- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK TWO BAY MEAT SINK AND HAND SINK IN MEAT ROOM. CURRENT CAULKING IS COMING OFF AND MOLDED.
Location: Meat room
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK TWO BAY MEAT SINK AND HAND SINK IN MEAT ROOM. CURRENT CAULKING IS COMING OFF AND MOLDED.
Location: Meat room
Equipment: Hand sink
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07/09/2014 | Routine |
- 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: MOLD GROWTH ON SURFACE OF WALLS LOCATED IN THE DELI AREA. REMOVE CONTAMINATED WALLS.
Location: Deli area
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03/18/2014 | Non-Illness Complaint Recheck |
- 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: MOLD GROWTH ON SURFACE OF WALLS LOCATED IN THE DELI AREA. REMOVE CONTAMINATED WALLS.
Location: Deli area
|
02/28/2014 | Non-Illness Complaint |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. HAND SINK IN BAKERY BLOCKED BY LARGE ROLLABLE TRASH CAN. DO NOT BLOCK HAND SINKS.1/24/14 1 . NO ISSUES ON RECHECK.
Location: Bakery area
Equipment: Hand sink
- 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: 1. SANITIZER CONCENTRATIONS IN DELI 3-BAY ARE EXTREMELY HIGH--AT LEAST 500 PPM. MAINTAIN CONCENTRATION AT 150-400PPM. USE TEST STRIPS REGULARLY AND MONITOR EQUIPMENT.1/24/14 1 . NO ISSUES ON RECHECK.
Location: Deli area
Equipment: 3-bay
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED WET IN MOP BUCKET IN BAKERY AREA. ALLOW MOPS TO AIR DRY.1/24/14 1 . NO ISSUES ON RECHECK.
Location: Bakery area
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. SHRIMP BEING SOAKED AS A THAWING METHOD IN MEAT DEPARTMENT. KEEP WATER RUNNING WHEN USING WATER TO THAW.1/24/14 1 . NO ISSUES ON RECHECK.
Location: Meat room
Equipment: Meat sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SELF-WASHING FUNCTION ON ROTISSERIE OVEN IN DELI AREA IS LEAKING WATER. REPAIR OR REPLACE.1/24/14 1 . NO ISSUES ON RECHECK.
Location: Deli area
Equipment: Oven
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. ICE BUCKET STORED IN ICE. ANY PART OF BUCKET CAN BE THE "HANDLE". DO NOT STORE IN ICE OR USE A MORE TRADITIONAL ICE SCOOP WITH A CLEARLY DEFINED HANDLE THAT DOES NOT TOUCH THE ICE.1/24/14 1 . NO ISSUES ON RECHECK.
Location: Seafood department
Equipment: Ice bin
|
01/23/2014 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. HAND SINK IN BAKERY BLOCKED BY LARGE ROLLABLE TRASH CAN. DO NOT BLOCK HAND SINKS.
Location: Bakery area
Equipment: Hand sink
- 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: 1. SANITIZER CONCENTRATIONS IN DELI 3-BAY ARE EXTREMELY HIGH--AT LEAST 500 PPM. MAINTAIN CONCENTRATION AT 150-400PPM. USE TEST STRIPS REGULARLY AND MONITOR EQUIPMENT.
Location: Deli area
Equipment: 3-bay
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED WET IN MOP BUCKET IN BAKERY AREA. ALLOW MOPS TO AIR DRY.
Location: Bakery area
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. SHRIMP BEING SOAKED AS A THAWING METHOD IN MEAT DEPARTMENT. KEEP WATER RUNNING WHEN USING WATER TO THAW.
Location: Meat room
Equipment: Meat sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SELF-WASHING FUNCTION ON ROTISSERIE OVEN IN DELI AREA IS LEAKING WATER. REPAIR OR REPLACE.
Location: Deli area
Equipment: Oven
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. ICE BUCKET STORED IN ICE. ANY PART OF BUCKET CAN BE THE "HANDLE". DO NOT STORE IN ICE OR USE A MORE TRADITIONAL ICE SCOOP WITH A CLEARLY DEFINED HANDLE THAT DOES NOT TOUCH THE ICE.
Location: Seafood department
Equipment: Ice bin
|
01/16/2014 | Routine |
| No violation noted during this evaluation. | 10/07/2013 | Non-Illness Complaint |
- Thawing (corrected on site)
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: Bag of sausage thawing at room temperatureUse correct procedures to thaw frozen items
Location: Kitchen (back)
|
08/15/2013 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink in demonstration area had pans blocking comfortable access to hand sink
Location: -
Equipment: Hand sink
|
04/29/2013 | Routine |
- Storage of Personal Items
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: BAKERY1. Jacket on lower level prep table shelf with single service itemsMEAT2. Jacket on rolling cart in meat cut roomStore personal items away fronm food and food contact items
Location: Bakery area
- Storage of Personal Items
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: BAKERY1. Jacket on lower level prep table shelf with single service itemsMEAT2. Jacket on rolling cart in meat cut roomStore personal items away fronm food and food contact items
Location: Meat room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
|
12/13/2012 | Routine |
| No violation noted during this evaluation. | 10/18/2012 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Demo table had open drink with strawProvide lid and straw
Location: Sales floor
|
07/27/2012 | Routine |
| No violation noted during this evaluation. | 03/02/2012 | Routine |
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