- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Exhaust fans are not operable in customer restrooms. Repair fans to proper working order.
Location: Mens restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Exhaust fans are not operable in customer restrooms. Repair fans to proper working order.
Location: Womens 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: Exhaust fan grate in women's restroom is soiled with dust. Please clean fan grate.
Location: Womens restroom
|
10/15/2014 | Non-Illness Complaint Recheck |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Exhaust fans are not operable in customer restrooms. Repair fans to proper working order.
Location: Mens restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Exhaust fans are not operable in customer restrooms. Repair fans to proper working order.
Location: Womens 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: Exhaust fan grate in women's restroom is soiled with dust. Please clean fan grate.
Location: Womens restroom
|
10/01/2014 | Non-Illness Complaint |
- 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: DELI AREA HEAT LAMP HAS THE FOLLOWING ITEMS HOT HOLDING AT: FRIED CHICKEN 116, FRIED CHICKEN WINGS 130, BAKED CHICKEN 117, HOT WINGS, 126, BBQ RIBS 118.MAINTAIN ALL HOT FOODS AT 135 DEGREES F OR HIGHER. ALL FOODS PREPARED A FEW HOURS AGO AND THERE IS A SERVICE TECH ON SITE TO CORRECT THE HOT HOLDING PROBLEMS.
Location: Deli area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOX OF INSECTICIDES ON TOP OF CRACKERS IN STORAGE ROOM. KEEP TOXINS AND FOOD PRODUCTS SEPERATE. TOXINS MOVED. CORRECTED ON SITE.
Location: Back room
- Back flow device (corrected)
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: BACK FLOW PREVENTER DEVICE BROKE OFF OF FAUCET FOR MOP SINK. REPLACE BACK FLOW PREVENTER DEVICE. (VACUUM BREAKER)
Location: Back room
Equipment: Mop sink
- 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: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE YOUR TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids / missing (corrected)
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DUMPSTER MISSING LIDS. PLEASE HAVE YOUR TRASH SERVICE PROVIDER SUPPLY YOU WITH A DUMPSTER WITH TIGHT FITTING LIDS.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOOSE TRASH AND DEBRIS AROUND DUMPSTER AREA. CLEAN ALL LOOSE TRASH AND KEEP ALL REFUSE INSIDE DUMPSTER.
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: PET FOOD AISLE FLOOR IS SOILED WITH DOG FOOD BENEATH SHELVES. CLEAN AREA BENEATH SHELVES.
Location: Sales floor
- 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: FOOD BOXES ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. BOXES MOVED CORRECTED ON SITE.
Location: Meat room
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. METAL BAKING TRAYS IN BAKERY ARE SOILED WITH FOOD DEBRIS. CLEAN OR REPLACE SOILED TRAYS.2. 3 BAY SINK IN MEAT ROOM IS SOILED WITH RUST STAINS. CLEAN AND SANITIZE SINK.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. METAL BAKING TRAYS IN BAKERY ARE SOILED WITH FOOD DEBRIS. CLEAN OR REPLACE SOILED TRAYS.2. 3 BAY SINK IN MEAT ROOM IS SOILED WITH RUST STAINS. CLEAN AND SANITIZE SINK.
Location: Meat room
Equipment: 3-bay
- 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 TOILET IN EMPLOYEEES WOMEN'S RESTROOM DOES NOT FLUSH. REPAIR TOILET TO PROPER WORKING ORDER.
Location: Emp restroom women
|
09/09/2014 | 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: DELI AREA HEAT LAMP HAS THE FOLLOWING ITEMS HOT HOLDING AT: FRIED CHICKEN 116, FRIED CHICKEN WINGS 130, BAKED CHICKEN 117, HOT WINGS, 126, BBQ RIBS 118.MAINTAIN ALL HOT FOODS AT 135 DEGREES F OR HIGHER. ALL FOODS PREPARED A FEW HOURS AGO AND THERE IS A SERVICE TECH ON SITE TO CORRECT THE HOT HOLDING PROBLEMS.
Location: Deli area
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOX OF INSECTICIDES ON TOP OF CRACKERS IN STORAGE ROOM. KEEP TOXINS AND FOOD PRODUCTS SEPERATE. TOXINS MOVED. CORRECTED ON SITE.
Location: Back room
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: BACK FLOW PREVENTER DEVICE BROKE OFF OF FAUCET FOR MOP SINK. REPLACE BACK FLOW PREVENTER DEVICE. (VACUUM BREAKER)
Location: Back room
Equipment: Mop sink
- 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: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE YOUR TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DUMPSTER MISSING LIDS. PLEASE HAVE YOUR TRASH SERVICE PROVIDER SUPPLY YOU WITH A DUMPSTER WITH TIGHT FITTING LIDS.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOOSE TRASH AND DEBRIS AROUND DUMPSTER AREA. CLEAN ALL LOOSE TRASH AND KEEP ALL REFUSE INSIDE DUMPSTER.
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: PET FOOD AISLE FLOOR IS SOILED WITH DOG FOOD BENEATH SHELVES. CLEAN AREA BENEATH SHELVES.
Location: Sales floor
- 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: FOOD BOXES ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. BOXES MOVED CORRECTED ON SITE.
Location: Meat room
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. METAL BAKING TRAYS IN BAKERY ARE SOILED WITH FOOD DEBRIS. CLEAN OR REPLACE SOILED TRAYS.2. 3 BAY SINK IN MEAT ROOM IS SOILED WITH RUST STAINS. CLEAN AND SANITIZE SINK.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. METAL BAKING TRAYS IN BAKERY ARE SOILED WITH FOOD DEBRIS. CLEAN OR REPLACE SOILED TRAYS.2. 3 BAY SINK IN MEAT ROOM IS SOILED WITH RUST STAINS. CLEAN AND SANITIZE SINK.
Location: Meat room
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1 TOILET IN EMPLOYEEES WOMEN'S RESTROOM DOES NOT FLUSH. REPAIR TOILET TO PROPER WORKING ORDER.
Location: Emp restroom women
|
08/25/2014 | Routine |
- 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: REFILL SANITIZER AT THE BAKERY 3--BAY SINK DISPENSER.
Location: Bakery area
Equipment: 3-bay
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: THE WALL OR PARTITION UNDER THE ROLLER/CONVEYOR TABLE IN CUTTING ROOM SHOULD HAVE ANY LOSE PANELING SECURED AND/OR CAULKED, SO IT IS SEALED AND EASY TO CLEAN. 4/15 -- THIS REPAIR ORDER HAS BEEN TURNED IN.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SECURE THE SEAFOOD DEPT. ICE MAKER DOOR THAT IS ALLOWING ICE TO SPILL OUT.
Location: Seafood department
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN THE PORK DISPLAY CASE, CLEAN A FEW SPOTS ON SHELVING WHERE DRIED RESIDUE WAS NOTICEABLE.
Location: Sales floor
- 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) ADJUST, TIGHTEN OR OTHERWISE STOP A MINOR LEAK OR DRIP IN THE SEAFOOD DEPT. WATER HOSE (AT 3--BAY SINK).2) REPAIR MINOR LEAK AROUND FOOT PEDALS OF SEAFOOD HAND SINK.3) REPAIR LEAK AROUND FOOT PEDALS OF BAKERY HAND SINK.
Location: Seafood department
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions THE be provided and used.
Comments: REPLACE THE SANITIZER PH TEST STRIPS IN MEAT AND SEAFOOD DEPTS. AS NEEDED.4/15 -- THE PH TEST STRIPS HAVE BEEN ORDERED.
Location: Meat room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions THE be provided and used.
Comments: REPLACE THE SANITIZER PH TEST STRIPS IN MEAT AND SEAFOOD DEPTS. AS NEEDED.4/15 -- THE PH TEST STRIPS HAVE BEEN ORDERED.
Location: Seafood department
|
04/15/2014 | Recheck |
- 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: REFILL SANITIZER AT THE BAKERY 3--BAY SINK DISPENSER.
Location: Bakery area
Equipment: 3-bay
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: THE WALL OR PARTITION UNDER THE ROLLER/CONVEYOR TABLE IN CUTTING ROOM SHOULD HAVE ANY LOSE PANELING SECURED AND/OR CAULKED, SO IT IS SEALED AND EASY TO CLEAN.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SECURE THE SEAFOOD DEPT. ICE MAKER DOOR THAT IS ALLOWING ICE TO SPILL OUT.
Location: Seafood department
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN THE PORK DISPLAY CASE, CLEAN A FEW SPOTS ON SHELVING WHERE DRIED RESIDUE WAS NOTICEABLE.
Location: Sales floor
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) ADJUST, TIGHTEN OR OTHERWISE STOP A MINOR LEAK OR DRIP IN THE SEAFOOD DEPT. WATER HOSE (AT 3--BAY SINK).2) REPAIR MINOR LEAK AROUND FOOT PEDALS OF SEAFOOD HAND SINK.3) REPAIR LEAK AROUND FOOT PEDALS OF BAKERY HAND SINK.
Location: Seafood department
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: REPLACE THE SANITIZER PH TEST STRIPS IN MEAT AND SEAFOOD DEPTS. AS NEEDED.
Location: Meat room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: REPLACE THE SANITIZER PH TEST STRIPS IN MEAT AND SEAFOOD DEPTS. AS NEEDED.
Location: Seafood department
|
04/07/2014 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE RIGHT--HAND (HAND SINK) IN PRODUCE DEPT.
Location: Produce room
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH CERTIFICATE NO LONGER WORKS HERE. PROVIDE NEW CERTIFICATE INFORMATION.10/29 -- NO FOOD HANDLER'S CERTIF. AVAILABLE. -- ISSUING $ 50 CITATION. PLEASE SUPPLY US WITH CURRENT CERT. INFO. -- FAX # 221--3070.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE 2 LIGHT FIXTURES IN THE DELI CHICKEN FRYER HOOD.
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: CLEAN THE BOTTOM OF THE WINDOW FRAME CLOSEST TO THE WRAPPER/.LABEL MACHINE.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SECURE THE 1--BAY SINK TO THE WALL. (PRODUCE PREP./SINK AREA).
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: 1) REPAIR THE HAND SINK FOOT PEDALS--IN CUSTOMER SERVICE AREA BETWEEN MEAT AND SEAFOOD DEPTS.2) REPAIR OR REPLACE THE LEFT SINK STOPPER OF PRODUCE 3--BAY SINK.
Location: Meat counter
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: SUPPLY PH TEST STRIPS FOR SEAFOOD AND MEAT 3--BAY SINKS.
Location: Three bay area
|
12/02/2013 | Recheck |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE RIGHT--HAND (HAND SINK) IN PRODUCE DEPT.
Location: Produce room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH CERTIFICATE NO LONGER WORKS HERE. PROVIDE NEW CERTIFICATE INFORMATION.10/29 -- NO FOOD HANDLER'S CERTIF. AVAILABLE. -- ISSUING $ 50 CITATION. PLEASE SUPPLY US WITH CURRENT CERT. INFO. -- FAX # 221--3070.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE 2 LIGHT FIXTURES IN THE DELI CHICKEN FRYER HOOD.
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: CLEAN THE BOTTOM OF THE WINDOW FRAME CLOSEST TO THE WRAPPER/.LABEL MACHINE.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SECURE THE 1--BAY SINK TO THE WALL. (PRODUCE PREP./SINK AREA).
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: 1) REPAIR THE HAND SINK FOOT PEDALS--IN CUSTOMER SERVICE AREA BETWEEN MEAT AND SEAFOOD DEPTS.2) REPAIR OR REPLACE THE LEFT SINK STOPPER OF PRODUCE 3--BAY SINK.
Location: Meat counter
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: SUPPLY PH TEST STRIPS FOR SEAFOOD AND MEAT 3--BAY SINKS.
Location: Three bay area
|
11/22/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH CERTIFICATE NO LONGER WORKS HERE. PROVIDE NEW CERTIFICATE INFORMATION.10/29 -- NO FOOD HANDLER'S CERTIF. AVAILABLE. -- ISSUING $ 50 CITATION. PLEASE SUPPLY US WITH CURRENT CERT. INFO. -- FAX # 221--3070.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE RIGHT--HAND (HAND SINK) IN PRODUCE DEPT.
Location: Produce room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: SUPPLY PH TEST STRIPS FOR SEAFOOD AND MEAT 3--BAY SINKS.
Location: Three bay 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: 1) REPAIR THE HAND SINK FOOT PEDALS--IN CUSTOMER SERVICE AREA BETWEEN MEAT AND SEAFOOD DEPTS.2) REPAIR OR REPLACE THE LEFT SINK STOPPER OF PRODUCE 3--BAY SINK.
Location: Meat counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SECURE THE 1--BAY SINK TO THE WALL. (PRODUCE PREP./SINK AREA).
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: CLEAN THE BOTTOM OF THE WINDOW FRAME CLOSEST TO THE WRAPPER/.LABEL MACHINE.
Location: Meat room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE 2 LIGHT FIXTURES IN THE DELI CHICKEN FRYER HOOD.
Location: Deli area
|
11/15/2013 | Recheck |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE RIGHT--HAND (HAND SINK) IN PRODUCE DEPT.
Location: Produce room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH CERTIFICATE NO LONGER WORKS HERE. PROVIDE NEW CERTIFICATE INFORMATION.10/29 -- NO FOOD HANDLER'S CERTIF. AVAILABLE. -- ISSUING $ 50 CITATION. PLEASE SUPPLY US WITH CURRENT CERT. INFO. -- FAX # 221--3070.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE 2 LIGHT FIXTURES IN THE DELI CHICKEN FRYER HOOD.
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: CLEAN THE BOTTOM OF THE WINDOW FRAME CLOSEST TO THE WRAPPER/.LABEL MACHINE.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SECURE THE 1--BAY SINK TO THE WALL. (PRODUCE PREP./SINK AREA).
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: 1) REPAIR THE HAND SINK FOOT PEDALS--IN CUSTOMER SERVICE AREA BETWEEN MEAT AND SEAFOOD DEPTS.2) REPAIR OR REPLACE THE LEFT SINK STOPPER OF PRODUCE 3--BAY SINK.
Location: Meat counter
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: SUPPLY PH TEST STRIPS FOR SEAFOOD AND MEAT 3--BAY SINKS.
Location: Three bay area
|
11/08/2013 | Recheck |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE RIGHT--HAND (HAND SINK) IN PRODUCE DEPT.
Location: Produce room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH CERTIFICATE NO LONGER WORKS HERE. PROVIDE NEW CERTIFICATE INFORMATION.10/29 -- NO FOOD HANDLER'S CERTIF. AVAILABLE. -- ISSUING $ 50 CITATION. PLEASE SUPPLY US WITH CURRENT CERT. INFO. -- FAX # 221--3070.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE 2 LIGHT FIXTURES IN THE DELI CHICKEN FRYER HOOD.
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: CLEAN THE BOTTOM OF THE WINDOW FRAME CLOSEST TO THE WRAPPER/.LABEL MACHINE.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SECURE THE 1--BAY SINK TO THE WALL. (PRODUCE PREP./SINK AREA).
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: 1) REPAIR THE HAND SINK FOOT PEDALS--IN CUSTOMER SERVICE AREA BETWEEN MEAT AND SEAFOOD DEPTS.2) REPAIR OR REPLACE THE LEFT SINK STOPPER OF PRODUCE 3--BAY SINK.
Location: Meat counter
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: SUPPLY PH TEST STRIPS FOR SEAFOOD AND MEAT 3--BAY SINKS.
Location: Three bay area
|
10/29/2013 | Recheck |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE RIGHT--HAND (HAND SINK) IN PRODUCE DEPT.
Location: Produce room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH CERTIFICATE NO LONGER WORKS HERE. PROVIDE NEW CERTIFICATE INFORMATION.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE 2 LIGHT FIXTURES IN THE DELI CHICKEN FRYER HOOD.
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: CLEAN THE BOTTOM OF THE WINDOW FRAME CLOSEST TO THE WRAPPER/.LABEL MACHINE.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SECURE THE 1--BAY SINK TO THE WALL. (PRODUCE PREP./SINK AREA).
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: 1) REPAIR THE HAND SINK FOOT PEDALS--IN CUSTOMER SERVICE AREA BETWEEN MEAT AND SEAFOOD DEPTS.2) REPAIR OR REPLACE THE LEFT SINK STOPPER OF PRODUCE 3--BAY SINK.
Location: Meat counter
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: SUPPLY PH TEST STRIPS FOR SEAFOOD AND MEAT 3--BAY SINKS.
Location: Three bay area
|
10/21/2013 | Recheck |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE RIGHT--HAND (HAND SINK) IN PRODUCE DEPT.
Location: Produce room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH CERTIFICATE NO LONGER WORKS HERE. PROVIDE NEW CERTIFICATE INFORMATION.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE 2 LIGHT FIXTURES IN THE DELI CHICKEN FRYER HOOD.
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: CLEAN THE BOTTOM OF THE WINDOW FRAME CLOSEST TO THE WRAPPER/.LABEL MACHINE.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SECURE THE 1--BAY SINK TO THE WALL. (PRODUCE PREP./SINK AREA).
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: 1) REPAIR THE HAND SINK FOOT PEDALS--IN CUSTOMER SERVICE AREA BETWEEN MEAT AND SEAFOOD DEPTS.2) REPAIR OR REPLACE THE LEFT SINK STOPPER OF PRODUCE 3--BAY SINK.
Location: Meat counter
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: SUPPLY PH TEST STRIPS FOR SEAFOOD AND MEAT 3--BAY SINKS.
Location: Three bay area
|
10/10/2013 | Recheck |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE RIGHT--HAND (HAND SINK) IN PRODUCE DEPT.
Location: Produce room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH CERTIFICATE NO LONGER WORKS HERE. PROVIDE NEW CERTIFICATE INFORMATION.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE 2 LIGHT FIXTURES IN THE DELI CHICKEN FRYER HOOD.
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: CLEAN THE BOTTOM OF THE WINDOW FRAME CLOSEST TO THE WRAPPER/.LABEL MACHINE.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SECURE THE 1--BAY SINK TO THE WALL. (PRODUCE PREP./SINK AREA).
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: 1) REPAIR THE HAND SINK FOOT PEDALS--IN CUSTOMER SERVICE AREA BETWEEN MEAT AND SEAFOOD DEPTS.2) REPAIR OR REPLACE THE LEFT SINK STOPPER OF PRODUCE 3--BAY SINK.
Location: Meat counter
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: SUPPLY PH TEST STRIPS FOR SEAFOOD AND MEAT 3--BAY SINKS.
Location: Three bay area
|
10/03/2013 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE RIGHT--HAND (HAND SINK) IN PRODUCE DEPT.
Location: Produce room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH CERTIFICATE NO LONGER WORKS HERE. PROVIDE NEW CERTIFICATE INFORMATION.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE 2 LIGHT FIXTURES IN THE DELI CHICKEN FRYER HOOD.
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: CLEAN THE BOTTOM OF THE WINDOW FRAME CLOSEST TO THE WRAPPER/.LABEL MACHINE.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SECURE THE 1--BAY SINK TO THE WALL. (PRODUCE PREP./SINK AREA).
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: 1) REPAIR THE HAND SINK FOOT PEDALS--IN CUSTOMER SERVICE AREA BETWEEN MEAT AND SEAFOOD DEPTS.2) REPAIR OR REPLACE THE LEFT SINK STOPPER OF PRODUCE 3--BAY SINK.
Location: Meat counter
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: SUPPLY PH TEST STRIPS FOR SEAFOOD AND MEAT 3--BAY SINKS.
Location: Three bay area
|
09/19/2013 | Routine |
- 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: ONE HAND SINK WAS BLOCKED AND THE OTHER CLUTTERED WITH SOME ITEMS. (IN PRODUCE DEPT.). KEEP SINKS CLEAR AND USEABLE.
Location: Produce 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: RUN SANITIZER WATER AT A COOLER TEMP. (AROUND 75 TO 90 F).
Location: Bakery 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: SOME FOAM FOOD TRAYS IN SEAFOOD DEPT. SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Seafood department
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: WATER HOSE LAYING ABOUT ON FLOOR. HANG UP HOSE WHEN NOT IN USE.
Location: Produce room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE THE LEFT--HAND LIGHT BULB IN EXHAUST HOOD OVER CHICKEN FRYERS.
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: CLEAN BAKERY FLOOR AROUND PREP. TABLES, WHERE NEEDED.
Location: Bakery area
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Produce room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: THE SANITIZER PH TEST STRIP CASE IN MEAT DEPT. WAS WET, AND ONE MISSING IN SEAFOOD DEPT. --- REPLACE AS NEEDED.
Location: Seafood department
Equipment: 3-bay
|
04/22/2013 | Recheck |
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: ONE HAND SINK WAS BLOCKED AND THE OTHER CLUTTERED WITH SOME ITEMS. (IN PRODUCE DEPT.). KEEP SINKS CLEAR AND USEABLE.
Location: Produce 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: RUN SANITIZER WATER AT A COOLER TEMP. (AROUND 75 TO 90 F).
Location: Bakery 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: SOME FOAM FOOD TRAYS IN SEAFOOD DEPT. SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Seafood department
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: WATER HOSE LAYING ABOUT ON FLOOR. HANG UP HOSE WHEN NOT IN USE.
Location: Produce room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE THE LEFT--HAND LIGHT BULB IN EXHAUST HOOD OVER CHICKEN FRYERS.
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: CLEAN BAKERY FLOOR AROUND PREP. TABLES, WHERE NEEDED.
Location: Bakery area
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Produce room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: THE SANITIZER PH TEST STRIP CASE IN MEAT DEPT. WAS WET, AND ONE MISSING IN SEAFOOD DEPT. --- REPLACE AS NEEDED.
Location: Seafood department
Equipment: 3-bay
|
04/15/2013 | Routine |
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: CAULK AND/OR ATTACH TRIM PIECE TO SEAL EDGES OF PANELS ON BOTTOM OF PASS--THRU WINDOW (MEAT ROOM TO LABEL MACHINE).
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: MEAT ROOM WAS SPRAYED DOWN AND CLEANED, LEAVING ONE FLOOR DRAIN FULL OF SCRAPS AND DEBRIS. CLEAN THE ONE FLOOR DRAIN CLOSEST TO WALK--IN DOOR.
Location: Meat room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT HAND SINKS IN DEPTS. WHERE NEEDED.
Location: Restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT HAND SINKS IN DEPTS. WHERE NEEDED.
Location: Produce room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT HAND SINKS IN DEPTS. WHERE NEEDED.
Location: Meat room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: REPLACE WET OR MISSING SANITIZER PH TEST STRIPS AT MEAT AND DELI 3--BAY SINKS AS NEEDED.
Location: Meat room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: REPLACE WET OR MISSING SANITIZER PH TEST STRIPS AT MEAT AND DELI 3--BAY SINKS AS NEEDED.
Location: Deli area
|
11/26/2012 | Routine |
- Hand sink improper usage (corrected)
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: MEAT ROOM HAND SINK WAS CLUTTERED WITH A FEW ITEMS. MAINTAIN SINK CLEAR OF OBJECTS. -- CORRECTED-- OK.6/19 - A DAMP MOP WAS SETTING IN MEAT ROOM HAND SINK.
Location: Meat room
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.PROVIDE US WITH CERTIFICATE INFORMATION FOR FOOD HANDLER TO REPLACE THAT OF FORMER CERT. HOLDER WHO NO LONGER WORKS HERE.
- 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 LIGHT GUARDS (TUBES ) ON TWO LIGHT BULBS IN DAIRY WALK--IN COOLER.
Location: Walk-in cooler
- 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: ORGANIZE THE MEAT ROOM 3--BAY SINK BETTER.
- 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) REPAIR THE RIGHT--HAND (3RD COMPARTMENT) SINK DRAIN STOPPER, AS IT IS LOSE AND NOT HOLDING WATER PROPERLY.2) REPLACE BROKEN SPRAY ARM PIPE ON 3--BAY SINK IN MEAT DEPT.
Location: Meat room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: REPLACE SANITIZER PH TEST STRIPS AT MEAT DEPT. AND SEAFOOD 3--BAY SINKS.
Location: Meat room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: REPLACE SANITIZER PH TEST STRIPS AT MEAT DEPT. AND SEAFOOD 3--BAY SINKS.
Location: Seafood department
|
06/22/2012 | Recheck |
- 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: MEAT ROOM HAND SINK WAS CLUTTERED WITH A FEW ITEMS. MAINTAIN SINK CLEAR OF OBJECTS. -- CORRECTED-- OK.6/19 - A DAMP MOP WAS SETTING IN MEAT ROOM HAND SINK.
Location: Meat room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.PROVIDE US WITH CERTIFICATE INFORMATION FOR FOOD HANDLER TO REPLACE THAT OF FORMER CERT. HOLDER WHO NO LONGER WORKS HERE.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE LIGHT GUARDS (TUBES ) ON TWO LIGHT BULBS IN DAIRY WALK--IN COOLER.
Location: Walk-in cooler
- 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: ORGANIZE THE MEAT ROOM 3--BAY SINK BETTER.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR THE RIGHT--HAND (3RD COMPARTMENT) SINK DRAIN STOPPER, AS IT IS LOSE AND NOT HOLDING WATER PROPERLY.2) REPLACE BROKEN SPRAY ARM PIPE ON 3--BAY SINK IN MEAT DEPT.
Location: Meat room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: REPLACE SANITIZER PH TEST STRIPS AT MEAT DEPT. AND SEAFOOD 3--BAY SINKS.
Location: Meat room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: REPLACE SANITIZER PH TEST STRIPS AT MEAT DEPT. AND SEAFOOD 3--BAY SINKS.
Location: Seafood department
|
06/19/2012 | Recheck |
- 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: MEAT ROOM HAND SINK WAS CLUTTERED WITH A FEW ITEMS. MAINTAIN SINK CLEAR OF OBJECTS. -- CORRECTED-- OK.
Location: Meat room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.PROVIDE US WITH CERTIFICATE INFORMATION FOR FOOD HANDLER TO REPLACE THAT OF FORMER CERT. HOLDER WHO NO LONGER WORKS HERE.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: REPLACE SANITIZER PH TEST STRIPS AT MEAT DEPT. AND SEAFOOD 3--BAY SINKS.
Location: Meat room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: REPLACE SANITIZER PH TEST STRIPS AT MEAT DEPT. AND SEAFOOD 3--BAY SINKS.
Location: Seafood department
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE LIGHT GUARDS (TUBES ) ON TWO LIGHT BULBS IN DAIRY WALK--IN COOLER.
Location: Walk-in cooler
- 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: ORGANIZE THE MEAT ROOM 3--BAY SINK BETTER.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE RIGHT--HAND (3RD COMPARTMENT) SINK DRAIN STOPPER, AS IT IS LOSE AND NOT HOLDING WATER PROPERLY.
Location: Meat room
|
06/12/2012 | Routine |
| No violation noted during this evaluation. | 03/20/2012 | Non-Illness Complaint |
- 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: MISLABELED SPRAY BOTTLE IN DELI AREA -- CORRECTED ON SITE -- OK.
Location: Deli area
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE LISTED FOR THE FOOD HANDLER'S CERTIFICATE (IE. SERV SAFE) NO LONGER WORKS HERE. SUPPLY NAME AND CERT. INFO. TO US BY CALLING 221 2251 OR FAXING TO RON MUNCIE @ 221--3070.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: IN MEAT ROOM WHERE THE CONVEYOR RUNS THROUGH A WINDOW--LIKE OPENING, SOME OF THE PANELING IS LOSE ALONG THE EDGES. SEAL OR COVER CORNERS AND/OR EDGES OF PANELING.
Location: Meat room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: MEAT ROOM SANITIZER PH TEST STRIPS GOT WET -- REPLACE AS NEEDED.
Location: Meat room
|
02/14/2012 | Recheck |
- 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: MISLABELED SPRAY BOTTLE IN DELI AREA -- CORRECTED ON SITE -- OK.
Location: Deli area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE LISTED FOR THE FOOD HANDLER'S CERTIFICATE (IE. SERV SAFE) NO LONGER WORKS HERE. SUPPLY NAME AND CERT. INFO. TO US BY CALLING 221 2251 OR FAXING TO RON MUNCIE @ 221--3070.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: IN MEAT ROOM WHERE THE CONVEYOR RUNS THROUGH A WINDOW--LIKE OPENING, SOME OF THE PANELING IS LOSE ALONG THE EDGES. SEAL OR COVER CORNERS AND/OR EDGES OF PANELING.
Location: Meat room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: MEAT ROOM SANITIZER PH TEST STRIPS GOT WET -- REPLACE AS NEEDED.
Location: Meat room
|
01/12/2012 | Routine |
Restaurant representatives - add corrected or new information about KROGER J962 & FUEL KIOSK, 5025 W 71ST ST, Indianapolis, IN »