KMART #3251, 6780 W WASHINGTON ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: KMART #3251
Type: Grocery
Address: 6780 W WASHINGTON ST, Indianapolis, IN 46241
County: Marion
License #: 100376
Smoking: Smoke Free
Total inspections: 20
Last inspection: 11/03/2014
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Inspection findings

Inspection Date

Type
  • 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: One milk and juice cooler at 48 deg F to 54 deg F. Thermometer turned so unable to read it. Make sure thermometer is clearly visible and monitor cooler to make sure it is working correctly. Individual stocked cooler this morning.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Dented cans on consumer shelves. Remove from customer shelving. Note: 5 pulled at time of inspection.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Hole in wall in back by electrical room. Repair to be smooth non absorbent and easily cleanable.2. Hole in wall by 605 pallet only. Repair to be smooth non absorbent and easily cleanable. CORRECTEDRepair any other holes seen in walls. Make sure walls are all smooth, non absorbent and easily cleanable.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Hole in wall in back by electrical room. Repair to be smooth non absorbent and easily cleanable.2. Hole in wall by 605 pallet only. Repair to be smooth non absorbent and easily cleanable. CORRECTEDRepair any other holes seen in walls. Make sure walls are all smooth, non absorbent and easily cleanable.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Floor in back stock area is soiled. Clean.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean inside bottom of milk and juice cooler where soiled.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Wooden shelving in stcok area. Remove. Provide easily cleanable non absorbent heavy plastic or metal shelving. 2. Remove wooden skids from the back when done using them. CORRECTED
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Wooden shelving in stcok area. Remove. Provide easily cleanable non absorbent heavy plastic or metal shelving. 2. Remove wooden skids from the back when done using them. CORRECTED
 11/03/2014Recheck
  • 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: One milk and juice cooler at 48 deg F to 54 deg F. Thermometer turned so unable to read it. Make sure thermometer is clearly visible and monitor cooler to make sure it is working correctly. Individual stocked cooler this morning.
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Dented cans on consumer shelves. Remove from customer shelving. Note: 5 pulled at time of inspection.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Hole in wall in back by electrical room. Repair to be smooth non absorbent and easily cleanable.2. Hole in wall by 605 pallet only. Repair to be smooth non absorbent and easily cleanable.Repair any other holes seen in walls. Make sure walls are all smooth, non absorbent and easily cleanable.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Floor in back stock area is soiled. Clean.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean inside bottom of milk and juice cooler where soiled.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Wooden shelving in stcok area. Remove. Provide easily cleanable non absorbent heavy plastic or metal shelving. 2. Remove wooden skids from the back when done using them.
 10/27/2014Routine
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Several stained ceiling tiles in customer area. Repair roof if needed and replace.2. Repair floors in back old grocery display area to be smooth, non absorbent and easy to clean.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Mop sink hose is taped to faucet. Remove tape. Repair if needed.
 04/30/2014Routine
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Several dented cans. Remove from consumer shelving. CORRECTED
    Location: Sales floor
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometer missing in one of the dairy cooler. Provide.
 10/17/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Display cooler at 57-60 deg F. Note foods pulled and disposed of at time of inspection. Disposed of sliced cheese, butter, cream cheese, yogurt and shredded cheese.2. Four whole chickens thawing in prep sink at 61 deg F. Disposed of chicken at time of inspection. AFter foods reach 41 deg F make sure to place in refrigeration or begin cooking.3. Preparing cheese and bologna and separtae area of sandwich meat and cheese. Make sure to prepare one item at a time and refrigerate other items. Cheese at 50 deg F. Moved to cooler.
    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. Display cooler at 57-60 deg F. Note foods pulled and disposed of at time of inspection. Disposed of sliced cheese, butter, cream cheese, yogurt and shredded cheese.2. Four whole chickens thawing in prep sink at 61 deg F. Disposed of chicken at time of inspection. AFter foods reach 41 deg F make sure to place in refrigeration or begin cooking.3. Preparing cheese and bologna and separtae area of sandwich meat and cheese. Make sure to prepare one item at a time and refrigerate other items. Cheese at 50 deg F. Moved to cooler.
    Location: Deli area
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: End line hand sink at deli is soiled. Please clean.
    Location: Deli area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: In place sanitizer not reading in deli. Please change frequently enough to maintain at proper concentration. (200ppm)
    Location: Deli area
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.Note: Scheduled for class and test June 5, 2013No longer needed. Food section of store closing
  • 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: Single service items on the floor in back stock area. Store 6 inches off the floor.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Two lights out in large walk in freezer. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean fan guards in bakery walk in cooler.
    Location: Bakery area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towel on counter in bakery (cake decorating area). Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in deli walk in freezer. Remove ice. 2. Deli walk in cooler compressor is leaking on boxes of food. Repair. Do not store food below drip.
    Location: Deli area
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor in bakery walk in freezer. Store 6 inches off the floor.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Light guards soiled in BAKERY WALK IN FREEZER, PRODUCE WALK IN COOLER, AND DAIRY WALK IN COOLER. Please clean.2. Spill in cabinet below coffee. Clean and dispose of soiled single service items. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Light guards soiled in BAKERY WALK IN FREEZER, PRODUCE WALK IN COOLER, AND DAIRY WALK IN COOLER. Please clean.2. Spill in cabinet below coffee. Clean and dispose of soiled single service items. CORRECTED
    Location: Sales floor
 06/28/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Display cooler at 57-60 deg F. Note foods pulled and disposed of at time of inspection. Disposed of sliced cheese, butter, cream cheese, yogurt and shredded cheese.2. Four whole chickens thawing in prep sink at 61 deg F. Disposed of chicken at time of inspection. AFter foods reach 41 deg F make sure to place in refrigeration or begin cooking.3. Preparing cheese and bologna and separtae area of sandwich meat and cheese. Make sure to prepare one item at a time and refrigerate other items. Cheese at 50 deg F. Moved to cooler.
    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. Display cooler at 57-60 deg F. Note foods pulled and disposed of at time of inspection. Disposed of sliced cheese, butter, cream cheese, yogurt and shredded cheese.2. Four whole chickens thawing in prep sink at 61 deg F. Disposed of chicken at time of inspection. AFter foods reach 41 deg F make sure to place in refrigeration or begin cooking.3. Preparing cheese and bologna and separtae area of sandwich meat and cheese. Make sure to prepare one item at a time and refrigerate other items. Cheese at 50 deg F. Moved to cooler.
    Location: Deli area
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: End line hand sink at deli is soiled. Please clean.
    Location: Deli area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: In place sanitizer not reading in deli. Please change frequently enough to maintain at proper concentration. (200ppm)
    Location: Deli area
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.Note: Scheduled for class and test June 5, 2013
  • 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: Single service items on the floor in back stock area. Store 6 inches off the floor.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Two lights out in large walk in freezer. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean fan guards in bakery walk in cooler.
    Location: Bakery area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towel on counter in bakery (cake decorating area). Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in deli walk in freezer. Remove ice. 2. Deli walk in cooler compressor is leaking on boxes of food. Repair. Do not store food below drip.
    Location: Deli area
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor in bakery walk in freezer. Store 6 inches off the floor.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Light guards soiled in BAKERY WALK IN FREEZER, PRODUCE WALK IN COOLER, AND DAIRY WALK IN COOLER. Please clean.2. Spill in cabinet below coffee. Clean and dispose of soiled single service items. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Light guards soiled in BAKERY WALK IN FREEZER, PRODUCE WALK IN COOLER, AND DAIRY WALK IN COOLER. Please clean.2. Spill in cabinet below coffee. Clean and dispose of soiled single service items. CORRECTED
    Location: Sales floor
 05/22/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Display cooler at 57-60 deg F. Note foods pulled and disposed of at time of inspection. Disposed of sliced cheese, butter, cream cheese, yogurt and shredded cheese.2. Four whole chickens thawing in prep sink at 61 deg F. Disposed of chicken at time of inspection. AFter foods reach 41 deg F make sure to place in refrigeration or begin cooking.3. Preparing cheese and bologna and separtae area of sandwich meat and cheese. Make sure to prepare one item at a time and refrigerate other items. Cheese at 50 deg F. Moved to cooler.
    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. Display cooler at 57-60 deg F. Note foods pulled and disposed of at time of inspection. Disposed of sliced cheese, butter, cream cheese, yogurt and shredded cheese.2. Four whole chickens thawing in prep sink at 61 deg F. Disposed of chicken at time of inspection. AFter foods reach 41 deg F make sure to place in refrigeration or begin cooking.3. Preparing cheese and bologna and separtae area of sandwich meat and cheese. Make sure to prepare one item at a time and refrigerate other items. Cheese at 50 deg F. Moved to cooler.
    Location: Deli area
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: End line hand sink at deli is soiled. Please clean.
    Location: Deli area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: In place sanitizer not reading in deli. Please change frequently enough to maintain at proper concentration. (200ppm)
    Location: Deli area
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: Single service items on the floor in back stock area. Store 6 inches off the floor.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Two lights out in large walk in freezer. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean fan guards in bakery walk in cooler.
    Location: Bakery area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towel on counter in bakery (cake decorating area). Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in deli walk in freezer. Remove ice. 2. Deli walk in cooler compressor is leaking on boxes of food. Repair. Do not store food below drip.
    Location: Deli area
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor in bakery walk in freezer. Store 6 inches off the floor.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Light guards soiled in BAKERY WALK IN FREEZER, PRODUCE WALK IN COOLER, AND DAIRY WALK IN COOLER. Please clean.2. Spill in cabinet below coffee. Clean and dispose of soiled single service items. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Light guards soiled in BAKERY WALK IN FREEZER, PRODUCE WALK IN COOLER, AND DAIRY WALK IN COOLER. Please clean.2. Spill in cabinet below coffee. Clean and dispose of soiled single service items. CORRECTED
    Location: Sales floor
 05/08/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Display cooler at 57-60 deg F. Note foods pulled and disposed of at time of inspection. Disposed of sliced cheese, butter, cream cheese, yogurt and shredded cheese.2. Four whole chickens thawing in prep sink at 61 deg F. Disposed of chicken at time of inspection. AFter foods reach 41 deg F make sure to place in refrigeration or begin cooking.3. Preparing cheese and bologna and separtae area of sandwich meat and cheese. Make sure to prepare one item at a time and refrigerate other items. Cheese at 50 deg F. Moved to cooler.
    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. Display cooler at 57-60 deg F. Note foods pulled and disposed of at time of inspection. Disposed of sliced cheese, butter, cream cheese, yogurt and shredded cheese.2. Four whole chickens thawing in prep sink at 61 deg F. Disposed of chicken at time of inspection. AFter foods reach 41 deg F make sure to place in refrigeration or begin cooking.3. Preparing cheese and bologna and separtae area of sandwich meat and cheese. Make sure to prepare one item at a time and refrigerate other items. Cheese at 50 deg F. Moved to cooler.
    Location: Deli area
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: End line hand sink at deli is soiled. Please clean.
    Location: Deli area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: In place sanitizer not reading in deli. Please change frequently enough to maintain at proper concentration. (200ppm)
    Location: Deli area
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Single service items on the floor in back stock area. Store 6 inches off the floor.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Two lights out in large walk in freezer. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean fan guards in bakery walk in cooler.
    Location: Bakery area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towel on counter in bakery (cake decorating area). Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in deli walk in freezer. Remove ice. 2. Deli walk in cooler compressor is leaking on boxes of food. Repair. Do not store food below drip.
    Location: Deli area
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor in bakery walk in freezer. Store 6 inches off the floor.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Light guards soiled in BAKERY WALK IN FREEZER, PRODUCE WALK IN COOLER, AND DAIRY WALK IN COOLER. Please clean.2. Spill in cabinet below coffee. Clean and dispose of soiled single service items.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Light guards soiled in BAKERY WALK IN FREEZER, PRODUCE WALK IN COOLER, AND DAIRY WALK IN COOLER. Please clean.2. Spill in cabinet below coffee. Clean and dispose of soiled single service items.
    Location: Sales floor
 05/07/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Display cooler at 57-60 deg F. Note foods pulled and disposed of at time of inspection. Disposed of sliced cheese, butter, cream cheese, yogurt and shredded cheese.2. Four whole chickens thawing in prep sink at 61 deg F. Disposed of chicken at time of inspection. AFter foods reach 41 deg F make sure to place in refrigeration or begin cooking.3. Preparing cheese and bologna and separtae area of sandwich meat and cheese. Make sure to prepare one item at a time and refrigerate other items. Cheese at 50 deg F. Moved to cooler.
    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. Display cooler at 57-60 deg F. Note foods pulled and disposed of at time of inspection. Disposed of sliced cheese, butter, cream cheese, yogurt and shredded cheese.2. Four whole chickens thawing in prep sink at 61 deg F. Disposed of chicken at time of inspection. AFter foods reach 41 deg F make sure to place in refrigeration or begin cooking.3. Preparing cheese and bologna and separtae area of sandwich meat and cheese. Make sure to prepare one item at a time and refrigerate other items. Cheese at 50 deg F. Moved to cooler.
    Location: Deli area
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: End line hand sink at deli is soiled. Please clean.
    Location: Deli area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: In place sanitizer not reading in deli. Please change frequently enough to maintain at proper concentration. (200ppm)
    Location: Deli area
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Single service items on the floor in back stock area. Store 6 inches off the floor.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Two lights out in large walk in freezer. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean fan guards in bakery walk in cooler.
    Location: Bakery area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towel on counter in bakery (cake decorating area). Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in deli walk in freezer. Remove ice. 2. Deli walk in cooler compressor is leaking on boxes of food. Repair. Do not store food below drip.
    Location: Deli area
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor in bakery walk in freezer. Store 6 inches off the floor.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Light guards soiled in BAKERY WALK IN FREEZER, PRODUCE WALK IN COOLER, AND DAIRY WALK IN COOLER. Please clean.2. Spill in cabinet below coffee. Clean and dispose of soiled single service items.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Light guards soiled in BAKERY WALK IN FREEZER, PRODUCE WALK IN COOLER, AND DAIRY WALK IN COOLER. Please clean.2. Spill in cabinet below coffee. Clean and dispose of soiled single service items.
    Location: Sales floor
 04/30/2013Routine
  • 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: Hot case at deli is holding cooked chicken at 114 deg F. Disposed of and case cleaned at time of inspection. Note: Case was filled with water and is not a water filled unit. New foods made at time of inspection.
    Location: Deli area
  • Minimize contact (Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: Employee handling cheese with bare hands at deli. Please use utensil with ready to eat foods. CORRECTED
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink by one bay sink and one bay prep sink is bakery are not getting hot water. Repair.
    Location: Bakery area
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink by one bay sink and one bay prep sink is bakery are not getting hot water. Repair.
    Location: Bakery area
    Equipment: Prep sink
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk containers in bakery.
    Location: Bakery area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light s out and going out in walk in freezer by meat area and larger walk in freezer by it. Please provide.
    Location: Walk-in freezer
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Change sticky board at deli vector pest control box.
    Location: Deli area
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Secure cove molding to wall in bakery walk in cooler.
    Location: Bakery area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean fan guards in bakery walk in cooler. CORRECTED2. Fan guards soiled in produce walk in cooler. Please clean3. Clean floor in front display of dairy walk in cooler. CORRECTED4. Soda syrup spill behind soda unit. Clean. CORRECTED
    Location: Bakery area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean fan guards in bakery walk in cooler. CORRECTED2. Fan guards soiled in produce walk in cooler. Please clean3. Clean floor in front display of dairy walk in cooler. CORRECTED4. Soda syrup spill behind soda unit. Clean. CORRECTED
    Location: Produce room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean fan guards in bakery walk in cooler. CORRECTED2. Fan guards soiled in produce walk in cooler. Please clean3. Clean floor in front display of dairy walk in cooler. CORRECTED4. Soda syrup spill behind soda unit. Clean. 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. Deli walk in freezer down for repairs no food in it at this time. CORRECTED2. Provide molding on sliding door on deli hot case. CORRECTED3. Drain pan over flowing at fountain drinks. Unclog drain line. CORRECTED4. Bent shelf in dairy walk in cooler. Replace. CORRECTED5. Ice build up on walk in freezer by dairy walk in cooler. Repair.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Deli walk in freezer down for repairs no food in it at this time. CORRECTED2. Provide molding on sliding door on deli hot case. CORRECTED3. Drain pan over flowing at fountain drinks. Unclog drain line. CORRECTED4. Bent shelf in dairy walk in cooler. Replace. CORRECTED5. Ice build up on walk in freezer by dairy walk in cooler. Repair.
    Location: Deli area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Deli walk in freezer down for repairs no food in it at this time. CORRECTED2. Provide molding on sliding door on deli hot case. CORRECTED3. Drain pan over flowing at fountain drinks. Unclog drain line. CORRECTED4. Bent shelf in dairy walk in cooler. Replace. CORRECTED5. Ice build up on walk in freezer by dairy walk in cooler. Repair.
    Location: Sales floor
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Deli walk in freezer down for repairs no food in it at this time. CORRECTED2. Provide molding on sliding door on deli hot case. CORRECTED3. Drain pan over flowing at fountain drinks. Unclog drain line. CORRECTED4. Bent shelf in dairy walk in cooler. Replace. CORRECTED5. Ice build up on walk in freezer by dairy walk in cooler. Repair.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Deli walk in freezer down for repairs no food in it at this time. CORRECTED2. Provide molding on sliding door on deli hot case. CORRECTED3. Drain pan over flowing at fountain drinks. Unclog drain line. CORRECTED4. Bent shelf in dairy walk in cooler. Replace. CORRECTED5. Ice build up on walk in freezer by dairy walk in cooler. Repair.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Light guards soiled in dairy walk in cooler. Clean2. Light guards soiled in produce room. Clean
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Light guards soiled in dairy walk in cooler. Clean2. Light guards soiled in produce room. Clean
    Location: Produce room
 12/19/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Hot case at deli is holding cooked chicken at 114 deg F. Disposed of and case cleaned at time of inspection. Note: Case was filled with water and is not a water filled unit. New foods made at time of inspection.
    Location: Deli area
  • Minimize contact (Critical) (corrected on site)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: Employee handling cheese with bare hands at deli. Please use utensil with ready to eat foods. CORRECTED
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink by one bay sink and one bay prep sink is bakery are not getting hot water. Repair.
    Location: Bakery area
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink by one bay sink and one bay prep sink is bakery are not getting hot water. Repair.
    Location: Bakery area
    Equipment: Prep sink
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk containers in bakery.
    Location: Bakery area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light s out and going out in walk in freezer by meat area and larger walk in freezer by it. Please provide.
    Location: Walk-in freezer
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Change sticky board at deli vector pest control box.
    Location: Deli area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Secure cove molding to wall in bakery walk in cooler.
    Location: Bakery area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean fan guards in bakery walk in cooler.2. Fan guards soiled in produce walk in cooler. Please clean3. Clean floor in front display of dairy walk in cooler.4. Soda syrup spill behind soda unit. Clean
    Location: Bakery area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean fan guards in bakery walk in cooler.2. Fan guards soiled in produce walk in cooler. Please clean3. Clean floor in front display of dairy walk in cooler.4. Soda syrup spill behind soda unit. Clean
    Location: Produce room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean fan guards in bakery walk in cooler.2. Fan guards soiled in produce walk in cooler. Please clean3. Clean floor in front display of dairy walk in cooler.4. Soda syrup spill behind soda unit. Clean
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Deli walk in freezer down for repairs no food in it at this time. Ice build up on walk in freezer by dairy walk in cooler. Repair. Note: Moving food to deli walk in freezer to repair after deli walk in freezer repairs are complete.2. Provide molding on sliding door on deli hot case. 3. Drain pan over flowing at fountain drinks. Unclog drain line. 4. Bent shelf in dairy walk in cooler. Replace.
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Deli walk in freezer down for repairs no food in it at this time. Ice build up on walk in freezer by dairy walk in cooler. Repair. Note: Moving food to deli walk in freezer to repair after deli walk in freezer repairs are complete.2. Provide molding on sliding door on deli hot case. 3. Drain pan over flowing at fountain drinks. Unclog drain line. 4. Bent shelf in dairy walk in cooler. Replace.
    Location: Deli area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Deli walk in freezer down for repairs no food in it at this time. Ice build up on walk in freezer by dairy walk in cooler. Repair. Note: Moving food to deli walk in freezer to repair after deli walk in freezer repairs are complete.2. Provide molding on sliding door on deli hot case. 3. Drain pan over flowing at fountain drinks. Unclog drain line. 4. Bent shelf in dairy walk in cooler. Replace.
    Location: Sales floor
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Deli walk in freezer down for repairs no food in it at this time. Ice build up on walk in freezer by dairy walk in cooler. Repair. Note: Moving food to deli walk in freezer to repair after deli walk in freezer repairs are complete.2. Provide molding on sliding door on deli hot case. 3. Drain pan over flowing at fountain drinks. Unclog drain line. 4. Bent shelf in dairy walk in cooler. Replace.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Light guards soiled in dairy walk in cooler. Clean2. Light guards soiled in produce room. Clean
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Light guards soiled in dairy walk in cooler. Clean2. Light guards soiled in produce room. Clean
    Location: Produce room
 12/12/2012Routine
  • Plumbing system / repair (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 front hand sink in deli. Water shut off below due to leak. Repair. 2. No cold water at bakery hand sink. Provide. Note: working on repairs at this time
    Location: Deli area
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at front hand sink in deli. Water shut off below due to leak. Repair. 2. No cold water at bakery hand sink. Provide. Note: working on repairs at this time
    Location: Bakery area
    Equipment: Hand sink
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with fod borne illness prevention training. Note: Scheduled for class Oct 22, 2012.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair. BULBS ORDERED2. One light out in meat walk in cooler. Provide. CORRECTED3. One light out in deli walk in cooler. Provide CORRECTED
    Location: Walk-in freezer
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair. BULBS ORDERED2. One light out in meat walk in cooler. Provide. CORRECTED3. One light out in deli walk in cooler. Provide CORRECTED
    Location: Meat room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair. BULBS ORDERED2. One light out in meat walk in cooler. Provide. CORRECTED3. One light out in deli walk in cooler. Provide CORRECTED
    Location: Deli area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding loose in bakery walk in cooler. Secure to wall.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor in 2 door proofer by dish machine. CORRECTED2. Clean fan guards in bakery walk in cooler. 3. Clean fan guards in produce cutting area.3. Clean fan guards in produce walk in cooler.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor in 2 door proofer by dish machine. CORRECTED2. Clean fan guards in bakery walk in cooler. 3. Clean fan guards in produce cutting area.3. Clean fan guards in produce walk in cooler.
    Location: Bakery area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor in 2 door proofer by dish machine. CORRECTED2. Clean fan guards in bakery walk in cooler. 3. Clean fan guards in produce cutting area.3. Clean fan guards in produce walk in cooler.
    Location: Produce room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Hot case doors missing end pieces on warmer in deli on left side. Provide. ORDERED4. Compressors in deli walk in cooler are leaking. Repair. (overflowing drip pan)5. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Hot case doors missing end pieces on warmer in deli on left side. Provide. ORDERED4. Compressors in deli walk in cooler are leaking. Repair. (overflowing drip pan)5. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Hot case doors missing end pieces on warmer in deli on left side. Provide. ORDERED4. Compressors in deli walk in cooler are leaking. Repair. (overflowing drip pan)5. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Deli area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Hot case doors missing end pieces on warmer in deli on left side. Provide. ORDERED4. Compressors in deli walk in cooler are leaking. Repair. (overflowing drip pan)5. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: foil lining shelf over 1 bay prep sink in deli. Remove and clean as needed.
    Location: Deli area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sink in produce cutting area.
    Location: Produce room
    Equipment: Hand sink
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Remove wood skids from produce walk in cooler.
    Location: Produce room
    Equipment: Walk in cooler
 11/12/2012Recheck
  • Plumbing system / repair (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 front hand sink in deli. Water shut off below due to leak. Repair. 2. No cold water at bakery hand sink. Provide. Note: working on repairs at this time
    Location: Deli area
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at front hand sink in deli. Water shut off below due to leak. Repair. 2. No cold water at bakery hand sink. Provide. Note: working on repairs at this time
    Location: Bakery area
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with fod borne illness prevention training. Note: Scheduled for class Oct 22, 2012.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair. BULBS ORDERED2. One light out in meat walk in cooler. Provide. CORRECTED3. One light out in deli walk in cooler. Provide CORRECTED
    Location: Walk-in freezer
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair. BULBS ORDERED2. One light out in meat walk in cooler. Provide. CORRECTED3. One light out in deli walk in cooler. Provide CORRECTED
    Location: Meat room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair. BULBS ORDERED2. One light out in meat walk in cooler. Provide. CORRECTED3. One light out in deli walk in cooler. Provide CORRECTED
    Location: Deli area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding loose in bakery walk in cooler. Secure to wall.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor in 2 door proofer by dish machine. CORRECTED2. Clean fan guards in bakery walk in cooler. 3. Clean fan guards in produce cutting area.3. Clean fan guards in produce walk in cooler.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor in 2 door proofer by dish machine. CORRECTED2. Clean fan guards in bakery walk in cooler. 3. Clean fan guards in produce cutting area.3. Clean fan guards in produce walk in cooler.
    Location: Bakery area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor in 2 door proofer by dish machine. CORRECTED2. Clean fan guards in bakery walk in cooler. 3. Clean fan guards in produce cutting area.3. Clean fan guards in produce walk in cooler.
    Location: Produce room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Hot case doors missing end pieces on warmer in deli on left side. Provide. ORDERED4. Compressors in deli walk in cooler are leaking. Repair. (overflowing drip pan)5. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Hot case doors missing end pieces on warmer in deli on left side. Provide. ORDERED4. Compressors in deli walk in cooler are leaking. Repair. (overflowing drip pan)5. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Hot case doors missing end pieces on warmer in deli on left side. Provide. ORDERED4. Compressors in deli walk in cooler are leaking. Repair. (overflowing drip pan)5. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Deli area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Hot case doors missing end pieces on warmer in deli on left side. Provide. ORDERED4. Compressors in deli walk in cooler are leaking. Repair. (overflowing drip pan)5. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: foil lining shelf over 1 bay prep sink in deli. Remove and clean as needed.
    Location: Deli area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sink in produce cutting area.
    Location: Produce room
    Equipment: Hand sink
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Remove wood skids from produce walk in cooler.
    Location: Produce room
    Equipment: Walk in cooler
 09/05/2012Recheck
  • Plumbing system / repair (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 front hand sink in deli. Water shut off below due to leak. Repair. 2. No cold water at bakery hand sink. Provide. Note: working on repairs at this time
    Location: Deli area
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at front hand sink in deli. Water shut off below due to leak. Repair. 2. No cold water at bakery hand sink. Provide. Note: working on repairs at this time
    Location: Bakery area
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with fod borne illness prevention training.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair. BULBS ORDERED2. One light out in meat walk in cooler. Provide. CORRECTED3. One light out in deli walk in cooler. Provide CORRECTED
    Location: Walk-in freezer
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair. BULBS ORDERED2. One light out in meat walk in cooler. Provide. CORRECTED3. One light out in deli walk in cooler. Provide CORRECTED
    Location: Meat room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair. BULBS ORDERED2. One light out in meat walk in cooler. Provide. CORRECTED3. One light out in deli walk in cooler. Provide CORRECTED
    Location: Deli area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding loose in bakery walk in cooler. Secure to wall.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor in 2 door proofer by dish machine. 2. Clean fan guards in bakery walk in cooler. 3. Clean fan guards in produce cutting area.3. Clean fan guards in produce walk in cooler.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor in 2 door proofer by dish machine. 2. Clean fan guards in bakery walk in cooler. 3. Clean fan guards in produce cutting area.3. Clean fan guards in produce walk in cooler.
    Location: Bakery area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor in 2 door proofer by dish machine. 2. Clean fan guards in bakery walk in cooler. 3. Clean fan guards in produce cutting area.3. Clean fan guards in produce walk in cooler.
    Location: Produce room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Hot case doors missing end pieces on warmer in deli on left side. Provide.4. Compressors in deli walk in cooler are leaking. Repair. (overflowing drip pan)5. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Hot case doors missing end pieces on warmer in deli on left side. Provide.4. Compressors in deli walk in cooler are leaking. Repair. (overflowing drip pan)5. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Hot case doors missing end pieces on warmer in deli on left side. Provide.4. Compressors in deli walk in cooler are leaking. Repair. (overflowing drip pan)5. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Deli area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Hot case doors missing end pieces on warmer in deli on left side. Provide.4. Compressors in deli walk in cooler are leaking. Repair. (overflowing drip pan)5. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: foil lining shelf over 1 bay prep sink in deli. Remove and clean as needed.
    Location: Deli area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sink in produce cutting area.
    Location: Produce room
    Equipment: Hand sink
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Remove wood skids from produce walk in cooler.
    Location: Produce room
    Equipment: Walk in cooler
 08/28/2012Recheck
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at front hand sink in deli. Water shut off below due to leak. Repair. 2. No cold water at bakery hand sink. Provide. Note: working on repairs at this time
    Location: Deli area
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at front hand sink in deli. Water shut off below due to leak. Repair. 2. No cold water at bakery hand sink. Provide. Note: working on repairs at this time
    Location: Bakery area
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with fod borne illness prevention training.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair. BULBS ORDERED2. One light out in meat walk in cooler. Provide. CORRECTED3. One light out in deli walk in cooler. Provide CORRECTED
    Location: Walk-in freezer
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair. BULBS ORDERED2. One light out in meat walk in cooler. Provide. CORRECTED3. One light out in deli walk in cooler. Provide CORRECTED
    Location: Meat room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair. BULBS ORDERED2. One light out in meat walk in cooler. Provide. CORRECTED3. One light out in deli walk in cooler. Provide CORRECTED
    Location: Deli area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding loose in bakery walk in cooler. Secure to wall.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor of walk in freezer at deli. 2. Clean floor in 2 door proofer by dish machine. 3. Clean fan guards in bakery walk in cooler. 4. Clean fan guards in produce cutting area.5. Clean fan guards in produce walk in cooler.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor of walk in freezer at deli. 2. Clean floor in 2 door proofer by dish machine. 3. Clean fan guards in bakery walk in cooler. 4. Clean fan guards in produce cutting area.5. Clean fan guards in produce walk in cooler.
    Location: Bakery area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor of walk in freezer at deli. 2. Clean floor in 2 door proofer by dish machine. 3. Clean fan guards in bakery walk in cooler. 4. Clean fan guards in produce cutting area.5. Clean fan guards in produce walk in cooler.
    Location: Produce room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Not able to get paper towels out of dispenser at hand sink by luncheon meat at deli. Repair.4. Hot case doors missing end pieces on warmer in deli on left side. Provide.5. Compressor at entrance to walk in cooler in deli is leaking. Repair. (overflowing drip pan)6. Bent green wire shelf in walk in freezer at deli. Repair or replace.7. Remount/replace paper towel dispenser at bakery hand sink. 8. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Not able to get paper towels out of dispenser at hand sink by luncheon meat at deli. Repair.4. Hot case doors missing end pieces on warmer in deli on left side. Provide.5. Compressor at entrance to walk in cooler in deli is leaking. Repair. (overflowing drip pan)6. Bent green wire shelf in walk in freezer at deli. Repair or replace.7. Remount/replace paper towel dispenser at bakery hand sink. 8. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Not able to get paper towels out of dispenser at hand sink by luncheon meat at deli. Repair.4. Hot case doors missing end pieces on warmer in deli on left side. Provide.5. Compressor at entrance to walk in cooler in deli is leaking. Repair. (overflowing drip pan)6. Bent green wire shelf in walk in freezer at deli. Repair or replace.7. Remount/replace paper towel dispenser at bakery hand sink. 8. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Deli area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Not able to get paper towels out of dispenser at hand sink by luncheon meat at deli. Repair.4. Hot case doors missing end pieces on warmer in deli on left side. Provide.5. Compressor at entrance to walk in cooler in deli is leaking. Repair. (overflowing drip pan)6. Bent green wire shelf in walk in freezer at deli. Repair or replace.7. Remount/replace paper towel dispenser at bakery hand sink. 8. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: foil lining shelf over 1 bay prep sink in deli. Remove and clean as needed.
    Location: Deli area
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sink in produce cutting area.
    Location: Produce room
    Equipment: Hand sink
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Remove wood skids from produce walk in cooler.
    Location: Produce room
    Equipment: Walk in cooler
 08/20/2012Recheck
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at front hand sink in deli. Water shut off below due to leak. Repair. 2. No cold water at bakery hand sink. Provide.
    Location: Deli area
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at front hand sink in deli. Water shut off below due to leak. Repair. 2. No cold water at bakery hand sink. Provide.
    Location: Bakery area
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with fod borne illness prevention training.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair.2. One light out in meat walk in cooler. Provide. 3. One light out in deli walk in cooler. Provide
    Location: Walk-in freezer
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair.2. One light out in meat walk in cooler. Provide. 3. One light out in deli walk in cooler. Provide
    Location: Meat room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. End line walk in freezer nearest dairy walk in cooler has lights out. Replace bulbs/repair.2. One light out in meat walk in cooler. Provide. 3. One light out in deli walk in cooler. Provide
    Location: Deli area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding loose in bakery walk in cooler. Secure to wall.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor of walk in freezer at deli. 2. Clean floor in 2 door proofer by dish machine. 3. Clean fan guards in bakery walk in cooler. 4. Clean fan guards in produce cutting area.5. Clean fan guards in produce walk in cooler.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor of walk in freezer at deli. 2. Clean floor in 2 door proofer by dish machine. 3. Clean fan guards in bakery walk in cooler. 4. Clean fan guards in produce cutting area.5. Clean fan guards in produce walk in cooler.
    Location: Bakery area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor of walk in freezer at deli. 2. Clean floor in 2 door proofer by dish machine. 3. Clean fan guards in bakery walk in cooler. 4. Clean fan guards in produce cutting area.5. Clean fan guards in produce walk in cooler.
    Location: Produce room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Not able to get paper towels out of dispenser at hand sink by luncheon meat at deli. Repair.4. Hot case doors missing end pieces on warmer in deli on left side. Provide.5. Compressor at entrance to walk in cooler in deli is leaking. Repair. (overflowing drip pan)6. Bent green wire shelf in walk in freezer at deli. Repair or replace.7. Remount/replace paper towel dispenser at bakery hand sink. 8. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Not able to get paper towels out of dispenser at hand sink by luncheon meat at deli. Repair.4. Hot case doors missing end pieces on warmer in deli on left side. Provide.5. Compressor at entrance to walk in cooler in deli is leaking. Repair. (overflowing drip pan)6. Bent green wire shelf in walk in freezer at deli. Repair or replace.7. Remount/replace paper towel dispenser at bakery hand sink. 8. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Not able to get paper towels out of dispenser at hand sink by luncheon meat at deli. Repair.4. Hot case doors missing end pieces on warmer in deli on left side. Provide.5. Compressor at entrance to walk in cooler in deli is leaking. Repair. (overflowing drip pan)6. Bent green wire shelf in walk in freezer at deli. Repair or replace.7. Remount/replace paper towel dispenser at bakery hand sink. 8. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Deli area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Bent green wire shelves in dairy walk in cooler. Replace.2. Ice build up in end walk in freezer nearest dairy walk in cooler. Remove ice and repair. 3. Not able to get paper towels out of dispenser at hand sink by luncheon meat at deli. Repair.4. Hot case doors missing end pieces on warmer in deli on left side. Provide.5. Compressor at entrance to walk in cooler in deli is leaking. Repair. (overflowing drip pan)6. Bent green wire shelf in walk in freezer at deli. Repair or replace.7. Remount/replace paper towel dispenser at bakery hand sink. 8. Light guards soiled and filled with ice/water in bakery walk in freezer. Remove clean and repair.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: foil lining shelf over 1 bay prep sink in deli. Remove and clean as needed.
    Location: Deli area
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sink in produce cutting area.
    Location: Produce room
    Equipment: Hand sink
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Remove wood skids from produce walk in cooler.
    Location: Produce room
    Equipment: Walk in cooler
 08/17/2012Routine
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light out in deli walk in cooler and one out in each walk in freezer. Please provide.
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light out in deli walk in cooler and one out in each walk in freezer. Please provide.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean fan guards in deli walk in cooler and produce cutting room.
    Location: Deli area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean fan guards in deli walk in cooler and produce cutting room.
    Location: Produce room
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Two wet cloths on 3 bays in meat cutting room. Please store in approved strength sanitizer solution.
    Location: Meat room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Broken/bent shelf in deli walk in freezer and dairy walk in cooler. Please repair/replace.2. Two loose light guards in meat cutting room. Please secure.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Broken/bent shelf in deli walk in freezer and dairy walk in cooler. Please repair/replace.2. Two loose light guards in meat cutting room. Please secure.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Broken/bent shelf in deli walk in freezer and dairy walk in cooler. Please repair/replace.2. Two loose light guards in meat cutting room. Please secure.
    Location: Meat room
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Deli meat case hand sink and produce cutting room hand sink are out of paper towels. Please provide.
    Location: Deli area
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Deli meat case hand sink and produce cutting room hand sink are out of paper towels. Please provide.
    Location: Produce room
 04/30/2012Routine
  • 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: Monitor temperatures and do not hold hot food inside unless able to hold temperature.
    Location: Deli area
    Equipment: ----- Cooking Equip/Holding -----
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 117 degrees F at dish level. Use 3-bay to sanitize until criteria is maintained. Repair.2-2Repair not completesanitize at 130 on dialensure 180 on dial and 160 at plate level
    Location: Deli area
    Equipment: Dishmachine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Deli area
    Equipment: Slicer
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Bucket sanitizer concentration and 3-bay dispenser are too low. Monitor with test strips and adjust calibration.
    Location: Deli area
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Bucket sanitizer concentration and 3-bay dispenser are too low. Monitor with test strips and adjust calibration.
    Location: Deli area
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Location: Bakery area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice buildup in Milk cooler. Address source.
    Equipment: Walk in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Deli area
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Location: Produce room
 02/02/2012Recheck
  • 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: Monitor temperatures and do not hold hot food inside unless able to hold temperature.
    Location: Deli area
    Equipment: ----- Cooking Equip/Holding -----
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 117 degrees F at dish level. Use 3-bay to sanitize until criteria is maintained. Repair.
    Equipment: Dishmachine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Deli area
    Equipment: Slicer
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Bucket sanitizer concentration and 3-bay dispenser are too low. Monitor with test strips and adjust calibration.
    Location: Deli area
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Bucket sanitizer concentration and 3-bay dispenser are too low. Monitor with test strips and adjust calibration.
    Location: Deli area
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Location: Bakery area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice buildup in Milk cooler. Address source.
    Equipment: Walk in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Deli area
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Location: Produce room
 01/26/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Monitor temperatures and do not hold hot food inside unless able to hold temperature.
    Location: Deli area
    Equipment: ----- Cooking Equip/Holding -----
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 117 degrees F at dish level. Use 3-bay to sanitize until criteria is maintained. Repair.
    Equipment: Dishmachine
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Deli area
    Equipment: Slicer
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Bucket sanitizer concentration and 3-bay dispenser are too low. Monitor with test strips and adjust calibration.
    Location: Deli area
    Equipment: 3-bay
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Bucket sanitizer concentration and 3-bay dispenser are too low. Monitor with test strips and adjust calibration.
    Location: Deli area
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice buildup in Milk cooler. Address source.
    Equipment: Walk in cooler
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Deli area
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Location: Produce room
 01/19/2012Routine

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