- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: The hand sink are soiled in the bakery, the seafood department and in the produce room. Hand sink must be maintained clean at alltimes.
Location: Bakery area
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: The hand sink are soiled in the bakery, the seafood department and in the produce room. Hand sink must be maintained clean at alltimes.
Location: Seafood department
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: The hand sink are soiled in the bakery, the seafood department and in the produce room. Hand sink must be maintained clean at alltimes.
Location: Produce room
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood ligthis out. Please replace the light.
Location: Deli area
- 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: 1. Box of to go container were stored on the floor in the bakery. 2. Cake containers and other to go containers stored at the bottom of the prep are being contaminated by dust and food debris. Keep container covered.
Location: Seafood department
- 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: 1. Box of to go container were stored on the floor in the bakery. 2. Cake containers and other to go containers stored at the bottom of the prep are being contaminated by dust and food debris. Keep container covered.
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: 1. The floor in the walk in freezer is heavily soiled . 2. The floor under the 3 bay sink in the seafood department is soiled Please clean
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. The floor in the walk in freezer is heavily soiled . 2. The floor under the 3 bay sink in the seafood department is soiled Please clean
Location: Seafood department
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The caulk seal is moldy at the 4 bay sink in the deli. Please remove the moldy seal and re caulk sink to the wall.
Location: Deli area
Equipment: 4-bay
- 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. Food stored on the floor in the produce room.
Location: Produce room
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cake stored uncovered in the walk in freezer. Please follow the above corrective action.
Location: Bakery area
Equipment: Walk in freezer
- 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. Prep tables are soiled with dust and food debris. 2. The back stock rack is soiled 3. The four wheel carts are soiled. 4. The sliding door tract on the hot holding unit are soiled from food debris. 5. Freezer door handles are soiled in the seafood department. 6. The smart wrapping machine and the conveyor machine are soiled from food debris. Please clean more frequently.
Location: Bakery area
Equipment: Prep table
- 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. Prep tables are soiled with dust and food debris. 2. The back stock rack is soiled 3. The four wheel carts are soiled. 4. The sliding door tract on the hot holding unit are soiled from food debris. 5. Freezer door handles are soiled in the seafood department. 6. The smart wrapping machine and the conveyor machine are soiled from food debris. Please clean more frequently.
Location: Bakery area
Equipment: Metal shelving
- 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. Prep tables are soiled with dust and food debris. 2. The back stock rack is soiled 3. The four wheel carts are soiled. 4. The sliding door tract on the hot holding unit are soiled from food debris. 5. Freezer door handles are soiled in the seafood department. 6. The smart wrapping machine and the conveyor machine are soiled from food debris. Please clean more frequently.
Location: Bakery area
Equipment: Rolling cart
- 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. Prep tables are soiled with dust and food debris. 2. The back stock rack is soiled 3. The four wheel carts are soiled. 4. The sliding door tract on the hot holding unit are soiled from food debris. 5. Freezer door handles are soiled in the seafood department. 6. The smart wrapping machine and the conveyor machine are soiled from food debris. Please clean more frequently.
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. Prep tables are soiled with dust and food debris. 2. The back stock rack is soiled 3. The four wheel carts are soiled. 4. The sliding door tract on the hot holding unit are soiled from food debris. 5. Freezer door handles are soiled in the seafood department. 6. The smart wrapping machine and the conveyor machine are soiled from food debris. Please clean more frequently.
Location: Seafood department
Equipment: Reach in freezer (2door)
- 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. Prep tables are soiled with dust and food debris. 2. The back stock rack is soiled 3. The four wheel carts are soiled. 4. The sliding door tract on the hot holding unit are soiled from food debris. 5. Freezer door handles are soiled in the seafood department. 6. The smart wrapping machine and the conveyor machine are soiled from food debris. Please clean more frequently.
Location: Meat room
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. The prep sink is soiled in the produce room.Please clean and sanitize the sink after every use.
Location: Produce room
Equipment: Prep sink
|
10/27/2014 | Recheck |
| No violation noted during this evaluation. | 10/27/2014 | Pre-Licensing |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: The hand sink are soiled in the bakery, the seafood department and in the produce room. Hand sink must be maintained clean at alltimes.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: The hand sink are soiled in the bakery, the seafood department and in the produce room. Hand sink must be maintained clean at alltimes.
Location: Seafood department
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: The hand sink are soiled in the bakery, the seafood department and in the produce room. Hand sink must be maintained clean at alltimes.
Location: Produce room
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood ligthis out. Please replace the light.
Location: Deli area
- 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: 1. Box of to go container were stored on the floor in the bakery. 2. Cake containers and other to go containers stored at the bottom of the prep are being contaminated by dust and food debris. Keep container covered.
Location: Seafood department
- 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: 1. Box of to go container were stored on the floor in the bakery. 2. Cake containers and other to go containers stored at the bottom of the prep are being contaminated by dust and food debris. Keep container covered.
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: 1. The floor in the walk in freezer is heavily soiled . 2. The floor under the 3 bay sink in the seafood department is soiled Please clean
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. The floor in the walk in freezer is heavily soiled . 2. The floor under the 3 bay sink in the seafood department is soiled Please clean
Location: Seafood department
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The caulk seal is moldy at the 4 bay sink in the deli. Please remove the moldy seal and re caulk sink to the wall.
Location: Deli area
Equipment: 4-bay
- 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. Food stored on the floor in the produce room.
Location: Produce room
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cake stored uncovered in the walk in freezer. Please follow the above corrective action.
Location: Bakery area
Equipment: Walk in freezer
- 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. Prep tables are soiled with dust and food debris. 2. The back stock rack is soiled 3. The four wheel carts are soiled. 4. The sliding door tract on the hot holding unit are soiled from food debris. 5. Freezer door handles are soiled in the seafood department. 6. The smart wrapping machine and the conveyor machine are soiled from food debris. Please clean more frequently.
Location: Bakery area
Equipment: Prep table
- 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. Prep tables are soiled with dust and food debris. 2. The back stock rack is soiled 3. The four wheel carts are soiled. 4. The sliding door tract on the hot holding unit are soiled from food debris. 5. Freezer door handles are soiled in the seafood department. 6. The smart wrapping machine and the conveyor machine are soiled from food debris. Please clean more frequently.
Location: Bakery area
Equipment: Metal shelving
- 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. Prep tables are soiled with dust and food debris. 2. The back stock rack is soiled 3. The four wheel carts are soiled. 4. The sliding door tract on the hot holding unit are soiled from food debris. 5. Freezer door handles are soiled in the seafood department. 6. The smart wrapping machine and the conveyor machine are soiled from food debris. Please clean more frequently.
Location: Bakery area
Equipment: Rolling cart
- 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. Prep tables are soiled with dust and food debris. 2. The back stock rack is soiled 3. The four wheel carts are soiled. 4. The sliding door tract on the hot holding unit are soiled from food debris. 5. Freezer door handles are soiled in the seafood department. 6. The smart wrapping machine and the conveyor machine are soiled from food debris. Please clean more frequently.
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. Prep tables are soiled with dust and food debris. 2. The back stock rack is soiled 3. The four wheel carts are soiled. 4. The sliding door tract on the hot holding unit are soiled from food debris. 5. Freezer door handles are soiled in the seafood department. 6. The smart wrapping machine and the conveyor machine are soiled from food debris. Please clean more frequently.
Location: Seafood department
Equipment: Reach in freezer (2door)
- 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. Prep tables are soiled with dust and food debris. 2. The back stock rack is soiled 3. The four wheel carts are soiled. 4. The sliding door tract on the hot holding unit are soiled from food debris. 5. Freezer door handles are soiled in the seafood department. 6. The smart wrapping machine and the conveyor machine are soiled from food debris. Please clean more frequently.
Location: Meat room
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. The prep sink is soiled in the produce room.Please clean and sanitize the sink after every use.
Location: Produce room
Equipment: Prep sink
|
10/17/2014 | Routine |
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: Trash compactor/dumpster is leaking onto the pavement. Repair or replace.
Location: Dumpster 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) There were some soiled areas in the back hall behind some storage palots. Move all storage units and clean (old mouse droppings observed).2) The floors below the shelving on the sales floor where the pet foods and rice are stored were soiled. CONTINUE CLEANING THE FLOORS BELOW THE RICE AND BEANS SHELF.
Location: Back 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: 1) There were some soiled areas in the back hall behind some storage palots. Move all storage units and clean (old mouse droppings observed).2) The floors below the shelving on the sales floor where the pet foods and rice are stored were soiled. CONTINUE CLEANING THE FLOORS BELOW THE RICE AND BEANS SHELF.
Location: Sales floor
|
07/08/2014 | Non-Illness Complaint Recheck |
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: Trash compactor/dumpster is leaking onto the pavement. Repair or replace.
Location: Dumpster 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) There were some soiled areas in the back hall behind some storage palots. Move all storage units and clean (old mouse droppings observed).2) The floors below the shelving on the sales floor where the pet foods and rice are stored were soiled.
Location: Back 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: 1) There were some soiled areas in the back hall behind some storage palots. Move all storage units and clean (old mouse droppings observed).2) The floors below the shelving on the sales floor where the pet foods and rice are stored were soiled.
Location: Sales floor
|
05/08/2014 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 05/07/2014 | Non-Illness Complaint |
- 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. Shelves soiled under beef franks cooler on sales floor.2. Shelves soiled under packaged cheese on sales floor.
Location: Sales floor
- 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. Shelves soiled under beef franks cooler on sales floor.2. Shelves soiled under packaged cheese on sales floor.
Location: Sales floor
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
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: Deli cooler floor soiled. Please clean.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Four wheel dolly that transport food to sales floor soiled. Please clean.
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.
Location: Deli area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drain in deli area soiled with food debris. Please clean.
Location: Deli area
|
04/29/2014 | 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. Shelves soiled under beef franks cooler on sales floor.2. Shelves soiled under packaged cheese on sales floor.
Location: Sales floor
- 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. Shelves soiled under beef franks cooler on sales floor.2. Shelves soiled under packaged cheese on sales floor.
Location: Sales floor
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
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: Deli cooler floor soiled. Please clean.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Four wheel dolly that transport food to sales floor soiled. Please clean.
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.
Location: Deli area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drain in deli area soiled with food debris. Please clean.
Location: Deli area
|
04/22/2014 | Routine |
| No violation noted during this evaluation. | 04/22/2014 | Non-Illness Complaint |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Sales floor
|
04/11/2014 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Sales floor
|
04/04/2014 | Non-Illness Complaint |
- 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.
Location: Produce 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.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal carts soiled in produce room. Please clean and sanitize carts.2. Biscuit case on sales floor soiled.3. Italian sausage case soiled on sales floor. Please clean.
Location: Produce room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal carts soiled in produce room. Please clean and sanitize carts.2. Biscuit case on sales floor soiled.3. Italian sausage case soiled on sales floor. Please clean.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal carts soiled in produce room. Please clean and sanitize carts.2. Biscuit case on sales floor soiled.3. Italian sausage case soiled on sales floor. Please clean.
Location: Sales floor
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave soiled in break room area,
Location: Back room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
|
12/09/2013 | Routine |
- 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: PLEASE DO NOT HANG BAGS OR CLOTHING FROM RACKS WHERE FOOD OR FOOD CONTAINERS ARE STORED
Location: Deli area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Bakery area
|
08/27/2013 | 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: 1) Chicken wings being held at 119 degrees F in deli steam table case. Manager turned temperature up on case.2) Packaged chicken on warmer table on the sales floor held at 121 degrees F. Keep chicken away from egde of warmer table and ensure food stays beneath warmer lights.
Location: Deli area
Equipment: Steam table
- 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: 1) Chicken wings being held at 119 degrees F in deli steam table case. Manager turned temperature up on case.2) Packaged chicken on warmer table on the sales floor held at 121 degrees F. Keep chicken away from egde of warmer table and ensure food stays beneath warmer lights.
Location: Sales floor
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Boxes stacked on bakery hand sink. Do not stack or store any items on hand sinks.
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: Boxes of deli meats on floor in walk in cooler.
Location: Deli area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at produce room hand sink.
Location: Produce room
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Boxes of hairnets and other single service items stored on the floor in the dry storage room.
Location: Dry storage
|
05/02/2013 | 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: 1) Chicken wings being held at 119 degrees F in deli steam table case. Manager turned temperature up on case.2) Packaged chicken on warmer table on the sales floor held at 121 degrees F. Keep chicken away from egde of warmer table and ensure food stays beneath warmer lights.
Location: Deli area
Equipment: Steam table
- 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: 1) Chicken wings being held at 119 degrees F in deli steam table case. Manager turned temperature up on case.2) Packaged chicken on warmer table on the sales floor held at 121 degrees F. Keep chicken away from egde of warmer table and ensure food stays beneath warmer lights.
Location: Sales floor
- 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: Boxes stacked on bakery hand sink. Do not stack or store any items on hand sinks.
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: Boxes of deli meats on floor in walk in cooler.
Location: Deli area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at produce room hand sink.
Location: Produce room
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Boxes of hairnets and other single service items stored on the floor in the dry storage room.
Location: Dry storage
|
04/25/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS PRIOR TO PUTTING ON GLOVES. HANDS ARE TO BE WASHED PRIOR TO PUTTING ON GLOVES, EACH AND EVERY TIME.
- 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 UNITS HOLDING RAW PRODUCE. UNITS ARE SOILED.
Location: Sales floor
- 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 MEAT ROOM IS SOILED. CLEAN AND SANITIZE. MAINTAIN.
Location: Meat room
Equipment: Hand sink
|
12/28/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS PRIOR TO PUTTING ON GLOVES. HANDS ARE TO BE WASHED PRIOR TO PUTTING ON GLOVES, EACH AND EVERY TIME.
- 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 UNITS HOLDING RAW PRODUCE. UNITS ARE SOILED.
Location: Sales floor
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN MEAT ROOM IS SOILED. CLEAN AND SANITIZE. MAINTAIN.
Location: Meat room
Equipment: Hand sink
|
12/14/2012 | Routine |
| No violation noted during this evaluation. | 10/26/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 10/17/2012 | Illness Complaint |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Bakery area
Equipment: Hand sink
- 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: Clean equipment when contamination occurrs. Examples : prep tables, door handles, door gaskits , cooking equipment etc
Location: Bakery area
Equipment: Prep table
- 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: Clean equipment when contamination occurrs. Examples : prep tables, door handles, door gaskits , cooking equipment etc
Location: Seafood department
Equipment: Display freezer
|
08/16/2012 | Routine |
| No violation noted during this evaluation. | 07/23/2012 | Non-Illness Complaint |
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or doors soiled in sea food area.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Meat room
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Handle to oven soiled in produce.2. Bottom of oven soiled in deli area.3. Wrapper soiled in sea food area.4. Case soiled on sale floor. (lunch meat)
Location: Produce room
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Handle to oven soiled in produce.2. Bottom of oven soiled in deli area.3. Wrapper soiled in sea food area.4. Case soiled on sale floor. (lunch meat)
Location: Produce room
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Handle to oven soiled in produce.2. Bottom of oven soiled in deli area.3. Wrapper soiled in sea food area.4. Case soiled on sale floor. (lunch meat)
Location: Seafood department
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Handle to oven soiled in produce.2. Bottom of oven soiled in deli area.3. Wrapper soiled in sea food area.4. Case soiled on sale floor. (lunch meat)
Location: Sales floor
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Produce room
|
04/12/2012 | Routine |
- 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: Mash potatoes tested out at a temperature or 124F. Warmer was turned up.
Location: Deli area
- 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.
Location: Produce 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.
Location: Bakery area
- 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.
Location: Walk-in cooler
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Employee break room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Produce room
|
12/19/2011 | Routine |
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