- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SIGN ONE EMPLOYEE UP FOR A CLASS AND EXAM AND PROVIDE US WTH PROOF OF A DATE.7/17 -- CLASS HAS BEEN SCHEDULED FOR SEPT. 15TH.9/25 -- EXAM WAS NOT TAKEN UNTIL 9/15. WAITING FOR RESULTS.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: ONE ORTWO BACK DOORS OFTEN TIMES ARE KEPT OPEN FOR VENTILLATION, AS THE INTERIOR TEMP. OF THE BAKERY AREA GETS QUITE HIGH. THIS ALLOWS FLIES AND OTHER SMILAR INSECTS TO ENTER THE STORE. INSTALL A SREEN DOOR ON BOTH BACK DOORS TO KEEP OUT FLYING INSECTS.7/17 -- BOTH SCREEN DOORS HAVE BEEN MADE BUT NEED TO BE FITTED BETTER TO THE DOOR FRAMES.7/23 -- SCREEN CURTAINS HAVE BEEN OBTAINED THAT ATTACH TO THE DOOR FRAME ON THE INSIDE. SCREEN IS SPLIT DOWN THE MIDDLE WITH MAGNETS ON EITHER SIDE TO KEEP THE HALVES TOGETHER.
Location: Bakery area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: ONE ORTWO BACK DOORS OFTEN TIMES ARE KEPT OPEN FOR VENTILLATION, AS THE INTERIOR TEMP. OF THE BAKERY AREA GETS QUITE HIGH. THIS ALLOWS FLIES AND OTHER SMILAR INSECTS TO ENTER THE STORE. INSTALL A SREEN DOOR ON BOTH BACK DOORS TO KEEP OUT FLYING INSECTS.7/17 -- BOTH SCREEN DOORS HAVE BEEN MADE BUT NEED TO BE FITTED BETTER TO THE DOOR FRAMES.7/23 -- SCREEN CURTAINS HAVE BEEN OBTAINED THAT ATTACH TO THE DOOR FRAME ON THE INSIDE. SCREEN IS SPLIT DOWN THE MIDDLE WITH MAGNETS ON EITHER SIDE TO KEEP THE HALVES TOGETHER.
Location: Back room
|
09/30/2014 | Non-Illness Complaint Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SIGN ONE EMPLOYEE UP FOR A CLASS AND EXAM AND PROVIDE US WTH PROOF OF A DATE.7/17 -- CLASS HAS BEEN SCHEDULED FOR SEPT. 15TH.9/25 -- EXAM WAS NOT TAKEN UNTIL 9/15. WAITING FOR RESULTS.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: ONE ORTWO BACK DOORS OFTEN TIMES ARE KEPT OPEN FOR VENTILLATION, AS THE INTERIOR TEMP. OF THE BAKERY AREA GETS QUITE HIGH. THIS ALLOWS FLIES AND OTHER SMILAR INSECTS TO ENTER THE STORE. INSTALL A SREEN DOOR ON BOTH BACK DOORS TO KEEP OUT FLYING INSECTS.7/17 -- BOTH SCREEN DOORS HAVE BEEN MADE BUT NEED TO BE FITTED BETTER TO THE DOOR FRAMES.7/23 -- SCREEN CURTAINS HAVE BEEN OBTAINED THAT ATTACH TO THE DOOR FRAME ON THE INSIDE. SCREEN IS SPLIT DOWN THE MIDDLE WITH MAGNETS ON EITHER SIDE TO KEEP THE HALVES TOGETHER.
Location: Bakery area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: ONE ORTWO BACK DOORS OFTEN TIMES ARE KEPT OPEN FOR VENTILLATION, AS THE INTERIOR TEMP. OF THE BAKERY AREA GETS QUITE HIGH. THIS ALLOWS FLIES AND OTHER SMILAR INSECTS TO ENTER THE STORE. INSTALL A SREEN DOOR ON BOTH BACK DOORS TO KEEP OUT FLYING INSECTS.7/17 -- BOTH SCREEN DOORS HAVE BEEN MADE BUT NEED TO BE FITTED BETTER TO THE DOOR FRAMES.7/23 -- SCREEN CURTAINS HAVE BEEN OBTAINED THAT ATTACH TO THE DOOR FRAME ON THE INSIDE. SCREEN IS SPLIT DOWN THE MIDDLE WITH MAGNETS ON EITHER SIDE TO KEEP THE HALVES TOGETHER.
Location: Back room
|
09/25/2014 | Non-Illness Complaint Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SIGN ONE EMPLOYEE UP FOR A CLASS AND EXAM AND PROVIDE US WTH PROOF OF A DATE.7/17 -- CLASS HAS BEEN SCHEDULED FOR SEPT. 15TH.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: ONE ORTWO BACK DOORS OFTEN TIMES ARE KEPT OPEN FOR VENTILLATION, AS THE INTERIOR TEMP. OF THE BAKERY AREA GETS QUITE HIGH. THIS ALLOWS FLIES AND OTHER SMILAR INSECTS TO ENTER THE STORE. INSTALL A SREEN DOOR ON BOTH BACK DOORS TO KEEP OUT FLYING INSECTS.7/17 -- BOTH SCREEN DOORS HAVE BEEN MADE BUT NEED TO BE FITTED BETTER TO THE DOOR FRAMES.7/23 -- SCREEN CURTAINS HAVE BEEN OBTAINED THAT ATTACH TO THE DOOR FRAME ON THE INSIDE. SCREEN IS SPLIT DOWN THE MIDDLE WITH MAGNETS ON EITHER SIDE TO KEEP THE HALVES TOGETHER.
Location: Bakery area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: ONE ORTWO BACK DOORS OFTEN TIMES ARE KEPT OPEN FOR VENTILLATION, AS THE INTERIOR TEMP. OF THE BAKERY AREA GETS QUITE HIGH. THIS ALLOWS FLIES AND OTHER SMILAR INSECTS TO ENTER THE STORE. INSTALL A SREEN DOOR ON BOTH BACK DOORS TO KEEP OUT FLYING INSECTS.7/17 -- BOTH SCREEN DOORS HAVE BEEN MADE BUT NEED TO BE FITTED BETTER TO THE DOOR FRAMES.7/23 -- SCREEN CURTAINS HAVE BEEN OBTAINED THAT ATTACH TO THE DOOR FRAME ON THE INSIDE. SCREEN IS SPLIT DOWN THE MIDDLE WITH MAGNETS ON EITHER SIDE TO KEEP THE HALVES TOGETHER.
Location: Back room
|
07/31/2014 | Non-Illness Complaint Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SIGN ONE EMPLOYEE UP FOR A CLASS AND EXAM AND PROVIDE US WTH PROOF OF A DATE.7/17 -- CLASS HAS BEEN SCHEDULED FOR SEPT. 15TH.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: ONE ORTWO BACK DOORS OFTEN TIMES ARE KEPT OPEN FOR VENTILLATION, AS THE INTERIOR TEMP. OF THE BAKERY AREA GETS QUITE HIGH. THIS ALLOWS FLIES AND OTHER SMILAR INSECTS TO ENTER THE STORE. INSTALL A SREEN DOOR ON BOTH BACK DOORS TO KEEP OUT FLYING INSECTS.7/17 -- BOTH SCREEN DOORS HAVE BEEN MADE BUT NEED TO BE FITTED BETTER TO THE DOOR FRAMES.7/23 -- SCREEN CURTAINS HAVE BEEN OBTAINED THAT ATTACH TO THE DOOR FRAME ON THE INSIDE. SCREEN IS SPLIT DOWN THE MIDDLE WITH MAGNETS ON EITHER SIDE TO KEEP THE HALVES TOGETHER.
Location: Bakery area
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: ONE ORTWO BACK DOORS OFTEN TIMES ARE KEPT OPEN FOR VENTILLATION, AS THE INTERIOR TEMP. OF THE BAKERY AREA GETS QUITE HIGH. THIS ALLOWS FLIES AND OTHER SMILAR INSECTS TO ENTER THE STORE. INSTALL A SREEN DOOR ON BOTH BACK DOORS TO KEEP OUT FLYING INSECTS.7/17 -- BOTH SCREEN DOORS HAVE BEEN MADE BUT NEED TO BE FITTED BETTER TO THE DOOR FRAMES.7/23 -- SCREEN CURTAINS HAVE BEEN OBTAINED THAT ATTACH TO THE DOOR FRAME ON THE INSIDE. SCREEN IS SPLIT DOWN THE MIDDLE WITH MAGNETS ON EITHER SIDE TO KEEP THE HALVES TOGETHER.
Location: Back room
|
07/23/2014 | Non-Illness Complaint Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SIGN ONE EMPLOYEE UP FOR A CLASS AND EXAM AND PROVIDE US WTH PROOF OF A DATE.7/17 -- CLASS HAS BEEN SCHEDULED FOR SEPT. 15TH.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: ONE ORTWO BACK DOORS OFTEN TIMES ARE KEPT OPEN FOR VENTILLATION, AS THE INTERIOR TEMP. OF THE BAKERY AREA GETS QUITE HIGH. THIS ALLOWS FLIES AND OTHER SMILAR INSECTS TO ENTER THE STORE. INSTALL A SREEN DOOR ON BOTH BACK DOORS TO KEEP OUT FLYING INSECTS.7/17 -- BOTH SCREEN DOORS HAVE BEEN MADE BUT NEED TO BE FITTED BETTER TO THE DOOR FRAMES.
Location: Bakery area
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: ONE ORTWO BACK DOORS OFTEN TIMES ARE KEPT OPEN FOR VENTILLATION, AS THE INTERIOR TEMP. OF THE BAKERY AREA GETS QUITE HIGH. THIS ALLOWS FLIES AND OTHER SMILAR INSECTS TO ENTER THE STORE. INSTALL A SREEN DOOR ON BOTH BACK DOORS TO KEEP OUT FLYING INSECTS.7/17 -- BOTH SCREEN DOORS HAVE BEEN MADE BUT NEED TO BE FITTED BETTER TO THE DOOR FRAMES.
Location: Back room
|
07/17/2014 | Non-Illness Complaint Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SIGN ONE EMPLOYEE UP FOR A CLASS AND EXAM AND PROVIDE US WTH PROOF OF A DATE.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: ONE ORTWO BACK DOORS OFTEN TIMES ARE KEPT OPEN FOR VENTILLATION, AS THE INTERIOR TEMP. OF THE BAKERY AREA GETS QUITE HIGH. THIS ALLOWS FLIES AND OTHER SMILAR INSECTS TO ENTER THE STORE. INSTALL A SREEN DOOR ON BOTH BACK DOORS TO KEEP OUT FLYING INSECTS.
Location: Bakery area
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: ONE ORTWO BACK DOORS OFTEN TIMES ARE KEPT OPEN FOR VENTILLATION, AS THE INTERIOR TEMP. OF THE BAKERY AREA GETS QUITE HIGH. THIS ALLOWS FLIES AND OTHER SMILAR INSECTS TO ENTER THE STORE. INSTALL A SREEN DOOR ON BOTH BACK DOORS TO KEEP OUT FLYING INSECTS.
Location: Back room
|
06/30/2014 | Non-Illness Complaint |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: A CAN OF INSECTICIDE ON MEAT CUTTING TABLE LOWER SHELF SHOULD BE STORED SEPERATE AND AWAY FROM FOOD AND/OR UTENSIL AREAS. CORRECTED -- OK.
Location: Meat room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ROACH WAS SEEN ON EDGE OF MEAT ROOM TABLE (NEXT TO THE SLICER) CONTACT PEST CONTROL COMP. ACCORDINGLY. TREAT AS NEEDED.
Location: Meat room
- 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) CLEAN AND SANITIZE THE INSIDE OF THE PROOFER.2) CLEAN AND SANITIZE THE SLICER AND GRINDER AS NEEDED.
Location: Bakery area
- 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) CLEAN AND SANITIZE THE INSIDE OF THE PROOFER.2) CLEAN AND SANITIZE THE SLICER AND GRINDER AS NEEDED.
Location: Meat room
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: REMOUNT THE MEAT ROOM HAND SINK AND RE--CONNECT PLUMBING AS SOON AS POSSIBLE.
Location: Meat room
- 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: 2 BAGS OF FOAM FOOD TRAYS IN KITCHEN (NOT FAR FROM WALK--IN FREEZER) SHOULD BE SET UP AND OFF THE FLOOR 6" OR MORE.
Location: Kitchen
- 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 THE FLOUR AND SUGAR BULK CONTAINERS ALSO IN ENGLISH.
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: JUST OUTSIDE THE WALK--IN FREEZER THERE WAS WATER ON THE FLOOR. CLEAN FLOOR AS NEEDED.
Location: Walk-in freezer
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FISH THAWING IN 3--BAY SINK HAD GOTTEN TOO WARM. ICE WAS ADDED TO CHILL BEFORE FISH WERE PREPPED. THAW UNDER COOL RUNNING WATER AND PREPARE MORE QUICKLY OR PLACE IN COOLER.
Location: Three bay area
- Thermometer, provided (corrected)
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: REPLACE A THERMOMETER IN THE LEFT END MEAT CASE.
Location: Meat counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AREAS ON THE INSIDE OF THE MOP SINK.2) CLEAN ONE OF THE BAKERY SPEED RACKS ON LEDGES WHERE SHEET PANS SET.3) CLEAN THE PROOFER EXTERIOR.
Location: Kitchen
- No three bay (corrected)
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: DUE TO THE MEAT ROOM MAIN WALL BEING RE--TILED THE 3--BAY SINK WAS REMOVED. FINISH GETTING THE SINK SET BACK AND RE--PLUMBED.
Location: Meat room
|
05/22/2014 | Recheck |
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: A CAN OF INSECTICIDE ON MEAT CUTTING TABLE LOWER SHELF SHOULD BE STORED SEPERATE AND AWAY FROM FOOD AND/OR UTENSIL AREAS. CORRECTED -- OK.
Location: Meat room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ROACH WAS SEEN ON EDGE OF MEAT ROOM TABLE (NEXT TO THE SLICER) CONTACT PEST CONTROL COMP. ACCORDINGLY. TREAT AS NEEDED.
Location: Meat room
- 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) CLEAN AND SANITIZE THE INSIDE OF THE PROOFER.2) CLEAN AND SANITIZE THE SLICER AND GRINDER AS NEEDED.
Location: Bakery area
- 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) CLEAN AND SANITIZE THE INSIDE OF THE PROOFER.2) CLEAN AND SANITIZE THE SLICER AND GRINDER AS NEEDED.
Location: Meat room
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: REMOUNT THE MEAT ROOM HAND SINK AND RE--CONNECT PLUMBING AS SOON AS POSSIBLE.
Location: Meat room
- 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: 2 BAGS OF FOAM FOOD TRAYS IN KITCHEN (NOT FAR FROM WALK--IN FREEZER) SHOULD BE SET UP AND OFF THE FLOOR 6" OR MORE.
Location: Kitchen
- 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 THE FLOUR AND SUGAR BULK CONTAINERS ALSO IN ENGLISH.
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: JUST OUTSIDE THE WALK--IN FREEZER THERE WAS WATER ON THE FLOOR. CLEAN FLOOR AS NEEDED.
Location: Walk-in freezer
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FISH THAWING IN 3--BAY SINK HAD GOTTEN TOO WARM. ICE WAS ADDED TO CHILL BEFORE FISH WERE PREPPED. THAW UNDER COOL RUNNING WATER AND PREPARE MORE QUICKLY OR PLACE IN COOLER.
Location: Three bay area
- 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: REPLACE A THERMOMETER IN THE LEFT END MEAT CASE.
Location: Meat counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AREAS ON THE INSIDE OF THE MOP SINK.2) CLEAN ONE OF THE BAKERY SPEED RACKS ON LEDGES WHERE SHEET PANS SET.3) CLEAN THE PROOFER EXTERIOR.
Location: Kitchen
- No three bay
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: DUE TO THE MEAT ROOM MAIN WALL BEING RE--TILED THE 3--BAY SINK WAS REMOVED. FINISH GETTING THE SINK SET BACK AND RE--PLUMBED.
Location: Meat room
|
05/16/2014 | Recheck |
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: A CAN OF INSECTICIDE ON MEAT CUTTING TABLE LOWER SHELF SHOULD BE STORED SEPERATE AND AWAY FROM FOOD AND/OR UTENSIL AREAS. CORRECTED -- OK.
Location: Meat room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ROACH WAS SEEN ON EDGE OF MEAT ROOM TABLE (NEXT TO THE SLICER) CONTACT PEST CONTROL COMP. ACCORDINGLY. TREAT AS NEEDED.
Location: Meat room
- 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) CLEAN AND SANITIZE THE INSIDE OF THE PROOFER.2) CLEAN AND SANITIZE THE SLICER AND GRINDER AS NEEDED.
Location: Bakery area
- 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) CLEAN AND SANITIZE THE INSIDE OF THE PROOFER.2) CLEAN AND SANITIZE THE SLICER AND GRINDER AS NEEDED.
Location: Meat room
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: REMOUNT THE MEAT ROOM HAND SINK AND RE--CONNECT PLUMBING AS SOON AS POSSIBLE.
Location: Meat room
- 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: 2 BAGS OF FOAM FOOD TRAYS IN KITCHEN (NOT FAR FROM WALK--IN FREEZER) SHOULD BE SET UP AND OFF THE FLOOR 6" OR MORE.
Location: Kitchen
- 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 THE FLOUR AND SUGAR BULK CONTAINERS ALSO IN ENGLISH.
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: JUST OUTSIDE THE WALK--IN FREEZER THERE WAS WATER ON THE FLOOR. CLEAN FLOOR AS NEEDED.
Location: Walk-in freezer
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FISH THAWING IN 3--BAY SINK HAD GOTTEN TOO WARM. ICE WAS ADDED TO CHILL BEFORE FISH WERE PREPPED. THAW UNDER COOL RUNNING WATER AND PREPARE MORE QUICKLY OR PLACE IN COOLER.
Location: Three bay area
- 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: REPLACE A THERMOMETER IN THE LEFT END MEAT CASE.
Location: Meat counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AREAS ON THE INSIDE OF THE MOP SINK.2) CLEAN ONE OF THE BAKERY SPEED RACKS ON LEDGES WHERE SHEET PANS SET.3) CLEAN THE PROOFER EXTERIOR.
Location: Kitchen
- No three bay
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: DUE TO THE MEAT ROOM MAIN WALL BEING RE--TILED THE 3--BAY SINK WAS REMOVED. FINISH GETTING THE SINK SET BACK AND RE--PLUMBED.
Location: Meat room
|
05/14/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN, SANITIZE AND SMOOTH DOWN SURFACE OF BOTH MEAT DEPT. CUTTING BOARDS.
Location: Meat room
- 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: KEEP SOME BLEACH WATER ( 1TBSP. BLEACH PER GAL. OF WATER ) SET UP FOR WIPING CLOTHS IN MEAT DEPT.
Location: Meat room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN THE DELI/BAKERY WALK-IN COOLER FLOOR WHERE NEEDED.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A FEW PACKAGES IN MEAT WALK--IN FREEZER HAD TO BE PICKED UP FROM THE FLOOR AND SET BACK ON APPROPRIATE SHELF.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.1) CLEAN AND SANITIZE THE SUGAR AND SALT BULK CONTAINERS ON THE OUTSIDE -- LIDS INCLUDED.2) CLEAN MEAT CUTTING TABLE LOWER SHELF AND DO NOT USE FOIL --- BUT LINE IT WITH A PLASTIC PANEL TO COVER RUSTY METAL (MAKE IT EASIER TO CLEAN).
Location: Bakery area
|
01/22/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN, SANITIZE AND SMOOTH DOWN SURFACE OF BOTH MEAT DEPT. CUTTING BOARDS.
Location: Meat room
- 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: KEEP SOME BLEACH WATER ( 1TBSP. BLEACH PER GAL. OF WATER ) SET UP FOR WIPING CLOTHS IN MEAT DEPT.
Location: Meat room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN THE DELI/BAKERY WALK-IN COOLER FLOOR WHERE NEEDED.
Location: Walk-in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A FEW PACKAGES IN MEAT WALK--IN FREEZER HAD TO BE PICKED UP FROM THE FLOOR AND SET BACK ON APPROPRIATE SHELF.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.1) CLEAN AND SANITIZE THE SUGAR AND SALT BULK CONTAINERS ON THE OUTSIDE -- LIDS INCLUDED.2) CLEAN MEAT CUTTING TABLE LOWER SHELF AND DO NOT USE FOIL --- BUT LINE IT WITH A PLASTIC PANEL TO COVER RUSTY METAL (MAKE IT EASIER TO CLEAN).
Location: Bakery area
|
01/15/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.CONTINUE TO TREAT
Comments: ONE SMALL ROACH WAS FOUND DEAD IN THE ICE BIN OF THE ICE MACHINE. ANOTHER SMALL (LIVE) ONE WAS SEEN ON AN UNOPENED BAG OF FLOUR. CONTINUE TO TREAT FOR ROACHES AS DISCUSSED (TWICE A MONTH FOR NOW).5/22 -- A NEW PEST CONTROL COMP. WILL BE HIRED SOON. CONTINUE TO TREAT AREAS OF THE STORE AS NEEDED. ANOTHER ROACH WAS SEEN ON OR AROUND BAGS OF FLOUR.
Location: Bakery area
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: ICE INSIDE MACHINE HAD ONE SMALL ROACH AND TWO PARTICLES ON IT. THESED WERE REMOVED, HOWEVER, YOU MUST EMPTY THE MACHINE AND CLEAN /SANITIZE BEFORE REFILLING.
Location: Bakery area
Equipment: Ice machine
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE A BULB -- OR REPAIR LIGHT FIXTURE -- IN THE PRODUCE WALK--IN COOLER.
Location: Walk-in cooler
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: A SMALL SECTION OF BASEBOARD MATERIAL, AT LEFT END OF THE EXHAUST HOOD, SHOULD BE RE--SECURED AND SEALED AS NEEDED.
Location: Bakery area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RE--SECURE THE 3-- BAY SINK TO THE WALL AND CAULK ALONG THE BACK.
Location: Three bay area
- Thermometer, provided (corrected)
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.KEEP A THERMOMETER IN THE JELLO REACH--IN COOLER.
Location: Sales floor
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SEVERAL PACKAGED FOOD ITEMS ON WALK--IN FREEZER FLOOR SHOULD BE 6" OR MORE OFF THE FLOOR FOR STORAGE PURPOSES.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN ONE PLATFORM IN THE BACK OF THE PRODUCE WALK--IN COOLER.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS WERE MISSING AT MEAT ROOM HAND SINK. REFILL TOWELS AS NEEDED. CORRECTED ON SITE. -- OK
Location: Meat room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE A BURNED--OUT LIGHT BULB IN THE PRODUCE WALK--IN COOLER.
Location: Walk-in cooler
|
06/12/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.CONTINUE TO TREAT
Comments: ONE SMALL ROACH WAS FOUND DEAD IN THE ICE BIN OF THE ICE MACHINE. ANOTHER SMALL (LIVE) ONE WAS SEEN ON AN UNOPENED BAG OF FLOUR. CONTINUE TO TREAT FOR ROACHES AS DISCUSSED (TWICE A MONTH FOR NOW).5/22 -- A NEW PEST CONTROL COMP. WILL BE HIRED SOON. CONTINUE TO TREAT AREAS OF THE STORE AS NEEDED. ANOTHER ROACH WAS SEEN ON OR AROUND BAGS OF FLOUR.
Location: Bakery area
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: ICE INSIDE MACHINE HAD ONE SMALL ROACH AND TWO PARTICLES ON IT. THESED WERE REMOVED, HOWEVER, YOU MUST EMPTY THE MACHINE AND CLEAN /SANITIZE BEFORE REFILLING.
Location: Bakery area
Equipment: Ice machine
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE A BULB -- OR REPAIR LIGHT FIXTURE -- IN THE PRODUCE WALK--IN COOLER.
Location: Walk-in cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: A SMALL SECTION OF BASEBOARD MATERIAL, AT LEFT END OF THE EXHAUST HOOD, SHOULD BE RE--SECURED AND SEALED AS NEEDED.
Location: Bakery area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RE--SECURE THE 3-- BAY SINK TO THE WALL AND CAULK ALONG THE BACK.
Location: Three bay area
- Thermometer, provided (corrected)
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.KEEP A THERMOMETER IN THE JELLO REACH--IN COOLER.
Location: Sales floor
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SEVERAL PACKAGED FOOD ITEMS ON WALK--IN FREEZER FLOOR SHOULD BE 6" OR MORE OFF THE FLOOR FOR STORAGE PURPOSES.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN ONE PLATFORM IN THE BACK OF THE PRODUCE WALK--IN COOLER.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS WERE MISSING AT MEAT ROOM HAND SINK. REFILL TOWELS AS NEEDED. CORRECTED ON SITE. -- OK
Location: Meat room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE A BURNED--OUT LIGHT BULB IN THE PRODUCE WALK--IN COOLER.
Location: Walk-in cooler
|
05/29/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.CONTINUE TO TREAT
Comments: ONE SMALL ROACH WAS FOUND DEAD IN THE ICE BIN OF THE ICE MACHINE. ANOTHER SMALL (LIVE) ONE WAS SEEN ON AN UNOPENED BAG OF FLOUR. CONTINUE TO TREAT FOR ROACHES AS DISCUSSED (TWICE A MONTH FOR NOW).5/22 -- A NEW PEST CONTROL COMP. WILL BE HIRED SOON. CONTINUE TO TREAT AREAS OF THE STORE AS NEEDED. ANOTHER ROACH WAS SEEN ON OR AROUND BAGS OF FLOUR.
Location: Bakery area
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: ICE INSIDE MACHINE HAD ONE SMALL ROACH AND TWO PARTICLES ON IT. THESED WERE REMOVED, HOWEVER, YOU MUST EMPTY THE MACHINE AND CLEAN /SANITIZE BEFORE REFILLING.
Location: Bakery area
Equipment: Ice machine
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE A BULB -- OR REPAIR LIGHT FIXTURE -- IN THE PRODUCE WALK--IN COOLER.
Location: Walk-in cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: A SMALL SECTION OF BASEBOARD MATERIAL, AT LEFT END OF THE EXHAUST HOOD, SHOULD BE RE--SECURED AND SEALED AS NEEDED.
Location: Bakery area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RE--SECURE THE 3-- BAY SINK TO THE WALL AND CAULK ALONG THE BACK.
Location: Three bay area
- Thermometer, provided (corrected)
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.KEEP A THERMOMETER IN THE JELLO REACH--IN COOLER.
Location: Sales floor
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SEVERAL PACKAGED FOOD ITEMS ON WALK--IN FREEZER FLOOR SHOULD BE 6" OR MORE OFF THE FLOOR FOR STORAGE PURPOSES.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN ONE PLATFORM IN THE BACK OF THE PRODUCE WALK--IN COOLER.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS WERE MISSING AT MEAT ROOM HAND SINK. REFILL TOWELS AS NEEDED. CORRECTED ON SITE. -- OK
Location: Meat room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE A BURNED--OUT LIGHT BULB IN THE PRODUCE WALK--IN COOLER.
Location: Walk-in cooler
|
05/22/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE SMALL ROACH WAS FOUND DEAD IN THE ICE BIN OF THE ICE MACHINE. ANOTHER SMALL (LIVE) ONE WAS SEEN ON AN UNOPENED BAG OF FLOUR. CONTINUE TO TREAT FOR ROACHES AS DISCUSSED (TWICE A MONTH FOR NOW).
Location: Bakery area
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: ICE INSIDE MACHINE HAD ONE SMALL ROACH AND TWO PARTICLES ON IT. THESED WERE REMOVED, HOWEVER, YOU MUST EMPTY THE MACHINE AND CLEAN /SANITIZE BEFORE REFILLING.
Location: Bakery area
Equipment: Ice machine
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.HAVE MEAT CUTTER WEAR A HAIR RESTRAINT --- HAT, VISOR, OR THE LIKE.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: TWO SCOOPS ON TOP OF ICE MACHINE SHOULD BE IN A CLEAN CONTAINER BETWEEN USE.
Location: Bakery area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE A BULB -- OR REPAIR LIGHT FIXTURE -- IN THE PRODUCE WALK--IN COOLER.
Location: Walk-in cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: A SMALL SECTION OF BASEBOARD MATERIAL, AT LEFT END OF THE EXHAUST HOOD, SHOULD BE RE--SECURED AND SEALED AS NEEDED.
Location: Bakery area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RE--SECURE THE 3-- BAY SINK TO THE WALL AND CAULK ALONG THE BACK.
Location: Three bay area
- 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.KEEP A THERMOMETER IN THE JELLO REACH--IN COOLER.
Location: Sales floor
Equipment: Reach in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SEVERAL PACKAGED FOOD ITEMS ON WALK--IN FREEZER FLOOR SHOULD BE 6" OR MORE OFF THE FLOOR FOR STORAGE PURPOSES.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN ONE PLATFORM IN THE BACK OF THE PRODUCE WALK--IN COOLER.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS WERE MISSING AT MEAT ROOM HAND SINK. REFILL TOWELS AS NEEDED. CORRECTED ON SITE. -- OK
Location: Meat room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE A BURNED--OUT LIGHT BULB IN THE PRODUCE WALK--IN COOLER.
Location: Walk-in cooler
|
05/15/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - ONE 20 POUND PROPANE TANK IN STORE. REMOVE TANK FROM STORE.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: CLEAN AND SANITIZE THE LEFT CUTTING BOARD IN MEAT DEPT.
Location: Meat room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN A GRAY PLASTIC UTILITY CART.2) CLEAN AND SANITIZE THE WRAPPER MACHINE WHERE NEEDED.
Location: Bakery area
|
10/19/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - ONE 20 POUND PROPANE TANK IN STORE. REMOVE TANK FROM STORE.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: CLEAN AND SANITIZE THE LEFT CUTTING BOARD IN MEAT DEPT.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN A GRAY PLASTIC UTILITY CART.2) CLEAN AND SANITIZE THE WRAPPER MACHINE WHERE NEEDED.
Location: Bakery area
|
10/15/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND SANITIZE THE LARGER (APPRX. 8 FEET LONG) CUTTING BOARD MORE THOROUGHLY. MANY DEEPER CUT MARKS MUST BE SCRUBBED, SOAKED OR OTHERWISE CLEANED OF ANY RESIDUE/PARTICLES THAT GENERALLY HOLD BACTERIA.2) CLEAN & SANITIZE THE MEAT SLICER AS NEEDED.3) THERE IS STANDING WATER IN BOTTOM OF THE MEAT CASE. WET VAC. OR OTHERWISE CLEAN THESE BOTTOM SURFACES AS NEEDED.
Location: Meat counter
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: AN EMPLOYEE JACKET IN BAKERY AREA SETTING ON OR NEAR FOOD ITEMS --- WAS MOVED TO SEPERATE AREA. -- OK'D.
Location: Bakery 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: 1) TWO FOOD ITEMS IN WALK--IN FREEZER SHOULD BE SET 6" OR MORE OFF THE FLOOR.2) ALSO TWO BOXES OF FOOD IN MEAT WALK--IN COOLER SHOULD BE STORED 6" OR MORE OFF FLOOR SURFACE.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT BAKERY HAND SINK.
Location: Bakery area
|
02/24/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND SANITIZE THE LARGER (APPRX. 8 FEET LONG) CUTTING BOARD MORE THOROUGHLY. MANY DEEPER CUT MARKS MUST BE SCRUBBED, SOAKED OR OTHERWISE CLEANED OF ANY RESIDUE/PARTICLES THAT GENERALLY HOLD BACTERIA.2) CLEAN & SANITIZE THE MEAT SLICER AS NEEDED.3) THERE IS STANDING WATER IN BOTTOM OF THE MEAT CASE. WET VAC. OR OTHERWISE CLEAN THESE BOTTOM SURFACES AS NEEDED.
Location: Meat counter
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: AN EMPLOYEE JACKET IN BAKERY AREA SETTING ON OR NEAR FOOD ITEMS --- WAS MOVED TO SEPERATE AREA. -- OK'D.
Location: Bakery 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: 1) TWO FOOD ITEMS IN WALK--IN FREEZER SHOULD BE SET 6" OR MORE OFF THE FLOOR.2) ALSO TWO BOXES OF FOOD IN MEAT WALK--IN COOLER SHOULD BE STORED 6" OR MORE OFF FLOOR SURFACE.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT BAKERY HAND SINK.
Location: Bakery area
|
02/20/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PORK RIBS, TACOS AND FISH MUST BE REHEATED TO 165 DEGREES -- THEN HELD AT OR ABOVE 135 DEGREES.2/17/12 -- HOT FOODS SETTING IN TWO WARMERS WERE MEASURED AT 115 TO 125 DEGREES. LARGER WARMER WITH ROTISSERIE ON TOP WAS TURNED UP AND TEMPS. IMPROVED. THE OTHER WARMER WITH PORK IN IT WAS ALREADY TURNED ALL THE WAY UP BUT FOOD WAS WELL BELOW THE 135F MIN. TEMP. TRY THE STEAM TABLE WARMER TO SEE IF IT WILL HOLD PORK, FISH, TACOS OR OTHER POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPS.2/20 -- NO HOT FOODS WERE BEING HELD IN WARMERS NOR BEING SOLD AT THIS TIME.
Location: Sales floor
|
02/20/2012 | Non-Illness Complaint Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PORK RIBS, TACOS AND FISH MUST BE REHEATED TO 165 DEGREES -- THEN HELD AT OR ABOVE 135 DEGREES.2/17/12 -- HOT FOODS SETTING IN TWO WARMERS WERE MEASURED AT 115 TO 125 DEGREES. LARGER WARMER WITH ROTISSERIE ON TOP WAS TURNED UP AND TEMPS. IMPROVED. THE OTHER WARMER WITH PORK IN IT WAS ALREADY TURNED ALL THE WAY UP BUT FOOD WAS WELL BELOW THE 135F MIN. TEMP. TRY THE STEAM TABLE WARMER TO SEE IF IT WILL HOLD PORK, FISH, TACOS OR OTHER POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPS.
Location: Sales floor
|
02/17/2012 | Non-Illness Complaint Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PORK RIBS, TACOS AND FISH MUST BE REHEATED TO 165 DEGREES -- THEN HELD AT OR ABOVE 135 DEGREES.
Location: Sales floor
|
02/10/2012 | Non-Illness Complaint |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE AT LEAST ONE EMPLOYEE CERTIFIED THORUGH A CLASS/EXAM SUCH AS SERV SAFE.. ONE CERTIFIED FOOD HANDLER MUST BE EMPLOYED HERE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN A FEW BAKERY CARTS (SPEED RACKS) -- SURFACES ON WHICH SHEET PANS SLIDE ON AND REST.
Location: Bakery area
- 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: THERMOMETERS WERE PURCHASED --- PLACE ONE IN THE CHEESE REACH--IN COOLER AS DISCUSSED.
|
12/22/2011 | Pre-Licensing |
Restaurant representatives - add corrected or new information about SUPER MORELOS, 3872 LAFAYETTE RD, Indianapolis, IN »