- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle on counter in deli area. Employee not using and unsure what is in the bottle. Dispose of and label spray bottle.
Location: Deli area
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Rinsed gloved hands off in three bay sink and dried with paper towel. Do not wash gloves.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Dented cans on consumer shelves. Remove. Note: on follow up inspection 6-18-2014 two more cans dented on seams found on consumer shelves. Please check for and remove further dented cans.
Location: Sales floor
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Rinsed gloved hands off in three bay sink and dried with paper towel. Do not wash gloves. If gloves are soiled enough to wash, remove and dispose of gloves. Wash hands at hand sink only using warm water and soap for 20 seconds. Dry with paper towel. Provide new gloves after hand washing.
Location: Deli area
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Rinsing knife and siccors in 3 bay sink. Discontinue. Always wash-rinse- sanitize soiled dishes.
Location: Deli area
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Clorox wipes by meat scale in back room. No reading on test strips for wipes. Discontinue use. Use bleach at 50-100 ppm to sanitize scale. At this time scale not sanitized. Sanitize scale.
Location: Back room
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: In place sanitizer in deli area is > 400 ppm. Please hold at 150-200 ppm per package instructions.
Location: Deli area
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at bottom of back door. Remove gap.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Fan guards soiled in walk in dairy cooler. Please clean.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter in deli prep area. Store in approved strength sanitizer solution.
Location: Deli area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Thaw mini chest freezer on sales floor by entrance to back stock area. 2. Ice build up over food in reach in freezer on sales floor over "microwaveables", "breaded vegetables" and "vegetable blends" areas. Remove ice and repair.
Location: Sales floor
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: Rinsing knife and siccors in 3 bay sink. Discontinue. Always wash-rinse- sanitize soiled dishes.
Location: Deli area
|
06/26/2014 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle on counter in deli area. Employee not using and unsure what is in the bottle. Dispose of and label spray bottle.
Location: Deli area
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Rinsed gloved hands off in three bay sink and dried with paper towel. Do not wash gloves.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Dented cans on consumer shelves. Remove. Note: on follow up inspection 6-18-2014 two more cans dented on seams found on consumer shelves. Please check for and remove further dented cans.
Location: Sales floor
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Rinsed gloved hands off in three bay sink and dried with paper towel. Do not wash gloves. If gloves are soiled enough to wash, remove and dispose of gloves. Wash hands at hand sink only using warm water and soap for 20 seconds. Dry with paper towel. Provide new gloves after hand washing.
Location: Deli area
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Rinsing knife and siccors in 3 bay sink. Discontinue. Always wash-rinse- sanitize soiled dishes.
Location: Deli area
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Clorox wipes by meat scale in back room. No reading on test strips for wipes. Discontinue use. Use bleach at 50-100 ppm to sanitize scale. At this time scale not sanitized. Sanitize scale.
Location: Back room
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: In place sanitizer in deli area is > 400 ppm. Please hold at 150-200 ppm per package instructions.
Location: Deli area
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at bottom of back door. Remove gap.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Fan guards soiled in walk in dairy cooler. Please clean.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter in deli prep area. Store in approved strength sanitizer solution.
Location: Deli area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Thaw mini chest freezer on sales floor by entrance to back stock area. 2. Ice build up over food in reach in freezer on sales floor over "microwaveables", "breaded vegetables" and "vegetable blends" areas. Remove ice and repair.
Location: Sales floor
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: Rinsing knife and siccors in 3 bay sink. Discontinue. Always wash-rinse- sanitize soiled dishes.
Location: Deli area
|
06/18/2014 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle on counter in deli area. Employee not using and unsure what is in the bottle. Dispose of and label spray bottle.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Rinsed gloved hands off in three bay sink and dried with paper towel. Do not wash gloves.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Dented cans on consumer shelves. Remove.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Rinsed gloved hands off in three bay sink and dried with paper towel. Do not wash gloves. If gloves are soiled enough to wash, remove and dispose of gloves. Wash hands at hand sink only using warm water and soap for 20 seconds. Dry with paper towel. Provide new gloves after hand washing.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Rinsing knife and siccors in 3 bay sink. Discontinue. Always wash-rinse- sanitize soiled dishes.
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Clorox wipes by meat scale in back room. No reading on test strips for wipes. Discontinue use. Use bleach at 50-100 ppm to sanitize scale. At this time scale not sanitized. Sanitize scale.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at bottom of back door. Remove gap.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Fan guards soiled in walk in dairy cooler. Please clean.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter in deli prep area. Store in approved strength sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Thaw mini chest freezer on sales floor by entrance to back stock area. 2. Ice build up over food in reach in freezer on sales floor over "microwaveables", "breaded vegetables" and "vegetable blends" areas. Remove ice and repair.
Location: Sales floor
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: Rinsing knife and siccors in 3 bay sink. Discontinue. Always wash-rinse- sanitize soiled dishes.
|
06/10/2014 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Four lights out in walk in freezer. Provide. Note: company scheduled to replace.
|
11/08/2013 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle. Please label with contents. CORRECTED
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean slicer. Note: working on at this time.
Location: Kitchen
Equipment: Slicer
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Cloth gloves on hand sink. Remove. Do not place anything in or on hand sinks. CORRECTED
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up in reach in freezer by fry's. Repair.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Missing paper towels at kitchen hand sink. Provide.
Location: Kitchen
Equipment: Hand sink
|
05/21/2013 | Routine |
| No violation noted during this evaluation. | 11/16/2012 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR REACH-IN-FREEZER DOORS (SEE-THRU) WHERE KLONDIKE ICE CREAM AND WHERE FROZEN HASHBROWNS AND GREEN BEANS ARE STORED.PROVIDE LIGHT WHERE OUT AT INTERIOR OF WALK-IN-FREEZER.
Location: Sales floor
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR REACH-IN-FREEZER DOORS (SEE-THRU) WHERE KLONDIKE ICE CREAM AND WHERE FROZEN HASHBROWNS AND GREEN BEANS ARE STORED.PROVIDE LIGHT WHERE OUT AT INTERIOR OF WALK-IN-FREEZER.
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: KEEP BACK ROOM MOP SINK LOCATION FLOORS CLEAN AND ORGANIZE THIS LOCATION.
Location: Back room
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CASHIER LOCATION COCA-COLA REFRIGERATOR.
Location: Sales floor
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF CASHIER LOCATION COCA-COLA REFRIGERATION UNIT (EX. SHELVING, DOOR TRACKS).KEEP MOP SINK CLEAN AND SURROUNDING AREAS.
Location: Sales floor
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF CASHIER LOCATION COCA-COLA REFRIGERATION UNIT (EX. SHELVING, DOOR TRACKS).KEEP MOP SINK CLEAN AND SURROUNDING AREAS.
Location: Back room
Equipment: Mop sink
|
05/30/2012 | Routine |
- 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: PACKAGED MOLDED CHEESE PARTY TRAY LOCATED ON SHELF FOR CUSTOMER PURCHASE--DISCARD AND MONITOR PROPER FOOD ROTATION AND OBSERVATIONS OF FOODS TO ENSURE FOOD IS SAFE AND IN SOUND CONDITION.
Location: Sales floor
Equipment: Reach in cooler
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SINGLE-SERVICE ITEMS (CUPS) STORED ON FLOOR; KEEP OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SINGLE-SERVICE ITEMS (CUPS) STORED ON FLOOR; KEEP OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-COOLER.PROVIDE LIGHTS WHERE OUT AT SALES FLOOR DISPLAY DOORS COOLER/FREEZER UNITS (EX. WHERE GARLIC TOAST, SMOKED SAUSAGE LINKS, CHICKEN MEAT, SLICED & CUBED CHEESE); ALSO MONITOR FREEZER LOCATIONS WHERE OUT WHERE ICE CREAM IS STORED.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-COOLER.PROVIDE LIGHTS WHERE OUT AT SALES FLOOR DISPLAY DOORS COOLER/FREEZER UNITS (EX. WHERE GARLIC TOAST, SMOKED SAUSAGE LINKS, CHICKEN MEAT, SLICED & CUBED CHEESE); ALSO MONITOR FREEZER LOCATIONS WHERE OUT WHERE ICE CREAM IS STORED.
Location: Sales floor
- 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: CLEAN AND SANITIZE RESTROOM CEILING VENTS ROUTINELY.
Location: Restroom
- 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 AND SANITIZE WALK-IN-COOLER FLOORS ROUTINELY.B
Location: Walk-in cooler
- Thermometer, provided (corrected on site)
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: PROVIDE THEREMOMETER AT REFRIGERATION UNIT ON SALES FLOOR WHERE GROUND BEEF 80/20 IS LOCATED (WRAPPED IN WRAPPING PAPER).
Location: Sales floor
Equipment: Reach 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: KEEP ALL FOOD ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- 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: KEEP ALL FOOD ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING (WHERE NEEDED).
Location: Walk-in cooler
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING (WHERE NEEDED).
Location: Walk-in cooler
Equipment: Metal shelving
|
11/28/2011 | Routine |
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