MARSH HOMETOWN MARKET #08, 7405 W 10TH ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: MARSH HOMETOWN MARKET #08
Type: Grocery
Address: 7405 W 10TH ST, Indianapolis, IN 46214
County: Marion
License #: 201869
Smoking: Smoke Free
Total inspections: 20
Last inspection: 10/23/2014
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 10/23/2014Non-Illness Complaint
  • 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: 1. Oscar Mayer P3 Packets in chest cooler on cardboard. Top layer at 52.4 deg F. 18 packets disposed of at time of inspection. Lower packets are holding at 42.1 deg F. One layer of cardboard removed. Monitor temperatures. If the temperature contains to be above 41 deg F remove all of card board or change display.2. Yogurt cooler on sales floor is pooling water and has air temperature of 56.4 deg F. Temperature of yogurt at 48.5 deg F. Yogurt moved to another cooler during inspection. Repair to hold foods at 41 deg F or below. Remove pooling water.
    Location: Sales floor
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Individual from meat cutting area where gloves through out store - to sales floor and walk in freezer, etc. Discontinue. Wear food safe gloves to handle ready to eat foods only. Remove gloves when leaving prep areas to prevent possible contamination.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 11 dented cans removed from consumer shelves during inspection. Check for and remove any further dented cans.
    Location: Sales floor
  • 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 bacon wrapped on top of hot dogs in presets for sale to consumers. Separate the raw bacon from the cooked foods in presets.
    Location: Sales floor
    Equipment: -
  • Cutting surface(s) (corrected)
    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: Cutting boards soiled in meat cutting area. Please clean.
    Location: Meat room
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: Salt and pepper packets stored below soap dispenser for hand sink by walk in cooler in deli. Please move to prevent possible contamination.
    Location: Deli area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor wall-junctions and floor around fryer in deli.
    Location: Deli area
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Empty wooden skids in dairy walk in cooler. Remove.
    Location: Walk-in cooler
    Equipment: Dairy walk in
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Condensation pooling and dripping onto food in dairy and juice display coolers. Please repair. CORRECTED2. Ice forming onto cake in walk in freezer. Remove ice and repair. Dispose of cake covered in ice. CORRECTED3. Mini cooler/freezer unit at 22 deg F. Air Temp at 42-43 deg F. Removed from floor. Repair. Set to refrigeration at time of inspection. CORRECTED - Note: Cooler case being replaced, old unit is not being used at this time. Do not use old case.4. Secure light guards in bakery area.
    Location: Sales floor
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Condensation pooling and dripping onto food in dairy and juice display coolers. Please repair. CORRECTED2. Ice forming onto cake in walk in freezer. Remove ice and repair. Dispose of cake covered in ice. CORRECTED3. Mini cooler/freezer unit at 22 deg F. Air Temp at 42-43 deg F. Removed from floor. Repair. Set to refrigeration at time of inspection. CORRECTED - Note: Cooler case being replaced, old unit is not being used at this time. Do not use old case.4. Secure light guards in bakery area.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Condensation pooling and dripping onto food in dairy and juice display coolers. Please repair. CORRECTED2. Ice forming onto cake in walk in freezer. Remove ice and repair. Dispose of cake covered in ice. CORRECTED3. Mini cooler/freezer unit at 22 deg F. Air Temp at 42-43 deg F. Removed from floor. Repair. Set to refrigeration at time of inspection. CORRECTED - Note: Cooler case being replaced, old unit is not being used at this time. Do not use old case.4. Secure light guards in bakery area.
    Location: Bakery area
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in bakery over cooler. Provide.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below 3 bay sink in bakery . Repair. Note: already called in for repairs.
    Location: Bakery area
    Equipment: 3-bay
 06/19/2014Recheck
  • 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: 1. Oscar Mayer P3 Packets in chest cooler on cardboard. Top layer at 52.4 deg F. 18 packets disposed of at time of inspection. Lower packets are holding at 42.1 deg F. One layer of cardboard removed. Monitor temperatures. If the temperature contains to be above 41 deg F remove all of card board or change display.2. Yogurt cooler on sales floor is pooling water and has air temperature of 56.4 deg F. Temperature of yogurt at 48.5 deg F. Yogurt moved to another cooler during inspection. Repair to hold foods at 41 deg F or below. Remove pooling water.
    Location: Sales floor
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Individual from meat cutting area where gloves through out store - to sales floor and walk in freezer, etc. Discontinue. Wear food safe gloves to handle ready to eat foods only. Remove gloves when leaving prep areas to prevent possible contamination.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 11 dented cans removed from consumer shelves during inspection. Check for and remove any further dented cans.
    Location: Sales floor
  • 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: Raw bacon wrapped on top of hot dogs in presets for sale to consumers. Separate the raw bacon from the cooked foods in presets.
    Location: Sales floor
    Equipment: -
  • Cutting surface(s) (corrected)
    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: Cutting boards soiled in meat cutting area. Please clean.
    Location: Meat room
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: Salt and pepper packets stored below soap dispenser for hand sink by walk in cooler in deli. Please move to prevent possible contamination.
    Location: Deli area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor wall-junctions and floor around fryer in deli.
    Location: Deli area
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Empty wooden skids in dairy walk in cooler. Remove.
    Location: Walk-in cooler
    Equipment: Dairy walk in
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Condensation pooling and dripping onto food in dairy and juice display coolers. Please repair. CORRECTED2. Ice forming onto cake in walk in freezer. Remove ice and repair. Dispose of cake covered in ice. CORRECTED3. Mini cooler/freezer unit at 22 deg F. Air Temp at 42-43 deg F. Removed from floor. Repair. Set to refrigeration at time of inspection.
    Location: Sales floor
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Condensation pooling and dripping onto food in dairy and juice display coolers. Please repair. CORRECTED2. Ice forming onto cake in walk in freezer. Remove ice and repair. Dispose of cake covered in ice. CORRECTED3. Mini cooler/freezer unit at 22 deg F. Air Temp at 42-43 deg F. Removed from floor. Repair. Set to refrigeration at time of inspection.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Condensation pooling and dripping onto food in dairy and juice display coolers. Please repair. CORRECTED2. Ice forming onto cake in walk in freezer. Remove ice and repair. Dispose of cake covered in ice. CORRECTED3. Mini cooler/freezer unit at 22 deg F. Air Temp at 42-43 deg F. Removed from floor. Repair. Set to refrigeration at time of inspection.
    Location: Sales floor
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in bakery over cooler. Provide.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below 3 bay sink in bakery . Repair. Note: already called in for repairs.
    Location: Bakery area
    Equipment: 3-bay
 06/12/2014Recheck
  • 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: 1. Oscar Mayer P3 Packets in chest cooler on cardboard. Top layer at 52.4 deg F. 18 packets disposed of at time of inspection. Lower packets are holding at 42.1 deg F. One layer of cardboard removed. Monitor temperatures. If the temperature contains to be above 41 deg F remove all of card board or change display.2. Yogurt cooler on sales floor is pooling water and has air temperature of 56.4 deg F. Temperature of yogurt at 48.5 deg F. Yogurt moved to another cooler during inspection. Repair to hold foods at 41 deg F or below. Remove pooling water.
    Location: Sales floor
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Individual from meat cutting area where gloves through out store - to sales floor and walk in freezer, etc. Discontinue. Wear food safe gloves to handle ready to eat foods only. Remove gloves when leaving prep areas to prevent possible contamination.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 11 dented cans removed from consumer shelves during inspection. Check for and remove any further dented cans.
    Location: Sales floor
  • 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: Raw bacon wrapped on top of hot dogs in presets for sale to consumers. Separate the raw bacon from the cooked foods in presets.
    Location: Sales floor
    Equipment: -
  • 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: Cutting boards soiled in meat cutting area. Please clean.
    Location: Meat room
  • Food in prohibited areas
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: Salt and pepper packets stored below soap dispenser for hand sink by walk in cooler in deli. Please move to prevent possible contamination.
    Location: Deli area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor wall-junctions and floor around fryer in deli.
    Location: Deli area
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Empty wooden skids in dairy walk in cooler. Remove.
    Location: Walk-in cooler
    Equipment: Dairy walk in
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Condensation pooling and dripping onto food in dairy and juice display coolers. Please repair. 2. Ice forming onto cake in walk in freezer. Remove ice and repair. Dispose of cake covered in ice.
    Location: Sales floor
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Condensation pooling and dripping onto food in dairy and juice display coolers. Please repair. 2. Ice forming onto cake in walk in freezer. Remove ice and repair. Dispose of cake covered in ice.
    Location: Walk-in freezer
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in bakery over cooler. Provide.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below 3 bay sink in bakery . Repair. Note: already called in for repairs.
    Location: Bakery area
    Equipment: 3-bay
 06/05/2014Routine
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Three baskets of dented cans removed from shelves. Check and remove further dented cans.
    Location: Sales floor
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Cleaning slicers once per day at deli. Clean and sanitize completely every 4 hours while in use.
    Location: Deli area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Floor drain backing up in walk in produce cooler. Discontinue using cooler (walk in and out through water on floor) until repaired. Call 317-373-2713 when repaired - Carol Hurley. Clean floor after repairs are complete.Note: called later in day around 2:30pm repairs complete allowed to use area via phone call.
    Location: Produce room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Secure cove molding where loose in mop room. Note: work order put in for repairs.2. Loose caulk hanging in deli walk in cooler and main walk in freezer. Repair. Note: work order put in for repairs.
  • 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. Clean floor in produce walk in cooler after repairs to floor drain are completed.2. Clean around sprinkler head in deli walk in cooler.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Door gasket loose on reach in freezer by Edy's ice cream. Secure/replace. Note: work order put in for repair.
    Location: Sales floor
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Remove card board below juice in display cooler.
    Location: Sales floor
    Equipment: -
 01/10/2014Recheck
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Three baskets of dented cans removed from shelves. Check and remove further dented cans.
  • 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: Cleaning slicers once per day at deli. Clean and sanitize completely every 4 hours while in use.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Floor drain backing up in walk in produce cooler. Discontinue using cooler (walk in and out through water on floor) until repaired. Call 317-373-2713 when repaired - Carol Hurley. Clean floor after repairs are complete.Note: called later in day around 2:30pm repairs complete allowed to use area via phone call.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Secure cove molding where loose in mop room.2. Loose caulk hanging in deli walk in cooler and main walk in freezer. Repair.
  • 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. Clean floor in produce walk in cooler after repairs to floor drain are completed.2. Clean around sprinkler head in deli walk in cooler.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: DOor gasket loose on reach in freezer by Edy's ice cream. Secure/replace
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Remove card board below juice in display cooler.
 01/07/2014Recheck
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Three baskets of dented cans removed from shelves. Check and remove further dented cans.
  • 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: Cleaning slicers once per day at deli. Clean and sanitize completely every 4 hours while in use.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Floor drain backing up in walk in produce cooler. Discontinue using cooler (walk in and out through water on floor) until repaired. Call 317-373-2713 when repaired - Carol Hurley. Clean floor after repairs are complete.Note: called later in day around 2:30pm repairs complete allowed to use area via phone call.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Secure cove molding where loose in mop room.2. Loose caulk hanging in deli walk in cooler and main walk in freezer. Repair.
  • 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. Clean floor in produce walk in cooler after repairs to floor drain are completed.2. Clean around sprinkler head in deli walk in cooler.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: DOor gasket loose on reach in freezer by Edy's ice cream. Secure/replace
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Remove card board below juice in display cooler.
 12/31/2013Routine
  • 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: Hot dogs and bacon at 53-54 deg F in top of display cooler. Repair to hold at 41 deg F or below. Note: foods moved at time of inspection.
  • 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: Provide a clearly visible thermometer for meat mini display cooler holding hot dogs and bacon.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in produce room. Provide. 2. .Caulk hanging from ceiling in main walk in freezer. Repair/remove.
 08/14/2013Recheck
  • 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: Hot dogs and bacon at 53-54 deg F in top of display cooler. Repair to hold at 41 deg F or below. Note: foods moved at time of inspection.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide a clearly visible thermometer for meat mini display cooler holding hot dogs and bacon.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in produce room. Provide. 2. .Caulk hanging from ceiling in main walk in freezer. Repair/remove.
 08/12/2013Recheck
  • 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: Hot dogs and bacon at 53-54 deg F in top of display cooler. Repair to hold at 41 deg F or below. Note: foods moved at time of inspection.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide a clearly visible thermometer for meat mini display cooler holding hot dogs and bacon.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in produce room. Provide. 2. .Caulk hanging from ceiling in main walk in freezer. Repair/remove.
 08/05/2013Routine
  • 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: Cut melon at 50-54 deg F in display case. Produce cutting room at same temperature. Be sure to keep cut melon at 41 deg F or below.
    Location: Sales floor
  • 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: Gnats in deli area. Exterminate.
    Location: Deli area
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Cart blocking hand sink in bakery area. Discontinue. Do not store carts, etc in front of hand sinks.
    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: Mop in water in bucket in mop room. Please air dry mops.
    Location: -
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Gap at side door by bakery. Eliminate gap.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Fan guards soiled in deli walk in cooler. Please clean.
    Location: Walk-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: One bay meat prep sink in DELI area is leaking when turning on hot water at faucet. Repair.
    Location: Deli area
    Equipment: Prep sink
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Using milk crates to store icings on in bakery. Provide easy to clean shelving or dunage racks.
    Location: Bakery area
 03/15/2013Recheck
  • 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: Cut melon at 50-54 deg F in display case. Produce cutting room at same temperature. Be sure to keep cut melon at 41 deg F or below.
    Location: Sales floor
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in deli area. Exterminate.
    Location: Deli area
  • 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: Cart blocking hand sink in bakery area. Discontinue. Do not store carts, etc in front of hand sinks.
    Location: Bakery area
    Equipment: Hand sink
  • Drying mop(s)
    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 water in bucket in mop room. Please air dry mops.
    Location: -
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Gap at side door by bakery. Eliminate gap.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Fan guards soiled in deli walk in cooler. Please clean.
    Location: Walk-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: One bay meat prep sink in DELI area is leaking when turning on hot water at faucet. Repair.
    Location: Deli area
    Equipment: Prep sink
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Using milk crates to store icings on in bakery. Provide easy to clean shelving or dunage racks.
    Location: Bakery area
 03/08/2013Routine
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: House and garden RAID in mop room. remove. Use only approved pesticides.
    Location: Utility 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: 1. Gnats in deli area by 2 bay prep sink. Exterminate. 2. Gnats in bakery area. Exterminate. CORRECTED
    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: 1. Gnats in deli area by 2 bay prep sink. Exterminate. 2. Gnats in bakery area. Exterminate. CORRECTED
    Location: Bakery area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean slicer at deli.
    Location: Deli area
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Bakery hand sink blocked by cart. Discontinue.
    Location: Bakery area
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink soiled and wet cloth in it at bakery. Clean & do not put anything in or on hand sinks. Note: on follow up inspection 10-10-2012 hand sink in bakery being used to clean dye from spray gun for decorating. Discontinue.
    Location: Bakery area
    Equipment: Hand sink
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Three lights out in dairy walk in cooler. Please provide.
    Location: Walk-in cooler
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap at bottom of side door by bakery. Remove gap. 2. Provide weather stripping for exit door by main walk in freezer.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. One ceiling tile out in bakery. Please provide. CORREECTED2. Repair wall and wall corner to be smooth, non absorbent, and easily cleanable at area by main walk in freezer and consumer entrance.
    Location: Bakery area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. One ceiling tile out in bakery. Please provide. CORREECTED2. Repair wall and wall corner to be smooth, non absorbent, and easily cleanable at area by main walk in freezer and consumer entrance.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Card board lining floor of walk in cooler in deli. Remove.
    Location: Deli area
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling in lights in dairy walk in cooler. Please repair and remove water. CORRECTED2. Ice build up in main walk in freezer. Remove ice and repair.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling in lights in dairy walk in cooler. Please repair and remove water. CORRECTED2. Ice build up in main walk in freezer. Remove ice and repair.
    Location: Walk-in freezer
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Using middle bay of three bay dish sink to wash produce. Discontinue. Use sanitizer bay of three bay sink to wash/prep fruits/vegetables. If not done correctly facility will have to add a vegetable prep sink.
    Location: Produce room
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink draining slowly in meat area. Repair to drain freely. 2. Hand sink draining slowly in deli area. Repair to drain freely.
    Location: Meat room
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink draining slowly in meat area. Repair to drain freely. 2. Hand sink draining slowly in deli area. Repair to drain freely.
    Location: Deli area
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensils on milk crate in container below chemicals at bakery. Discontinue.
    Location: Bakery area
 10/17/2012Recheck
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: House and garden RAID in mop room. remove. Use only approved pesticides.
    Location: Utility 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. Gnats in deli area by 2 bay prep sink. Exterminate. 2. Gnats in bakery area. Exterminate. CORRECTED
    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: 1. Gnats in deli area by 2 bay prep sink. Exterminate. 2. Gnats in bakery area. Exterminate. CORRECTED
    Location: Bakery area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean slicer at deli.
    Location: Deli area
    Equipment: Slicer
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Bakery hand sink blocked by cart. Discontinue.
    Location: Bakery area
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink soiled and wet cloth in it at bakery. Clean & do not put anything in or on hand sinks. Note: on follow up inspection 10-10-2012 hand sink in bakery being used to clean dye from spray gun for decorating. Discontinue.
    Location: Bakery area
    Equipment: Hand sink
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Three lights out in dairy walk in cooler. Please provide.
    Location: Walk-in cooler
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap at bottom of side door by bakery. Remove gap. 2. Provide weather stripping for exit door by main walk in freezer.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. One ceiling tile out in bakery. Please provide. CORREECTED2. Repair wall and wall corner to be smooth, non absorbent, and easily cleanable at area by main walk in freezer and consumer entrance.
    Location: Bakery area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. One ceiling tile out in bakery. Please provide. CORREECTED2. Repair wall and wall corner to be smooth, non absorbent, and easily cleanable at area by main walk in freezer and consumer entrance.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Card board lining floor of walk in cooler in deli. Remove.
    Location: Deli area
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling in lights in dairy walk in cooler. Please repair and remove water. CORRECTED2. Ice build up in main walk in freezer. Remove ice and repair.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling in lights in dairy walk in cooler. Please repair and remove water. CORRECTED2. Ice build up in main walk in freezer. Remove ice and repair.
    Location: Walk-in freezer
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Using middle bay of three bay dish sink to wash produce. Discontinue. Use sanitizer bay of three bay sink to wash/prep fruits/vegetables. If not done correctly facility will have to add a vegetable prep sink.
    Location: Produce room
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink draining slowly in meat area. Repair to drain freely. 2. Hand sink draining slowly in deli area. Repair to drain freely.
    Location: Meat room
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink draining slowly in meat area. Repair to drain freely. 2. Hand sink draining slowly in deli area. Repair to drain freely.
    Location: Deli area
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensils on milk crate in container below chemicals at bakery. Discontinue.
    Location: Bakery area
 10/10/2012Recheck
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: House and garden RAID in mop room. remove. Use only approved pesticides.
    Location: -
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in deli area by 2 bay prep sink and in bakery area. Exterminate.
    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: Gnats in deli area by 2 bay prep sink and in bakery area. Exterminate.
    Location: Bakery area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean slicer at deli.
    Location: Deli area
    Equipment: Slicer
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink soiled and wet cloth in it at bakery. Clean & do not put anything in or on hand sinks.
    Location: Bakery area
    Equipment: Hand sink
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Three lights out in dairy walk in cooler. Please provide.
    Location: Walk-in cooler
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap at bottom of side door by bakery. Remove gap. 2. Provide weather stripping for exit door by main walk in freezer.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. One ceiling tile out in bakery. Please provide. 2. Repair wall and wall corner to be smooth, non absorbent, and easily cleanable at area by main walk in freezer and consumer entrance.
    Location: Bakery area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. One ceiling tile out in bakery. Please provide. 2. Repair wall and wall corner to be smooth, non absorbent, and easily cleanable at area by main walk in freezer and consumer entrance.
    Location: Kitchen
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Card board lining floor of walk in cooler in deli. Remove.
    Location: Deli area
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling in lights in dairy walk in cooler. Please repair and remove water. 2. Ice build up in main walk in freezer. Remove ice and repair.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling in lights in dairy walk in cooler. Please repair and remove water. 2. Ice build up in main walk in freezer. Remove ice and repair.
    Location: Walk-in freezer
  • Miscellaneous contamination of food (Non-Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Using middle bay of three bay dish sink to wash produce. Discontinue. Use sanitizer bay of three bay sink to wash/prep fruits/vegetables. If not done correctly facility will have to add a vegetable prep sink.
    Location: Produce room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink draining slowly in meat area. Repair to drain freely. 2. Hand sink draining slowly in deli area. Repair to drain freely.
    Location: Meat room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink draining slowly in meat area. Repair to drain freely. 2. Hand sink draining slowly in deli area. Repair to drain freely.
    Location: Deli area
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensils on milk crate in container below chemicals at bakery. Discontinue.
    Location: Bakery area
 10/03/2012Routine
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: OUTDATED BABY FORMULA (SIMILAC SENSITIVE ISOMIL SOY) STORED ON SALES FLOOR SHELVING FOR CUSTOMER PURCHASE (EXPIRED 5/1/12).PLEASE ENSURE PROPER MONITORING AND ROTATION OF BABY FORMULA AND FOOD WITHIN PROPER SELL BY EXPIRATION DATES.
    Location: Sales floor
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: IN PROGRESS/CONTINUE TO WORK ON: INVOICE FROM GORDON'S SERVICE WAS PROVIDED BY ESTABLISHMENT TO SHOW DOCUMENTATION OF INITIAL SERVICES; HOWEVER, THE SERVICE PROVIDER NEEDS TO COME OUT TO ESTABLISHMENT ONCE AGAIN TO ADJUST HOT WATER TEMPERATURES AT ALL ESTABLISHMENT HANDSINKS PROPERLY.HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.-PRODUCE PREP ROOM HANDSINK.-CHECK RESTROOMS ALSO.
    Location: Prep area
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: IN PROGRESS/CONTINUE TO WORK ON: INVOICE FROM GORDON'S SERVICE WAS PROVIDED BY ESTABLISHMENT TO SHOW DOCUMENTATION OF INITIAL SERVICES; HOWEVER, THE SERVICE PROVIDER NEEDS TO COME OUT TO ESTABLISHMENT ONCE AGAIN TO ADJUST HOT WATER TEMPERATURES AT ALL ESTABLISHMENT HANDSINKS PROPERLY.HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.-PRODUCE PREP ROOM HANDSINK.-CHECK RESTROOMS ALSO.
    Location: Meat room
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: IN PROGRESS/CONTINUE TO WORK ON: INVOICE FROM GORDON'S SERVICE WAS PROVIDED BY ESTABLISHMENT TO SHOW DOCUMENTATION OF INITIAL SERVICES; HOWEVER, THE SERVICE PROVIDER NEEDS TO COME OUT TO ESTABLISHMENT ONCE AGAIN TO ADJUST HOT WATER TEMPERATURES AT ALL ESTABLISHMENT HANDSINKS PROPERLY.HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.-PRODUCE PREP ROOM HANDSINK.-CHECK RESTROOMS ALSO.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: IN PROGRESS/CONTINUE TO WORK ON: INVOICE FROM GORDON'S SERVICE WAS PROVIDED BY ESTABLISHMENT TO SHOW DOCUMENTATION OF INITIAL SERVICES; HOWEVER, THE SERVICE PROVIDER NEEDS TO COME OUT TO ESTABLISHMENT ONCE AGAIN TO ADJUST HOT WATER TEMPERATURES AT ALL ESTABLISHMENT HANDSINKS PROPERLY.HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.-PRODUCE PREP ROOM HANDSINK.-CHECK RESTROOMS ALSO.
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: IN PROGRESS/CONTINUE TO WORK ON: INVOICE FROM GORDON'S SERVICE WAS PROVIDED BY ESTABLISHMENT TO SHOW DOCUMENTATION OF INITIAL SERVICES; HOWEVER, THE SERVICE PROVIDER NEEDS TO COME OUT TO ESTABLISHMENT ONCE AGAIN TO ADJUST HOT WATER TEMPERATURES AT ALL ESTABLISHMENT HANDSINKS PROPERLY.HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.-PRODUCE PREP ROOM HANDSINK.-CHECK RESTROOMS ALSO.
    Location: Produce room
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: IN PROGRESS/CONTINUE TO WORK ON: INVOICE FROM GORDON'S SERVICE WAS PROVIDED BY ESTABLISHMENT TO SHOW DOCUMENTATION OF INITIAL SERVICES; HOWEVER, THE SERVICE PROVIDER NEEDS TO COME OUT TO ESTABLISHMENT ONCE AGAIN TO ADJUST HOT WATER TEMPERATURES AT ALL ESTABLISHMENT HANDSINKS PROPERLY.HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.-PRODUCE PREP ROOM HANDSINK.-CHECK RESTROOMS ALSO.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CONTINUE TO WORK ON:SOILED ROTISSERIE CHICKEN PREP LOCATION HANDSINK.
    Location: Prep area
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HANDSINK AT CAKE PREP ROOM NOT DRAINING PROPERLY--REPAIR.
    Location: Bakery area
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HANDSINK AT CAKE PREP ROOM NOT DRAINING PROPERLY--REPAIR.
    Location: Produce room
    Equipment: Hand sink
  • Jewelry prohibition
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS WEARING BIG EARRINGS AT DELI PREP LOCATION--DISCONTINUE THIS BEHAVIOR.
  • 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: KEEP SINGLE-SERVICE ITEMS (EX. STYROFOAM MEAT TRAYS) STORED OFF FLOOR AT LEAST 6 INCHES AT MEAT PREP ROOM DRY STORAGE LOCATION.
    Location: Meat room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS/ON WORK ORDER FOR VALANCE CHECKS:PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER WHERE BULK ICE CREAM STORAGE IS STORED.
    Location: Sales floor
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS/ON WORK ORDER FOR VALANCE CHECKS:PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER WHERE BULK ICE CREAM STORAGE IS STORED.
    Location: Produce room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS/ON WORK ORDER FOR VALANCE CHECKS:PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER WHERE BULK ICE CREAM STORAGE IS STORED.
    Location: Walk-in freezer
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT CASHIER LOCATION REACH-IN-PEPSI BEVERAGE COOLERS AND CASHIER LOCATION REACH-IN-ICE CREAM FREEZER.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT CASHIER LOCATION REACH-IN-PEPSI BEVERAGE COOLERS AND CASHIER LOCATION REACH-IN-ICE CREAM FREEZER.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR AND/OR PROVIDE PROPER COVER FOR MEAT PREP ROOM PAPER TOWEL DISPENSER.
    Location: Meat room
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED PRODUCE WALK-IN-COOLER, WALK-IN-MEAT COOLER AND WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS/ON WORK ORDER:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT THE FOLLOWING:-SALES FLOOR REACH-IN-FREEZERS WHERE BREAKFAST BOWLS, FROZEN PIZZA, AND ICE CREAM IS STORED WHERE NEEDED.
    Location: Sales floor
    Equipment: ---------------- Freezers ---------------
 06/08/2012Recheck
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: OUTDATED BABY FORMULA (SIMILAC SENSITIVE ISOMIL SOY) STORED ON SALES FLOOR SHELVING FOR CUSTOMER PURCHASE (EXPIRED 5/1/12).PLEASE ENSURE PROPER MONITORING AND ROTATION OF BABY FORMULA AND FOOD WITHIN PROPER SELL BY EXPIRATION DATES.
    Location: Sales floor
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.-PRODUCE PREP ROOM HANDSINK.-CHECK RESTROOMS ALSO.
    Location: Prep area
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.-PRODUCE PREP ROOM HANDSINK.-CHECK RESTROOMS ALSO.
    Location: Meat room
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.-PRODUCE PREP ROOM HANDSINK.-CHECK RESTROOMS ALSO.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.-PRODUCE PREP ROOM HANDSINK.-CHECK RESTROOMS ALSO.
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.-PRODUCE PREP ROOM HANDSINK.-CHECK RESTROOMS ALSO.
    Location: Produce room
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.-PRODUCE PREP ROOM HANDSINK.-CHECK RESTROOMS ALSO.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: SOILED ROTISSERIE CHICKEN PREP LOCATION HANDSINK.
    Location: Prep area
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HANDSINK AT CAKE PREP ROOM NOT DRAINING PROPERLY--REPAIR.
    Location: Bakery area
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HANDSINK AT CAKE PREP ROOM NOT DRAINING PROPERLY--REPAIR.
    Location: Produce room
    Equipment: Hand sink
  • Jewelry prohibition
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS WEARING BRACELETS AT DELI PREP LOCATION--DISCONTINUE THIS BEHAVIOR.
  • 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: KEEP SINGLE-SERVICE ITEMS (EX. STYROFOAM MEAT TRAYS) STORED OFF FLOOR AT LEAST 6 INCHES AT MEAT PREP ROOM DRY STORAGE LOCATION.
    Location: Meat room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS/ON WORK ORDER FOR VALANCE CHECKS:PROVIDE LIGHTING WHERE OUT AT SALES FLOOR ORANGE JUICE STORAGE REACH-IN-COOLER.PROVIDE LIGHT WHERE OUT AT PRODUCE PREP ROOM CEILING.PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER WHERE BULK ICE CREAM STORAGE IS STORED.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS/ON WORK ORDER FOR VALANCE CHECKS:PROVIDE LIGHTING WHERE OUT AT SALES FLOOR ORANGE JUICE STORAGE REACH-IN-COOLER.PROVIDE LIGHT WHERE OUT AT PRODUCE PREP ROOM CEILING.PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER WHERE BULK ICE CREAM STORAGE IS STORED.
    Location: Produce room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS/ON WORK ORDER FOR VALANCE CHECKS:PROVIDE LIGHTING WHERE OUT AT SALES FLOOR ORANGE JUICE STORAGE REACH-IN-COOLER.PROVIDE LIGHT WHERE OUT AT PRODUCE PREP ROOM CEILING.PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER WHERE BULK ICE CREAM STORAGE IS STORED.
    Location: Walk-in freezer
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT CASHIER LOCATION REACH-IN-PEPSI BEVERAGE COOLERS AND CASHIER LOCATION REACH-IN-ICE CREAM FREEZER.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT CASHIER LOCATION REACH-IN-PEPSI BEVERAGE COOLERS AND CASHIER LOCATION REACH-IN-ICE CREAM FREEZER.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR AND/OR PROVIDE PROPER COVER FOR MEAT PREP ROOM PAPER TOWEL DISPENSER.
    Location: Meat room
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED PRODUCE WALK-IN-COOLER, WALK-IN-MEAT COOLER, WALK-IN-ROTISSERIE COOLER AND WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS/ON WORK ORDER:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT THE FOLLOWING:-SALES FLOOR REACH-IN-FREEZERS WHERE BREAKFAST BOWLS, FROZEN PIZZA, AND ICE CREAM IS STORED WHERE NEEDED.
    Location: Sales floor
    Equipment: ---------------- Freezers ---------------
 06/01/2012Recheck
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: OUTDATED BABY FORMULA (SIMILAC SENSITIVE ISOMIL SOY) STORED ON SALES FLOOR SHELVING FOR CUSTOMER PURCHASE (EXPIRED 5/1/12).PLEASE ENSURE PROPER MONITORING AND ROTATION OF BABY FORMULA AND FOOD WITHIN PROPER SELL BY EXPIRATION DATES.
    Location: Sales floor
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.ALSO DO NOT BLOCK MEAT AND DELI PREP ROOM HANDSINKS WITH CARTS OR BOXES ETC.
    Location: Prep area
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.ALSO DO NOT BLOCK MEAT AND DELI PREP ROOM HANDSINKS WITH CARTS OR BOXES ETC.
    Location: Meat room
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.ALSO DO NOT BLOCK MEAT AND DELI PREP ROOM HANDSINKS WITH CARTS OR BOXES ETC.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT THE FOLLOWING HANDSINKS ARE TOO HOT (CURRENTLY AT 138 F AND ABOVE): ADJUST AND/OR REPAIR TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT THE FOLLOWING HANDSINKS:-ROTISSERIE CHICKEN PREP LOCATION HANDSINK.-MEAT PREP ROOM HANDSINK.-CAKE PREP ROOM HANDSINK.-DELI PREP ROOM HANDSINK.ALSO DO NOT BLOCK MEAT AND DELI PREP ROOM HANDSINKS WITH CARTS OR BOXES ETC.
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: SOILED ROTISSERIE CHICKEN PREP LOCATION HANDSINK.
    Location: Prep area
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HANDSINKS AT CAKE AND PRODUCE PREP ROOMS NOT DRAINING PROPERLY--REPAIR.
    Location: Bakery area
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HANDSINKS AT CAKE AND PRODUCE PREP ROOMS NOT DRAINING PROPERLY--REPAIR.
    Location: Produce room
    Equipment: Hand sink
  • Jewelry prohibition
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS WEARING BRACELETS AT DELI PREP LOCATION--DISCONTINUE THIS BEHAVIOR.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS (EX. STYROFOAM MEAT TRAYS) STORED OFF FLOOR AT LEAST 6 INCHES AT MEAT PREP ROOM DRY STORAGE LOCATION.
    Location: Meat room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE OUT AT SALES FLOOR ORANGE JUICE STORAGE REACH-IN-COOLER.PROVIDE LIGHT WHERE OUT AT PRODUCE PREP ROOM CEILING.PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER WHERE BULK ICE CREAM STORAGE IS STORED.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE OUT AT SALES FLOOR ORANGE JUICE STORAGE REACH-IN-COOLER.PROVIDE LIGHT WHERE OUT AT PRODUCE PREP ROOM CEILING.PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER WHERE BULK ICE CREAM STORAGE IS STORED.
    Location: Produce room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE OUT AT SALES FLOOR ORANGE JUICE STORAGE REACH-IN-COOLER.PROVIDE LIGHT WHERE OUT AT PRODUCE PREP ROOM CEILING.PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER WHERE BULK ICE CREAM STORAGE IS STORED.
    Location: Walk-in freezer
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT CASHIER LOCATION REACH-IN-PEPSI BEVERAGE COOLERS AND CASHIER LOCATION REACH-IN-ICE CREAM FREEZER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT CASHIER LOCATION REACH-IN-PEPSI BEVERAGE COOLERS AND CASHIER LOCATION REACH-IN-ICE CREAM FREEZER.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR AND/OR PROVIDE PROPER COVER FOR MEAT PREP ROOM PAPER TOWEL DISPENSER.
    Location: Meat room
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED PRODUCE WALK-IN-COOLER, WALK-IN-MEAT COOLER, WALK-IN-ROTISSERIE COOLER AND WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT THE FOLLOWING:-SALES FLOOR REACH-IN-FREEZERS WHERE BREAKFAST BOWLS, FROZEN PIZZA, AND ICE CREAM IS STORED WHERE NEEDED.
    Location: Sales floor
    Equipment: ---------------- Freezers ---------------
 05/24/2012Routine
  • 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: Several chemical spray bottles placed on food related counters. Remove.
    Location: Deli area
  • Cooling methods (corrected)
    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 partially cooled chicken placed in plastic containers to be placed on sales floor. Properly cool and monitor food completely.
    Location: Deli area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean the soiled wrapping station.
    Location: Deli area
    Equipment: -
 12/28/2011Recheck
  • Toxic material(s) separation
    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: Several chemical spray bottles placed on food related counters. Remove.
    Location: Deli 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 partially cooled chicken placed in plastic containers to be placed on sales floor. Properly cool and monitor food completely.
    Location: Deli area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean the soiled wrapping station.
    Location: Deli area
    Equipment: -
 12/20/2011Routine

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