
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. CORRECTED 2. Light guard in poor repair in meat cutting room. Repair light guard. CORRECTED 3. Light not working in seafood dept. Repair all non working lights. CORRECTED 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. CORRECTED 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition. CORRECTED
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. CORRECTED 2. Light guard in poor repair in meat cutting room. Repair light guard. CORRECTED 3. Light not working in seafood dept. Repair all non working lights. CORRECTED 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. CORRECTED 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition. CORRECTED
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Hand sink in meat cutting room not attached to wall. Re attach and seal hand sink to wall.
Location: Meat room
Equipment: Hand sink
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Container of Chicharruns is open to customers without proper protection to prevent contamination. Food on display shall be protected from contamination. NOTE > THERE WHERE NO CHICHARRUNS FOR SALE AT TIME OF INSPECTION. UNIT IS STILL OPEN TO CUSTOMERS AND DOES NOT PROVIDE PROTECTION FROM CONTAMINATION FROM CUSTOMERS ETC. DO NOT USE UNTIL UNIT HAS A WORKING LID, SNEEZE GUARD ETC. TO PROTECT FOOD FROM CONTAMINATION. NOTE > IF UNIT IS FOUND IN USE WITHOUT PROPER PROTECTION ADDISTIONAL CITATIONS WILL BE GIVEN.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving and dunnage racks inside of meat walk in cooler soiled. Clean and sanitize. CORRECTED 2. Metal table meat grinder sits on soiled. Clean and sanitize. CORRECTED
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving and dunnage racks inside of meat walk in cooler soiled. Clean and sanitize. CORRECTED 2. Metal table meat grinder sits on soiled. Clean and sanitize. CORRECTED
Location: Meat room
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1 Stove in seafood dept soiled. Clean. CORRECTED
Location: Seafood department
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat cutting area. Provide towels at all times. CORRECTED 2. No hand towels at hand sink in seafood dept. Provide towels. CORRECTED 3. No hand towels at hand sink in mens public restroom. Provide towels. CORRECTED
Location: Meat room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat cutting area. Provide towels at all times. CORRECTED 2. No hand towels at hand sink in seafood dept. Provide towels. CORRECTED 3. No hand towels at hand sink in mens public restroom. Provide towels. CORRECTED
Location: Seafood department
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat cutting area. Provide towels at all times. CORRECTED 2. No hand towels at hand sink in seafood dept. Provide towels. CORRECTED 3. No hand towels at hand sink in mens public restroom. Provide towels. CORRECTED
Location: Mens restroom
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink in seafood dept. soiled. Clean. CORRECTED
Location: Seafood department
Equipment: 3-bay
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09/22/2014 | Recheck |
- 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.
Comments: 1. No smoking sign poseted. Post approved sign. 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. CORRECTED
- 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. Hot holding case for meat in meat cutting area holding potentilly hazardous meat at 107 deg. F. Hold all hot foods at 135 deg. F or above. NOTE > ALL POTENTIALLY HAZARDOUS MEATS WHERE DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION. NOTE > UNIT DID NOT HAVE ANY HOT FOODS FOR SALE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRS ARE MADE. IF UNIT IS FOUND IN USE HOLDING POTENTIALLY HAZARDOUS FOODS AT ANY FUTURE INSPECTION ADDITIONAL CITATIONS WILL BE GIVEN. UNIT MUST BE ABLE TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 135 DEG. 'F OR ABOVE. NOTE > WILL CHECK AT TIME OF INSPECTION.
Location: Meat counter
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large plastic bucket of raw shrimp sitting out at room temperature at 58 deg. F inside of three bay sink in seafood dept. Do not sit potentially hazardsous foods out at room temperature. Hold all cold foods at 41 deg. F or below. CORRECTED
Location: Seafood department
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Mouse droppings on plastic push cart slicer stored on in back room area between meat cutitng area and meat walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Clean and sanitize cart. CORRECTED
Location: Back room
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers leaving gloves on to take out trash and going back to work preping food without removing gloves and washing hands. You must remove your gloves before taking out trash etc. and wash hands at apporoved hand sink before putitng on new gloves ot handle food items.. CORRECTED
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands in both the seafood dept. and in meat cutitng room. Food handlers taking out trash and not washing hands before going back to food prep. You must wash your hands after taking out trash, using restroom, leaving work area. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. CORRECTED
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Large Plastic bus tub of blue crabs in customer area with both live and dead crabs. All crabs must be alive to sit out for sale without temperature control. NOTE > MANAGER DISCARDED ALL CRABS IN OUTSIDE DUMPSTER AT TIME OF INSPECTION. CORRECTED
Location: Sales floor
- 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 whole eggs stored above produce inside of back walk in produce cooler. Store all raw whole eggs below and away from all other food items. CORRECTED
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Hot food display unit soiled inside in meat cutting area. Clean unit inside and out. CORRECTED 2. Metal carts for trays in back area between meat cutting area and meat walk in cooler soiled. Clean and sanitize carts and trays on carts. CORRECTED 3. Meat slicer soiled on plastic push cart in back room area between meat cutting area and meat walk in cooler. Clean and sanitize slicer. CORRECTED 4. Metal cabinet / prep table in seafood area soiled. Clean and sanitize. CORRECTED
Location: Meat room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Hot food display unit soiled inside in meat cutting area. Clean unit inside and out. CORRECTED 2. Metal carts for trays in back area between meat cutting area and meat walk in cooler soiled. Clean and sanitize carts and trays on carts. CORRECTED 3. Meat slicer soiled on plastic push cart in back room area between meat cutting area and meat walk in cooler. Clean and sanitize slicer. CORRECTED 4. Metal cabinet / prep table in seafood area soiled. Clean and sanitize. CORRECTED
Location: Back room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Hot food display unit soiled inside in meat cutting area. Clean unit inside and out. CORRECTED 2. Metal carts for trays in back area between meat cutting area and meat walk in cooler soiled. Clean and sanitize carts and trays on carts. CORRECTED 3. Meat slicer soiled on plastic push cart in back room area between meat cutting area and meat walk in cooler. Clean and sanitize slicer. CORRECTED 4. Metal cabinet / prep table in seafood area soiled. Clean and sanitize. CORRECTED
Location: Back room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Hot food display unit soiled inside in meat cutting area. Clean unit inside and out. CORRECTED 2. Metal carts for trays in back area between meat cutting area and meat walk in cooler soiled. Clean and sanitize carts and trays on carts. CORRECTED 3. Meat slicer soiled on plastic push cart in back room area between meat cutting area and meat walk in cooler. Clean and sanitize slicer. CORRECTED 4. Metal cabinet / prep table in seafood area soiled. Clean and sanitize. CORRECTED
Location: Seafood department
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink drain in seafood dept. not draining. Repair drain. CORRECTED
Location: Seafood department
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Mouse droppings on plastic push cart slicer stored on in back room area between meat cutitng area and meat walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Clean and sanitize cart.
Location: Back room
Equipment: ----- Cooking Equip/Holding -----
- 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: 1. Food scoop for Chicharrons in customer area stored in with food with handle touching food. Store scoop in approved manner so that handle does not contact food. NOTE > NO CHICHARRONS FOR SALE AT TIME OF INSPECTION. 2. Ice scoop for ice machine stored on top of ice machine in meat cutting area. Store scoop in approved manner. Do not store scoop on top of machine. ICE SCOOPS STOERD IN WITH ICE WITH HANDLES TOUCHING ICE., HANDLES MUST NOT CONTACT ICE IF STORED IN WITH ICE. 3. Large cutting boards stored on floor in seafood dept. Remove, Clean and sanitize and store in approved manner. CORRECTED
Location: Sales floor
- 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: 1. Food scoop for Chicharrons in customer area stored in with food with handle touching food. Store scoop in approved manner so that handle does not contact food. NOTE > NO CHICHARRONS FOR SALE AT TIME OF INSPECTION. 2. Ice scoop for ice machine stored on top of ice machine in meat cutting area. Store scoop in approved manner. Do not store scoop on top of machine. ICE SCOOPS STOERD IN WITH ICE WITH HANDLES TOUCHING ICE., HANDLES MUST NOT CONTACT ICE IF STORED IN WITH ICE. 3. Large cutting boards stored on floor in seafood dept. Remove, Clean and sanitize and store in approved manner. CORRECTED
Location: Meat 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: 1. Food scoop for Chicharrons in customer area stored in with food with handle touching food. Store scoop in approved manner so that handle does not contact food. NOTE > NO CHICHARRONS FOR SALE AT TIME OF INSPECTION. 2. Ice scoop for ice machine stored on top of ice machine in meat cutting area. Store scoop in approved manner. Do not store scoop on top of machine. ICE SCOOPS STOERD IN WITH ICE WITH HANDLES TOUCHING ICE., HANDLES MUST NOT CONTACT ICE IF STORED IN WITH ICE. 3. Large cutting boards stored on floor in seafood dept. Remove, Clean and sanitize and store in approved manner. CORRECTED
Location: Seafood department
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep door closed. CORRECTED
Location: Back room
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: 1. Dumpsters are overflowing with trash. Have dumpsters picked up more frequently or provide additional dumpsters. CORRECTED
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Trash and rubbish in back of building. Remove litter, unnecessary items, and nonfunctional equipment. CORRECTED
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng inside of meat walk in cooler. Replace misisng cove base molding CORRECTED
Location: Walk-in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall space in poor repair by fish tanks in seafood dept. Repair all dammaged wall space. CORRECTED
Location: Seafood department
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor and floor drain soiled inside of meat walk in cooler. Clean floor and drain. CORRECTED 2. All wal space and plastic air curtin soiled insie of meat walk in cooler. Clean all soiled wall space. CORRECTED 3. Floor drain soiled in seafood dept. Clean floor drain. CORRECTED
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: 1. Floor and floor drain soiled inside of meat walk in cooler. Clean floor and drain. CORRECTED 2. All wal space and plastic air curtin soiled insie of meat walk in cooler. Clean all soiled wall space. CORRECTED 3. Floor drain soiled in seafood dept. Clean floor drain. CORRECTED
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: 1. Floor and floor drain soiled inside of meat walk in cooler. Clean floor and drain. CORRECTED 2. All wal space and plastic air curtin soiled insie of meat walk in cooler. Clean all soiled wall space. CORRECTED 3. Floor drain soiled in seafood dept. Clean floor drain. CORRECTED
Location: Seafood department
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Meat thawing in standing water at three bay sink in meat cutting room. Do not thaw or prep any meats in standing water. Use approved methods to thaw all frozen meats. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. CORRECTED
Location: Meat room
Equipment: 3-bay
- 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: 1. Cardboard on bottom shelf below fish on ice in seafood dept. Remove cardboard, Cardboard is not approved for use to line sheving. Do not line with foil. CORRECTED 2. Wood skids inside of produce walk in cooler by seafood dept. Wood is not allowed in produce walk in cooler. Remove all wood skids. 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. CORRECTED 3. Wood shelving and 2x4 wood supports for shelving inside of produce walk in cooler by seafood dept. Wood is not allowed in walk in coolers. Provide approved shelving. 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. 4. Wood skids inside of back room produce walk in cooler. . Wood is not allowed in walk in coolers. Provide approved shelving. 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. CORRECTED
Location: Seafood department
- 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: 1. Cardboard on bottom shelf below fish on ice in seafood dept. Remove cardboard, Cardboard is not approved for use to line sheving. Do not line with foil. CORRECTED 2. Wood skids inside of produce walk in cooler by seafood dept. Wood is not allowed in produce walk in cooler. Remove all wood skids. 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. CORRECTED 3. Wood shelving and 2x4 wood supports for shelving inside of produce walk in cooler by seafood dept. Wood is not allowed in walk in coolers. Provide approved shelving. 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. 4. Wood skids inside of back room produce walk in cooler. . Wood is not allowed in walk in coolers. Provide approved shelving. 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. CORRECTED
Location: Walk-in cooler
- Unapproved non-food contact
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: 1. Cardboard on bottom shelf below fish on ice in seafood dept. Remove cardboard, Cardboard is not approved for use to line sheving. Do not line with foil. CORRECTED 2. Wood skids inside of produce walk in cooler by seafood dept. Wood is not allowed in produce walk in cooler. Remove all wood skids. 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. CORRECTED 3. Wood shelving and 2x4 wood supports for shelving inside of produce walk in cooler by seafood dept. Wood is not allowed in walk in coolers. Provide approved shelving. 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. 4. Wood skids inside of back room produce walk in cooler. . Wood is not allowed in walk in coolers. Provide approved shelving. 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. CORRECTED
Location: Walk-in cooler
- 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: 1. Cardboard on bottom shelf below fish on ice in seafood dept. Remove cardboard, Cardboard is not approved for use to line sheving. Do not line with foil. CORRECTED 2. Wood skids inside of produce walk in cooler by seafood dept. Wood is not allowed in produce walk in cooler. Remove all wood skids. 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. CORRECTED 3. Wood shelving and 2x4 wood supports for shelving inside of produce walk in cooler by seafood dept. Wood is not allowed in walk in coolers. Provide approved shelving. 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. 4. Wood skids inside of back room produce walk in cooler. . Wood is not allowed in walk in coolers. Provide approved shelving. 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. CORRECTED
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. CORRECTED 2. Light guard in poor repair in meat cutting room. Repair light guard. CORRECTED 3. Light not working in seafood dept. Repair all non working lights. CORRECTED 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. CORRECTED 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition. CORRECTED
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. CORRECTED 2. Light guard in poor repair in meat cutting room. Repair light guard. CORRECTED 3. Light not working in seafood dept. Repair all non working lights. CORRECTED 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. CORRECTED 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition. CORRECTED
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. CORRECTED 2. Light guard in poor repair in meat cutting room. Repair light guard. CORRECTED 3. Light not working in seafood dept. Repair all non working lights. CORRECTED 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. CORRECTED 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition. CORRECTED
Location: Seafood department
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. CORRECTED 2. Light guard in poor repair in meat cutting room. Repair light guard. CORRECTED 3. Light not working in seafood dept. Repair all non working lights. CORRECTED 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. CORRECTED 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition. CORRECTED
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. CORRECTED 2. Light guard in poor repair in meat cutting room. Repair light guard. CORRECTED 3. Light not working in seafood dept. Repair all non working lights. CORRECTED 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. CORRECTED 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition. CORRECTED
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Hand sink in meat cutting room not attached to wall. Re attach and seal hand sink to wall.
Location: Meat room
Equipment: Hand sink
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Container of Chicharruns is open to customers without proper protection to prevent contamination. Food on display shall be protected from contamination. NOTE > THERE WHERE NO CHICHARRUNS FOR SALE AT TIME OF INSPECTION. UNIT IS STILL OPEN TO CUSTOMERS AND DOES NOT PROVIDE PROTECTION FROM CONTAMINATION FROM CUSTOMERS ETC. DO NOT USE UNTIL UNIT HAS A WORKING LID, SNEEZE GUARD ETC. TO PROTECT FOOD FROM CONTAMINATION. NOTE > IF UNIT IS FOUND IN USE WITHOUT PROPER PROTECTION ADDISTIONAL CITATIONS WILL BE GIVEN.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving and dunnage racks inside of meat walk in cooler soiled. Clean and sanitize. CORRECTED 2. Metal table meat grinder sits on soiled. Clean and sanitize. CORRECTED
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving and dunnage racks inside of meat walk in cooler soiled. Clean and sanitize. CORRECTED 2. Metal table meat grinder sits on soiled. Clean and sanitize. CORRECTED
Location: Meat room
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1 Stove in seafood dept soiled. Clean. CORRECTED
Location: Seafood department
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat cutting area. Provide towels at all times. CORRECTED 2. No hand towels at hand sink in seafood dept. Provide towels. CORRECTED 3. No hand towels at hand sink in mens public restroom. Provide towels. CORRECTED
Location: Meat room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat cutting area. Provide towels at all times. CORRECTED 2. No hand towels at hand sink in seafood dept. Provide towels. CORRECTED 3. No hand towels at hand sink in mens public restroom. Provide towels. CORRECTED
Location: Seafood department
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat cutting area. Provide towels at all times. CORRECTED 2. No hand towels at hand sink in seafood dept. Provide towels. CORRECTED 3. No hand towels at hand sink in mens public restroom. Provide towels. CORRECTED
Location: Mens restroom
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink in seafood dept. soiled. Clean. CORRECTED
Location: Seafood department
Equipment: 3-bay
|
09/15/2014 | 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.
Comments: 1. No smoking sign poseted. Post approved sign. 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.
- 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. Hot holding case for meat in meat cutting area holding potentilly hazardous meat at 107 deg. F. Hold all hot foods at 135 deg. F or above. NOTE > ALL POTENTIALLY HAZARDOUS MEATS WHERE DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION.
Location: Meat counter
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large plastic bucket of raw shrimp sitting out at room temperature at 58 deg. F inside of three bay sink in seafood dept. Do not sit potentially hazardsous foods out at room temperature. Hold all cold foods at 41 deg. F or below.
Location: Seafood department
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Mouse droppings on plastic push cart slicer stored on in back room area between meat cutitng area and meat walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Clean and sanitize cart.
Location: Back room
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers leaving gloves on to take out trash and going back to work preping food without removing gloves and washing hands. You must remove your gloves before taking out trash etc. and wash hands at apporoved hand sink before putitng on new gloves ot handle food items..
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands in both the seafood dept. and in meat cutitng room. Food handlers taking out trash and not washing hands before going back to food prep. You must wash your hands after taking out trash, using restroom, leaving work area. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Large Plastic bus tub of blue crabs in customer area with both live and dead crabs. All crabs must be alive to sit out for sale without temperature control. NOTE > MANAGER DISCARDED ALL CRABS IN OUTSIDE DUMPSTER AT TIME OF INSPECTION.
Location: Sales floor
- 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 whole eggs stored above produce inside of back walk in produce cooler. Store all raw whole eggs below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Hot food display unit soiled inside in meat cutting area. Clean unit inside and out. 2. Metal carts for trays in back area between meat cutting area and meat walk in cooler soiled. Clean and sanitize carts and trays on carts. 3. Meat slicer soiled on plastic push cart in back room area between meat cutting area and meat walk in cooler. Clean and sanitize slicer. 4. Metal cabinet / prep table in seafood area soiled. Clean and sanitize.
Location: Meat room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Hot food display unit soiled inside in meat cutting area. Clean unit inside and out. 2. Metal carts for trays in back area between meat cutting area and meat walk in cooler soiled. Clean and sanitize carts and trays on carts. 3. Meat slicer soiled on plastic push cart in back room area between meat cutting area and meat walk in cooler. Clean and sanitize slicer. 4. Metal cabinet / prep table in seafood area soiled. Clean and sanitize.
Location: Back room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Hot food display unit soiled inside in meat cutting area. Clean unit inside and out. 2. Metal carts for trays in back area between meat cutting area and meat walk in cooler soiled. Clean and sanitize carts and trays on carts. 3. Meat slicer soiled on plastic push cart in back room area between meat cutting area and meat walk in cooler. Clean and sanitize slicer. 4. Metal cabinet / prep table in seafood area soiled. Clean and sanitize.
Location: Back room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Hot food display unit soiled inside in meat cutting area. Clean unit inside and out. 2. Metal carts for trays in back area between meat cutting area and meat walk in cooler soiled. Clean and sanitize carts and trays on carts. 3. Meat slicer soiled on plastic push cart in back room area between meat cutting area and meat walk in cooler. Clean and sanitize slicer. 4. Metal cabinet / prep table in seafood area soiled. Clean and sanitize.
Location: Seafood department
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink drain in seafood dept. not draining. Repair drain.
Location: Seafood department
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Meat stored in milk crates , plastic vegetabel crates in meat cutting area. Milk crates and vegetable crates are not approved for direct contact with meat. Use only food grade contaiiners that are smooth and easily cleanable to store meat in. NOTE > REPEAT VIOLATION. 2. Meat stored in milk crates, plastic vegetable crates inside of meat walk in cooler. Milk crates and vegetable crates are not approved for direct contact with meat. Use only food grade contaiiners that are smooth and easily cleanable to store meat in. NOTE > REPEAT VIOLATION.
Location: Meat room
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Meat stored in milk crates , plastic vegetabel crates in meat cutting area. Milk crates and vegetable crates are not approved for direct contact with meat. Use only food grade contaiiners that are smooth and easily cleanable to store meat in. NOTE > REPEAT VIOLATION. 2. Meat stored in milk crates, plastic vegetable crates inside of meat walk in cooler. Milk crates and vegetable crates are not approved for direct contact with meat. Use only food grade contaiiners that are smooth and easily cleanable to store meat in. NOTE > REPEAT VIOLATION.
Location: Walk-in cooler
- 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: 1. Food scoop for Chicharrons in customer area stored in with food with handle touching food. Store scoop in approved manner so that handle does not contact food. 2. Ice scoop for ice machine stored on top of ice machine in meat cutting area. Store scoop in approved manner. Do not store scoop on top of machine. 3. Large cutting boards stored on floor in seafood dept. Remove, Clean and sanitize and store in approved manner.
Location: Sales floor
- 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: 1. Food scoop for Chicharrons in customer area stored in with food with handle touching food. Store scoop in approved manner so that handle does not contact food. 2. Ice scoop for ice machine stored on top of ice machine in meat cutting area. Store scoop in approved manner. Do not store scoop on top of machine. 3. Large cutting boards stored on floor in seafood dept. Remove, Clean and sanitize and store in approved manner.
Location: Meat 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: 1. Food scoop for Chicharrons in customer area stored in with food with handle touching food. Store scoop in approved manner so that handle does not contact food. 2. Ice scoop for ice machine stored on top of ice machine in meat cutting area. Store scoop in approved manner. Do not store scoop on top of machine. 3. Large cutting boards stored on floor in seafood dept. Remove, Clean and sanitize and store in approved manner.
Location: Seafood department
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep door closed.
Location: Back room
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: 1. Dumpsters are overflowing with trash. Have dumpsters picked up more frequently or provide additional dumpsters.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Trash and rubbish in back of building. Remove litter, unnecessary items, and nonfunctional equipment.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng inside of meat walk in cooler. Replace misisng cove base molding
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall space in poor repair by fish tanks in seafood dept. Repair all dammaged wall space.
Location: Seafood department
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor and floor drain soiled inside of meat walk in cooler. Clean floor and drain. 2. All wal space and plastic air curtin soiled insie of meat walk in cooler. Clean all soiled wall space. 3. Floor drain soiled in seafood dept. Clean floor drain.
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: 1. Floor and floor drain soiled inside of meat walk in cooler. Clean floor and drain. 2. All wal space and plastic air curtin soiled insie of meat walk in cooler. Clean all soiled wall space. 3. Floor drain soiled in seafood dept. Clean floor drain.
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: 1. Floor and floor drain soiled inside of meat walk in cooler. Clean floor and drain. 2. All wal space and plastic air curtin soiled insie of meat walk in cooler. Clean all soiled wall space. 3. Floor drain soiled in seafood dept. Clean floor drain.
Location: Seafood department
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Meat thawing in standing water at three bay sink in meat cutting room. Do not thaw or prep any meats in standing water. Use approved methods to thaw all frozen meats. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Meat room
Equipment: 3-bay
- Unapproved non-food contact
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: 1. Cardboard on bottom shelf below fish on ice in seafood dept. Remove cardboard, Cardboard is not approved for use to line sheving. Do not line with foil. 2. Wood skids inside of produce walk in cooler by seafood dept. Wood is not allowed in produce walk in cooler. Remove all wood skids. 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. 3. Wood shelving inside of produce walk in cooler by seafood dept. Wood is not allowed in walk in coolers. Provide approved shelving. 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. 4. Wood skids inside of back room produce walk in cooler. . Wood is not allowed in walk in coolers. Provide approved shelving. 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.
Location: Seafood department
- Unapproved non-food contact
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: 1. Cardboard on bottom shelf below fish on ice in seafood dept. Remove cardboard, Cardboard is not approved for use to line sheving. Do not line with foil. 2. Wood skids inside of produce walk in cooler by seafood dept. Wood is not allowed in produce walk in cooler. Remove all wood skids. 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. 3. Wood shelving inside of produce walk in cooler by seafood dept. Wood is not allowed in walk in coolers. Provide approved shelving. 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. 4. Wood skids inside of back room produce walk in cooler. . Wood is not allowed in walk in coolers. Provide approved shelving. 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.
Location: Walk-in cooler
- Unapproved non-food contact
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: 1. Cardboard on bottom shelf below fish on ice in seafood dept. Remove cardboard, Cardboard is not approved for use to line sheving. Do not line with foil. 2. Wood skids inside of produce walk in cooler by seafood dept. Wood is not allowed in produce walk in cooler. Remove all wood skids. 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. 3. Wood shelving inside of produce walk in cooler by seafood dept. Wood is not allowed in walk in coolers. Provide approved shelving. 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. 4. Wood skids inside of back room produce walk in cooler. . Wood is not allowed in walk in coolers. Provide approved shelving. 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.
Location: Walk-in cooler
- Unapproved non-food contact
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: 1. Cardboard on bottom shelf below fish on ice in seafood dept. Remove cardboard, Cardboard is not approved for use to line sheving. Do not line with foil. 2. Wood skids inside of produce walk in cooler by seafood dept. Wood is not allowed in produce walk in cooler. Remove all wood skids. 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. 3. Wood shelving inside of produce walk in cooler by seafood dept. Wood is not allowed in walk in coolers. Provide approved shelving. 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. 4. Wood skids inside of back room produce walk in cooler. . Wood is not allowed in walk in coolers. Provide approved shelving. 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.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. 2. Light guard in poor repair in meat cutting room. Repair light guard. 3. Light not working in seafood dept. Repair all non working lights. 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. 2. Light guard in poor repair in meat cutting room. Repair light guard. 3. Light not working in seafood dept. Repair all non working lights. 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. 2. Light guard in poor repair in meat cutting room. Repair light guard. 3. Light not working in seafood dept. Repair all non working lights. 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition.
Location: Seafood department
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. 2. Light guard in poor repair in meat cutting room. Repair light guard. 3. Light not working in seafood dept. Repair all non working lights. 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in meat cutting area. Repair light. 2. Light guard in poor repair in meat cutting room. Repair light guard. 3. Light not working in seafood dept. Repair all non working lights. 4. Water leaking from cooling unit inside of produce walk in cooler by seafood dept. Repair unit. 5. Water leaking from cooling unit inside of back room produce walk in cooler. Repair unit to a sound working condition.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Hand sink in meat cutting room not attached to wall. Re attach and seal hand sink to wall.
Location: Meat room
Equipment: Hand sink
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Container of Chicharruns is open to customers without proper protection to prevent contamination. Food on display shall be protected from contamination.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving and dunnage racks inside of meat walk in cooler soiled. Clean and sanitize. 2. Metal table meat grinder sits on soiled. Clean and sanitize.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving and dunnage racks inside of meat walk in cooler soiled. Clean and sanitize. 2. Metal table meat grinder sits on soiled. Clean and sanitize.
Location: Meat room
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1 Stove in seafood dept soiled. Clean.
Location: Seafood department
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat cutting area. Provide towels at all times. 2. No hand towels at hand sink in seafood dept. Provide towels. 3. No hand towels at hand sink in mens public restroom. Provide towels.
Location: Meat room
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat cutting area. Provide towels at all times. 2. No hand towels at hand sink in seafood dept. Provide towels. 3. No hand towels at hand sink in mens public restroom. Provide towels.
Location: Seafood department
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat cutting area. Provide towels at all times. 2. No hand towels at hand sink in seafood dept. Provide towels. 3. No hand towels at hand sink in mens public restroom. Provide towels.
Location: Mens restroom
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink in seafood dept. soiled. Clean.
Location: Seafood department
Equipment: 3-bay
|
09/05/2014 | Routine |
| No violation noted during this evaluation. | 09/05/2014 | Illness Complaint |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Electrical extension cords being used throghout meat dept. Discontinue using all extension cords.
- 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. Cooked meat inside of hot holding case in meat dept. held at 110 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Meat room
- 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: 1. Toxic chemicals stored on top of ice machine in meat cutitng area. Remove. 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
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handler not washing hands in produce area before preping vegetables. You must wash hands at hand sink with soap and water before handling any food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. 2. Food handler not washing hands in meat prep area. You must wash hands at hand sink with soap and water before handling any food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. 3. Food handler not washing hands in seafood are You must wash hands at hand sink with soap and water before handling any food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat grinder soiled. Clean and sanitize after use. Do not allow to sit soiled after use. 2. Table meat ginder sits on in meat dept. soiled. Clean and sanitize. 3. All large white cutting boards in Produce prep area soild with deep cuts in boards. Repair or replace so as to provide a surface that is smooth and easily cleanable.
Location: Meat room
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat grinder soiled. Clean and sanitize after use. Do not allow to sit soiled after use. 2. Table meat ginder sits on in meat dept. soiled. Clean and sanitize. 3. All large white cutting boards in Produce prep area soild with deep cuts in boards. Repair or replace so as to provide a surface that is smooth and easily cleanable.
Location: Meat room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat grinder soiled. Clean and sanitize after use. Do not allow to sit soiled after use. 2. Table meat ginder sits on in meat dept. soiled. Clean and sanitize. 3. All large white cutting boards in Produce prep area soild with deep cuts in boards. Repair or replace so as to provide a surface that is smooth and easily cleanable.
Location: Produce 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: 1. Access to hand sink blocked by chest freezer in seafood prep area. Move freezer so as to not block access to hand sink.
Location: Seafood department
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 seafood area soiled. Clean and sanitize.
Location: Seafood department
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: 1. Items stored inside of hand sink in seafood cutting area. Remove, Do not store or place any items inside of hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Seafood department
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. Food handler washed hands at three bay sink without soap. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Seafood department
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Chicken, Meat stored in produce plastic crates in meat dept. Plastic crates are not approved for use. Use only food grade contaners that are smooth and easily cleanable. NOTE > REPEAT VIOLATION.
Location: Meat room
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to prep produce without washing hands first at hand sink. You must wash hands at hand sink with soap and water before using gloves for food prep.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Single service foam containers sitting on floor in meat cutting area. Remove and store in approved manner.
Location: Meat room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Trash and rubbish outside in back of building. Remove litter, unnecessary items, and nonfunctional equipment.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng / poor repair below three bay sink in seafood area. Repair cove base molding. 2. Cove base molding misisng inside of meat dept walk in cooler. Replace all misisng dammaged cove base molding.
Location: Seafood department
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor Tile below Steam table in meat cutting area misisng / poor repair. Replace all misisng dammaged floor tiles. 2. Floor tile by door way in meat cutting area misisng. Replace all missing floor tiles.
Location: Meat room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled inside of produce walk in cooler below skids and shelving and alog wall and floor junctions. Clean all soiled floor space.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in meat cutting area. Wet towels shall be stored in sanitizer when not in use. 2. Wet wiping towels sititng out in seafood prep area. Wet towels shall be stored in sanitizer when not in use.
Location: Meat room
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Boxes of frozen shrimp thawing out at room temperature inside of three bay sink in seafood dept. Do not thaw frozen foods out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION2. Meat thawing out at room temperature in meat cutting area. Do not thaw frozen foods out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION
Location: Seafood department
Equipment: 3-bay
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Boxes of frozen shrimp thawing out at room temperature inside of three bay sink in seafood dept. Do not thaw frozen foods out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION2. Meat thawing out at room temperature in meat cutting area. Do not thaw frozen foods out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION
Location: Meat room
- Unapproved non-food contact
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: 1. Cardboard on shelving inside of meat walk in cooler by meat cutitng area. Remove all cardboard from shelving. Do not line any sheving with cardboard.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. All three drain stops missing at three bay sink in seafood prep area. Provide drain stops for all three compartments of three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE --------------- AIR DRY. wash = soap + water rinse = water sanitize = water + bleach as a sanitizer 2. Cooling unit leaking water inside of walk in cooler in meat dept. Repair all water leaks.
Location: Seafood department
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. All three drain stops missing at three bay sink in seafood prep area. Provide drain stops for all three compartments of three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE --------------- AIR DRY. wash = soap + water rinse = water sanitize = water + bleach as a sanitizer 2. Cooling unit leaking water inside of walk in cooler in meat dept. Repair all water leaks.
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: 1. Food not covered inside of meat walk in cooler. Cover all food items. 2. Food not covered insdie of produce walk in cooler. Cover all food items.
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: 1. Food not covered inside of meat walk in cooler. Cover all food items. 2. Food not covered insdie of produce walk in cooler. Cover all food items.
Location: Walk-in cooler
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Chicharons for sale by meat dept. not protected by sneeze guard. Front of case is open to customers. Provide a lid, sneeze guard to protect food items from contamination. Remove food scoop from Chicharons, Scoop handle can not contact food items.
Location: Meat counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above fish cutting area soiled. Clean and sanitize.
Location: Seafood department
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Food handler washed hands with no soap at three bay sink in Seafood dept. Do not wash hands at three bay sink. All hand washing must be done at hand sink using hot water and soap.
Location: Seafood department
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain at hand sink in produce prep area slow. Repair drain to a sound working conditon
Location: Produce room
Equipment: Hand sink
|
03/18/2014 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Electrical extension cords being used throghout meat dept. Discontinue using all extension cords.
- 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. Cooked meat inside of hot holding case in meat dept. held at 110 deg. F. Hold all hot foods at 135 deg. F. or above.
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. Toxic chemicals stored on top of ice machine in meat cutitng area. Remove. 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
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handler not washing hands in produce area before preping vegetables. You must wash hands at hand sink with soap and water before handling any food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. 2. Food handler not washing hands in meat prep area. You must wash hands at hand sink with soap and water before handling any food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. 3. Food handler not washing hands in seafood are You must wash hands at hand sink with soap and water before handling any food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat grinder soiled. Clean and sanitize after use. Do not allow to sit soiled after use. 2. Table meat ginder sits on in meat dept. soiled. Clean and sanitize. 3. All large white cutting boards in Produce prep area soild with deep cuts in boards. Repair or replace so as to provide a surface that is smooth and easily cleanable.
Location: Meat room
Equipment: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat grinder soiled. Clean and sanitize after use. Do not allow to sit soiled after use. 2. Table meat ginder sits on in meat dept. soiled. Clean and sanitize. 3. All large white cutting boards in Produce prep area soild with deep cuts in boards. Repair or replace so as to provide a surface that is smooth and easily cleanable.
Location: Meat room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat grinder soiled. Clean and sanitize after use. Do not allow to sit soiled after use. 2. Table meat ginder sits on in meat dept. soiled. Clean and sanitize. 3. All large white cutting boards in Produce prep area soild with deep cuts in boards. Repair or replace so as to provide a surface that is smooth and easily cleanable.
Location: Produce 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: 1. Access to hand sink blocked by chest freezer in seafood prep area. Move freezer so as to not block access to hand sink.
Location: Seafood department
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 seafood area soiled. Clean and sanitize.
Location: Seafood department
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: 1. Items stored inside of hand sink in seafood cutting area. Remove, Do not store or place any items inside of hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Seafood department
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. Food handler washed hands at three bay sink without soap. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Seafood department
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Chicken, Meat stored in produce plastic crates in meat dept. Plastic crates are not approved for use. Use only food grade contaners that are smooth and easily cleanable. NOTE > REPEAT VIOLATION.
Location: Meat room
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to prep produce without washing hands first at hand sink. You must wash hands at hand sink with soap and water before using gloves for food prep.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Single service foam containers sitting on floor in meat cutting area. Remove and store in approved manner.
Location: Meat room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Trash and rubbish outside in back of building. Remove litter, unnecessary items, and nonfunctional equipment.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng / poor repair below three bay sink in seafood area. Repair cove base molding. 2. Cove base molding misisng inside of meat dept walk in cooler. Replace all misisng dammaged cove base molding.
Location: Seafood department
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor Tile below Steam table in meat cutting area misisng / poor repair. Replace all misisng dammaged floor tiles. 2. Floor tile by door way in meat cutting area misisng. Replace all missing floor tiles.
Location: Meat room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled inside of produce walk in cooler below skids and shelving and alog wall and floor junctions. Clean all soiled floor space.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in meat cutting area. Wet towels shall be stored in sanitizer when not in use. 2. Wet wiping towels sititng out in seafood prep area. Wet towels shall be stored in sanitizer when not in use.
Location: Meat room
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Boxes of frozen shrimp thawing out at room temperature inside of three bay sink in seafood dept. Do not thaw frozen foods out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION2. Meat thawing out at room temperature in meat cutting area. Do not thaw frozen foods out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION
Location: Seafood department
Equipment: 3-bay
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Boxes of frozen shrimp thawing out at room temperature inside of three bay sink in seafood dept. Do not thaw frozen foods out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION2. Meat thawing out at room temperature in meat cutting area. Do not thaw frozen foods out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION
Location: Meat room
- Unapproved non-food contact
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: 1. Cardboard on shelving inside of meat walk in cooler by meat cutitng area. Remove all cardboard from shelving. Do not line any sheving with cardboard.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. All three drain stops missing at three bay sink in seafood prep area. Provide drain stops for all three compartments of three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE --------------- AIR DRY. wash = soap + water rinse = water sanitize = water + bleach as a sanitizer 2. Cooling unit leaking water inside of walk in cooler in meat dept. Repair all water leaks.
Location: Seafood department
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. All three drain stops missing at three bay sink in seafood prep area. Provide drain stops for all three compartments of three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE --------------- AIR DRY. wash = soap + water rinse = water sanitize = water + bleach as a sanitizer 2. Cooling unit leaking water inside of walk in cooler in meat dept. Repair all water leaks.
Location: Walk-in cooler
- 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: 1. Food not covered inside of meat walk in cooler. Cover all food items. 2. Food not covered insdie of produce walk in cooler. Cover all food items.
Location: Walk-in cooler
- 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: 1. Food not covered inside of meat walk in cooler. Cover all food items. 2. Food not covered insdie of produce walk in cooler. Cover all food items.
Location: Walk-in cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Chicharons for sale by meat dept. not protected by sneeze guard. Front of case is open to customers. Provide a lid, sneeze guard to protect food items from contamination. Remove food scoop from Chicharons, Scoop handle can not contact food items.
Location: Meat counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above fish cutting area soiled. Clean and sanitize.
Location: Seafood department
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Food handler washed hands with no soap at three bay sink in Seafood dept. Do not wash hands at three bay sink. All hand washing must be done at hand sink using hot water and soap.
Location: Seafood department
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain at hand sink in produce prep area slow. Repair drain to a sound working conditon
Location: Produce room
Equipment: Hand sink
|
03/11/2014 | Routine |
| No violation noted during this evaluation. | 03/11/2014 | Non-Illness Complaint |
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: 1, Employee medicine stored above single service items. Store away from all single service and food items. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Meat 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: 1. Plexiglass stored on floor of walk in cooler by seafood area. Remove from floor and store in approved manner.
Location: Walk-in cooler
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Box of raw chicken sitting on top of three bay sink while sink was being used to wash soiled pans. Do not use three bay sink for food prep while sink is being used for ware washing. Three bay sink must be washed and sanitized before being used for food prep. Clean and sanitize sink after use as food prep sink.
Location: Meat room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile misisng by ice machine area and door in meat room. Replace all missing floor tile.
Location: Meat room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled inside of produce walk in cooler / seafood cooler below all shelving and skids and along wall and floor junctions. Clean all soiled foor space. 2. Floor drain soiled inside of produce walk in cooler in back room below shelving. Clean foor drain.
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: 1. Floor soiled inside of produce walk in cooler / seafood cooler below all shelving and skids and along wall and floor junctions. Clean all soiled foor space. 2. Floor drain soiled inside of produce walk in cooler in back room below shelving. Clean foor drain.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towels in hand sink in meat dept. Store all wet towels in apporved manner. Wet towels shall be stored in sanitizer when not in use.
Location: Meat room
- 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: 1. Foil below Goya food products in meat cutting area. Do not line shelving with foil. NOTE > CORRECTED AT TIME OF INSPECTION. 2. Wood frame below ice bin for fisn in seafood dept. not sealed or painted. Seal or paint wood frame. Raw wood is not allowed. 3. Cardboard on floor in cooking area in seafood area. Remove, do not line floor with cardboard. 4. Pressed wood used to line shelving inside of produce walk in cooelr by seafood area. Remove, do not use pressed wood to line shelving. 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.
Location: Meat room
- Unapproved non-food contact
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: 1. Foil below Goya food products in meat cutting area. Do not line shelving with foil. NOTE > CORRECTED AT TIME OF INSPECTION. 2. Wood frame below ice bin for fisn in seafood dept. not sealed or painted. Seal or paint wood frame. Raw wood is not allowed. 3. Cardboard on floor in cooking area in seafood area. Remove, do not line floor with cardboard. 4. Pressed wood used to line shelving inside of produce walk in cooelr by seafood area. Remove, do not use pressed wood to line shelving. 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.
Location: Seafood department
- 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: 1. Foil below Goya food products in meat cutting area. Do not line shelving with foil. NOTE > CORRECTED AT TIME OF INSPECTION. 2. Wood frame below ice bin for fisn in seafood dept. not sealed or painted. Seal or paint wood frame. Raw wood is not allowed. 3. Cardboard on floor in cooking area in seafood area. Remove, do not line floor with cardboard. 4. Pressed wood used to line shelving inside of produce walk in cooelr by seafood area. Remove, do not use pressed wood to line shelving. 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.
Location: Seafood department
- 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: 1. Foil below Goya food products in meat cutting area. Do not line shelving with foil. NOTE > CORRECTED AT TIME OF INSPECTION. 2. Wood frame below ice bin for fisn in seafood dept. not sealed or painted. Seal or paint wood frame. Raw wood is not allowed. 3. Cardboard on floor in cooking area in seafood area. Remove, do not line floor with cardboard. 4. Pressed wood used to line shelving inside of produce walk in cooelr by seafood area. Remove, do not use pressed wood to line shelving. 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.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit in small meat walk in cooler. Repair all leaks.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door tracks on meat display cooler soiled. Clean and sanitize. 2. Outside of old cooler used for storage in seafood dept soiled. Clean. 3. Clear plastic air curtain on walk in cooler by seafood dept. soiled. Clean
Location: Meat room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door tracks on meat display cooler soiled. Clean and sanitize. 2. Outside of old cooler used for storage in seafood dept soiled. Clean. 3. Clear plastic air curtain on walk in cooler by seafood dept. soiled. Clean
Location: Seafood department
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door tracks on meat display cooler soiled. Clean and sanitize. 2. Outside of old cooler used for storage in seafood dept soiled. Clean. 3. Clear plastic air curtain on walk in cooler by seafood dept. soiled. Clean
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Papper towel dispencer not working in seafood dept. Repair so as to provide towels at all times. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Seafood department
Equipment: Hand sink
|
10/24/2013 | Recheck |
- Medicines storage and labeling (corrected on site)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: 1, Employee medicine stored above single service items. Store away from all single service and food items. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Meat 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: 1. Plexiglass stored on floor of walk in cooler by seafood area. Remove from floor and store in approved manner.
Location: Walk-in cooler
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Box of raw chicken sitting on top of three bay sink while sink was being used to wash soiled pans. Do not use three bay sink for food prep while sink is being used for ware washing. Three bay sink must be washed and sanitized before being used for food prep. Clean and sanitize sink after use as food prep sink.
Location: Meat room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile misisng by ice machine area and door in meat room. Replace all missing floor tile.
Location: Meat room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled inside of produce walk in cooler / seafood cooler below all shelving and skids and along wall and floor junctions. Clean all soiled foor space. 2. Floor drain soiled inside of produce walk in cooler in back room below shelving. Clean foor drain.
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: 1. Floor soiled inside of produce walk in cooler / seafood cooler below all shelving and skids and along wall and floor junctions. Clean all soiled foor space. 2. Floor drain soiled inside of produce walk in cooler in back room below shelving. Clean foor drain.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towels in hand sink in meat dept. Store all wet towels in apporved manner. Wet towels shall be stored in sanitizer when not in use.
Location: Meat room
- 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: 1. Foil below Goya food products in meat cutting area. Do not line shelving with foil. NOTE > CORRECTED AT TIME OF INSPECTION. 2. Wood frame below ice bin for fisn in seafood dept. not sealed or painted. Seal or paint wood frame. Raw wood is not allowed. 3. Cardboard on floor in cooking area in seafood area. Remove, do not line floor with cardboard. 4. Pressed wood used to line shelving inside of produce walk in cooelr by seafood area. Remove, do not use pressed wood to line shelving. 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.
Location: Meat room
- Unapproved non-food contact
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: 1. Foil below Goya food products in meat cutting area. Do not line shelving with foil. NOTE > CORRECTED AT TIME OF INSPECTION. 2. Wood frame below ice bin for fisn in seafood dept. not sealed or painted. Seal or paint wood frame. Raw wood is not allowed. 3. Cardboard on floor in cooking area in seafood area. Remove, do not line floor with cardboard. 4. Pressed wood used to line shelving inside of produce walk in cooelr by seafood area. Remove, do not use pressed wood to line shelving. 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.
Location: Seafood department
- Unapproved non-food contact
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: 1. Foil below Goya food products in meat cutting area. Do not line shelving with foil. NOTE > CORRECTED AT TIME OF INSPECTION. 2. Wood frame below ice bin for fisn in seafood dept. not sealed or painted. Seal or paint wood frame. Raw wood is not allowed. 3. Cardboard on floor in cooking area in seafood area. Remove, do not line floor with cardboard. 4. Pressed wood used to line shelving inside of produce walk in cooelr by seafood area. Remove, do not use pressed wood to line shelving. 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.
Location: Seafood department
- Unapproved non-food contact
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: 1. Foil below Goya food products in meat cutting area. Do not line shelving with foil. NOTE > CORRECTED AT TIME OF INSPECTION. 2. Wood frame below ice bin for fisn in seafood dept. not sealed or painted. Seal or paint wood frame. Raw wood is not allowed. 3. Cardboard on floor in cooking area in seafood area. Remove, do not line floor with cardboard. 4. Pressed wood used to line shelving inside of produce walk in cooelr by seafood area. Remove, do not use pressed wood to line shelving. 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.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit in small meat walk in cooler. Repair all leaks.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door tracks on meat display cooler soiled. Clean and sanitize. 2. Outside of old cooler used for storage in seafood dept soiled. Clean. 3. Clear plastic air curtain on walk in cooler by seafood dept. soiled. Clean
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door tracks on meat display cooler soiled. Clean and sanitize. 2. Outside of old cooler used for storage in seafood dept soiled. Clean. 3. Clear plastic air curtain on walk in cooler by seafood dept. soiled. Clean
Location: Seafood department
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door tracks on meat display cooler soiled. Clean and sanitize. 2. Outside of old cooler used for storage in seafood dept soiled. Clean. 3. Clear plastic air curtain on walk in cooler by seafood dept. soiled. Clean
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Papper towel dispencer not working in seafood dept. Repair so as to provide towels at all times. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Seafood department
Equipment: Hand sink
|
10/17/2013 | Routine |
- Maintaining shellfish tags (corrected)
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: 1. No shellstock tags for oysters , clams etc for sale in customer area. You must maintain tags and keep with product and keep tags for 90 days after product is gone.
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Several packs of out dated packs of frozen squid in customer display freezer. Remove all out dated food as noted by your sale by dates. NOTE> DO NOT TAKE OUTDATED FREASH FOOD FROM DISPALY COOLERS AND PLACE IN DISPALY FREEZERS FOR SALE. WHEN FOOD ITEMS HAVE REACHED SALE BY DATES EITHER FREASH OR FROZEN THESE ITEMS MUST BE DISCARDED AND NOT SOLD. NOTE > ALL OUT DATED FROZEN FOODS WERE DISCARDED AT TIME OF INSPECTION.
Equipment: Display freezer
|
05/22/2013 | Non-Illness Complaint Recheck |
- Maintaining shellfish tags
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: 1. No shellstock tags for oysters , clams etc for sale in customer area. You must maintain tags and keep with product and keep tags for 90 days after product is gone.
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Several packs of out dated packs of frozen squid in customer display freezer. Remove all out dated food as noted by your sale by dates. NOTE> DO NOT TAKE OUTDATED FREASH FOOD FROM DISPALY COOLERS AND PLACE IN DISPALY FREEZERS FOR SALE. WHEN FOOD ITEMS HAVE REACHED SALE BY DATES EITHER FREASH OR FROZEN THESE ITEMS MUST BE DISCARDED AND NOT SOLD. NOTE > ALL OUT DATED FROZEN FOODS WERE DISCARDED AT TIME OF INSPECTION.
Equipment: Display freezer
|
05/15/2013 | Non-Illness Complaint |
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open.Keep lids closed.
- 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: 1. Trash, rubbish, cardboard etc. behind building. Clean.
Location: Dumpster area
|
05/14/2013 | Non-Illness Complaint Recheck |
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open.Keep lids closed.
- 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: 1. Trash, rubbish, cardboard etc. behind building. Clean.
Location: Dumpster area
|
05/07/2013 | Non-Illness Complaint |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Electrical wire hanging from ceiling by hand sink in seafood area has open connections / bare wires exposed. Place wires in approved closed electrical box or remove wire from service.
- No hand washing (when) (corrected)
Food not presented honestly.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
Comments: 1. Employees in meat cutting area were taking packages of chicken, meat and removing outdated product and washing it off at three bay sink and re packaging it with new sale by dates. You may not re package meats, seafood, chicken etc. Once sale by dates are expired. When product has reached its sale by date you must discard and not re use.
- Shellstock not tagged (corrected)
Shellstock not properly tagged or labeled.
Correction: Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer and provide correct information.
Comments: 1. Three boxes of oysters, clams. etc for sale in seafood area do not have identification tags or labels . Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer and provide correct information.
Location: Seafood department
- 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. Meat was being preped at soiled three bay sink while seafood was being thawed at sink . Do not thaw and prep meats and seafood at three bay sink at the same time. You must wash and sanitze three bay sink before using it to prep or thaw any meats or seafood. You must wash and sanitize three bay sink between different typs of meats and seafood. There should be no soiled utensils at three bay sink while sink is being used for food prep. All food prep should be done in sanitize section of three bay sink. 2 Raw whole eggs stored above ready to eat food items inside of walk in cooler in produce area. Store all raw eggs below and away from all other food items.
Location: Meat room
Equipment: 3-bay
- 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. Meat was being preped at soiled three bay sink while seafood was being thawed at sink . Do not thaw and prep meats and seafood at three bay sink at the same time. You must wash and sanitze three bay sink before using it to prep or thaw any meats or seafood. You must wash and sanitize three bay sink between different typs of meats and seafood. There should be no soiled utensils at three bay sink while sink is being used for food prep. All food prep should be done in sanitize section of three bay sink. 2 Raw whole eggs stored above ready to eat food items inside of walk in cooler in produce area. Store all raw eggs below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Tops of all meat coolers and attached shleves to units soiled in meat cutitng area. Clean outsides of all coolers and shelves in meat cutting area. 2. Tops of all seafood coolers and attached shelves to units soiled in seafood area. Clean outsides and shelves of all coolers in seafood area. 3. All prep tables in meat cutitng areas soiled. Clean and sanitize. 4. All prep tables in seafood cutting areas soiled. Clean and sanitize. 5. All white cutting boards in produce cutting area soiled. Clean and sanitize. If you are not able to clean you must repair or replace so as to provide a surface that is clean and easily cleanable. 6. Small tables that have cutting boards on top in produce cutting area soiled. clean and santiize. 7. Small tables that have boxes of oysters for sale by seafood area soiled. Clean and sanitize.
Location: Meat room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Tops of all meat coolers and attached shleves to units soiled in meat cutitng area. Clean outsides of all coolers and shelves in meat cutting area. 2. Tops of all seafood coolers and attached shelves to units soiled in seafood area. Clean outsides and shelves of all coolers in seafood area. 3. All prep tables in meat cutitng areas soiled. Clean and sanitize. 4. All prep tables in seafood cutting areas soiled. Clean and sanitize. 5. All white cutting boards in produce cutting area soiled. Clean and sanitize. If you are not able to clean you must repair or replace so as to provide a surface that is clean and easily cleanable. 6. Small tables that have cutting boards on top in produce cutting area soiled. clean and santiize. 7. Small tables that have boxes of oysters for sale by seafood area soiled. Clean and sanitize.
Location: Seafood department
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Tops of all meat coolers and attached shleves to units soiled in meat cutitng area. Clean outsides of all coolers and shelves in meat cutting area. 2. Tops of all seafood coolers and attached shelves to units soiled in seafood area. Clean outsides and shelves of all coolers in seafood area. 3. All prep tables in meat cutitng areas soiled. Clean and sanitize. 4. All prep tables in seafood cutting areas soiled. Clean and sanitize. 5. All white cutting boards in produce cutting area soiled. Clean and sanitize. If you are not able to clean you must repair or replace so as to provide a surface that is clean and easily cleanable. 6. Small tables that have cutting boards on top in produce cutting area soiled. clean and santiize. 7. Small tables that have boxes of oysters for sale by seafood area soiled. Clean and sanitize.
Location: Produce 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: 1. Hand sink in produce cutting area blocked by cutting board sitting on top of hand sink. Remove, Do not store or place any objects at hand sink in produce cutting area.
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 soiled in produce cutting area. Clean and sanitize sink.
Location: Produce room
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Raw meat stored inside of plastic milk cartons at three. Plastic milk cartons are not approved for direct contact with food. Use only food grade containers. NOTE > REPEAT VIOLATION. 2. Styrophone that was used to ship Salmon in being re used to store fish in. Discard styropohone when original contents have been removed. You may not re use as coolers. Provide food grade containers to store fish in that is smooth and easily cleanable. 3. Three boxes of oysters, clams, etc. outside of seafood area in customer area inside of soiled cardboard boxes packed with ice that is draining onto floor. Do not use cardboard boxes for food storage. Provide food grade containers to store / sale oysters, clams etc. that do not drain onto floor and area smooth and eaily cleanable. 4. Large raw wood table used to hold white cutting board in produce cutting area. Remove from store. Wood is not approved for use.
Location: Meat room
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Raw meat stored inside of plastic milk cartons at three. Plastic milk cartons are not approved for direct contact with food. Use only food grade containers. NOTE > REPEAT VIOLATION. 2. Styrophone that was used to ship Salmon in being re used to store fish in. Discard styropohone when original contents have been removed. You may not re use as coolers. Provide food grade containers to store fish in that is smooth and easily cleanable. 3. Three boxes of oysters, clams, etc. outside of seafood area in customer area inside of soiled cardboard boxes packed with ice that is draining onto floor. Do not use cardboard boxes for food storage. Provide food grade containers to store / sale oysters, clams etc. that do not drain onto floor and area smooth and eaily cleanable. 4. Large raw wood table used to hold white cutting board in produce cutting area. Remove from store. Wood is not approved for use.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Raw meat stored inside of plastic milk cartons at three. Plastic milk cartons are not approved for direct contact with food. Use only food grade containers. NOTE > REPEAT VIOLATION. 2. Styrophone that was used to ship Salmon in being re used to store fish in. Discard styropohone when original contents have been removed. You may not re use as coolers. Provide food grade containers to store fish in that is smooth and easily cleanable. 3. Three boxes of oysters, clams, etc. outside of seafood area in customer area inside of soiled cardboard boxes packed with ice that is draining onto floor. Do not use cardboard boxes for food storage. Provide food grade containers to store / sale oysters, clams etc. that do not drain onto floor and area smooth and eaily cleanable. 4. Large raw wood table used to hold white cutting board in produce cutting area. Remove from store. Wood is not approved for use.
Location: Seafood department
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Raw meat stored inside of plastic milk cartons at three. Plastic milk cartons are not approved for direct contact with food. Use only food grade containers. NOTE > REPEAT VIOLATION. 2. Styrophone that was used to ship Salmon in being re used to store fish in. Discard styropohone when original contents have been removed. You may not re use as coolers. Provide food grade containers to store fish in that is smooth and easily cleanable. 3. Three boxes of oysters, clams, etc. outside of seafood area in customer area inside of soiled cardboard boxes packed with ice that is draining onto floor. Do not use cardboard boxes for food storage. Provide food grade containers to store / sale oysters, clams etc. that do not drain onto floor and area smooth and eaily cleanable. 4. Large raw wood table used to hold white cutting board in produce cutting area. Remove from store. Wood is not approved for use.
Location: Produce room
- Honest presentation (corrected)
Food not presented honestly.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
Comments: 1. Employees in meat cutting area were taking packages of chicken, meat and removing outdated product and washing it off at three bay sink and re packaging it with new sale by dates. You may not re package meats, seafood, chicken etc. Once sale by dates are expired. When product has reached its sale by date you must discard and not re use.
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers put on gloves to handle food items without washing hands first at hand sink with soap and hot water. Wash hands at approved hand sink with soap and hot water before using gloves to handle food items.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Packs of single service foam containers used to store meat etc. on floor in room outside of meat cutting area. Remove from floor and store in approved manner.
Location: Meat room
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mops not hung up throughout store. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- 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: 1. All white cutting boards in meat cutting area are soiled and have deep cuts in boards. Repair or replace all white cutting boards in meat cutting area. Cutting boards need to be smooth and easily cleanable. 2. All white cutting boards in seafoods area are soiled and have deep cuts in boards Repair or replace all white cutting boards in seafood cutting area. Cutting boards need to be smooth and easily cleanable.
Location: Meat room
- 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: 1. All white cutting boards in meat cutting area are soiled and have deep cuts in boards. Repair or replace all white cutting boards in meat cutting area. Cutting boards need to be smooth and easily cleanable. 2. All white cutting boards in seafoods area are soiled and have deep cuts in boards Repair or replace all white cutting boards in seafood cutting area. Cutting boards need to be smooth and easily cleanable.
Location: Seafood department
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile misisng inside of walk in cooler by seafood area. Replace all broken tiles.
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: 1. All floor drains in meat and seafood areas soiled. Clean all soiled floor drains. 2. Floor space soiled inside of walk in cooler by seafood area. Clean all soiled floor space. 3. Fan guards soiled inside of walk in cooler in produce area. Clean all fan guards on cooling units.
- 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. All floor drains in meat and seafood areas soiled. Clean all soiled floor drains. 2. Floor space soiled inside of walk in cooler by seafood area. Clean all soiled floor space. 3. Fan guards soiled inside of walk in cooler in produce area. Clean all fan guards on cooling units.
Location: Walk-in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen seafood thawing out inside of three bay sink in meat cutting area at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Three boxes of frozen shrimp thawing out at room temperature at three bay sink in seafood dept. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Meat room
Equipment: 3-bay
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen seafood thawing out inside of three bay sink in meat cutting area at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Three boxes of frozen shrimp thawing out at room temperature at three bay sink in seafood dept. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Seafood department
Equipment: 3-bay
- 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: 1. Hot water at hand sink in meat cutitng area at 81 deg. F. Provide at least 100 deg. F hot water. 2. Hot water at hand sink in seafood area at 81 deg. F Provide at least 100 deg. F hot water.
Location: Meat room
Equipment: Hand sink
- 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: 1. Hot water at hand sink in meat cutitng area at 81 deg. F. Provide at least 100 deg. F hot water. 2. Hot water at hand sink in seafood area at 81 deg. F Provide at least 100 deg. F hot water.
Location: Seafood department
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand towel dispencer broken in meat cutting area. Replace broken hand towel dispencer. 2. Platic wrap used to hold top plastic cover of meat band saw in place. Remove plastic and repair to a sound conditon using approved materials. 3. Light not working inside of walk in cooler by seafood area. Repair.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand towel dispencer broken in meat cutting area. Replace broken hand towel dispencer. 2. Platic wrap used to hold top plastic cover of meat band saw in place. Remove plastic and repair to a sound conditon using approved materials. 3. Light not working inside of walk in cooler by seafood area. Repair.
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Hand sink loose from wall in meat cutting area. Re attach hand sink to wall and seal.
Location: Meat room
Equipment: Hand sink
- 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: 1, Food items stored on floor of walk in cooler by seafood area. Remove from floor.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in seafood area.Provide soap.
Location: Seafood department
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat cutting area. Provide hand towels NOTE > HAD MANAGER PUT TOWELS AT HAND SINK AT TIME OF INSPECTION. 2. No hand towels at hand sink in seafood cutting area. Provide hand towels.
Location: Meat room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat cutting area. Provide hand towels NOTE > HAD MANAGER PUT TOWELS AT HAND SINK AT TIME OF INSPECTION. 2. No hand towels at hand sink in seafood cutting area. Provide hand towels.
Location: Seafood department
Equipment: Hand sink
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: 1, Containers of food by cash registers not labeled. Packaged food shall be labeled as specified by law.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No cold water at hand sink in meat cutting area. Provide / repair. 2. Drain pipe broken below three bay sink in seafood area. Repair to a sound working condition. 3. No cold water at hand sink in produce cutting area. Repair to a sound working condition.
Location: Meat room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No cold water at hand sink in meat cutting area. Provide / repair. 2. Drain pipe broken below three bay sink in seafood area. Repair to a sound working condition. 3. No cold water at hand sink in produce cutting area. Repair to a sound working condition.
Location: Seafood department
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No cold water at hand sink in meat cutting area. Provide / repair. 2. Drain pipe broken below three bay sink in seafood area. Repair to a sound working condition. 3. No cold water at hand sink in produce cutting area. Repair to a sound working condition.
Location: Produce room
Equipment: Hand sink
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04/10/2013 | Recheck |
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: 1. Large amouts of cardboard boxes and cardboard etc. stored in dumpster area with the used of a dumpster. Provide approved dumpster to dispose of cardboard. Clean dumpster area.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open, Keep lids closed.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Large amounts of trash and rubbish behind building and in dumpster area. Remove all trash and rubbish, unnecessary items from outside of building.
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04/10/2013 | Non-Illness Complaint Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Electrical wire hanging from ceiling by hand sink in seafood area has open connections / bare wires exposed. Place wires in approved closed electrical box or remove wire from service.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers in meat cutting area and in seafood area not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Shellstock not tagged
Shellstock not properly tagged or labeled.
Correction: Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer and provide correct information.
Comments: 1. Three boxes of oysters, clams. etc for sale in seafood area do not have identification tags or labels . Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer and provide correct information.
Location: Seafood department
- 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. Meat was being preped at soiled three bay sink while seafood was being thawed at sink . Do not thaw and prep meats and seafood at three bay sink at the same time. You must wash and sanitze three bay sink before using it to prep or thaw any meats or seafood. You must wash and sanitize three bay sink between different typs of meats and seafood. There should be no soiled utensils at three bay sink while sink is being used for food prep. All food prep should be done in sanitize section of three bay sink. 2 Raw whole eggs stored above ready to eat food items inside of walk in cooler in produce area. Store all raw eggs below and away from all other food items.
Location: Meat room
Equipment: 3-bay
- 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. Meat was being preped at soiled three bay sink while seafood was being thawed at sink . Do not thaw and prep meats and seafood at three bay sink at the same time. You must wash and sanitze three bay sink before using it to prep or thaw any meats or seafood. You must wash and sanitize three bay sink between different typs of meats and seafood. There should be no soiled utensils at three bay sink while sink is being used for food prep. All food prep should be done in sanitize section of three bay sink. 2 Raw whole eggs stored above ready to eat food items inside of walk in cooler in produce area. Store all raw eggs below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Tops of all meat coolers and attached shleves to units soiled in meat cutitng area. Clean outsides of all coolers and shelves in meat cutting area. 2. Tops of all seafood coolers and attached shelves to units soiled in seafood area. Clean outsides and shelves of all coolers in seafood area. 3. All prep tables in meat cutitng areas soiled. Clean and sanitize. 4. All prep tables in seafood cutting areas soiled. Clean and sanitize. 5. All white cutting boards in produce cutting area soiled. Clean and sanitize. If you are not able to clean you must repair or replace so as to provide a surface that is clean and easily cleanable. 6. Small tables that have cutting boards on top in produce cutting area soiled. clean and santiize. 7. Small tables that have boxes of oysters for sale by seafood area soiled. Clean and sanitize.
Location: Meat room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Tops of all meat coolers and attached shleves to units soiled in meat cutitng area. Clean outsides of all coolers and shelves in meat cutting area. 2. Tops of all seafood coolers and attached shelves to units soiled in seafood area. Clean outsides and shelves of all coolers in seafood area. 3. All prep tables in meat cutitng areas soiled. Clean and sanitize. 4. All prep tables in seafood cutting areas soiled. Clean and sanitize. 5. All white cutting boards in produce cutting area soiled. Clean and sanitize. If you are not able to clean you must repair or replace so as to provide a surface that is clean and easily cleanable. 6. Small tables that have cutting boards on top in produce cutting area soiled. clean and santiize. 7. Small tables that have boxes of oysters for sale by seafood area soiled. Clean and sanitize.
Location: Seafood department
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Tops of all meat coolers and attached shleves to units soiled in meat cutitng area. Clean outsides of all coolers and shelves in meat cutting area. 2. Tops of all seafood coolers and attached shelves to units soiled in seafood area. Clean outsides and shelves of all coolers in seafood area. 3. All prep tables in meat cutitng areas soiled. Clean and sanitize. 4. All prep tables in seafood cutting areas soiled. Clean and sanitize. 5. All white cutting boards in produce cutting area soiled. Clean and sanitize. If you are not able to clean you must repair or replace so as to provide a surface that is clean and easily cleanable. 6. Small tables that have cutting boards on top in produce cutting area soiled. clean and santiize. 7. Small tables that have boxes of oysters for sale by seafood area soiled. Clean and sanitize.
Location: Produce 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: 1. Hand sink in produce cutting area blocked by cutting board sitting on top of hand sink. Remove, Do not store or place any objects at hand sink in produce cutting area.
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 soiled in produce cutting area. Clean and sanitize sink.
Location: Produce room
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Raw meat stored inside of plastic milk cartons at three. Plastic milk cartons are not approved for direct contact with food. Use only food grade containers. NOTE > REPEAT VIOLATION. 2. Styrophone that was used to ship Salmon in being re used to store fish in. Discard styropohone when original contents have been removed. You may not re use as coolers. Provide food grade containers to store fish in that is smooth and easily cleanable. 3. Three boxes of oysters, clams, etc. outside of seafood area in customer area inside of soiled cardboard boxes packed with ice that is draining onto floor. Do not use cardboard boxes for food storage. Provide food grade containers to store / sale oysters, clams etc. that do not drain onto floor and area smooth and eaily cleanable. 4. Large raw wood table used to hold white cutting board in produce cutting area. Remove from store. Wood is not approved for use.
Location: Meat room
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Raw meat stored inside of plastic milk cartons at three. Plastic milk cartons are not approved for direct contact with food. Use only food grade containers. NOTE > REPEAT VIOLATION. 2. Styrophone that was used to ship Salmon in being re used to store fish in. Discard styropohone when original contents have been removed. You may not re use as coolers. Provide food grade containers to store fish in that is smooth and easily cleanable. 3. Three boxes of oysters, clams, etc. outside of seafood area in customer area inside of soiled cardboard boxes packed with ice that is draining onto floor. Do not use cardboard boxes for food storage. Provide food grade containers to store / sale oysters, clams etc. that do not drain onto floor and area smooth and eaily cleanable. 4. Large raw wood table used to hold white cutting board in produce cutting area. Remove from store. Wood is not approved for use.
Location: Walk-in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Raw meat stored inside of plastic milk cartons at three. Plastic milk cartons are not approved for direct contact with food. Use only food grade containers. NOTE > REPEAT VIOLATION. 2. Styrophone that was used to ship Salmon in being re used to store fish in. Discard styropohone when original contents have been removed. You may not re use as coolers. Provide food grade containers to store fish in that is smooth and easily cleanable. 3. Three boxes of oysters, clams, etc. outside of seafood area in customer area inside of soiled cardboard boxes packed with ice that is draining onto floor. Do not use cardboard boxes for food storage. Provide food grade containers to store / sale oysters, clams etc. that do not drain onto floor and area smooth and eaily cleanable. 4. Large raw wood table used to hold white cutting board in produce cutting area. Remove from store. Wood is not approved for use.
Location: Seafood department
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Raw meat stored inside of plastic milk cartons at three. Plastic milk cartons are not approved for direct contact with food. Use only food grade containers. NOTE > REPEAT VIOLATION. 2. Styrophone that was used to ship Salmon in being re used to store fish in. Discard styropohone when original contents have been removed. You may not re use as coolers. Provide food grade containers to store fish in that is smooth and easily cleanable. 3. Three boxes of oysters, clams, etc. outside of seafood area in customer area inside of soiled cardboard boxes packed with ice that is draining onto floor. Do not use cardboard boxes for food storage. Provide food grade containers to store / sale oysters, clams etc. that do not drain onto floor and area smooth and eaily cleanable. 4. Large raw wood table used to hold white cutting board in produce cutting area. Remove from store. Wood is not approved for use.
Location: Produce room
- Honest presentation
Food not presented honestly.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
Comments: 1. Employees in meat cutting area were taking packages of chicken, meat and removing outdated product and washing it off at three bay sink and re packaging it with new sale by dates. You may not re package meats, seafood, chicken etc. Once sale by dates are expired. When product has reached its sale by date you must discard and not re use.
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers put on gloves to handle food items without washing hands first at hand sink with soap and hot water. Wash hands at approved hand sink with soap and hot water before using gloves to handle food items.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Packs of single service foam containers used to store meat etc. on floor in room outside of meat cutting area. Remove from floor and store in approved manner.
Location: Meat room
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mops not hung up throughout store. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- 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: 1. All white cutting boards in meat cutting area are soiled and have deep cuts in boards. Repair or replace all white cutting boards in meat cutting area. Cutting boards need to be smooth and easily cleanable. 2. All white cutting boards in seafoods area are soiled and have deep cuts in boards Repair or replace all white cutting boards in seafood cutting area. Cutting boards need to be smooth and easily cleanable.
Location: Meat room
- 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: 1. All white cutting boards in meat cutting area are soiled and have deep cuts in boards. Repair or replace all white cutting boards in meat cutting area. Cutting boards need to be smooth and easily cleanable. 2. All white cutting boards in seafoods area are soiled and have deep cuts in boards Repair or replace all white cutting boards in seafood cutting area. Cutting boards need to be smooth and easily cleanable.
Location: Seafood department
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile misisng inside of walk in cooler by seafood area. Replace all broken tiles.
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: 1. All floor drains in meat and seafood areas soiled. Clean all soiled floor drains. 2. Floor space soiled inside of walk in cooler by seafood area. Clean all soiled floor space. 3. Fan guards soiled inside of walk in cooler in produce area. Clean all fan guards on cooling units.
- 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. All floor drains in meat and seafood areas soiled. Clean all soiled floor drains. 2. Floor space soiled inside of walk in cooler by seafood area. Clean all soiled floor space. 3. Fan guards soiled inside of walk in cooler in produce area. Clean all fan guards on cooling units.
Location: Walk-in cooler
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen seafood thawing out inside of three bay sink in meat cutting area at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Three boxes of frozen shrimp thawing out at room temperature at three bay sink in seafood dept. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Meat room
Equipment: 3-bay
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen seafood thawing out inside of three bay sink in meat cutting area at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Three boxes of frozen shrimp thawing out at room temperature at three bay sink in seafood dept. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Seafood department
Equipment: 3-bay
- 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: 1. Hot water at hand sink in meat cutitng area at 81 deg. F. Provide at least 100 deg. F hot water. 2. Hot water at hand sink in seafood area at 81 deg. F Provide at least 100 deg. F hot water.
Location: Meat room
Equipment: Hand sink
- 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: 1. Hot water at hand sink in meat cutitng area at 81 deg. F. Provide at least 100 deg. F hot water. 2. Hot water at hand sink in seafood area at 81 deg. F Provide at least 100 deg. F hot water.
Location: Seafood department
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand towel dispencer broken in meat cutting area. Replace broken hand towel dispencer. 2. Platic wrap used to hold top plastic cover of meat band saw in place. Remove plastic and repair to a sound conditon using approved materials. 3. Light not working inside of walk in cooler by seafood area. Repair.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand towel dispencer broken in meat cutting area. Replace broken hand towel dispencer. 2. Platic wrap used to hold top plastic cover of meat band saw in place. Remove plastic and repair to a sound conditon using approved materials. 3. Light not working inside of walk in cooler by seafood area. Repair.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Hand sink loose from wall in meat cutting area. Re attach hand sink to wall and seal.
Location: Meat room
Equipment: Hand sink
- 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: 1, Food items stored on floor of walk in cooler by seafood area. Remove from floor.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in seafood area.Provide soap.
Location: Seafood department
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat cutting area. Provide hand towels NOTE > HAD MANAGER PUT TOWELS AT HAND SINK AT TIME OF INSPECTION. 2. No hand towels at hand sink in seafood cutting area. Provide hand towels.
Location: Meat room
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat cutting area. Provide hand towels NOTE > HAD MANAGER PUT TOWELS AT HAND SINK AT TIME OF INSPECTION. 2. No hand towels at hand sink in seafood cutting area. Provide hand towels.
Location: Seafood department
Equipment: Hand sink
- Improper labeling of packaged food (Non-Critical)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: 1, Containers of food by cash registers not labeled. Packaged food shall be labeled as specified by law.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No cold water at hand sink in meat cutting area. Provide / repair. 2. Drain pipe broken below three bay sink in seafood area. Repair to a sound working condition. 3. No cold water at hand sink in produce cutting area. Repair to a sound working condition.
Location: Meat room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No cold water at hand sink in meat cutting area. Provide / repair. 2. Drain pipe broken below three bay sink in seafood area. Repair to a sound working condition. 3. No cold water at hand sink in produce cutting area. Repair to a sound working condition.
Location: Seafood department
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No cold water at hand sink in meat cutting area. Provide / repair. 2. Drain pipe broken below three bay sink in seafood area. Repair to a sound working condition. 3. No cold water at hand sink in produce cutting area. Repair to a sound working condition.
Location: Produce room
Equipment: Hand sink
|
04/02/2013 | Routine |
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: 1. Large amouts of cardboard boxes and cardboard etc. stored in dumpster area with the used of a dumpster. Provide approved dumpster to dispose of cardboard. Clean dumpster area.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open, Keep lids closed.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Large amounts of trash and rubbish behind building and in dumpster area. Remove all trash and rubbish, unnecessary items from outside of building.
|
04/02/2013 | Non-Illness Complaint |
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. Left over meat and fish / seafood at 95 deg. F in hot holding cabinet due to improper reheating. Re-heat all left over foods to 165 deg. F. then hold hot at 135 deg. F. Use approved methods to cool hot foods at end of day.
Location: Meat room
- 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: 1. Toxic window cleaner, alcohol etc. inside of two door reach in cooler being used for storage of food tiems in seafood dept. Remove all cleaners / toxic times form two door.stoage cabinet.
Location: Seafood department
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands with soap and water before preping / handling food items. Wash hands at hand sink with soap and water before handlilng food. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat slicer soiled with dried on food in meat dept. Clean and sanitize slicer every four hours while in use. Do not allow meat to dry on slicer. 2. White cutting board soiled that weight scale sits on in meat cutting area. Clean.
Location: Meat room
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat slicer soiled with dried on food in meat dept. Clean and sanitize slicer every four hours while in use. Do not allow meat to dry on slicer. 2. White cutting board soiled that weight scale sits on in meat cutting area. Clean.
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: 1. Hand sink soiled in meat cutting area. Clean. 2. Hand sink soiled in seafood dept. Clean.
Location: Meat 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 soiled in meat cutting area. Clean. 2. Hand sink soiled in seafood dept. Clean.
Location: Seafood department
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: 1. Items stored inside of hand sink in meat cutting area. Remove all items from hand snik. Do not store any items in or on hand sink. 2. Items stored inside of hand sink in seafood cuttting area. Remove all items from hand snik. Do not store any items in or on hand sink.a.
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: 1. Items stored inside of hand sink in meat cutting area. Remove all items from hand snik. Do not store any items in or on hand sink. 2. Items stored inside of hand sink in seafood cuttting area. Remove all items from hand snik. Do not store any items in or on hand sink.a.
Location: Seafood department
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Metal grocery cart full of raw meat inside of walk in cooler. Grocery carts are not approved dirtect contact with meats or food items. Discontinue using grocery cart to store meat.
Location: Walk-in cooler
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers in meat and seafood dept not washing hands at hand sink with soap and water before putting on gloves to handle food. Wash hands first with soap and water before using gloves to handle food items.
- 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: 1. Ice scoop stored on top of ice machine in meat cutting area. Remove scoop and store in approved manner.
Location: Meat room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light not working by ice machine in meat cutting area. Repair 2. One light not working in walk in cooler by seafood area produce is stored. Repair.
Location: Meat room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light not working by ice machine in meat cutting area. Repair 2. One light not working in walk in cooler by seafood area produce is stored. Repair.
Location: Walk-in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile broken in walk in cooler by seafood dept. Replace all broken and missing floor tiles.
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: 1. floor soiled by stove area in seafood dept. Clean. 2. Floor soiled inside of walk in cooler by seafood area. Clean floor around all wall and floor junctions and under shelving.
Location: Seafood department
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. floor soiled by stove area in seafood dept. Clean. 2. Floor soiled inside of walk in cooler by seafood area. Clean floor around all wall and floor junctions and under shelving.
Location: Walk-in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Box of frozen " Small intestines " thawing out at room temperature at three bay sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Boxes of frozen shrimp thawing out at room temperature in seafood dept. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Meat room
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: 1. Hot water at three bay sink only at 93 deg. F . Provide at least 110 deg. F. hot water at three bay sink.
Location: Meat room
Equipment: 3-bay
- 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: 1. Hot water at hand sink in meat cutting area at 93 deg. F. Repair hot water so as to provide at least 100 deg. F. hot water at sink.
Location: Meat room
Equipment: Hand sink
- Unapproved non-food contact
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: 1. Wood board on bottom shelf of prep table in meat cutting area. Wood is not approved for use. Remove from meat cutting area.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit in Meat walk in cooler. Remove ice, Repair unit if needed. 2. All three drain stops missing at three bay sink in seafood dept. Provide. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH ----------- 2. RINSE ------------- 3 SANITIZE ----------- AIR DRY.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit in Meat walk in cooler. Remove ice, Repair unit if needed. 2. All three drain stops missing at three bay sink in seafood dept. Provide. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH ----------- 2. RINSE ------------- 3 SANITIZE ----------- AIR DRY.
Location: Seafood department
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Hand sink in meat dept needs to be attached to wall and sealed. Repair.
Location: Meat room
Equipment: Hand sink
- 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: 1. Boxes of food on floor of walk in cooler by seafood dept. Remove from froor. 2. Bags of onions on floor in customer area. Remove from floor.
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: 1. Boxes of food on floor of walk in cooler by seafood dept. Remove from froor. 2. Bags of onions on floor in customer area. Remove from floor.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small storabe tables by cooking stove in seafood dept. soiled. Clean.
Location: Seafood department
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat dept. Provide towels. 2. Hand towel dispencer not workikng at hand sink in seafood dept. Repar dispencer.
Location: Meat room
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat dept. Provide towels. 2. Hand towel dispencer not workikng at hand sink in seafood dept. Repar dispencer.
Location: Seafood department
Equipment: Hand sink
|
11/20/2012 | Recheck |
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. Left over meat and fish / seafood at 95 deg. F in hot holding cabinet due to improper reheating. Re-heat all left over foods to 165 deg. F. then hold hot at 135 deg. F. Use approved methods to cool hot foods at end of day.
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. Toxic window cleaner, alcohol etc. inside of two door reach in cooler being used for storage of food tiems in seafood dept. Remove all cleaners / toxic times form two door.stoage cabinet.
Location: Seafood department
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands with soap and water before preping / handling food items. Wash hands at hand sink with soap and water before handlilng food. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat slicer soiled with dried on food in meat dept. Clean and sanitize slicer every four hours while in use. Do not allow meat to dry on slicer. 2. White cutting board soiled that weight scale sits on in meat cutting area. Clean.
Location: Meat room
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat slicer soiled with dried on food in meat dept. Clean and sanitize slicer every four hours while in use. Do not allow meat to dry on slicer. 2. White cutting board soiled that weight scale sits on in meat cutting area. Clean.
Location: Meat room
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in meat cutting area. Clean. 2. Hand sink soiled in seafood dept. Clean.
Location: Meat 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 soiled in meat cutting area. Clean. 2. Hand sink soiled in seafood dept. Clean.
Location: Seafood department
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: 1. Items stored inside of hand sink in meat cutting area. Remove all items from hand snik. Do not store any items in or on hand sink. 2. Items stored inside of hand sink in seafood cuttting area. Remove all items from hand snik. Do not store any items in or on hand sink.a.
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: 1. Items stored inside of hand sink in meat cutting area. Remove all items from hand snik. Do not store any items in or on hand sink. 2. Items stored inside of hand sink in seafood cuttting area. Remove all items from hand snik. Do not store any items in or on hand sink.a.
Location: Seafood department
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Metal grocery cart full of raw meat inside of walk in cooler. Grocery carts are not approved dirtect contact with meats or food items. Discontinue using grocery cart to store meat.
Location: Walk-in cooler
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers in meat and seafood dept not washing hands at hand sink with soap and water before putting on gloves to handle food. Wash hands first with soap and water before using gloves to handle food items.
- 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: 1. Ice scoop stored on top of ice machine in meat cutting area. Remove scoop and store in approved manner.
Location: Meat room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light not working by ice machine in meat cutting area. Repair 2. One light not working in walk in cooler by seafood area produce is stored. Repair.
Location: Meat room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light not working by ice machine in meat cutting area. Repair 2. One light not working in walk in cooler by seafood area produce is stored. Repair.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile broken in walk in cooler by seafood dept. Replace all broken and missing floor tiles.
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: 1. floor soiled by stove area in seafood dept. Clean. 2. Floor soiled inside of walk in cooler by seafood area. Clean floor around all wall and floor junctions and under shelving.
Location: Seafood department
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. floor soiled by stove area in seafood dept. Clean. 2. Floor soiled inside of walk in cooler by seafood area. Clean floor around all wall and floor junctions and under shelving.
Location: Walk-in cooler
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Box of frozen " Small intestines " thawing out at room temperature at three bay sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Boxes of frozen shrimp thawing out at room temperature in seafood dept. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Meat room
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: 1. Hot water at three bay sink only at 93 deg. F . Provide at least 110 deg. F. hot water at three bay sink.
Location: Meat room
Equipment: 3-bay
- 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: 1. Hot water at hand sink in meat cutting area at 93 deg. F. Repair hot water so as to provide at least 100 deg. F. hot water at sink.
Location: Meat room
Equipment: Hand sink
- Unapproved non-food contact
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: 1. Wood board on bottom shelf of prep table in meat cutting area. Wood is not approved for use. Remove from meat cutting area.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit in Meat walk in cooler. Remove ice, Repair unit if needed. 2. All three drain stops missing at three bay sink in seafood dept. Provide. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH ----------- 2. RINSE ------------- 3 SANITIZE ----------- AIR DRY.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit in Meat walk in cooler. Remove ice, Repair unit if needed. 2. All three drain stops missing at three bay sink in seafood dept. Provide. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH ----------- 2. RINSE ------------- 3 SANITIZE ----------- AIR DRY.
Location: Seafood department
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Hand sink in meat dept needs to be attached to wall and sealed. Repair.
Location: Meat room
Equipment: Hand sink
- 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: 1. Boxes of food on floor of walk in cooler by seafood dept. Remove from froor. 2. Bags of onions on floor in customer area. Remove from floor.
Location: Walk-in cooler
- 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: 1. Boxes of food on floor of walk in cooler by seafood dept. Remove from froor. 2. Bags of onions on floor in customer area. Remove from floor.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small storabe tables by cooking stove in seafood dept. soiled. Clean.
Location: Seafood department
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat dept. Provide towels. 2. Hand towel dispencer not workikng at hand sink in seafood dept. Repar dispencer.
Location: Meat room
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in meat dept. Provide towels. 2. Hand towel dispencer not workikng at hand sink in seafood dept. Repar dispencer.
Location: Seafood department
Equipment: Hand sink
|
11/13/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 48-54 F (air temp was 48). Discard cut meats & move packaged meats. Do not use this case until it is repaired to maintain 41 F or colder.2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with cut melons are 51 & 60 F. Move cut melons.
Location: Meat counter
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 48-54 F (air temp was 48). Discard cut meats & move packaged meats. Do not use this case until it is repaired to maintain 41 F or colder.2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with cut melons are 51 & 60 F. Move cut melons.
Location: Sales floor
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 48-54 F (air temp was 48). Discard cut meats & move packaged meats. Do not use this case until it is repaired to maintain 41 F or colder.2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with cut melons are 51 & 60 F. Move cut melons.
Location: Sales floor
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 48-54 F (air temp was 48). Discard cut meats & move packaged meats. Do not use this case until it is repaired to maintain 41 F or colder.2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with cut melons are 51 & 60 F. Move cut melons.
Location: Sales floor
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees in food prep areas are not washing their hands before putting on gloves. Always wash your hands before putting on gloves & at each glove change.
- 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: There is on open can of "monster" drink in the walk in cooler. Do not store drinks in food Prep or storage areas & provide cups with lids & straws
Location: Walk-in cooler
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: The makeshift prep area by the back door has no hand sink. Confine all food prep activity to a location with proper equipment.
Location: Produce room
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: Remove boxes, crates & other junk from the back of the building. Keep the mulberries cleaned up to reduce the fly attraction.
Location: Dumpster area
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: The coved molding in the meat room walk in cooler is falling off. Reattach the molding.
Location: Meat room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: There is a floor the missing below the live crab display table. Replace missing floor tile.
Location: Seafood department
- 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: Remove the plywood used as a shelf below the prep table in the meat room.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The towel dispenser is broken in the mens restroom.
Location: Mens restroom
- Shellfish container (corrected)
Molluscan shellfish has been removed from original container.
Correction: Molluscan shellfish shall not be removed from the container in which they are received other than immediately before sale or preparation for service.
Comments: Shellfish (oysters, clams) are displayed in a sales floor cooler for customer self service & no tags are available at this location. Do not offer bivalve shellfish for customer self service. Maintain tags for shell fish sold at this location at this store not at the west side store. This is a repeat violation.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There is heavy ice build upon the condensers of the produce walk in cooler. Defrost.2) There are dead flies in the display cooler at the north east come of the store Milk & adjacent cooler. Clean & sanitize.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There is heavy ice build upon the condensers of the produce walk in cooler. Defrost.2) There are dead flies in the display cooler at the north east come of the store Milk & adjacent cooler. Clean & sanitize.
Location: Sales floor
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: The towels for the seafood or meat dept hand sink are not dispensing.
Location: Seafood department
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: The towels for the seafood or meat dept hand sink are not dispensing.
Location: Meat room
|
06/06/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 48-54 F (air temp was 48). Discard cut meats & move packaged meats. Do not use this case until it is repaired to maintain 41 F or colder.2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with cut melons are 51 & 60 F. Move cut melons.
Location: Meat counter
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 48-54 F (air temp was 48). Discard cut meats & move packaged meats. Do not use this case until it is repaired to maintain 41 F or colder.2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with cut melons are 51 & 60 F. Move cut melons.
Location: Sales floor
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 48-54 F (air temp was 48). Discard cut meats & move packaged meats. Do not use this case until it is repaired to maintain 41 F or colder.2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with cut melons are 51 & 60 F. Move cut melons.
Location: Sales floor
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 48-54 F (air temp was 48). Discard cut meats & move packaged meats. Do not use this case until it is repaired to maintain 41 F or colder.2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with cut melons are 51 & 60 F. Move cut melons.
Location: Sales floor
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees in food prep areas are not washing their hands before putting on gloves. Always wash your hands before putting on gloves & at each glove change.
- 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: There is on open can of "monster" drink in the walk in cooler. Do not store drinks in food Prep or storage areas & provide cups with lids & straws
Location: Walk-in cooler
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: The makeshift prep area by the back door has no hand sink. Confine all food prep activity to a location with proper equipment.
Location: Produce room
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: Remove boxes, crates & other junk from the back of the building. Keep the mulberries cleaned up to reduce the fly attraction.
Location: Dumpster area
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: The coved molding in the meat room walk in cooler is falling off. Reattach the molding.
Location: Meat room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: There is a floor the missing below the live crab display table. Replace missing floor tile.
Location: Seafood department
- Unapproved non-food contact
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: Remove the plywood used as a shelf below the prep table in the meat room.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The towel dispenser is broken in the mens restroom.
Location: Mens restroom
- Shellfish container (corrected)
Molluscan shellfish has been removed from original container.
Correction: Molluscan shellfish shall not be removed from the container in which they are received other than immediately before sale or preparation for service.
Comments: Shellfish (oysters, clams) are displayed in a sales floor cooler for customer self service & no tags are available at this location. Do not offer bivalve shellfish for customer self service. Maintain tags for shell fish sold at this location at this store not at the west side store. This is a repeat violation.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There is heavy ice build upon the condensers of the produce walk in cooler. Defrost.2) There are dead flies in the display cooler at the north east come of the store Milk & adjacent cooler. Clean & sanitize.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There is heavy ice build upon the condensers of the produce walk in cooler. Defrost.2) There are dead flies in the display cooler at the north east come of the store Milk & adjacent cooler. Clean & sanitize.
Location: Sales floor
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: The towels for the seafood or meat dept hand sink are not dispensing.
Location: Seafood department
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: The towels for the seafood or meat dept hand sink are not dispensing.
Location: Meat room
|
05/30/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 47-51 F (air temp was 45-46).2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with cut melons are 51 & 60 F. Move cut melons.
Location: Meat counter
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 47-51 F (air temp was 45-46).2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with cut melons are 51 & 60 F. Move cut melons.
Location: Sales floor
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 47-51 F (air temp was 45-46).2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with cut melons are 51 & 60 F. Move cut melons.
Location: Sales floor
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 47-51 F (air temp was 45-46).2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with cut melons are 51 & 60 F. Move cut melons.
Location: Sales floor
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees in food prep areas are not washing their hands before putting on gloves. Always wash your hands before putting on gloves & at each glove change.
- 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: There is on open can of "monster" drink in the walk in cooler. Do not store drinks in food Prep or storage areas & provide cups with lids & straws
Location: Walk-in cooler
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: The makeshift prep area by the back door has no hand sink. Confine all food prep activity to a location with proper equipment.
Location: Produce room
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: Remove boxes, crates & other junk from the back of the building. Keep the mulberries cleaned up to reduce the fly attraction.
Location: Dumpster area
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: The coved molding in the meat room walk in cooler is falling off. Reattach the molding.
Location: Meat room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: There is a floor the missing below the live crab display table. Replace missing floor tile.
Location: Seafood department
- Unapproved non-food contact
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: Remove the plywood used as a shelf below the prep table in the meat room.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The towel dispenser is broken in the mens restroom.
Location: Mens restroom
- Shellfish container (corrected)
Molluscan shellfish has been removed from original container.
Correction: Molluscan shellfish shall not be removed from the container in which they are received other than immediately before sale or preparation for service.
Comments: Shellfish (oysters, clams) are displayed in a sales floor cooler for customer self service & no tags are available at this location. Do not offer bivalve shellfish for customer self service. Maintain tags for shell fish sold at this location at this store not at the west side store. This is a repeat violation.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There is heavy ice build upon the condensers of the produce walk in cooler. Defrost.2) There are dead flies in the display cooler at the north east come of the store Milk & adjacent cooler. Clean & sanitize.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There is heavy ice build upon the condensers of the produce walk in cooler. Defrost.2) There are dead flies in the display cooler at the north east come of the store Milk & adjacent cooler. Clean & sanitize.
Location: Sales floor
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: The towels for the seafood or meat dept hand sink are not dispensing.
Location: Seafood department
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: The towels for the seafood or meat dept hand sink are not dispensing.
Location: Meat room
|
05/21/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 49-51 F (air temp was 45-46).2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with Cd. melons are 51 & 60 F. Move cut melons.
Location: Meat counter
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 49-51 F (air temp was 45-46).2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with Cd. melons are 51 & 60 F. Move cut melons.
Location: Sales floor
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 49-51 F (air temp was 45-46).2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with Cd. melons are 51 & 60 F. Move cut melons.
Location: Sales floor
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats in the display case are 49-51 F (air temp was 45-46).2) The display case with hot dogs & salami is 49 F.3& 4) The display cases with Cd. melons are 51 & 60 F. Move cut melons.
Location: Sales floor
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees in food prep areas are not washing their hands before putting on gloves. Always wash your hands before putting on gloves & at each glove change.
- 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: There is on open can of "monster" drink in the walk in cooler. Do not store drinks in food Prep or storage areas & provide cups with lids & straws
Location: Walk-in cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: The makeshift prep area by the back door has no hand sink. Confine all food prep activity to a location with proper equipment.
Location: Produce room
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: Remove boxes, crates & other junk from the back of the building. Keep the mulberries cleaned up to reduce the fly attraction.
Location: Dumpster area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: The coved molding in the meat room walk in cooler is falling off. Reattach the molding.
Location: Meat room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: There is a floor the missing below the live crab display table. Replace missing floor tile.
Location: Seafood department
- Unapproved non-food contact
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: Remove the plywood used as a shelf below the prep table in the meat room.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The towel dispenser is broken in the mens restroom.
Location: Mens restroom
- Shellfish container
Molluscan shellfish has been removed from original container.
Correction: Molluscan shellfish shall not be removed from the container in which they are received other than immediately before sale or preparation for service.
Comments: Shellfish (oysters, clams) are displayed in a sales floor cooler for customer self service & no tags are available at this location. Do not offer bivalve shellfish for customer self service. Maintain tags for shell fish sold at this location at this store not at the west side store. This is a repeat violation.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There is heavy ice build upon the condensers of the produce walk in cooler. Defrost.2) There are dead flies in the display cooler at the north east come of the store Milk & adjacent cooler. Clean & sanitize.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There is heavy ice build upon the condensers of the produce walk in cooler. Defrost.2) There are dead flies in the display cooler at the north east come of the store Milk & adjacent cooler. Clean & sanitize.
Location: Sales floor
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: The towels for the seafood or meat dept hand sink are not dispensing.
Location: Seafood department
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: The towels for the seafood or meat dept hand sink are not dispensing.
Location: Meat room
|
05/14/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The meats & fish in the hot display are 75-100 F. Discard. Repeat violation.
Location: Meat counter
- Maintaining shellfish tags (corrected)
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: Live molluscan shellfish are offered for sale & tags are not kept. Keep all shellfish tags for 90 days. Tags must be kept in chronological order.
Location: Seafood department
- Self service operations (corrected)
Raw, unpackaged animal food offered for consumer self service.
Correction: Raw unpackaged animal foods shall not be offered in self service.
Comments: Discontinue self service in the seafood dept.
Location: Seafood department
- 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: A foam tray & scratch pad are in the hand sink. Never store anything in a hand sink.
Location: Meat counter
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The water is shut off to the hand sink. Restore water supply & repair any leaks.
Location: Meat room
- 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: Remove the leaves & cans from the dumpster enclosure.
Location: Dumpster 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: There is blood on the floor in the walk in cooler.
Location: Walk-in cooler
- Shellfish container (corrected)
Molluscan shellfish has been removed from original container.
Correction: Molluscan shellfish shall not be removed from the container in which they are received other than immediately before sale or preparation for service.
Comments: Molluscan shellfish have been re-packaged & often for sale. Molluscan shellfish cannot be re packaged except for immediate sale upon customer request. Molluscan shellfish must be able to be identified according to the tags & container the shellfish were originally packaged.
Location: Sales floor
|
01/23/2012 | 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: The meats & fish in the hot display are 75-100 F. Discard. Repeat violation.
Location: Meat counter
- Maintaining shellfish tags (corrected)
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: Live molluscan shellfish are offered for sale & tags are not kept. Keep all shellfish tags for 90 days. Tags must be kept in chronological order.
Location: Seafood department
- Self service operations (corrected)
Raw, unpackaged animal food offered for consumer self service.
Correction: Raw unpackaged animal foods shall not be offered in self service.
Comments: Discontinue self service in the seafood dept.
Location: Seafood department
- 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: A foam tray & scratch pad are in the hand sink. Never store anything in a hand sink.
Location: Meat counter
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The water is shut off to the hand sink. Restore water supply & repair any leaks.
Location: Meat room
- 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: Remove the leaves & cans from the dumpster enclosure.
Location: Dumpster 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: There is blood on the floor in the walk in cooler.
Location: Walk-in cooler
- Shellfish container (corrected)
Molluscan shellfish has been removed from original container.
Correction: Molluscan shellfish shall not be removed from the container in which they are received other than immediately before sale or preparation for service.
Comments: Molluscan shellfish have been re-packaged & often for sale. Molluscan shellfish cannot be re packaged except for immediate sale upon customer request. Molluscan shellfish must be able to be identified according to the tags & container the shellfish were originally packaged.
Location: Sales floor
|
01/20/2012 | 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: The meats & fish in the hot display are 75-100 F. Discard. Repeat violation.
Location: Meat counter
- Maintaining shellfish tags
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: Live molluscan shellfish are offered for sale & tags are not kept. Keep all shellfish tags for 90 days. Tags must be kept in chronological order.
Location: Seafood department
- Self service operations (corrected)
Raw, unpackaged animal food offered for consumer self service.
Correction: Raw unpackaged animal foods shall not be offered in self service.
Comments: Discontinue self service in the seafood dept.
Location: Seafood department
- 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: A foam tray & scratch pad are in the hand sink. Never store anything in a hand sink.
Location: Meat counter
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The water is shut off to the hand sink. Restore water supply & repair any leaks.
Location: Meat room
- 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: Remove the leaves & cans from the dumpster enclosure.
Location: Dumpster 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: There is blood on the floor in the walk in cooler.
Location: Walk-in cooler
- Shellfish container
Molluscan shellfish has been removed from original container.
Correction: Molluscan shellfish shall not be removed from the container in which they are received other than immediately before sale or preparation for service.
Comments: Molluscan shellfish have been re-packaged & often for sale. Molluscan shellfish cannot be re packaged except for immediate sale upon customer request. Molluscan shellfish must be able to be identified according to the tags & container the shellfish were originally packaged.
Location: Sales floor
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01/13/2012 | 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: The meats & fish in the hot display are 75-100 F. Discard. Repeat violation.
Location: Meat counter
- Maintaining shellfish tags
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: Live molluscan shellfish are offered for sale & tags are not kept. Keep all shellfish tags for 90 days. Tags must be kept in chronological order.
Location: Seafood department
- Self service operations
Raw, unpackaged animal food offered for consumer self service.
Correction: Raw unpackaged animal foods shall not be offered in self service.
Comments: Discontinue self service in the seafood dept.
Location: Seafood department
- 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: A foam tray & scratch pad are in the hand sink. Never store anything in a hand sink.
Location: Meat counter
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The water is shut off to the hand sink. Restore water supply & repair any leaks.
Location: Meat room
- 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: Remove the leaves & cans from the dumpster enclosure.
Location: Dumpster 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: There is blood on the floor in the walk in cooler.
Location: Walk-in cooler
- Shellfish container
Molluscan shellfish has been removed from original container.
Correction: Molluscan shellfish shall not be removed from the container in which they are received other than immediately before sale or preparation for service.
Comments: Molluscan shellfish have been re-packaged & often for sale. Molluscan shellfish cannot be re packaged except for immediate sale upon customer request. Molluscan shellfish must be able to be identified according to the tags & container the shellfish were originally packaged.
Location: Sales floor
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01/09/2012 | Routine |
Restaurant representatives - add corrected or new information about SARAGA SUPERMARKET, 2308 E STOP 11 RD, Indianapolis, IN »