| No violation noted during this evaluation. | 07/01/2015 | Follow Up LOC |
- Single -service and single-use articles may not be reused
Observation: Soiled single use aluminum trays found in storage in the deli. Trays were discarded.
- Multiuse food contact surfaces are cleanable
Observation: Utensils in storage with chipping, cracking, and flaking. Affected utensils were discarded at the time of inspection.
- Cutting surfaces maintained
Observation: Cutting board used to cut toast is flaking.
- Physical facilities maintained in good repair
Observation: Hole in side of building in the deli dry storage room. Missing/broken floor tiles on the sales floor near the reach in display freezers. Wall in the meat market damaged. Broken light shield in the meat market. Freezer door damaged not allowing freezer door to seal completely.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Food employees not informed of a verifiable manner of responsibility to report symptoms/illnesses.
- Cleanability of floors, walls, and ceilings
Observation: Walls in back storage area missing exposing insulation.
- Separation from food, equipment, utensils, linens, and single service
Observation: Dish soap stored over food items in deli dry storage. Dish soap moved away from food.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Top of the stove is soiled with food debris. Shelving in the deli walk in cooler soiled.
- Hand drying provided
Observation: Hand drying not available in the meat department. Corrected on site.
- Storage of clean equipment and utensils
Observation: Clean utensils stored in soiled containers. Utensils recleaned and sanitized.
- Light bulbs, protective shielding
Observation: Lights in deli not shielded.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor under equipment in the deli soiled with grease and food debris.
|
06/19/2015 | Regular |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked chicken breast in hot hold unit temping 117 - 118, removed to be reheated at time of inspection.
- Foods are cooled using appropriate methods
Observation: Placing large amounts of dense products (gravies) in large containers, tightly covering and placing in walk-in cooler to cool.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked shredded chicken prepared on 4/2/14 temping at 45.7 degrees on 4/3/14. Disposed of at time inspection.
|
04/03/2014 | Illness Complaint |
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation: Utensils not dispensed by handles.
- Food properly labeled with major food allergens
Observation:
- Handwashing aides and devices, use restrictions
Observation: Kitchen - food and utensil in handsink. Meat Department - bowls in handsink.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked chicken in display case temping between 112 - 124 degrees - removed to be reheated at time of inspection.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Equipment location, installation, repair, and adjustment
Observation: Shelving in walk-in cooler in kitchen rusting.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM
- Packaged foods shall comply with standard of identity requirements
Observation: Baked goods (brownies, breads, etc) do not have ingredients listed on package. Ingredients not on packages of tuna salad, chicken salad, deli sandiwches, pasta.
- Posting inspection reports
Observation: Inspection report not posted where consumer can see it.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working container of coleslaw with expiration date of 2/24/14 - disposed of at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Kitchen - raw shell eggs over cooked foods. Meat - Raw hamburger stored directly next to cheese slices in display case.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Not sanitizing cutting boards in meat department. This practice SHALL cease IMMEDIATELY. Cutting boards will be taken to kitchen to be washed, rinsed and sanitized.
- Eating, drinking, or using tobacco
Observation: Eating and drinking in kitchen while preparing food.
- Established procedures for responding to vomiting and diarrheal events
Observation:Will submit
- Physical facilities maintained in good repair
Observation: Broken/missing floor tile. Walls in dairy walk-in in bad repair. Floor and door walk-in freezer in bad repair. Wall in meat department in bad repair. Ceiling in produce area in bad repair.
|
03/06/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Eating, drinking, or using tobacco
|
03/05/2013 | Routine |
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