- 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 SALAD MEASURED 47 DEGREES. HOLD IN CASE AT OR BELOW 41 F.8/29 -- 3 ITEMS CHECKED IN DELI CASE ( 46 F ).
Location: Deli area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE PORK AND BEEF GRINDERS MORE THOROUGHLY.8/29 -- PORK GRINDER -- VERY MINOR RESIDUE/PARTICLE INSIDE. CLEAN &SANITIZE COMPLETELY.
Location: Meat room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE LIGHT BULBS IN DELI FRYER EX. HOOD.2) REPLACE SEVERAL CEILING LIGHT BULBS IN THE MEAT GRINDER ROOM.
Location: Deli area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE LIGHT BULBS IN DELI FRYER EX. HOOD.2) REPLACE SEVERAL CEILING LIGHT BULBS IN THE MEAT GRINDER ROOM.
Location: Meat room
- 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: CLEAN A MAIN CEILING RETURN AIR VENT IN DELI.
Location: Deli area
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: IN THE END COUNTER OF DELI AREA -- REPLACE SOME VINYL BASEBOARD MATERIAL. (BY STORE ROOM).
Location: Deli area
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: TWO PLACES IN LOWER WALL, IN MEAT ROOM NEAR 3--BAY SINK, ARE DAMAGED. REPAIR WALL WHERE NEEDED.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR OR REPLACE A DOOR GASKET IN THE BAKERY WALK--IN COOLER.2) REPAIR THE MEAT ROOM 3--BAY SINK WASH SINK DRAIN STOPPER.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN SIDES OF THE FRYERS IN DELI AREA. 8/29 -- OK'D.2) CLEAN 2 SHELVES IN SALAD BAR WALK--IN COOLER --- ON THE RIGHT--HAND SIDE. 9/29 -- IMPROVED -- HOWEVER, FINISH CLEANING ONE SHELF. 9/3 -- FINISH CLEANING.3) THE RETURN AIR VENTS IN THE COLD CHICKEN DISPLAY CASE WERE DUSTY. CLEAN AS NEEDED. ( ALSO FOR THE CUT FRUIT CASE ). 8/29 -- OK'D.
Location: Deli area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: UNCLOG THE TWO DAIRY WALK--IN COOLER FLOOR DRAINS.
|
09/03/2014 | 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: CHICKEN SALAD MEASURED 47 DEGREES. HOLD IN CASE AT OR BELOW 41 F.8/29 -- 3 ITEMS CHECKED IN DELI CASE ( 46 F ).
Location: Deli area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE PORK AND BEEF GRINDERS MORE THOROUGHLY.8/29 -- PORK GRINDER -- VERY MINOR RESIDUE/PARTICLE INSIDE. CLEAN &SANITIZE COMPLETELY.
Location: Meat room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE LIGHT BULBS IN DELI FRYER EX. HOOD.2) REPLACE SEVERAL CEILING LIGHT BULBS IN THE MEAT GRINDER ROOM.
Location: Deli area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE LIGHT BULBS IN DELI FRYER EX. HOOD.2) REPLACE SEVERAL CEILING LIGHT BULBS IN THE MEAT GRINDER ROOM.
Location: Meat room
- 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: CLEAN A MAIN CEILING RETURN AIR VENT IN DELI.
Location: Deli area
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: IN THE END COUNTER OF DELI AREA -- REPLACE SOME VINYL BASEBOARD MATERIAL. (BY STORE ROOM).
Location: Deli area
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: TWO PLACES IN LOWER WALL, IN MEAT ROOM NEAR 3--BAY SINK, ARE DAMAGED. REPAIR WALL WHERE NEEDED.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR OR REPLACE A DOOR GASKET IN THE BAKERY WALK--IN COOLER.2) REPAIR THE MEAT ROOM 3--BAY SINK WASH SINK DRAIN STOPPER.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN SIDES OF THE FRYERS IN DELI AREA.2) CLEAN 2 SHELVES IN SALAD BAR WALK--IN COOLER --- ON THE RIGHT--HAND SIDE. 9/29 -- IMPROVED -- HOWEVER, FINISH CLEANING ONE SHELF.3) THE RETURN AIR VENTS IN THE COLD CHICKEN DISPLAY CASE WERE DUSTY. CLEAN AS NEEDED. ( ALSO FOR THE CUT FRUIT CASE ).
Location: Deli area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: UNCLOG THE TWO DAIRY WALK--IN COOLER FLOOR DRAINS.
|
08/29/2014 | 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: CHICKEN SALAD MEASURED 47 DEGREES. HOLD IN CASE AT OR BELOW 41 F.
Location: Deli area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE PORK AND BEEF GRINDERS MORE THOROUGHLY.
Location: Meat room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE LIGHT BULBS IN DELI FRYER EX. HOOD.2) REPLACE SEVERAL CEILING LIGHT BULBS IN THE MEAT GRINDER ROOM.
Location: Deli area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPLACE LIGHT BULBS IN DELI FRYER EX. HOOD.2) REPLACE SEVERAL CEILING LIGHT BULBS IN THE MEAT GRINDER ROOM.
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: CLEAN A MAIN CEILING RETURN AIR VENT IN DELI.
Location: Deli area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: IN THE END COUNTER OF DELI AREA -- REPLACE SOME VINYL BASEBOARD MATERIAL. (BY STORE ROOM).
Location: Deli area
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: TWO PLACES IN LOWER WALL, IN MEAT ROOM NEAR 3--BAY SINK, ARE DAMAGED. REPAIR WALL WHERE NEEDED.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR OR REPLACE A DOOR GASKET IN THE BAKERY WALK--IN COOLER.2) REPAIR THE MEAT ROOM 3--BAY SINK WASH SINK DRAIN STOPPER.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN SIDES OF THE FRYERS IN DELI AREA.2) CLEAN 2 SHELVES IN SALAD BAR WALK--IN COOLER --- ON THE RIGHT--HAND SIDE.3) THE RETURN AIR VENTS IN THE COLD CHICKEN DISPLAY CASE WERE DUSTY. CLEAN AS NEEDED. ( ALSO FOR THE CUT FRUIT CASE ).
Location: Deli area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: UNCLOG THE TWO DAIRY WALK--IN COOLER FLOOR DRAINS.
|
08/21/2014 | Routine |
- 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 CHICKEN ON STORED ON SHELVING WITH SPICES AND OVER OTHER MEATS. MANAGER MOVED POULTRY TO A DIFFERENT SHELF DURING INSPECTION
Location: Meat room
Equipment: Walk in cooler
- 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: ONE (1) DENTED CAN FOUND DURING INSPECTION - MANAGER REMOVED OFF SHELVING
Location: Sales floor
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DELI 3-BAY RIGHT FAUCET AT COLD WATER, LEAKS2. MEAT PREP AREA HANDSINK LEAKS BELOW - REPAIR3. FLOOR GREASE TRAP NOT LEVEL WITH FLOOR AND NOT ABLE TO SEAL PROPERLY - COULD POSSIBLY LEAD TO SEWAGE/GRAY WATER BACK UPS AND EMIT ODORS. MAINTAIN EQUIPMENT TO ORIGINAL DESIGN-------------------------------------04/24/14:1. MEASUREMENTS HAVE BEEN TAKEN FOR PROPER REPAIRSWILL CHECK ON NEXT ROUTINE INSPECTION TO ALLOW FOR EXTRA TIME FOR REPAIR
Location: Deli 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: 1. DELI 3-BAY RIGHT FAUCET AT COLD WATER, LEAKS2. MEAT PREP AREA HANDSINK LEAKS BELOW - REPAIR3. FLOOR GREASE TRAP NOT LEVEL WITH FLOOR AND NOT ABLE TO SEAL PROPERLY - COULD POSSIBLY LEAD TO SEWAGE/GRAY WATER BACK UPS AND EMIT ODORS. MAINTAIN EQUIPMENT TO ORIGINAL DESIGN-------------------------------------04/24/14:1. MEASUREMENTS HAVE BEEN TAKEN FOR PROPER REPAIRSWILL CHECK ON NEXT ROUTINE INSPECTION TO ALLOW FOR EXTRA TIME FOR REPAIR
Location: Meat room
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: 1. DELI 3-BAY RIGHT FAUCET AT COLD WATER, LEAKS2. MEAT PREP AREA HANDSINK LEAKS BELOW - REPAIR3. FLOOR GREASE TRAP NOT LEVEL WITH FLOOR AND NOT ABLE TO SEAL PROPERLY - COULD POSSIBLY LEAD TO SEWAGE/GRAY WATER BACK UPS AND EMIT ODORS. MAINTAIN EQUIPMENT TO ORIGINAL DESIGN-------------------------------------04/24/14:1. MEASUREMENTS HAVE BEEN TAKEN FOR PROPER REPAIRSWILL CHECK ON NEXT ROUTINE INSPECTION TO ALLOW FOR EXTRA TIME FOR REPAIR
Location: Back room
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: BAKERY QUAT SANITIZING BAY DILUTED TO O PPM AFTER BEING USED. BAKERY PERSON IN CHARGE CHANGED SANITIZER DURING INSPECTION.DISPENSER QUAT CONCENTRATION AT 200 PPM - GOOD
Location: Bakery area
Equipment: 3-bay
- 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: 1. SALES FLOOR SALAD DISPLAY COOLER - MANAGER PUT NEW THERMOMETER DURING INSPECTION2. DELI SMALL PIZZA DISPLAY - PROVIDE THERMOMETER3. BAKERY CAKE DISPLAY - PROVIDE THERMOMETER
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: 1. SALES FLOOR SALAD DISPLAY COOLER - MANAGER PUT NEW THERMOMETER DURING INSPECTION2. DELI SMALL PIZZA DISPLAY - PROVIDE THERMOMETER3. BAKERY CAKE DISPLAY - PROVIDE THERMOMETER
Location: Deli area
Equipment: Pizza oven
- 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: 1. SALES FLOOR SALAD DISPLAY COOLER - MANAGER PUT NEW THERMOMETER DURING INSPECTION2. DELI SMALL PIZZA DISPLAY - PROVIDE THERMOMETER3. BAKERY CAKE DISPLAY - PROVIDE THERMOMETER
Location: Bakery area
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELI SERVICE CASE AT 47-50 F. REPAIR TO COLD HOLD AT 41 F2. BAKERY WALK IN FREEZER LIGHT OUT - REPLACE LIGHTS3. REPLACE LIGHTS IN ICE CREAM FREEZER X 1
Location: Deli area
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELI SERVICE CASE AT 47-50 F. REPAIR TO COLD HOLD AT 41 F2. BAKERY WALK IN FREEZER LIGHT OUT - REPLACE LIGHTS3. REPLACE LIGHTS IN ICE CREAM FREEZER X 1
Location: Bakery area
Equipment: Walk in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELI SERVICE CASE AT 47-50 F. REPAIR TO COLD HOLD AT 41 F2. BAKERY WALK IN FREEZER LIGHT OUT - REPLACE LIGHTS3. REPLACE LIGHTS IN ICE CREAM FREEZER X 1
Location: Back room
Equipment: Ice cream freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- 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 SHIELDS X 2
Location: Back room
Equipment: Ice cream freezer
|
04/24/2014 | Recheck |
- 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 CHICKEN ON STORED ON SHELVING WITH SPICES AND OVER OTHER MEATS. MANAGER MOVED POULTRY TO A DIFFERENT SHELF DURING INSPECTION
Location: Meat room
Equipment: Walk in cooler
- 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: ONE (1) DENTED CAN FOUND DURING INSPECTION - MANAGER REMOVED OFF SHELVING
Location: Sales floor
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DELI 3-BAY RIGHT FAUCET AT COLD WATER, LEAKS2. MEAT PREP AREA HANDSINK LEAKS BELOW - REPAIR3. FLOOR GREASE TRAP NOT LEVEL WITH FLOOR AND NOT ABLE TO SEAL PROPERLY - COULD POSSIBLY LEAD TO SEWAGE/GRAY WATER BACK UPS AND EMIT ODORS. MAINTAIN EQUIPMENT TO ORIGINAL DESIGN
Location: Deli 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: 1. DELI 3-BAY RIGHT FAUCET AT COLD WATER, LEAKS2. MEAT PREP AREA HANDSINK LEAKS BELOW - REPAIR3. FLOOR GREASE TRAP NOT LEVEL WITH FLOOR AND NOT ABLE TO SEAL PROPERLY - COULD POSSIBLY LEAD TO SEWAGE/GRAY WATER BACK UPS AND EMIT ODORS. MAINTAIN EQUIPMENT TO ORIGINAL DESIGN
Location: Meat room
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: 1. DELI 3-BAY RIGHT FAUCET AT COLD WATER, LEAKS2. MEAT PREP AREA HANDSINK LEAKS BELOW - REPAIR3. FLOOR GREASE TRAP NOT LEVEL WITH FLOOR AND NOT ABLE TO SEAL PROPERLY - COULD POSSIBLY LEAD TO SEWAGE/GRAY WATER BACK UPS AND EMIT ODORS. MAINTAIN EQUIPMENT TO ORIGINAL DESIGN
Location: Back room
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: BAKERY QUAT SANITIZING BAY DILUTED TO O PPM AFTER BEING USED. BAKERY PERSON IN CHARGE CHANGED SANITIZER DURING INSPECTION.DISPENSER QUAT CONCENTRATION AT 200 PPM - GOOD
Location: Bakery area
Equipment: 3-bay
- 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: 1. SALES FLOOR SALAD DISPLAY COOLER - MANAGER PUT NEW THERMOMETER DURING INSPECTION2. DELI SMALL PIZZA DISPLAY - PROVIDE THERMOMETER3. BAKERY CAKE DISPLAY - PROVIDE THERMOMETER
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: 1. SALES FLOOR SALAD DISPLAY COOLER - MANAGER PUT NEW THERMOMETER DURING INSPECTION2. DELI SMALL PIZZA DISPLAY - PROVIDE THERMOMETER3. BAKERY CAKE DISPLAY - PROVIDE THERMOMETER
Location: Deli area
Equipment: Pizza oven
- 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: 1. SALES FLOOR SALAD DISPLAY COOLER - MANAGER PUT NEW THERMOMETER DURING INSPECTION2. DELI SMALL PIZZA DISPLAY - PROVIDE THERMOMETER3. BAKERY CAKE DISPLAY - PROVIDE THERMOMETER
Location: Bakery area
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELI SERVICE CASE AT 47-50 F. REPAIR TO COLD HOLD AT 41 F2. BAKERY WALK IN FREEZER LIGHT OUT - REPLACE LIGHTS3. REPLACE LIGHTS IN ICE CREAM FREEZER X 1
Location: Deli area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELI SERVICE CASE AT 47-50 F. REPAIR TO COLD HOLD AT 41 F2. BAKERY WALK IN FREEZER LIGHT OUT - REPLACE LIGHTS3. REPLACE LIGHTS IN ICE CREAM FREEZER X 1
Location: Bakery area
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELI SERVICE CASE AT 47-50 F. REPAIR TO COLD HOLD AT 41 F2. BAKERY WALK IN FREEZER LIGHT OUT - REPLACE LIGHTS3. REPLACE LIGHTS IN ICE CREAM FREEZER X 1
Location: Back room
Equipment: Ice cream freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELDS X 2
Location: Back room
Equipment: Ice cream freezer
|
03/24/2014 | Recheck |
- 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 CHICKEN ON STORED ON SHELVING WITH SPICES AND OVER OTHER MEATS. MANAGER MOVED POULTRY TO A DIFFERENT SHELF DURING INSPECTION
Location: Meat room
Equipment: Walk in cooler
- 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: ONE (1) DENTED CAN FOUND DURING INSPECTION - MANAGER REMOVED OFF SHELVING
Location: Sales floor
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DELI 3-BAY RIGHT FAUCET AT COLD WATER, LEAKS2. MEAT PREP AREA HANDSINK LEAKS BELOW - REPAIR3. FLOOR GREASE TRAP NOT LEVEL WITH FLOOR AND NOT ABLE TO SEAL PROPERLY - COULD POSSIBLY LEAD TO SEWAGE/GRAY WATER BACK UPS AND EMIT ODORS. MAINTAIN EQUIPMENT TO ORIGINAL DESIGN
Location: Deli 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: 1. DELI 3-BAY RIGHT FAUCET AT COLD WATER, LEAKS2. MEAT PREP AREA HANDSINK LEAKS BELOW - REPAIR3. FLOOR GREASE TRAP NOT LEVEL WITH FLOOR AND NOT ABLE TO SEAL PROPERLY - COULD POSSIBLY LEAD TO SEWAGE/GRAY WATER BACK UPS AND EMIT ODORS. MAINTAIN EQUIPMENT TO ORIGINAL DESIGN
Location: Meat room
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: 1. DELI 3-BAY RIGHT FAUCET AT COLD WATER, LEAKS2. MEAT PREP AREA HANDSINK LEAKS BELOW - REPAIR3. FLOOR GREASE TRAP NOT LEVEL WITH FLOOR AND NOT ABLE TO SEAL PROPERLY - COULD POSSIBLY LEAD TO SEWAGE/GRAY WATER BACK UPS AND EMIT ODORS. MAINTAIN EQUIPMENT TO ORIGINAL DESIGN
Location: Back room
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: BAKERY QUAT SANITIZING BAY DILUTED TO O PPM AFTER BEING USED. BAKERY PERSON IN CHARGE CHANGED SANITIZER DURING INSPECTION.DISPENSER QUAT CONCENTRATION AT 200 PPM - GOOD
Location: Bakery area
Equipment: 3-bay
- 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: 1. SALES FLOOR SALAD DISPLAY COOLER - MANAGER PUT NEW THERMOMETER DURING INSPECTION2. DELI SMALL PIZZA DISPLAY - PROVIDE THERMOMETER3. BAKERY CAKE DISPLAY - PROVIDE THERMOMETER
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: 1. SALES FLOOR SALAD DISPLAY COOLER - MANAGER PUT NEW THERMOMETER DURING INSPECTION2. DELI SMALL PIZZA DISPLAY - PROVIDE THERMOMETER3. BAKERY CAKE DISPLAY - PROVIDE THERMOMETER
Location: Deli area
Equipment: Pizza oven
- 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: 1. SALES FLOOR SALAD DISPLAY COOLER - MANAGER PUT NEW THERMOMETER DURING INSPECTION2. DELI SMALL PIZZA DISPLAY - PROVIDE THERMOMETER3. BAKERY CAKE DISPLAY - PROVIDE THERMOMETER
Location: Bakery area
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELI SERVICE CASE AT 47-50 F. REPAIR TO COLD HOLD AT 41 F2. BAKERY WALK IN FREEZER LIGHT OUT - REPLACE LIGHTS3. REPLACE LIGHTS IN ICE CREAM FREEZER X 1
Location: Deli area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELI SERVICE CASE AT 47-50 F. REPAIR TO COLD HOLD AT 41 F2. BAKERY WALK IN FREEZER LIGHT OUT - REPLACE LIGHTS3. REPLACE LIGHTS IN ICE CREAM FREEZER X 1
Location: Bakery area
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELI SERVICE CASE AT 47-50 F. REPAIR TO COLD HOLD AT 41 F2. BAKERY WALK IN FREEZER LIGHT OUT - REPLACE LIGHTS3. REPLACE LIGHTS IN ICE CREAM FREEZER X 1
Location: Back room
Equipment: Ice cream freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELDS X 2
Location: Back room
Equipment: Ice cream freezer
|
03/17/2014 | Routine |
| No violation noted during this evaluation. | 01/14/2014 | Non-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. Deli : under the counter cooler at 55 F / Green beans at 55 F - discarded during inspection2. Deli : display cooler couscous with black beans and corn at 48 F / ambient air temperature in cooler is at 41 F3. Deli : olive bar - grape leaves at 44-48 F-----------------------------------08/13/13:Deli - under counter reach in cooler at 60 F. Two hot food side items discarded from 08/12/13
Location: Deli area
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.
Location: Deli area
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Deli Area : gasket is soiled and falling out - repair for equipment to seal properly and maintain temperature--------------------08/13/13:Work order placed
Location: Deli area
Equipment: Reach in freezer (3door)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Seafood department
Equipment: Hand sink
- 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 at left faucet - repair
Location: Bakery area
Equipment: 3-bay
|
08/20/2013 | 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: 1. Deli : under the counter cooler at 55 F / Green beans at 55 F - discarded during inspection2. Deli : display cooler couscous with black beans and corn at 48 F / ambient air temperature in cooler is at 41 F3. Deli : olive bar - grape leaves at 44-48 F-----------------------------------08/13/13:Deli - under counter reach in cooler at 60 F. Two hot food side items discarded from 08/12/13
Location: Deli area
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.
Location: Deli area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Deli Area : gasket is soiled and falling out - repair for equipment to seal properly and maintain temperature--------------------08/13/13:Work order placed
Location: Deli area
Equipment: Reach in freezer (3door)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Seafood department
Equipment: Hand sink
- 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 at left faucet - repair
Location: Bakery area
Equipment: 3-bay
|
08/13/2013 | 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: 1. Deli : under the counter cooler at 55 F / Green beans at 55 F - discarded during inspection2. Deli : display cooler couscous with black beans and corn at 48 F / ambient air temperature in cooler is at 41 F3. Deli : olive bar - grape leaves at 44-48 F
Location: Deli area
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.
Location: Deli area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Deli Area : gasket is soiled and falling out - repair for equipment to seal properly and maintain temperature
Location: Deli area
Equipment: Reach in freezer (3door)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Seafood department
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at left faucet - repair
Location: Bakery area
Equipment: 3-bay
|
08/06/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing before putting on new gloves. Review employee hygiene
- 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: Hot food cooler, right cooler
Location: Deli area
Equipment: Reach in cooler
|
03/20/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing before putting on new gloves. Review employee hygiene
- 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: Hot food cooler, right cooler
Location: Deli area
Equipment: Reach in cooler
|
03/16/2013 | 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: Baked Potato Soup at 125 F at most. Re-heated to 165 F
Location: Sales floor
Equipment: Warming drawers
- 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: Salad Bar - Potentially hazardous items (cantaloupe, honeydew, cottage cheese, cut strawberries) above 41 F out at least an hour was moved to WIC to bring back down to 41 F. Work order placed for salad bar temperature correction during inspection.Diced ham and chicken, cheeses, hard boiled eggs were fine.
Location: Sales floor
Equipment: Cold top
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Sticky bug strip hanging over 3-bay clean dishes side. Was moved to under the sink.
Location: Bakery area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Out of date items table
Location: Deli area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leaks in the middle part of the faucet
Location: Bakery area
Equipment: Hand sink
|
12/05/2012 | Recheck |
| No violation noted during this evaluation. | 12/03/2012 | Non-Illness Complaint |
- 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: Baked Potato Soup at 125 F at most. Re-heated to 165 F
Location: Sales floor
Equipment: Warming drawers
- 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: Salad Bar - Potentially hazardous items (cantaloupe, honeydew, cottage cheese, cut strawberries) above 41 F out at least an hour was moved to WIC to bring back down to 41 F. Work order placed for salad bar temperature correction during inspection.Diced ham and chicken, cheeses, hard boiled eggs were fine.
Location: Sales floor
Equipment: Cold top
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Sticky bug strip hanging over 3-bay clean dishes side. Was moved to under the sink.
Location: Bakery area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Out of date items table
Location: Deli area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leaks in the middle part of the faucet
Location: Bakery area
Equipment: Hand sink
|
11/27/2012 | 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: 1. FOODS PULLED FROM LEFT SIDE OF DELI 2. CHICKEN WINGS PULLED FROM OLIVE BAR
Location: Deli area
Equipment: Cooler drawers
- 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. FOODS PULLED FROM LEFT SIDE OF DELI 2. CHICKEN WINGS PULLED FROM OLIVE BAR
Location: Bar
Equipment: Cold top
- 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: MEAT COMBINATION PACKS WITH NO DIVIDERS
Location: Sales floor
Equipment: Cooler/freezer combo
- 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 MORE THAN ONE IN SEVERAL SECTIONS OF THE DELI CASE
Location: Deli area
Equipment: Cooler drawers
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: DELI x 1BAKERY x 2
Location: Deli area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: DELI x 1BAKERY x 2
Location: Bakery area
Equipment: Hand sink
|
07/12/2012 | 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: 1. FOODS PULLED FROM LEFT SIDE OF DELI 2. CHICKEN WINGS PULLED FROM OLIVE BAR
Location: Deli area
Equipment: Cooler drawers
- 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: 1. FOODS PULLED FROM LEFT SIDE OF DELI 2. CHICKEN WINGS PULLED FROM OLIVE BAR
Location: Bar
Equipment: Cold top
- 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: MEAT COMBINATION PACKS WITH NO DIVIDERS
Location: Sales floor
Equipment: Cooler/freezer combo
- 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 MORE THAN ONE IN SEVERAL SECTIONS OF THE DELI CASE
Location: Deli area
Equipment: Cooler drawers
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: DELI x 1BAKERY x 2
Location: Deli area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: DELI x 1BAKERY x 2
Location: Bakery area
Equipment: Hand sink
|
07/05/2012 | 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: Salad bar - closed bar, pulled product and put back into WICOlive bar - closed bar, pulled product and put back into WIC
Location: Sales floor
Equipment: Cold top
- 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: Mop chemical dispenser tube inside hand sink to catch drippage. Corrected with tube placed in a bucket
Location: Bakery area
Equipment: Hand sink
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Baby formula dated 03/01/2012 x 15
Location: Sales floor
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer arm extends below the sink rim. Needs to hang above the sink rim
Location: Bakery area
Equipment: 3-bay
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Meat WIC x 2
Location: Walk-in cooler
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Open lids x 3
Location: Dumpster 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: Chicken picked, covered with plastic wrap in the WIC. Needs to be cooled without covering. Usually used with blast chiller
Location: Deli area
Equipment: Walk 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: Hot chicken deli case built in thermometer not reading appropiate temperature. Inspector thermometer put inside read 191 and temp chicken at 180.
Location: Deli area
Equipment: Warming drawers
- 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: Cottage cheese on floor of Dairy WIC
Location: Back room
Equipment: Walk in cooler
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: Escargot product labeled "Escargot". Needs ingredient list.03/21/12: Escargot not on sales floor, kept in meat WIC.
Location: Sales floor
Equipment: Reach 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: Lunch meat WIC x 1Meat WIC x 2
Location: Back room
Equipment: Walk in cooler
|
03/21/2012 | 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: Salad bar - closed bar, pulled product and put back into WICOlive bar - closed bar, pulled product and put back into WIC
Location: Sales floor
Equipment: Cold top
- 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: Mop chemical dispenser tube inside hand sink to catch drippage. Corrected with tube placed in a bucket
Location: Bakery area
Equipment: Hand sink
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Baby formula dated 03/01/2012 x 15
Location: Sales floor
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer arm extends below the sink rim. Needs to hang above the sink rim
Location: Bakery area
Equipment: 3-bay
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Meat WIC x 2
Location: Walk-in cooler
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Open lids x 3
Location: Dumpster 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: Chicken picked, covered with plastic wrap in the WIC. Needs to be cooled without covering. Usually used with blast chiller
Location: Deli area
Equipment: Walk 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: Hot chicken deli case built in thermometer not reading appropiate temperature. Inspector thermometer put inside read 191 and temp chicken at 180.
Location: Deli area
Equipment: Warming drawers
- 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: Cottage cheese on floor of Dairy WIC
Location: Back room
Equipment: Walk in cooler
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: Escargot product labeled "Escargot". Needs ingredient list.
Location: Sales floor
Equipment: Reach 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: Lunch meat WIC x 1Meat WIC x 2
Location: Back room
Equipment: Walk in cooler
|
03/13/2012 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. DELI: Drinks found in prep top cooler bottom.2. MILK WIC: Drink
Location: Deli area
Equipment: Prep Top Cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. DELI: Drinks found in prep top cooler bottom.2. MILK WIC: Drink
Location: Sales floor
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. Poultry stored over beef2. Cart holding all kinds of meats3. Beef product on same shelf with non-meat items.4. Meat combination packs need dividers5. Beef salami over fruit dips
Location: Meat room
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. Poultry stored over beef2. Cart holding all kinds of meats3. Beef product on same shelf with non-meat items.4. Meat combination packs need dividers5. Beef salami over fruit dips
Location: Sales floor
Equipment: -
- 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. Poultry stored over beef2. Cart holding all kinds of meats3. Beef product on same shelf with non-meat items.4. Meat combination packs need dividers5. Beef salami over fruit dips
Location: Produce room
Equipment: Walk in cooler
- 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: Label container in the Fry/Produce Prep area.
Location: Produce room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Bakery reach in cooler temperature at 50-60 F. Repair cooler.
Location: Bakery area
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: DELI: 1. Two (2) boxes of green beans on the floor2. One (1) box of soda syrup on the floor
Location: Deli area
|
11/28/2011 | Recheck |
Restaurant representatives - add corrected or new information about MARSH MARKET PLACE #83, 6965 W 38TH ST, Indianapolis, IN »