- 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: Cold top cooler at the deli was not holding a temperature of 41 degrees
Location: Deli area
Equipment: Cold top
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Chi Chi party trays had moldy food in them. Discard
Location: Sales floor
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Observed a plastic sack of bread dough sitting in a puddle of water in the cooler. The bag was not cover and the open was caught out side the door at bottom of the cooler dripping water on the floor.
Location: Deli area
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can open and base are heavily soiled.
Location: Deli area
Equipment: Can opener
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove litter from dock area in the back .
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Remove hood vent an clean them.2. Ceiling vents are soiled from accumulated dust.3. Remove hood vent in the seafood dept. an clean them
Location: Deli area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Remove hood vent an clean them.2. Ceiling vents are soiled from accumulated dust.3. Remove hood vent in the seafood dept. an clean them
Location: Deli area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Remove hood vent an clean them.2. Ceiling vents are soiled from accumulated dust.3. Remove hood vent in the seafood dept. an clean them
Location: Seafood department
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Roof leak above the walk in freezer. Please have roof repaired.
Location: Walk-in freezer
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Pull equipment clean the floor. Also clean floor along the wall.2. Clean the wall behine the wrapping machine in the deli.
Location: Deli area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Pull equipment clean the floor. Also clean floor along the wall.2. Clean the wall behine the wrapping machine in the deli.
Location: Deli area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Observed puddling water on the interior of the prep top with two door reaching cooler on the bottom surface.2. Replace the door gaskits on the cooler in the deli where the pizza oven is stored.3. Main walk in freezer near dairy leaking water causing ice to build up on the floor and on the fan.
Location: Deli area
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Observed puddling water on the interior of the prep top with two door reaching cooler on the bottom surface.2. Replace the door gaskits on the cooler in the deli where the pizza oven is stored.3. Main walk in freezer near dairy leaking water causing ice to build up on the floor and on the fan.
Location: Deli area
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Observed puddling water on the interior of the prep top with two door reaching cooler on the bottom surface.2. Replace the door gaskits on the cooler in the deli where the pizza oven is stored.3. Main walk in freezer near dairy leaking water causing ice to build up on the floor and on the fan.
Location: Walk-in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldy seal an recaulk 3 bay sink to wall.
Location: Deli area
Equipment: 3-bay
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Open containers of food were stored on the metal shevles in the deli dry storage area.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dish machine soiled in the interior. De lime equipment and clean more frequently.
Location: Bakery area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wrapping machines are soiled in the deli dept., meat dept., and in the fruit bar room. Please clean more freuqently.
Location: Deli area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wrapping machines are soiled in the deli dept., meat dept., and in the fruit bar room. Please clean more freuqently.
Location: Meat room
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wrapping machines are soiled in the deli dept., meat dept., and in the fruit bar room. Please clean more freuqently.
Location: Produce room
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Henny Penny soiled in the interior and on the exterior surfaces.2. Deep frier is soiled
Location: Deli area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Henny Penny soiled in the interior and on the exterior surfaces.2. Deep frier is soiled
Location: Deli area
Equipment: Deep fryer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide trash cans for all your hand sinks
Location: Deli area
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide trash cans for all your hand sinks
Location: Deli area
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide trash cans for all your hand sinks
Location: Deli area
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide trash cans for all your hand sinks
Location: Bakery area
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Spray hose at the 2 bay sink is soiled in the back area. Please clean
Location: Deli area
|
06/30/2014 | Recheck |
- 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: Cold top cooler at the deli was not holding a temperature of 41 degrees
Location: Deli area
Equipment: Cold top
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Chi Chi party trays had moldy food in them. Discard
Location: Sales floor
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Observed a plastic sack of bread dough sitting in a puddle of water in the cooler. The bag was not cover and the open was caught out side the door at bottom of the cooler dripping water on the floor.
Location: Deli area
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can open and base are heavily soiled.
Location: Deli area
Equipment: Can opener
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove litter from dock area in the back .
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Remove hood vent an clean them.2. Ceiling vents are soiled from accumulated dust.3. Remove hood vent in the seafood dept. an clean them
Location: Deli area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Remove hood vent an clean them.2. Ceiling vents are soiled from accumulated dust.3. Remove hood vent in the seafood dept. an clean them
Location: Deli area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Remove hood vent an clean them.2. Ceiling vents are soiled from accumulated dust.3. Remove hood vent in the seafood dept. an clean them
Location: Seafood department
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Roof leak above the walk in freezer. Please have roof repaired.
Location: Walk-in freezer
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Pull equipment clean the floor. Also clean floor along the wall.2. Clean the wall behine the wrapping machine in the deli.
Location: Deli area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Pull equipment clean the floor. Also clean floor along the wall.2. Clean the wall behine the wrapping machine in the deli.
Location: Deli area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Observed puddling water on the interior of the prep top with two door reaching cooler on the bottom surface.2. Replace the door gaskits on the cooler in the deli where the pizza oven is stored.3. Main walk in freezer near dairy leaking water causing ice to build up on the floor and on the fan.
Location: Deli area
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Observed puddling water on the interior of the prep top with two door reaching cooler on the bottom surface.2. Replace the door gaskits on the cooler in the deli where the pizza oven is stored.3. Main walk in freezer near dairy leaking water causing ice to build up on the floor and on the fan.
Location: Deli area
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Observed puddling water on the interior of the prep top with two door reaching cooler on the bottom surface.2. Replace the door gaskits on the cooler in the deli where the pizza oven is stored.3. Main walk in freezer near dairy leaking water causing ice to build up on the floor and on the fan.
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldy seal an recaulk 3 bay sink to wall.
Location: Deli area
Equipment: 3-bay
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Open containers of food were stored on the metal shevles in the deli dry storage area.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dish machine soiled in the interior. De lime equipment and clean more frequently.
Location: Bakery area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wrapping machines are soiled in the deli dept., meat dept., and in the fruit bar room. Please clean more freuqently.
Location: Deli area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wrapping machines are soiled in the deli dept., meat dept., and in the fruit bar room. Please clean more freuqently.
Location: Meat room
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wrapping machines are soiled in the deli dept., meat dept., and in the fruit bar room. Please clean more freuqently.
Location: Produce room
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Henny Penny soiled in the interior and on the exterior surfaces.2. Deep frier is soiled
Location: Deli area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Henny Penny soiled in the interior and on the exterior surfaces.2. Deep frier is soiled
Location: Deli area
Equipment: Deep fryer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide trash cans for all your hand sinks
Location: Deli area
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide trash cans for all your hand sinks
Location: Deli area
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide trash cans for all your hand sinks
Location: Deli area
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide trash cans for all your hand sinks
Location: Bakery area
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Spray hose at the 2 bay sink is soiled in the back area. Please clean
Location: Deli area
|
06/11/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cold top cooler at the deli was not holding a temperature of 41 degrees
Location: Deli area
Equipment: Cold top
- 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: Chi Chi party trays had moldy food in them. Discard
Location: Sales floor
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Observed a plastic sack of bread dough sitting in a puddle of water in the cooler. The bag was not cover and the open was caught out side the door at bottom of the cooler dripping water on the floor.
Location: Deli area
Equipment: Prep Top Cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can open and base are heavily soiled.
Location: Deli area
Equipment: Can opener
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove litter from dock area in the back .
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Remove hood vent an clean them.2. Ceiling vents are soiled from accumulated dust.3. Remove hood vent in the seafood dept. an clean them
Location: Deli area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Remove hood vent an clean them.2. Ceiling vents are soiled from accumulated dust.3. Remove hood vent in the seafood dept. an clean them
Location: Deli area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Remove hood vent an clean them.2. Ceiling vents are soiled from accumulated dust.3. Remove hood vent in the seafood dept. an clean them
Location: Seafood department
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Roof leak above the walk in freezer. Please have roof repaired.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Pull equipment clean the floor. Also clean floor along the wall.2. Clean the wall behine the wrapping machine in the deli.
Location: Deli area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Pull equipment clean the floor. Also clean floor along the wall.2. Clean the wall behine the wrapping machine in the deli.
Location: Deli area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Observed puddling water on the interior of the prep top with two door reaching cooler on the bottom surface.2. Replace the door gaskits on the cooler in the deli where the pizza oven is stored.3. Main walk in freezer near dairy leaking water causing ice to build up on the floor and on the fan.
Location: Deli area
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Observed puddling water on the interior of the prep top with two door reaching cooler on the bottom surface.2. Replace the door gaskits on the cooler in the deli where the pizza oven is stored.3. Main walk in freezer near dairy leaking water causing ice to build up on the floor and on the fan.
Location: Deli area
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Observed puddling water on the interior of the prep top with two door reaching cooler on the bottom surface.2. Replace the door gaskits on the cooler in the deli where the pizza oven is stored.3. Main walk in freezer near dairy leaking water causing ice to build up on the floor and on the fan.
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldy seal an recaulk 3 bay sink to wall.
Location: Deli area
Equipment: 3-bay
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Open containers of food were stored on the metal shevles in the deli dry storage area.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dish machine soiled in the interior. De lime equipment and clean more frequently.
Location: Bakery area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wrapping machines are soiled in the deli dept., meat dept., and in the fruit bar room. Please clean more freuqently.
Location: Deli area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wrapping machines are soiled in the deli dept., meat dept., and in the fruit bar room. Please clean more freuqently.
Location: Meat room
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wrapping machines are soiled in the deli dept., meat dept., and in the fruit bar room. Please clean more freuqently.
Location: Produce room
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Henny Penny soiled in the interior and on the exterior surfaces.2. Deep frier is soiled
Location: Deli area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Henny Penny soiled in the interior and on the exterior surfaces.2. Deep frier is soiled
Location: Deli area
Equipment: Deep fryer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide trash cans for all your hand sinks
Location: Deli area
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide trash cans for all your hand sinks
Location: Deli area
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide trash cans for all your hand sinks
Location: Deli area
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide trash cans for all your hand sinks
Location: Bakery area
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Spray hose at the 2 bay sink is soiled in the back area. Please clean
Location: Deli area
|
06/04/2014 | Routine |
| No violation noted during this evaluation. | 12/20/2013 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. ALL 3 SLICER ARE SOILED IN THE DELI AREA. PLEASE BREAK EQUIPMENT DOWN AT LEAST EVERY 4 HOUR TO CLEAN AND SANITIZE.2. PREP TABLE ARE SOILED AND ARE NOT BEING CLEANED WHEN CONTAMINATION OCCURS.
Location: Deli area
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. ALL 3 SLICER ARE SOILED IN THE DELI AREA. PLEASE BREAK EQUIPMENT DOWN AT LEAST EVERY 4 HOUR TO CLEAN AND SANITIZE.2. PREP TABLE ARE SOILED AND ARE NOT BEING CLEANED WHEN CONTAMINATION OCCURS.
Location: Deli area
Equipment: Prep table
- 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: NO SANITIZER SET UP IN DELI AREA. SANITIZER MUST SET UP AND MAINTAINED TO CLEAN WHEN CONTAMINATION OCCURS.
Location: Deli area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. FRONT HOOD SYSTEM LIGHTING IS OUT. 2. BACK HOOD SYSTEM LIGHTING IS OUT. AREA NEAR THE FRIERS
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. FRONT HOOD SYSTEM LIGHTING IS OUT. 2. BACK HOOD SYSTEM LIGHTING IS OUT. AREA NEAR THE FRIERS
Location: Kitchen
- 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: A STACK OF CLEAN SHEET PAN WERE STORED ON THE DIRTY BASE WITH WHEELS IN THE BAKERY AREA.
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: FLOOR IS HEAVILY SOILED IN THE BAKERY AREA. MOVE THE FOOD EQUIMENT AND CLEAN ALONG THE WALL.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE SNEEZE GAURD EQUIPMENT IS SOILED FROM ACCUMULATED DUST. 2. THE EXTERIOR SURFACE ON THE DOUBLE OVEN IS SOILED WITH FOOD RESIDUE.3. WRAPPING MACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 4. DISH WASHER IS SOILED ALL FOOD EQUIPMENT SHALL BE KEPT FREE OF AN ACCUMULATION OF DUST , DIRT, FOOD RESIDUE , AND OTHER DEBRIS.
Location: Sales floor
Equipment: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE SNEEZE GAURD EQUIPMENT IS SOILED FROM ACCUMULATED DUST. 2. THE EXTERIOR SURFACE ON THE DOUBLE OVEN IS SOILED WITH FOOD RESIDUE.3. WRAPPING MACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 4. DISH WASHER IS SOILED ALL FOOD EQUIPMENT SHALL BE KEPT FREE OF AN ACCUMULATION OF DUST , DIRT, FOOD RESIDUE , AND OTHER DEBRIS.
Location: Deli area
Equipment: Oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE SNEEZE GAURD EQUIPMENT IS SOILED FROM ACCUMULATED DUST. 2. THE EXTERIOR SURFACE ON THE DOUBLE OVEN IS SOILED WITH FOOD RESIDUE.3. WRAPPING MACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 4. DISH WASHER IS SOILED ALL FOOD EQUIPMENT SHALL BE KEPT FREE OF AN ACCUMULATION OF DUST , DIRT, FOOD RESIDUE , AND OTHER DEBRIS.
Location: Deli area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: THE BEVERAGE AIR EQUIPMENT IN THE BACK KITCHEN OF THE DELI IS HEAVILY SOILED FROM SPILL AND FOOD DEBRI. PLEASE CLEAN THE BEVERAGE AIR 3 DOOR COOLER MORE FREQUENTLY WHEN CONTAMINATION OCCURS
Location: Deli area
Equipment: Reach in cooler (3 door)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: FRONT HOOD LIGHT IS MISSING SHEILD OR SHATTER RESISTANT BULBS.BACK HOOD SYSTEM LIGHT IS MISSING A SHEILD OR SHATTER RESISTANT BULBS
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: FRONT HOOD LIGHT IS MISSING SHEILD OR SHATTER RESISTANT BULBS.BACK HOOD SYSTEM LIGHT IS MISSING A SHEILD OR SHATTER RESISTANT BULBS
Location: Kitchen
|
08/13/2013 | Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. ALL 3 SLICER ARE SOILED IN THE DELI AREA. PLEASE BREAK EQUIPMENT DOWN AT LEAST EVERY 4 HOUR TO CLEAN AND SANITIZE.2. PREP TABLE ARE SOILED AND ARE NOT BEING CLEANED WHEN CONTAMINATION OCCURS.
Location: Deli area
Equipment: Slicer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. ALL 3 SLICER ARE SOILED IN THE DELI AREA. PLEASE BREAK EQUIPMENT DOWN AT LEAST EVERY 4 HOUR TO CLEAN AND SANITIZE.2. PREP TABLE ARE SOILED AND ARE NOT BEING CLEANED WHEN CONTAMINATION OCCURS.
Location: Deli area
Equipment: Prep table
- 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: NO SANITIZER SET UP IN DELI AREA. SANITIZER MUST SET UP AND MAINTAINED TO CLEAN WHEN CONTAMINATION OCCURS.
Location: Deli area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. FRONT HOOD SYSTEM LIGHTING IS OUT. 2. BACK HOOD SYSTEM LIGHTING IS OUT. AREA NEAR THE FRIERS
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. FRONT HOOD SYSTEM LIGHTING IS OUT. 2. BACK HOOD SYSTEM LIGHTING IS OUT. AREA NEAR THE FRIERS
Location: Kitchen
- 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: A STACK OF CLEAN SHEET PAN WERE STORED ON THE DIRTY BASE WITH WHEELS IN THE BAKERY AREA.
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: FLOOR IS HEAVILY SOILED IN THE BAKERY AREA. MOVE THE FOOD EQUIMENT AND CLEAN ALONG THE WALL.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE SNEEZE GAURD EQUIPMENT IS SOILED FROM ACCUMULATED DUST. 2. THE EXTERIOR SURFACE ON THE DOUBLE OVEN IS SOILED WITH FOOD RESIDUE.3. WRAPPING MACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 4. DISH WASHER IS SOILED ALL FOOD EQUIPMENT SHALL BE KEPT FREE OF AN ACCUMULATION OF DUST , DIRT, FOOD RESIDUE , AND OTHER DEBRIS.
Location: Sales floor
Equipment: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE SNEEZE GAURD EQUIPMENT IS SOILED FROM ACCUMULATED DUST. 2. THE EXTERIOR SURFACE ON THE DOUBLE OVEN IS SOILED WITH FOOD RESIDUE.3. WRAPPING MACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 4. DISH WASHER IS SOILED ALL FOOD EQUIPMENT SHALL BE KEPT FREE OF AN ACCUMULATION OF DUST , DIRT, FOOD RESIDUE , AND OTHER DEBRIS.
Location: Deli area
Equipment: Oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE SNEEZE GAURD EQUIPMENT IS SOILED FROM ACCUMULATED DUST. 2. THE EXTERIOR SURFACE ON THE DOUBLE OVEN IS SOILED WITH FOOD RESIDUE.3. WRAPPING MACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 4. DISH WASHER IS SOILED ALL FOOD EQUIPMENT SHALL BE KEPT FREE OF AN ACCUMULATION OF DUST , DIRT, FOOD RESIDUE , AND OTHER DEBRIS.
Location: Deli area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: THE BEVERAGE AIR EQUIPMENT IN THE BACK KITCHEN OF THE DELI IS HEAVILY SOILED FROM SPILL AND FOOD DEBRI. PLEASE CLEAN THE BEVERAGE AIR 3 DOOR COOLER MORE FREQUENTLY WHEN CONTAMINATION OCCURS
Location: Deli area
Equipment: Reach in cooler (3 door)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: FRONT HOOD LIGHT IS MISSING SHEILD OR SHATTER RESISTANT BULBS.BACK HOOD SYSTEM LIGHT IS MISSING A SHEILD OR SHATTER RESISTANT BULBS
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: FRONT HOOD LIGHT IS MISSING SHEILD OR SHATTER RESISTANT BULBS.BACK HOOD SYSTEM LIGHT IS MISSING A SHEILD OR SHATTER RESISTANT BULBS
Location: Kitchen
|
08/05/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN STORED ON THE HOT HOLDING UNIT WAS NOT AT THE PROPER TEMPERATURE. DISCARD CHICKEN. ENSURE POTENTIALLY HAZARDOUS COOKED FOODS ARE HELD AT 135 DEGREES OR HIGHER TO PREVENT A FOOD BORNE ILLNESS.
Location: Deli area
Equipment: -
- 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: DEBRIS FROM BOXES ARE ON THE FLOOR IN THE MAIN WALK IN FREEZER. ALSO ICE HAS ACCUMULATED ON THE FLOOR IN SEVERAL AREA. PLEASE CLEAN THE FLOOR IN THE MAIN WALK IN FREEZER.
Location: Walk-in freezer
|
03/14/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN STORED ON THE HOT HOLDING UNIT WAS NOT AT THE PROPER TEMPERATURE. DISCARD CHICKEN. ENSURE POTENTIALLY HAZARDOUS COOKED FOODS ARE HELD AT 135 DEGREES OR HIGHER TO PREVENT A FOOD BORNE ILLNESS.
Location: Deli area
Equipment: -
- 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: DEBRIS FROM BOXES ARE ON THE FLOOR IN THE MAIN WALK IN FREEZER. ALSO ICE HAS ACCUMULATED ON THE FLOOR IN SEVERAL AREA. PLEASE CLEAN THE FLOOR IN THE MAIN WALK IN FREEZER.
Location: Walk-in freezer
|
03/07/2013 | Routine |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Ceiling vent cover is missing and air conditioner is not working properly in the Seafood Dept . Repair vent and air conditioning.
- Discard date (corrected)
Vended foods date and temperature requirements not met.
Correction: Discard food
Comments: Baby food stored on the sales floor was dated 9/1/12 . Discard baby food. Ensure baby food is rotated to prevent customer from purchasing expired food.
Equipment: -
- 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: Ensure food held at the Salad bar is at 41 degrees before the food is brought out.
Location: Sales floor
Equipment: Buffet
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Observed a plastic container of macroni salad stored in the walkin cooler with no date of discard. Cos
Location: Deli area
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Deli area
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink in the produce room was heavily soiled . Please keep hand sinks clean at all times .
Location: Produce room
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Ceiling lights were out in the seafood dept. Repair lighting 2. Reach in freezer door lighting was out in the frozen food section. Replace lights. done
Location: Seafood department
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Ceiling lights were out in the seafood dept. Repair lighting 2. Reach in freezer door lighting was out in the frozen food section. Replace lights. done
Location: Sales floor
- 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 heavily soiled with grease and debris behide friers in the Seafood Department. Please clean floor when contamination occurs. Seal non functional drain and keep area clean.
Location: Seafood department
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cold top cooler door lid and gaskit were soiled . 2. Display case cooler door track soiled . Please clean and sanitize more frequently.
Location: Deli area
Equipment: Cold top
|
09/27/2012 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Ceiling vent cover is missing and air conditioner is not working properly in the Seafood Dept . Repair vent and air conditioning.
- Discard date (corrected)
Vended foods date and temperature requirements not met.
Correction: Discard food
Comments: Baby food stored on the sales floor was dated 9/1/12 . Discard baby food. Ensure baby food is rotated to prevent customer from purchasing expired food.
Equipment: -
- 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: Ensure food held at the Salad bar is at 41 degrees before the food is brought out.
Location: Sales floor
Equipment: Buffet
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Observed a plastic container of macroni salad stored in the walkin cooler with no date of discard. Cos
Location: Deli area
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Deli area
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink in the produce room was heavily soiled . Please keep hand sinks clean at all times .
Location: Produce room
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Ceiling lights were out in the seafood dept. Repair lighting 2. Reach in freezer door lighting was out in the frozen food section. Replace lights. done
Location: Seafood department
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Ceiling lights were out in the seafood dept. Repair lighting 2. Reach in freezer door lighting was out in the frozen food section. Replace lights. done
Location: Sales floor
- 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 heavily soiled with grease and debris behide friers in the Seafood Department. Please clean floor when contamination occurs. Seal non functional drain and keep area clean.
Location: Seafood department
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cold top cooler door lid and gaskit were soiled . 2. Display case cooler door track soiled . Please clean and sanitize more frequently.
Location: Deli area
Equipment: Cold top
|
09/14/2012 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Ceiling ven tcover is missing and air conditioner is not working properly in the Seafood Dept . Repair vent and air conditioning.
- Discard date
Vended foods date and temperature requirements not met.
Correction: Discard food
Comments: Baby food stored on the sales floor was dated 9/1/12 . Discard baby food. Ensure baby food is rotated to prevent customer from purchasing expired food.
Equipment: -
- 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: Ensure food held at the Salad bar is at 41 degrees before the food is brought out.
Location: Sales floor
Equipment: Buffet
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Observed a plastic container of macroni salad stored in the walkin cooler with no date of discard. Cos
Location: Deli area
Equipment: Walk in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Deli area
Equipment: Slicer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink inthe produce room was heavily soiled . Please keep hand sinks clean at all times .
Location: Produce room
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Ceiling lights were out in the seafood dept. Repair lighting 2. Reach in freezer door lighting was out in the frozen food section. Replace lights
Location: Seafood department
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Ceiling lights were out in the seafood dept. Repair lighting 2. Reach in freezer door lighting was out in the frozen food section. Replace lights
Location: Sales floor
- 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 heavily soiled with grease and debris behide friers in the Seafood Department. Please clean floor when contamination occurs. Seal non fuctional drain and keep area clean.
Location: Seafood department
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cold top cooler door lid and gaskit were soiled . 2. Display case cooler door track soiled . Please clean and sanitize more frequently.
Location: Deli area
Equipment: Cold top
|
09/04/2012 | Routine |
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Deli area
Equipment: Can opener
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Hood light was out.2. 2 lights are out on the rotisserie chicken warming unit near the cashier Please replace the lights
Location: Deli area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Hood light was out.2. 2 lights are out on the rotisserie chicken warming unit near the cashier Please replace the lights
Location: Sales floor
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Seafood department
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Hood light needs a shield cover or shatter proof lighting.
Location: Deli area
|
04/16/2012 | Routine |
| No violation noted during this evaluation. | 12/05/2011 | Routine |
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