- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: DELI DISPLAY COOLER HOLDING HAM SALAD AT 44 DEGREES, CHICKEN SALAD AT 46 DEGREES. PLEASE SERVICE COOLER OR RE-ARRANGE PRODUCT SO ALL FOODS ARE HELD AT 41 DEGREES F OR BELOW.
Location: Deli area
Equipment: Reach in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK IN BACK AREA OF DELI BLOCKED BY FIRST AID KIT. PLEASE HAVE HAND SINKS OPEN FOPR HAND WASHING AT ALL TIMES. CORRECTED ON SITE.
Location: Deli area
Equipment: Hand sink
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: THERMOMETER ON DISH MACHINE WASH CYCLE NOT WORKING. REPAIR THERMOMETER TO PROPER WORKING ORDER TO ENSURE DISHMACHINE IS WORKING PROPERLY.
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN WET MOP BUCKET IN DELI AREA. ALLOW MOP TO AIR DRY WHEN NOT IN USE. CORRECTED ON SITE.
Location: Deli area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: GREASE BIN AND AREA AROUND GREASE BIN IS SOILED WITH HEAVY GREASE BUILD UP AND IS DRAINING TO A NEAR BY STORM DRAIN. CLEAN EXTERIOR AREA.
Location: Dumpster area
- Thermometer, provided (corrected)
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: NO THERMOMETER IN REACH IN COOLER AT FRONT OF DELI AREA. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Deli area
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: BOX OF PEACHES ON FLOOR IN PRODUCE ROOM. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. CORRECTED ON SITE.
Location: Produce room
- Unsafe food (Non-Critical) (corrected on site)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: 1. UNLABELED CAN ON SALES FLOOR. ALL FOOD PRODUCT SHOULD BE PROPERLY LABELED. DISCARDED CORRECTED ON SITE.2. DENTED CAN OF FRUIT ON SALES FLOOR. DO NOT SELL DENTED CANS. DISACRDED CORRECTED ON SITE.
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: LEAKING WATER ONTO FLOOR BY SODA MACHINE. REPAIR LEAK.
Location: Sales floor
Equipment: Soda machine
|
06/10/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: DELI DISPLAY COOLER HOLDING HAM SALAD AT 44 DEGREES, CHICKEN SALAD AT 46 DEGREES. PLEASE SERVICE COOLER OR RE-ARRANGE PRODUCT SO ALL FOODS ARE HELD AT 41 DEGREES F OR BELOW.
Location: Deli area
Equipment: Reach in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK IN BACK AREA OF DELI BLOCKED BY FIRST AID KIT. PLEASE HAVE HAND SINKS OPEN FOPR HAND WASHING AT ALL TIMES. CORRECTED ON SITE.
Location: Deli area
Equipment: Hand sink
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: THERMOMETER ON DISH MACHINE WASH CYCLE NOT WORKING. REPAIR THERMOMETER TO PROPER WORKING ORDER TO ENSURE DISHMACHINE IS WORKING PROPERLY.
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN WET MOP BUCKET IN DELI AREA. ALLOW MOP TO AIR DRY WHEN NOT IN USE. CORRECTED ON SITE.
Location: Deli area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: GREASE BIN AND AREA AROUND GREASE BIN IS SOILED WITH HEAVY GREASE BUILD UP AND IS DRAINING TO A NEAR BY STORM DRAIN. CLEAN EXTERIOR AREA.
Location: Dumpster area
- 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: NO THERMOMETER IN REACH IN COOLER AT FRONT OF DELI AREA. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Deli area
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: BOX OF PEACHES ON FLOOR IN PRODUCE ROOM. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. CORRECTED ON SITE.
Location: Produce room
- Unsafe food (Non-Critical) (corrected on site)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: 1. UNLABELED CAN ON SALES FLOOR. ALL FOOD PRODUCT SHOULD BE PROPERLY LABELED. DISCARDED CORRECTED ON SITE.2. DENTED CAN OF FRUIT ON SALES FLOOR. DO NOT SELL DENTED CANS. DISACRDED CORRECTED ON SITE.
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: LEAKING WATER ONTO FLOOR BY SODA MACHINE. REPAIR LEAK.
Location: Sales floor
Equipment: Soda machine
|
06/03/2014 | Routine |
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Plastic grocery bag being used to store lobster tails in the meal counter reach in cooler. Store foods only in approved containers and bags.
Location: Meat counter
Equipment: Reach in cooler
- 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: Slicers in the deli are soiled and the cleaning log is not filled out. Either clean the slicers after each use or clearly document cleanings at 4 hour intervals.
Location: Deli area
Equipment: Slicer
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Container of fried chicken in the deli walk in cooler without a date mark. Chicken was discarded.
Location: Deli area
Equipment: Walk in cooler
- 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: chemical sanitizer at the 3-bay sink in the deli section is not at the proper concentration. The dispenser is not mixing the sanitizer properly. Contact a service provider to repair the dispenser.
Location: Deli area
Equipment: 3-bay
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Oven hood lights are out or not functioning. Replace bulbs or repair lights to good working condition.
Location: Deli area
|
01/29/2014 | Recheck |
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Plastic grocery bag being used to store lobster tails in the meal counter reach in cooler. Store foods only in approved containers and bags.
Location: Meat counter
Equipment: Reach in cooler
- 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: Slicers in the deli are soiled and the cleaning log is not filled out. Either clean the slicers after each use or clearly document cleanings at 4 hour intervals.
Location: Deli area
Equipment: Slicer
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Container of fried chicken in the deli walk in cooler without a date mark. Chicken was discarded.
Location: Deli area
Equipment: Walk in cooler
- 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: chemical sanitizer at the 3-bay sink in the deli section is not at the proper concentration. The dispenser is not mixing the sanitizer properly. Contact a service provider to repair the dispenser.
Location: Deli area
Equipment: 3-bay
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Oven hood lights are out or not functioning. Replace bulbs or repair lights to good working condition.
Location: Deli area
|
01/21/2014 | Recheck |
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Plastic grocery bag being used to store lobster tails in the meal counter reach in cooler. Store foods only in approved containers and bags.
Location: Meat counter
Equipment: Reach in cooler
- 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: Slicers in the deli are soiled and the cleaning log is not filled out. Either clean the slicers after each use or clearly document cleanings at 4 hour intervals.
Location: Deli area
Equipment: Slicer
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Container of fried chicken in the deli walk in cooler without a date mark. Chicken was discarded.
Location: Deli area
Equipment: Walk in cooler
- 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: chemical sanitizer at the 3-bay sink in the deli section is not at the proper concentration. The dispenser is not mixing the sanitizer properly. Contact a service provider to repair the dispenser.
Location: Deli area
Equipment: 3-bay
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Oven hood lights are out or not functioning. Replace bulbs or repair lights to good working condition.
Location: Deli area
|
01/13/2014 | 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) Food held on the display warmer on the deli counter was not held at the proper temperature. a) BBQ Chicken breast held at 105 degrees Fb) Fried chicken held at 112 degrees Fc) Grilled chicken breast held at 119 degreesF.2) Fried chicken on the sales floor plate warmer was not held at the proper temperature. a) Fried chicken breast held at 118 degrees FEither adjust warmers to hold food at 135 degrees F or above or keep a detailed and accurate temperature log clearly identifying a 4 hour discard time.
Location: Deli area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flies observed near the meat counter. Contact a licensed pest control operator for fly removal.
Location: Meat counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Slicers in the deli observed soiled. No record was kept of the last cleaning time. Clean slicers every 4 hours to prevent contamination.
Location: Deli area
Equipment: Slicer
- Thermometer, provided (corrected)
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: No thermometer provided in the meat counter display cooler.
Location: Meat counter
Equipment: Reach in cooler
- 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 raw chicken stored on the floor in the deli walk in cooler. Store all food items at least 6 inches above the floor.
Location: Deli area
Equipment: Walk in cooler
|
09/17/2013 | 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) Food held on the display warmer on the deli counter was not held at the proper temperature. a) BBQ Chicken breast held at 105 degrees Fb) Fried chicken held at 112 degrees Fc) Grilled chicken breast held at 119 degreesF.2) Fried chicken on the sales floor plate warmer was not held at the proper temperature. a) Fried chicken breast held at 118 degrees FEither adjust warmers to hold food at 135 degrees F or above or keep a detailed and accurate temperature log clearly identifying a 4 hour discard time.
Location: Deli area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flies observed near the meat counter. Contact a licensed pest control operator for fly removal.
Location: Meat counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Slicers in the deli observed soiled. No record was kept of the last cleaning time. Clean slicers every 4 hours to prevent contamination.
Location: Deli area
Equipment: Slicer
- 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: No thermometer provided in the meat counter display cooler.
Location: Meat counter
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: Boxes of raw chicken stored on the floor in the deli walk in cooler. Store all food items at least 6 inches above the floor.
Location: Deli area
Equipment: Walk in cooler
|
09/09/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD POTENTIALLY HAZARDOUS PRODUCTS (DICED HAM, DICED TURKEY, COTTAGE CHEESE, SHREDDED CHEESE) ON THE SALAD BAR MEASURED BETWEEN 50-51 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. QUICKLY CHILL PRODUCTS TO 41 DEGREES F AND REPAIR SALAD BAR AS NECESSARY.
Location: Sales floor
Equipment: Buffet
- 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: SPRAY BOTTLES OF VARIOUS CHEMICALS OBSERVED STORED IMPROPERLY:(1) STAINLESS STEEL POLISH ON THE PREP TABLE IN THE DELI(2) CHLORINATED CLEANER STORED WITH CANDY SPRINKLES ON THE ROLLING CART IN THE BAKERY(3) GLASS CLEANER STORED WITH CAKE INSERTS ON THE SHELVING IN THE BAKERY(4) SEVERAL CHEMICALS STORED ON THE DRAIN BOARD OF THE PREP SINK BEHIND THE MEAT COUNTER.STORE ALL CHEMICALS IN DESIGNATED AREAS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
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: SPRAY BOTTLES OF VARIOUS CHEMICALS OBSERVED STORED IMPROPERLY:(1) STAINLESS STEEL POLISH ON THE PREP TABLE IN THE DELI(2) CHLORINATED CLEANER STORED WITH CANDY SPRINKLES ON THE ROLLING CART IN THE BAKERY(3) GLASS CLEANER STORED WITH CAKE INSERTS ON THE SHELVING IN THE BAKERY(4) SEVERAL CHEMICALS STORED ON THE DRAIN BOARD OF THE PREP SINK BEHIND THE MEAT COUNTER.STORE ALL CHEMICALS IN DESIGNATED AREAS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Bakery 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: SPRAY BOTTLES OF VARIOUS CHEMICALS OBSERVED STORED IMPROPERLY:(1) STAINLESS STEEL POLISH ON THE PREP TABLE IN THE DELI(2) CHLORINATED CLEANER STORED WITH CANDY SPRINKLES ON THE ROLLING CART IN THE BAKERY(3) GLASS CLEANER STORED WITH CAKE INSERTS ON THE SHELVING IN THE BAKERY(4) SEVERAL CHEMICALS STORED ON THE DRAIN BOARD OF THE PREP SINK BEHIND THE MEAT COUNTER.STORE ALL CHEMICALS IN DESIGNATED AREAS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Meat counter
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL FRUIT FLIES OBSERVED ON THE BOXES STORED ABOVE THE THREE-COMPARTMENT SINK IN THE DELI/BAKERY BACK ROOM AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. THOROUGHLY CLEAN BOTH PREP SINKS AND FLOOR DRAINS UNDERNEATH THE SINKS.
Location: Deli area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL FRUIT FLIES OBSERVED ON THE BOXES STORED ABOVE THE THREE-COMPARTMENT SINK IN THE DELI/BAKERY BACK ROOM AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. THOROUGHLY CLEAN BOTH PREP SINKS AND FLOOR DRAINS UNDERNEATH THE SINKS.
Location: Bakery area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT AND POULTRY OBSERVED STORED IMPROPERLY INSIDE THE MEAT WALK-IN COOLER:(1) RAW CHICKEN KABOBS AND RAW GROUND BISON STORED ABOVE RAW BEEF(2) RAW TURKEY PATTIES STORED ABOVE RAW BEEF AND RAW SAUSAGE(3) RAW BEEF AND RAW SAUSAGE STORED ABOVE COOKED AND SLICED HAM.RAW POULTRY MUST BE STORED BELOW ALL RAW MEATS AND RAW SEAFOOD; RAW GROUND MEATS MUST BE STORED ABOVE RAW POULTRY AND BELOW OTHER RAW MEATS AND RAW SEAFOOD; ALL RAW ANIMAL PRODUCTS MUST BE STORED BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Meat room
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE SIDE LEDGE OF THE PREP SINK IN THE PRODUCE ROOM. CLEAN AND SANITIZE.
Location: Produce room
Equipment: Prep sink
- 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: PLASTIC FOOD CONTAINER OBSERVED INSIDE THE HAND SINK BEHIND THE BAKERY COUNTER. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. DISCONTINUE STORING ANY ITEMS INSIDE THE HAND SINK AND/OR DUMPING ANY LIQUID WASTES DOWN THE HAND SINK.
Location: Bakery area
Equipment: Hand sink
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP HEAD OBSERVED ON THE FLOOR NEXT TO THE MOP SINK IN THE BACK ROOM. HANG MOPS AND MOP HEADS TO DRIP DRY BETWEEN USES.
Location: Back room
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: DEEP SCRATCHES/SCORING AND DISCOLORATION OBSERVED ON ALL CUTTING BOARDS AT THE MEAT COUNTER. THESE ITEMS ARE NO LONGER EASILY CLEANABLE AND NEED TO BE RESURFACED OR REPLACED. NOTE: MANAGER STATES SERVICE REQUEST SUBMITTED TO MAINTENANCE TO RESURFACE CUTTING BOARDS.
Location: Meat counter
- 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) SIGNIFICANT DUST BUILD-UP OBSERVED ON THE VENTS OF THE CONDENSER UNITS IN THE MEAT ROOM AND IN THE MEAT WALK-IN COOLER. CLEAN THOROUGHLY.(2) SIGNIFICANT DUST BUILD-UP OBSERVED ON THE VENTS OF THE CONDENSER UNIT INSIDE THE PRODUCE WALK-IN COOLER. CLEAN THOROUGHLY.
Location: Meat room
- 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) SIGNIFICANT DUST BUILD-UP OBSERVED ON THE VENTS OF THE CONDENSER UNITS IN THE MEAT ROOM AND IN THE MEAT WALK-IN COOLER. CLEAN THOROUGHLY.(2) SIGNIFICANT DUST BUILD-UP OBSERVED ON THE VENTS OF THE CONDENSER UNIT INSIDE THE PRODUCE WALK-IN COOLER. CLEAN THOROUGHLY.
Location: Produce room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING TOWELS (3) OBSERVED ON THE COUNTER AT THE CHEESE KIOSK. STORE WET WIPING TOWELS INSIDE SANITIZER SOLUTION BETWEEN USES.
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: (1) SEVERAL CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.(2) CANDY DISPLAY IN FRONT OF AISLE 5 OBSERVED WITH PRODUCTS STORED APPROXIMATELY 1 INCH OFF THE FLOOR. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Bakery area
Equipment: Walk in freezer
- 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) SEVERAL CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.(2) CANDY DISPLAY IN FRONT OF AISLE 5 OBSERVED WITH PRODUCTS STORED APPROXIMATELY 1 INCH OFF THE FLOOR. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Sales floor
- 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: BLACK BUILD-UP OBSERVED INSIDE THE MULTI-PRODUCT SODA NOZZLE (MUG ROOT BEER, COKE, DIET COKE, HI-C) AT THE SELF-SERVICE SODA MACHINE NEAR THE DELI. CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Soda machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIOR OF THE MICROWAVE IN THE BAKERY AREA OBSERVES SOILED. CLEAN AND SANITIZE.
Location: Bakery area
Equipment: Microwave oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINK IN THE PRODUCE AREA. PROVIDE.
Location: Produce room
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: MOLD OBSERVED INSIDE THE THREE-COMPARTMENT SINK IN THE PRODUCE ROOM. CLEAN AND SANITIZE SINK AT APPROPRIATE INTERVALS.
Location: Produce room
Equipment: 3-bay
- 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: (1) QUAT SANITIZER TEST KIT FOR THE THREE-COMPARTMENT SINK SANITIZER IN THE DELI/BAKERY BACK ROOM OBSERVED FADED/DISCOLORED. PROVIDE NEW TEST KIT TO ACCURATELY MEASURE SANITIZER CONCENTRATION.(2) NO QUAT SANITIZER TEST KIT AVAILABLE FOR THE THREE-COMPARTMENT SINK SANITIZER IN THE MEAT ROOM. PROVIDE.NOTE: MANAGER STATES TEST KITS HAVE BEEN ORDERED AND DELIVERY DUE TODAY.
Location: Deli area
- 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: (1) QUAT SANITIZER TEST KIT FOR THE THREE-COMPARTMENT SINK SANITIZER IN THE DELI/BAKERY BACK ROOM OBSERVED FADED/DISCOLORED. PROVIDE NEW TEST KIT TO ACCURATELY MEASURE SANITIZER CONCENTRATION.(2) NO QUAT SANITIZER TEST KIT AVAILABLE FOR THE THREE-COMPARTMENT SINK SANITIZER IN THE MEAT ROOM. PROVIDE.NOTE: MANAGER STATES TEST KITS HAVE BEEN ORDERED AND DELIVERY DUE TODAY.
Location: Bakery area
- 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: (1) QUAT SANITIZER TEST KIT FOR THE THREE-COMPARTMENT SINK SANITIZER IN THE DELI/BAKERY BACK ROOM OBSERVED FADED/DISCOLORED. PROVIDE NEW TEST KIT TO ACCURATELY MEASURE SANITIZER CONCENTRATION.(2) NO QUAT SANITIZER TEST KIT AVAILABLE FOR THE THREE-COMPARTMENT SINK SANITIZER IN THE MEAT ROOM. PROVIDE.NOTE: MANAGER STATES TEST KITS HAVE BEEN ORDERED AND DELIVERY DUE TODAY.
Location: Meat room
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: FOAM TRAYS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE MEAT WALK-IN COOLER. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Meat room
Equipment: Walk in cooler
|
06/05/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD POTENTIALLY HAZARDOUS PRODUCTS (DICED HAM, DICED TURKEY, COTTAGE CHEESE, SHREDDED CHEESE) ON THE SALAD BAR MEASURED BETWEEN 50-51 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. QUICKLY CHILL PRODUCTS TO 41 DEGREES F AND REPAIR SALAD BAR AS NECESSARY.
Location: Sales floor
Equipment: Buffet
- 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: SPRAY BOTTLES OF VARIOUS CHEMICALS OBSERVED STORED IMPROPERLY:(1) STAINLESS STEEL POLISH ON THE PREP TABLE IN THE DELI(2) CHLORINATED CLEANER STORED WITH CANDY SPRINKLES ON THE ROLLING CART IN THE BAKERY(3) GLASS CLEANER STORED WITH CAKE INSERTS ON THE SHELVING IN THE BAKERY(4) SEVERAL CHEMICALS STORED ON THE DRAIN BOARD OF THE PREP SINK BEHIND THE MEAT COUNTER.STORE ALL CHEMICALS IN DESIGNATED AREAS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
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: SPRAY BOTTLES OF VARIOUS CHEMICALS OBSERVED STORED IMPROPERLY:(1) STAINLESS STEEL POLISH ON THE PREP TABLE IN THE DELI(2) CHLORINATED CLEANER STORED WITH CANDY SPRINKLES ON THE ROLLING CART IN THE BAKERY(3) GLASS CLEANER STORED WITH CAKE INSERTS ON THE SHELVING IN THE BAKERY(4) SEVERAL CHEMICALS STORED ON THE DRAIN BOARD OF THE PREP SINK BEHIND THE MEAT COUNTER.STORE ALL CHEMICALS IN DESIGNATED AREAS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Bakery 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: SPRAY BOTTLES OF VARIOUS CHEMICALS OBSERVED STORED IMPROPERLY:(1) STAINLESS STEEL POLISH ON THE PREP TABLE IN THE DELI(2) CHLORINATED CLEANER STORED WITH CANDY SPRINKLES ON THE ROLLING CART IN THE BAKERY(3) GLASS CLEANER STORED WITH CAKE INSERTS ON THE SHELVING IN THE BAKERY(4) SEVERAL CHEMICALS STORED ON THE DRAIN BOARD OF THE PREP SINK BEHIND THE MEAT COUNTER.STORE ALL CHEMICALS IN DESIGNATED AREAS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Meat counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL FRUIT FLIES OBSERVED ON THE BOXES STORED ABOVE THE THREE-COMPARTMENT SINK IN THE DELI/BAKERY BACK ROOM AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. THOROUGHLY CLEAN BOTH PREP SINKS AND FLOOR DRAINS UNDERNEATH THE SINKS.
Location: Deli area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL FRUIT FLIES OBSERVED ON THE BOXES STORED ABOVE THE THREE-COMPARTMENT SINK IN THE DELI/BAKERY BACK ROOM AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. THOROUGHLY CLEAN BOTH PREP SINKS AND FLOOR DRAINS UNDERNEATH THE SINKS.
Location: Bakery area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT AND POULTRY OBSERVED STORED IMPROPERLY INSIDE THE MEAT WALK-IN COOLER:(1) RAW CHICKEN KABOBS AND RAW GROUND BISON STORED ABOVE RAW BEEF(2) RAW TURKEY PATTIES STORED ABOVE RAW BEEF AND RAW SAUSAGE(3) RAW BEEF AND RAW SAUSAGE STORED ABOVE COOKED AND SLICED HAM.RAW POULTRY MUST BE STORED BELOW ALL RAW MEATS AND RAW SEAFOOD; RAW GROUND MEATS MUST BE STORED ABOVE RAW POULTRY AND BELOW OTHER RAW MEATS AND RAW SEAFOOD; ALL RAW ANIMAL PRODUCTS MUST BE STORED BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Meat room
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE SIDE LEDGE OF THE PREP SINK IN THE PRODUCE ROOM. CLEAN AND SANITIZE.
Location: Produce room
Equipment: Prep sink
- 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: PLASTIC FOOD CONTAINER OBSERVED INSIDE THE HAND SINK BEHIND THE BAKERY COUNTER. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. DISCONTINUE STORING ANY ITEMS INSIDE THE HAND SINK AND/OR DUMPING ANY LIQUID WASTES DOWN THE HAND SINK.
Location: Bakery area
Equipment: Hand sink
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP HEAD OBSERVED ON THE FLOOR NEXT TO THE MOP SINK IN THE BACK ROOM. HANG MOPS AND MOP HEADS TO DRIP DRY BETWEEN USES.
Location: Back room
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: DEEP SCRATCHES/SCORING AND DISCOLORATION OBSERVED ON ALL CUTTING BOARDS AT THE MEAT COUNTER. THESE ITEMS ARE NO LONGER EASILY CLEANABLE AND NEED TO BE RESURFACED OR REPLACED.
Location: Meat counter
- 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) SIGNIFICANT DUST BUILD-UP OBSERVED ON THE VENTS OF THE CONDENSER UNITS IN THE MEAT ROOM AND IN THE MEAT WALK-IN COOLER. CLEAN THOROUGHLY.(2) SIGNIFICANT DUST BUILD-UP OBSERVED ON THE VENTS OF THE CONDENSER UNIT INSIDE THE PRODUCE WALK-IN COOLER. CLEAN THOROUGHLY.
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: (1) SIGNIFICANT DUST BUILD-UP OBSERVED ON THE VENTS OF THE CONDENSER UNITS IN THE MEAT ROOM AND IN THE MEAT WALK-IN COOLER. CLEAN THOROUGHLY.(2) SIGNIFICANT DUST BUILD-UP OBSERVED ON THE VENTS OF THE CONDENSER UNIT INSIDE THE PRODUCE WALK-IN COOLER. CLEAN THOROUGHLY.
Location: Produce room
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING TOWELS (3) OBSERVED ON THE COUNTER AT THE CHEESE KIOSK. STORE WET WIPING TOWELS INSIDE SANITIZER SOLUTION BETWEEN USES.
Location: Sales floor
- 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) SEVERAL CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.(2) CANDY DISPLAY IN FRONT OF AISLE 5 OBSERVED WITH PRODUCTS STORED APPROXIMATELY 1 INCH OFF THE FLOOR. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Bakery area
Equipment: Walk in freezer
- 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) SEVERAL CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.(2) CANDY DISPLAY IN FRONT OF AISLE 5 OBSERVED WITH PRODUCTS STORED APPROXIMATELY 1 INCH OFF THE FLOOR. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Sales floor
- 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: BLACK BUILD-UP OBSERVED INSIDE THE MULTI-PRODUCT SODA NOZZLE (MUG ROOT BEER, COKE, DIET COKE, HI-C) AT THE SELF-SERVICE SODA MACHINE NEAR THE DELI. CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Soda machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIOR OF THE MICROWAVE IN THE BAKERY AREA OBSERVES SOILED. CLEAN AND SANITIZE.
Location: Bakery area
Equipment: Microwave oven
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINK IN THE PRODUCE AREA. PROVIDE.
Location: Produce room
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: MOLD OBSERVED INSIDE THE THREE-COMPARTMENT SINK IN THE PRODUCE ROOM. CLEAN AND SANITIZE SINK AT APPROPRIATE INTERVALS.
Location: Produce room
Equipment: 3-bay
- 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: (1) QUAT SANITIZER TEST KIT FOR THE THREE-COMPARTMENT SINK SANITIZER IN THE DELI/BAKERY BACK ROOM OBSERVED FADED/DISCOLORED. PROVIDE NEW TEST KIT TO ACCURATELY MEASURE SANITIZER CONCENTRATION.(2) NO QUAT SANITIZER TEST KIT AVAILABLE FOR THE THREE-COMPARTMENT SINK SANITIZER IN THE MEAT ROOM. PROVIDE.
Location: Deli area
- 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: (1) QUAT SANITIZER TEST KIT FOR THE THREE-COMPARTMENT SINK SANITIZER IN THE DELI/BAKERY BACK ROOM OBSERVED FADED/DISCOLORED. PROVIDE NEW TEST KIT TO ACCURATELY MEASURE SANITIZER CONCENTRATION.(2) NO QUAT SANITIZER TEST KIT AVAILABLE FOR THE THREE-COMPARTMENT SINK SANITIZER IN THE MEAT ROOM. PROVIDE.
Location: Bakery area
- 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: (1) QUAT SANITIZER TEST KIT FOR THE THREE-COMPARTMENT SINK SANITIZER IN THE DELI/BAKERY BACK ROOM OBSERVED FADED/DISCOLORED. PROVIDE NEW TEST KIT TO ACCURATELY MEASURE SANITIZER CONCENTRATION.(2) NO QUAT SANITIZER TEST KIT AVAILABLE FOR THE THREE-COMPARTMENT SINK SANITIZER IN THE MEAT ROOM. PROVIDE.
Location: Meat room
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: FOAM TRAYS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE MEAT WALK-IN COOLER. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Meat room
Equipment: Walk in cooler
|
05/29/2013 | 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: COOKED STEAK SAMPLES HELD ON THE GRIDDLE ON TOP OF THE MEAT COUNTER MEASURED BETWEEN 82-91 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE.
Location: Meat counter
Equipment: Flat grill
- 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: SPRAY BOTTLES OF GLASS CLEANER OBSERVED STORED WITH PLASTIC TRAY WRAP UNDER THE WRAP MACHINE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Produce room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL FRUIT FLIES OBSERVED ON THE WALL AND CEILING ABOVE THE PREP SINK BEHIND THE MEAT COUNTER. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. THOROUGHLY CLEAN PREP SINK DRAIN TO PREVENT PEST ATTRACTION.
Location: Meat counter
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: CAN OF PEAS OBSERVED ON THE DISPLAY SHELVING WITH DENTS SO SEVERE THE RIM WAS BENT. MANAGER DISCARDED PRODUCT.
Location: Sales floor
- 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: SPRAY BOTTLES OF QUAT SANITIZER IN THE DELI MEASURED 0 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Deli area
- Storage of Personal Items (corrected)
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: PERSONAL COATS OBSERVED STORED ON SHELVING WITH SINGLE-USE FOOD PLATTERS IN THE DELI AND BAKERY AREAS. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Deli area
- Storage of Personal Items (corrected)
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: PERSONAL COATS OBSERVED STORED ON SHELVING WITH SINGLE-USE FOOD PLATTERS IN THE DELI AND BAKERY AREAS. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Bakery area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: SPRAY BOTTLE OF FRYING OIL OBSERVED UNDER THE OVEN IN THE DELI WITH NO LABEL. PROPERLY LABEL ALL WORKING CONTAINERS HOLDING FOOD ITEMS WITH THE COMMON NAME OF THE FOOD ITEM.
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) CLEAN SLOTTED SPOONS FOR THE DELI DISPLAY CASE OBSERVED STORED WITH THE HANDLES POINTING IN DIFFERENT DIRECTIONS INSIDE THE STORAGE CONTAINER. STORE UTENSILS WITH ALL HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.(2) CASES OF SINGLE-USE FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BACK STORAGE AREA OF THE DELI. STORE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Deli area
- 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: EXCESSIVE DUST BUILD-UP OBSERVED ON THE CONDENSER VENTS INSIDE THE MEAT ROOM AND INSIDE THE MEAT WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Meat room
- 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: EXCESSIVE DUST BUILD-UP OBSERVED ON THE CONDENSER VENTS INSIDE THE MEAT ROOM AND INSIDE THE MEAT WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT THE HAND SINK IN THE MEAT ROOM MEASURED 65 DEGREES F AFTER RUNNING FOR MORE THAN 60 SECONDS. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.
Location: Meat room
Equipment: Hand sink
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CAN OF ENFAMIL BABY FORMULA OBSERVED WITH A USE BY DATE OF JANUARY 1, 2013. MANAGER DISCARDED PRODUCT.
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: SEASONAL CANDY DISPLAY IN FRONT OF AISLE 5 OBSERVED WITH PRODUCTS POSITIONED APPROXIMATELY 1 INCH FROM THE FLOOR. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
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: SEASONAL CANDY DISPLAY IN FRONT OF AISLE 5 OBSERVED WITH PRODUCTS POSITIONED APPROXIMATELY 1 INCH FROM THE FLOOR. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Meat counter
- 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: SEASONAL CANDY DISPLAY IN FRONT OF AISLE 5 OBSERVED WITH PRODUCTS POSITIONED APPROXIMATELY 1 INCH FROM THE FLOOR. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR OF NON-FUNCTIONING REACH-IN COOLER IN THE MEAT DEPARTMENT OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Meat counter
Equipment: Reach in cooler
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: VERY LOW WATER PRESSURE OBSERVED AT THE HAND SINK IN THE MEAT ROOM. PROVIDE SUFFICIENT WATER PRESSURE TO EFFECTIVELY WASH HANDS.
Location: Meat room
Equipment: Hand sink
- 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: NO QUAT SANITIZER TEST KIT AVAILABLE FOR THE MEAT ROOM THREE-COMPARTMENT SINK. PROVIDE.
Location: Meat room
|
01/10/2013 | 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: COOKED STEAK SAMPLES HELD ON THE GRIDDLE ON TOP OF THE MEAT COUNTER MEASURED BETWEEN 82-91 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE.
Location: Meat counter
Equipment: Flat grill
- 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: SPRAY BOTTLES OF GLASS CLEANER OBSERVED STORED WITH PLASTIC TRAY WRAP UNDER THE WRAP MACHINE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Produce room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL FRUIT FLIES OBSERVED ON THE WALL AND CEILING ABOVE THE PREP SINK BEHIND THE MEAT COUNTER. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. THOROUGHLY CLEAN PREP SINK DRAIN TO PREVENT PEST ATTRACTION.
Location: Meat counter
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: CAN OF PEAS OBSERVED ON THE DISPLAY SHELVING WITH DENTS SO SEVERE THE RIM WAS BENT. MANAGER DISCARDED PRODUCT.
Location: Sales floor
- 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: SPRAY BOTTLES OF QUAT SANITIZER IN THE DELI MEASURED 0 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
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.
Comments: PERSONAL COATS OBSERVED STORED ON SHELVING WITH SINGLE-USE FOOD PLATTERS IN THE DELI AND BAKERY AREAS. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
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.
Comments: PERSONAL COATS OBSERVED STORED ON SHELVING WITH SINGLE-USE FOOD PLATTERS IN THE DELI AND BAKERY AREAS. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Bakery area
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: SPRAY BOTTLE OF FRYING OIL OBSERVED UNDER THE OVEN IN THE DELI WITH NO LABEL. PROPERLY LABEL ALL WORKING CONTAINERS HOLDING FOOD ITEMS WITH THE COMMON NAME OF THE FOOD ITEM.
Location: Deli area
- 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: (1) CLEAN SLOTTED SPOONS FOR THE DELI DISPLAY CASE OBSERVED STORED WITH THE HANDLES POINTING IN DIFFERENT DIRECTIONS INSIDE THE STORAGE CONTAINER. STORE UTENSILS WITH ALL HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.(2) CASES OF SINGLE-USE FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BACK STORAGE AREA OF THE DELI. STORE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Deli area
- 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: EXCESSIVE DUST BUILD-UP OBSERVED ON THE CONDENSER VENTS INSIDE THE MEAT ROOM AND INSIDE THE MEAT WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Meat room
- 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: EXCESSIVE DUST BUILD-UP OBSERVED ON THE CONDENSER VENTS INSIDE THE MEAT ROOM AND INSIDE THE MEAT WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT THE HAND SINK IN THE MEAT ROOM MEASURED 65 DEGREES F AFTER RUNNING FOR MORE THAN 60 SECONDS. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.
Location: Meat room
Equipment: Hand sink
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CAN OF ENFAMIL BABY FORMULA OBSERVED WITH A USE BY DATE OF JANUARY 1, 2013. MANAGER DISCARDED PRODUCT.
Location: Sales floor
- 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) SEVERAL CASES OF FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) COOKED STEAK SAMPLES OBSERVED ON THE HOT GRIDDLE ON TOP OF THE MEAT COUNTER WITH NO COVERING. PROVIDE.(3) SEASONAL CANDY DISPLAY IN FRONT OF AISLE 5 OBSERVED WITH PRODUCTS POSITIONED APPROXIMATELY 1 INCH FROM THE FLOOR. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
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: (1) SEVERAL CASES OF FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) COOKED STEAK SAMPLES OBSERVED ON THE HOT GRIDDLE ON TOP OF THE MEAT COUNTER WITH NO COVERING. PROVIDE.(3) SEASONAL CANDY DISPLAY IN FRONT OF AISLE 5 OBSERVED WITH PRODUCTS POSITIONED APPROXIMATELY 1 INCH FROM THE FLOOR. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Meat counter
- 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) SEVERAL CASES OF FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) COOKED STEAK SAMPLES OBSERVED ON THE HOT GRIDDLE ON TOP OF THE MEAT COUNTER WITH NO COVERING. PROVIDE.(3) SEASONAL CANDY DISPLAY IN FRONT OF AISLE 5 OBSERVED WITH PRODUCTS POSITIONED APPROXIMATELY 1 INCH FROM THE FLOOR. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR OF NON-FUNCTIONING REACH-IN COOLER IN THE MEAT DEPARTMENT OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Meat counter
Equipment: Reach in cooler
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: VERY LOW WATER PRESSURE OBSERVED AT THE HAND SINK IN THE MEAT ROOM. PROVIDE SUFFICIENT WATER PRESSURE TO EFFECTIVELY WASH HANDS.
Location: Meat room
Equipment: Hand sink
- 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: NO QUAT SANITIZER TEST KIT AVAILABLE FOR THE MEAT ROOM THREE-COMPARTMENT SINK. PROVIDE.
Location: Meat room
|
01/03/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: NO RESTRAINTS OBSERVED ON THE CO2 TANKS IN THE SODA SYRUP STORAGE ROOM NEXT TO THE DELI. RESTRAIN TANKS TO A PERMANENT STRUCTURE WITH CHAINS, BUNGEE CORDS, ETC.
- 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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
Location: Bakery 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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
Location: Meat room
- 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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
Location: Produce room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES (MORE THAN 15) OBSERVED ON THE WALLS ABOVE THE MOP SINK AREA IN THE BACK STOCK ROOM. THOROUGHLY CLEAN FLOOR DRAIN IN FRONT OF THE MOP SINK. THIS FLOOR DRAIN IS A HARBORAGE AREA FOR FRUIT FLIES TO BREED. CONTACT PEST CONTROL COMPANY FOR SERVICE.
Location: Back room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES (MORE THAN 15) OBSERVED ON THE WALLS ABOVE THE MOP SINK AREA IN THE BACK STOCK ROOM. THOROUGHLY CLEAN FLOOR DRAIN IN FRONT OF THE MOP SINK. THIS FLOOR DRAIN IS A HARBORAGE AREA FOR FRUIT FLIES TO BREED. CONTACT PEST CONTROL COMPANY FOR SERVICE.
Location: Sales floor
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: EMPLOYEE OBSERVED PUTTING SPRINKLES ON CUPCAKES WITH HER BARE HANDS IN THE BAKERY.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED STORED ABOVE FULLY COOKED PORK RIBS ON THE ROLLING CART IN THE DELI WALK-IN COOLER.(2) RAW SHELL EGGS OBSERVED STORED ABOVE ORANGE JUICE IN THE FRONT LOAD COOLER UNIT ON THE SALES FLOOR IN THE DAIRY SECTION.
Location: Deli area
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED STORED ABOVE FULLY COOKED PORK RIBS ON THE ROLLING CART IN THE DELI WALK-IN COOLER.(2) RAW SHELL EGGS OBSERVED STORED ABOVE ORANGE JUICE IN THE FRONT LOAD COOLER UNIT ON THE SALES FLOOR IN THE DAIRY SECTION.
Location: Sales floor
Equipment: Reach in cooler
- 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: QUAT SANITIZER CONCENTRATION IN SPRAY BOTTLES (3) IN THE CLEANING CADDIES AT THE DELI COUNTER MEASURED MORE THAN 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Deli area
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: (1) PLASTIC BOWLS AND RAMEKINS OBSERVED USED AS SCOOPS FOR SEASONINGS AND FLOUR AT THE BREADING STATION IN THE DELI. PROVIDE APPROVED SCOOPS WITH HANDLES TO DISPENSE PRODUCTS.(2) PLASTIC FOOD CONTAINER OBSERVED USED AS A SCOOP FOR THE GRANOLA IN THE PRODUCE ROOM. PROVIDE APPROVED SCOOP WITH A HANDLE TO DISPENSE PRODUCT.
- 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: PLASTIC LIDS OBSERVED STORED FACE UP ON SHELVING NEAR THE BAKERY COUNTER. STORE SINGLE-SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Bakery area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON THE VENTS OF THE CONDENSER UNITS IN THE PRODUCE ROOM AND IN THE PRODUCE WALK-IN COOLER.
Location: Produce room
- 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: MOLDED AND ROTTEN PRODUCE OBSERVED ON THE FLOOR UNDER THE CITRUS DISPAY IN THE PRODUCE SECTION OF THE SALES FLOOR. INCREASE CLEANING FREQUENCY TO PREVENT PEST ATTRACTION.
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: MOLDED AND ROTTEN PRODUCE OBSERVED ON THE FLOOR UNDER THE CITRUS DISPAY IN THE PRODUCE SECTION OF THE SALES FLOOR. INCREASE CLEANING FREQUENCY TO PREVENT PEST ATTRACTION.
Location: Sales floor
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED STORED ON THE COUNTER AT THE DELI AND NEXT TO THE BREAD SLICER IN THE BAKERY. STORE WET WIPING CLOTHS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Bakery area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED STORED ON THE COUNTER AT THE DELI AND NEXT TO THE BREAD SLICER IN THE BAKERY. STORE WET WIPING CLOTHS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Deli 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: (1) SEVERAL CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.(2) CANDY OBSERVED STORED IN WOOD CRATES THAT POSITION THE PRODUCTS APPROXIMATELY 1 INCH OFF THE FLOOR IN FRONT OF AISLE 5. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Bakery area
Equipment: Walk in freezer
- 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) SEVERAL CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.(2) CANDY OBSERVED STORED IN WOOD CRATES THAT POSITION THE PRODUCTS APPROXIMATELY 1 INCH OFF THE FLOOR IN FRONT OF AISLE 5. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Sales floor
- 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: EXCESSIVE BUILD-UP OBSERVED IN THE NOZZLES OF THE SELF-SERVICE SODA MACHINE NEAR THE DELI. PROPERLY CLEAN AND SANITIZE NOZZLES TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Location: Deli area
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR HAND SINK BEHIND THE HOT DISPLAY CASE IN THE DELI. PROVIDE.
Location: Deli area
Equipment: Hand sink
- No test kit (corrected)
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: NO QUAT SANITIZER TEST KITS AVAILABLE FOR USE IN THE MEAT ROOM AND IN THE PRODUCE ROOM. PROVIDE.
Location: Meat room
- No test kit (corrected)
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: NO QUAT SANITIZER TEST KITS AVAILABLE FOR USE IN THE MEAT ROOM AND IN THE PRODUCE ROOM. PROVIDE.
Location: Produce room
|
08/14/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: NO RESTRAINTS OBSERVED ON THE CO2 TANKS IN THE SODA SYRUP STORAGE ROOM NEXT TO THE DELI. RESTRAIN TANKS TO A PERMANENT STRUCTURE WITH CHAINS, BUNGEE CORDS, ETC.
- 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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
Location: Bakery 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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
Location: Meat room
- 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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
Location: Produce room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES (MORE THAN 15) OBSERVED ON THE WALLS ABOVE THE MOP SINK AREA IN THE BACK STOCK ROOM. THOROUGHLY CLEAN FLOOR DRAIN IN FRONT OF THE MOP SINK. THIS FLOOR DRAIN IS A HARBORAGE AREA FOR FRUIT FLIES TO BREED. CONTACT PEST CONTROL COMPANY FOR SERVICE.
Location: Back room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES (MORE THAN 15) OBSERVED ON THE WALLS ABOVE THE MOP SINK AREA IN THE BACK STOCK ROOM. THOROUGHLY CLEAN FLOOR DRAIN IN FRONT OF THE MOP SINK. THIS FLOOR DRAIN IS A HARBORAGE AREA FOR FRUIT FLIES TO BREED. CONTACT PEST CONTROL COMPANY FOR SERVICE.
Location: Sales floor
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: EMPLOYEE OBSERVED PUTTING SPRINKLES ON CUPCAKES WITH HER BARE HANDS IN THE BAKERY.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED STORED ABOVE FULLY COOKED PORK RIBS ON THE ROLLING CART IN THE DELI WALK-IN COOLER.(2) RAW SHELL EGGS OBSERVED STORED ABOVE ORANGE JUICE IN THE FRONT LOAD COOLER UNIT ON THE SALES FLOOR IN THE DAIRY SECTION.
Location: Deli area
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED STORED ABOVE FULLY COOKED PORK RIBS ON THE ROLLING CART IN THE DELI WALK-IN COOLER.(2) RAW SHELL EGGS OBSERVED STORED ABOVE ORANGE JUICE IN THE FRONT LOAD COOLER UNIT ON THE SALES FLOOR IN THE DAIRY SECTION.
Location: Sales floor
Equipment: Reach in cooler
- 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: QUAT SANITIZER CONCENTRATION IN SPRAY BOTTLES (3) IN THE CLEANING CADDIES AT THE DELI COUNTER MEASURED MORE THAN 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Deli area
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: (1) PLASTIC BOWLS AND RAMEKINS OBSERVED USED AS SCOOPS FOR SEASONINGS AND FLOUR AT THE BREADING STATION IN THE DELI. PROVIDE APPROVED SCOOPS WITH HANDLES TO DISPENSE PRODUCTS.(2) PLASTIC FOOD CONTAINER OBSERVED USED AS A SCOOP FOR THE GRANOLA IN THE PRODUCE ROOM. PROVIDE APPROVED SCOOP WITH A HANDLE TO DISPENSE PRODUCT.
- 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: PLASTIC LIDS OBSERVED STORED FACE UP ON SHELVING NEAR THE BAKERY COUNTER. STORE SINGLE-SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Bakery area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON THE VENTS OF THE CONDENSER UNITS IN THE PRODUCE ROOM AND IN THE PRODUCE WALK-IN COOLER.
Location: Produce room
- 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: MOLDED AND ROTTEN PRODUCE OBSERVED ON THE FLOOR UNDER THE CITRUS DISPAY IN THE PRODUCE SECTION OF THE SALES FLOOR. INCREASE CLEANING FREQUENCY TO PREVENT PEST ATTRACTION.
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: MOLDED AND ROTTEN PRODUCE OBSERVED ON THE FLOOR UNDER THE CITRUS DISPAY IN THE PRODUCE SECTION OF THE SALES FLOOR. INCREASE CLEANING FREQUENCY TO PREVENT PEST ATTRACTION.
Location: Sales floor
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED STORED ON THE COUNTER AT THE DELI AND NEXT TO THE BREAD SLICER IN THE BAKERY. STORE WET WIPING CLOTHS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Bakery area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED STORED ON THE COUNTER AT THE DELI AND NEXT TO THE BREAD SLICER IN THE BAKERY. STORE WET WIPING CLOTHS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Deli 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: (1) SEVERAL CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.(2) CANDY OBSERVED STORED IN WOOD CRATES THAT POSITION THE PRODUCTS APPROXIMATELY 1 INCH OFF THE FLOOR IN FRONT OF AISLE 5. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Bakery area
Equipment: Walk in freezer
- 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) SEVERAL CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.(2) CANDY OBSERVED STORED IN WOOD CRATES THAT POSITION THE PRODUCTS APPROXIMATELY 1 INCH OFF THE FLOOR IN FRONT OF AISLE 5. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Sales floor
- 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: EXCESSIVE BUILD-UP OBSERVED IN THE NOZZLES OF THE SELF-SERVICE SODA MACHINE NEAR THE DELI. PROPERLY CLEAN AND SANITIZE NOZZLES TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Location: Deli area
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR HAND SINK BEHIND THE HOT DISPLAY CASE IN THE DELI. PROVIDE.
Location: Deli area
Equipment: Hand sink
- No test kit (corrected)
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: NO QUAT SANITIZER TEST KITS AVAILABLE FOR USE IN THE MEAT ROOM AND IN THE PRODUCE ROOM. PROVIDE.
Location: Meat room
- No test kit (corrected)
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: NO QUAT SANITIZER TEST KITS AVAILABLE FOR USE IN THE MEAT ROOM AND IN THE PRODUCE ROOM. PROVIDE.
Location: Produce room
|
08/07/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: NO RESTRAINTS OBSERVED ON THE CO2 TANKS IN THE SODA SYRUP STORAGE ROOM NEXT TO THE DELI. RESTRAIN TANKS TO A PERMANENT STRUCTURE WITH CHAINS, BUNGEE CORDS, ETC.
- 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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
Location: Bakery 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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
Location: Meat room
- 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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
Location: Produce room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: (1) FRUIT FLIES (MORE THAN 10) OBSERVED ON THE WALLS ABOVE THE MOP SINK AREA IN THE BACK STOCK ROOM. CONTINUE CLEANING PROGRESS AND THOROUGHLY CLEAN FLOOR DRAIN IN FRONT OF THE MOP SINK. CONTACT PEST CONTROL COMPANY FOR SERVICE.(1) FRUIT FLIES (MORE THAN 10) OBSERVED AROUND THE CITRUS DISPLAY IN THE PRODUCE SECTION OF THE SALES FLOOR. THOROUGHLY CLEAN UNDER AND BETWEEN THE DISPLAY AND REMOVE THE ROTTEN AND MOLDED PRODUCE FROM UNDER THE DISPLAY TO PREVENT PEST ATTRACTION.
Location: Back room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: (1) FRUIT FLIES (MORE THAN 10) OBSERVED ON THE WALLS ABOVE THE MOP SINK AREA IN THE BACK STOCK ROOM. CONTINUE CLEANING PROGRESS AND THOROUGHLY CLEAN FLOOR DRAIN IN FRONT OF THE MOP SINK. CONTACT PEST CONTROL COMPANY FOR SERVICE.(1) FRUIT FLIES (MORE THAN 10) OBSERVED AROUND THE CITRUS DISPLAY IN THE PRODUCE SECTION OF THE SALES FLOOR. THOROUGHLY CLEAN UNDER AND BETWEEN THE DISPLAY AND REMOVE THE ROTTEN AND MOLDED PRODUCE FROM UNDER THE DISPLAY TO PREVENT PEST ATTRACTION.
Location: Sales floor
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: EMPLOYEE OBSERVED PUTTING SPRINKLES ON CUPCAKES WITH HER BARE HANDS IN THE BAKERY.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED STORED ABOVE FULLY COOKED PORK RIBS ON THE ROLLING CART IN THE DELI WALK-IN COOLER.(2) RAW SHELL EGGS OBSERVED STORED ABOVE ORANGE JUICE IN THE FRONT LOAD COOLER UNIT ON THE SALES FLOOR IN THE DAIRY SECTION.
Location: Deli area
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED STORED ABOVE FULLY COOKED PORK RIBS ON THE ROLLING CART IN THE DELI WALK-IN COOLER.(2) RAW SHELL EGGS OBSERVED STORED ABOVE ORANGE JUICE IN THE FRONT LOAD COOLER UNIT ON THE SALES FLOOR IN THE DAIRY SECTION.
Location: Sales floor
Equipment: Reach in cooler
- 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: QUAT SANITIZER CONCENTRATION IN SPRAY BOTTLES (3) IN THE CLEANING CADDIES AT THE DELI COUNTER MEASURED MORE THAN 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Deli area
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: (1) PLASTIC BOWLS AND RAMEKINS OBSERVED USED AS SCOOPS FOR SEASONINGS AND FLOUR AT THE BREADING STATION IN THE DELI. PROVIDE APPROVED SCOOPS WITH HANDLES TO DISPENSE PRODUCTS.(2) PLASTIC FOOD CONTAINER OBSERVED USED AS A SCOOP FOR THE GRANOLA IN THE PRODUCE ROOM. PROVIDE APPROVED SCOOP WITH A HANDLE TO DISPENSE PRODUCT.
- 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: PLASTIC LIDS OBSERVED STORED FACE UP ON SHELVING NEAR THE BAKERY COUNTER. STORE SINGLE-SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Bakery area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON THE VENTS OF THE CONDENSER UNITS IN THE PRODUCE ROOM AND IN THE PRODUCE WALK-IN COOLER.
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.
Comments: SODA SYRUP SPILLS AND SPLASHES OBSERVED ON THE FLOORS AND WALL IN THE SODA SYRUP STORAGE ROOM NEXT TO THE DELI. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
Location: Deli area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED STORED ON THE COUNTER AT THE DELI AND NEXT TO THE BREAD SLICER IN THE BAKERY. STORE WET WIPING CLOTHS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Bakery area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED STORED ON THE COUNTER AT THE DELI AND NEXT TO THE BREAD SLICER IN THE BAKERY. STORE WET WIPING CLOTHS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Deli 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: (1) SEVERAL CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.(2) CANDY OBSERVED STORED IN WOOD CRATES THAT POSITION THE PRODUCTS APPROXIMATELY 1 INCH OFF THE FLOOR IN FRONT OF AISLE 5. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Bakery area
Equipment: Walk in freezer
- 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) SEVERAL CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.(2) CANDY OBSERVED STORED IN WOOD CRATES THAT POSITION THE PRODUCTS APPROXIMATELY 1 INCH OFF THE FLOOR IN FRONT OF AISLE 5. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Sales floor
- 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: EXCESSIVE BUILD-UP OBSERVED IN THE NOZZLES OF THE SELF-SERVICE SODA MACHINE NEAR THE DELI. PROPERLY CLEAN AND SANITIZE NOZZLES TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Location: Deli area
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR HAND SINK BEHIND THE HOT DISPLAY CASE IN THE DELI. PROVIDE.
Location: Deli area
Equipment: Hand sink
- No test kit (corrected)
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: NO QUAT SANITIZER TEST KITS AVAILABLE FOR USE IN THE MEAT ROOM AND IN THE PRODUCE ROOM. PROVIDE.
Location: Meat room
- No test kit (corrected)
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: NO QUAT SANITIZER TEST KITS AVAILABLE FOR USE IN THE MEAT ROOM AND IN THE PRODUCE ROOM. PROVIDE.
Location: Produce room
|
07/31/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: NO RESTRAINTS OBSERVED ON THE CO2 TANKS IN THE SODA SYRUP STORAGE ROOM NEXT TO THE DELI. RESTRAIN TANKS TO A PERMANENT STRUCTURE WITH CHAINS, BUNGEE CORDS, ETC.
- 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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
Location: Bakery 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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
Location: Meat room
- 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: (1) SPRAY BOTTLE OF CHLORINATED ALL-PURPOSE CLEANER OBSERVED STORED ON TOP OF FOOD WRAP AND DELI PAPER UNDER THE PREP TABLE IN THE DELI.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CHOCOLATE IN THE BAKERY.(3) CUTEX NAIL POLISH REMOVER OBSERVED STORED ON THE SIDE LEDGE OF THE AUTO LABELER IN THE MEAT ROOM.(4) SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE CUTTING BOARD OF THE MEAT COUNTER COOLER.(5) SPRAY BOTTLES OF GLASS CLEANER AND ALL-PURPOSE CLEANER (3) OBSERVED STORED WITH PLASTIC WRAP AND GRANOLA IN THE PRODUCE ROOM.
Location: Produce room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: (1) SEVERAL FRUIT FLIES (MORE THAN 30) OBSERVED AROUND THE MOP SINK IN THE BACK STOCK ROOM. THOROUGHLY CLEAN DRIP TROUGH FOR MOPS AND CONTACT PEST CONTROL COMPANY FOR SERVICE.(1) SEVERAL FRUIT FLIES (MORE THAN 10) OBSERVED AROUND THE CITRUS DISPLAY AND ONION DISPLAY IN THE PRODUCE SECTION OF THE SALES FLOOR. THOROUGHLY CLEAN UNDER AND BETWEEN DISPLAYS TO PREVENT PEST ATTRACTION.
Location: Back room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: (1) SEVERAL FRUIT FLIES (MORE THAN 30) OBSERVED AROUND THE MOP SINK IN THE BACK STOCK ROOM. THOROUGHLY CLEAN DRIP TROUGH FOR MOPS AND CONTACT PEST CONTROL COMPANY FOR SERVICE.(1) SEVERAL FRUIT FLIES (MORE THAN 10) OBSERVED AROUND THE CITRUS DISPLAY AND ONION DISPLAY IN THE PRODUCE SECTION OF THE SALES FLOOR. THOROUGHLY CLEAN UNDER AND BETWEEN DISPLAYS TO PREVENT PEST ATTRACTION.
Location: Sales floor
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: EMPLOYEE OBSERVED PUTTING SPRINKLES ON CUPCAKES WITH HER BARE HANDS IN THE BAKERY.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED STORED ABOVE FULLY COOKED PORK RIBS ON THE ROLLING CART IN THE DELI WALK-IN COOLER.(2) RAW SHELL EGGS OBSERVED STORED ABOVE ORANGE JUICE IN THE FRONT LOAD COOLER UNIT ON THE SALES FLOOR IN THE DAIRY SECTION.
Location: Deli area
Equipment: Walk in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED STORED ABOVE FULLY COOKED PORK RIBS ON THE ROLLING CART IN THE DELI WALK-IN COOLER.(2) RAW SHELL EGGS OBSERVED STORED ABOVE ORANGE JUICE IN THE FRONT LOAD COOLER UNIT ON THE SALES FLOOR IN THE DAIRY SECTION.
Location: Sales floor
Equipment: Reach in cooler
- 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: QUAT SANITIZER CONCENTRATION IN SPRAY BOTTLES (3) IN THE CLEANING CADDIES AT THE DELI COUNTER MEASURED MORE THAN 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Deli area
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: (1) PLASTIC BOWLS AND RAMEKINS OBSERVED USED AS SCOOPS FOR SEASONINGS AND FLOUR AT THE BREADING STATION IN THE DELI. PROVIDE APPROVED SCOOPS WITH HANDLES TO DISPENSE PRODUCTS.(2) PLASTIC FOOD CONTAINER OBSERVED USED AS A SCOOP FOR THE GRANOLA IN THE PRODUCE ROOM. PROVIDE APPROVED SCOOP WITH A HANDLE TO DISPENSE PRODUCT.
- 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: PLASTIC LIDS OBSERVED STORED FACE UP ON SHELVING NEAR THE BAKERY COUNTER. STORE SINGLE-SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Bakery area
- 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: EXCESSIVE DUST BUILD-UP OBSERVED ON THE VENTS OF THE CONDENSER UNITS IN THE PRODUCE ROOM AND IN THE PRODUCE WALK-IN COOLER.
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.
Comments: SODA SYRUP SPILLS AND SPLASHES OBSERVED ON THE FLOORS AND WALL IN THE SODA SYRUP STORAGE ROOM NEXT TO THE DELI. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
Location: Deli area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED STORED ON THE COUNTER AT THE DELI AND NEXT TO THE BREAD SLICER IN THE BAKERY. STORE WET WIPING CLOTHS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Bakery area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED STORED ON THE COUNTER AT THE DELI AND NEXT TO THE BREAD SLICER IN THE BAKERY. STORE WET WIPING CLOTHS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Deli 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: (1) SEVERAL CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.(2) CANDY OBSERVED STORED IN WOOD CRATES THAT POSITION THE PRODUCTS APPROXIMATELY 1 INCH OFF THE FLOOR IN FRONT OF AISLE 5. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Bakery area
Equipment: Walk in freezer
- 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) SEVERAL CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAKERY WALK-IN FREEZER. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.(2) CANDY OBSERVED STORED IN WOOD CRATES THAT POSITION THE PRODUCTS APPROXIMATELY 1 INCH OFF THE FLOOR IN FRONT OF AISLE 5. STORE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Sales floor
- 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: EXCESSIVE BUILD-UP OBSERVED IN THE NOZZLES OF THE SELF-SERVICE SODA MACHINE NEAR THE DELI. PROPERLY CLEAN AND SANITIZE NOZZLES TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Location: Deli area
Equipment: Soda machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR HAND SINK BEHIND THE HOT DISPLAY CASE IN THE DELI. PROVIDE.
Location: Deli area
Equipment: Hand sink
- 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: NO QUAT SANITIZER TEST KITS AVAILABLE FOR USE IN THE MEAT ROOM AND IN THE PRODUCE ROOM. PROVIDE.
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: NO QUAT SANITIZER TEST KITS AVAILABLE FOR USE IN THE MEAT ROOM AND IN THE PRODUCE ROOM. PROVIDE.
Location: Produce room
|
07/24/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Chicken on left end of deli display cooler not at proper temperature. Do not store potentially hazardous food in cooler if unable to maintain 41 degrees F and below. Repair unit.
Location: Sales floor
Equipment: Reach in cooler
- Storage of Personal Items (corrected)
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: gloves, coats - do not store on prep table, w/ food, single service articles, etc..
Location: Bakery area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooked and cooled chicken on sales floor cooler - ensure food is completely cooled before placing on shelving for sale. (removed and placed in blast chiller)
Location: Sales floor
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cold chicken display cooler on sales floor outside of deli.
Location: Sales floor
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Slow to drain.
Location: Produce room
Equipment: Hand sink
|
03/23/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Chicken on left end of deli display cooler not at proper temperature. Do not store potentially hazardous food in cooler if unable to maintain 41 degrees F and below. Repair unit.
Location: Sales floor
Equipment: Reach in cooler
- Storage of Personal Items (corrected)
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: gloves, coats - do not store on prep table, w/ food, single service articles, etc..
Location: Bakery area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooked and cooled chicken on sales floor cooler - ensure food is completely cooled before placing on shelving for sale. (removed and placed in blast chiller)
Location: Sales floor
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cold chicken display cooler on sales floor outside of deli.
Location: Sales floor
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Slow to drain.
Location: Produce room
Equipment: Hand sink
|
03/16/2012 | Recheck |
- Storage of Personal Items (corrected)
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: gloves, coats - do not store on prep table, w/ food, single service articles, etc..
Location: Bakery area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooked and cooled chicken on sales floor cooler - ensure food is completely cooled before placing on shelving for sale. (removed and placed in blast chiller)
Location: Sales floor
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Slow to drain.
Location: Produce room
Equipment: Hand sink
|
03/07/2012 | Recheck |
- 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: gloves, coats - do not store on prep table, w/ food, single service articles, etc..
Location: Bakery area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooked and cooled chicken on sales floor cooler - ensure food is completely cooled before placing on shelving for sale. (removed and placed in blast chiller)
Location: Sales floor
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Slow to drain.
Location: Produce room
Equipment: Hand sink
|
02/29/2012 | Routine |
Restaurant representatives - add corrected or new information about KROGER J998 & FUEL KIOSK, 1365 E 86TH ST, Indianapolis, IN »