- 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.SELF SERVE SALAD BAR COLD TOP NOT HOLDING FOODS AT OR BELOW 41 DEGRESS. CHOPPED HAM AT 48.6, CUT CHICKEN AT 50, FRIED CHICKEN BREAST AT 55.8, SPICY CHICKEN AT 49.5, CHOPPED COOKED EGGS AT 47.1, SHREDDED CHEESE AT 47.2 ALL OF THE PROCEEDING ITEMS WERE DISCARDED. SEEK SERVICE TO HAVE COLD TOP HOLD FOODS AT 41 DEGREES F OR BELOW. DO NOT SELL ANY POTENTIALLY HAZARDOUS FOODS IN SALAD BAR UNTIL COLD TOP IS FUNCTIONING PROPERLY.2. YOGURT COOLER READING AT 51 DEGREES F, MEASURED AT 45 DEGREES. SERVICE COOLER TO HOLD FOODS AT 41 DEGREES F OR BELOW.RE-INSPECTION 6-9-14 SALAD BAR STILL NOT HOLDING AT PROPER TEMPERATURE. COLD FRIED CHICKEN AT 49 DEGREES, DISCARDED. EGGS AT 46, SOUR CREAM AT 46, CHOPPED CHICKEN AT 44.
Location: Sales floor
Equipment: Cold top
- 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.SELF SERVE SALAD BAR COLD TOP NOT HOLDING FOODS AT OR BELOW 41 DEGRESS. CHOPPED HAM AT 48.6, CUT CHICKEN AT 50, FRIED CHICKEN BREAST AT 55.8, SPICY CHICKEN AT 49.5, CHOPPED COOKED EGGS AT 47.1, SHREDDED CHEESE AT 47.2 ALL OF THE PROCEEDING ITEMS WERE DISCARDED. SEEK SERVICE TO HAVE COLD TOP HOLD FOODS AT 41 DEGREES F OR BELOW. DO NOT SELL ANY POTENTIALLY HAZARDOUS FOODS IN SALAD BAR UNTIL COLD TOP IS FUNCTIONING PROPERLY.2. YOGURT COOLER READING AT 51 DEGREES F, MEASURED AT 45 DEGREES. SERVICE COOLER TO HOLD FOODS AT 41 DEGREES F OR BELOW.RE-INSPECTION 6-9-14 SALAD BAR STILL NOT HOLDING AT PROPER TEMPERATURE. COLD FRIED CHICKEN AT 49 DEGREES, DISCARDED. EGGS AT 46, SOUR CREAM AT 46, CHOPPED CHICKEN AT 44.
Location: Sales floor
Equipment: Reach in cooler
- Toxic labeling/original containers (corrected on site)
Label identifying toxic information from manufacturer missing from bottle.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Comments: UNMARKED SPRAY BOTTLE ABOVE FOOD PRODUCT IN DELI AREA. LABEL ALL SPRAY BOTTLES TO PROPERLY INDENTIFY CONTENTS. BOTTLE REMOVED CORRECTED ON SITE.
Location: Deli area
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DRAIN PIPE IN WALK IN COOLER IN PRODUCE ROOM IS LEAKING ONTO PRODUCE. MOVE PRODUCT AWAY FROM LEAK AND REPAIR COOLER TO PROPER WORKING ORDER.PRODUCT WAS MOVED AWAY FROM LEAK.
Location: Produce room
Equipment: Walk in cooler
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG MISSING FROM DUMPSTER. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units..
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP LIDS CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER FOR PRODUCE ROOM IS LEAKING AND HAS HEAVY CONDENSATION ON CEILING. REPAIR COOLER TO PROPER WORKING ORDER.
Location: Produce room
Equipment: Walk in cooler
|
06/12/2014 | 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: 1.SELF SERVE SALAD BAR COLD TOP NOT HOLDING FOODS AT OR BELOW 41 DEGRESS. CHOPPED HAM AT 48.6, CUT CHICKEN AT 50, FRIED CHICKEN BREAST AT 55.8, SPICY CHICKEN AT 49.5, CHOPPED COOKED EGGS AT 47.1, SHREDDED CHEESE AT 47.2 ALL OF THE PROCEEDING ITEMS WERE DISCARDED. SEEK SERVICE TO HAVE COLD TOP HOLD FOODS AT 41 DEGREES F OR BELOW. DO NOT SELL ANY POTENTIALLY HAZARDOUS FOODS IN SALAD BAR UNTIL COLD TOP IS FUNCTIONING PROPERLY.2. YOGURT COOLER READING AT 51 DEGREES F, MEASURED AT 45 DEGREES. SERVICE COOLER TO HOLD FOODS AT 41 DEGREES F OR BELOW.RE-INSPECTION 6-9-14 SALAD BAR STILL NOT HOLDING AT PROPER TEMPERATURE. COLD FRIED CHICKEN AT 49 DEGREES, DISCARDED. EGGS AT 46, SOUR CREAM AT 46, CHOPPED CHICKEN AT 44.
Location: Sales floor
Equipment: Cold top
- 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.SELF SERVE SALAD BAR COLD TOP NOT HOLDING FOODS AT OR BELOW 41 DEGRESS. CHOPPED HAM AT 48.6, CUT CHICKEN AT 50, FRIED CHICKEN BREAST AT 55.8, SPICY CHICKEN AT 49.5, CHOPPED COOKED EGGS AT 47.1, SHREDDED CHEESE AT 47.2 ALL OF THE PROCEEDING ITEMS WERE DISCARDED. SEEK SERVICE TO HAVE COLD TOP HOLD FOODS AT 41 DEGREES F OR BELOW. DO NOT SELL ANY POTENTIALLY HAZARDOUS FOODS IN SALAD BAR UNTIL COLD TOP IS FUNCTIONING PROPERLY.2. YOGURT COOLER READING AT 51 DEGREES F, MEASURED AT 45 DEGREES. SERVICE COOLER TO HOLD FOODS AT 41 DEGREES F OR BELOW.RE-INSPECTION 6-9-14 SALAD BAR STILL NOT HOLDING AT PROPER TEMPERATURE. COLD FRIED CHICKEN AT 49 DEGREES, DISCARDED. EGGS AT 46, SOUR CREAM AT 46, CHOPPED CHICKEN AT 44.
Location: Sales floor
Equipment: Reach in cooler
- Toxic labeling/original containers (corrected on site)
Label identifying toxic information from manufacturer missing from bottle.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Comments: UNMARKED SPRAY BOTTLE ABOVE FOOD PRODUCT IN DELI AREA. LABEL ALL SPRAY BOTTLES TO PROPERLY INDENTIFY CONTENTS. BOTTLE REMOVED CORRECTED ON SITE.
Location: Deli area
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DRAIN PIPE IN WALK IN COOLER IN PRODUCE ROOM IS LEAKING ONTO PRODUCE. MOVE PRODUCT AWAY FROM LEAK AND REPAIR COOLER TO PROPER WORKING ORDER.PRODUCT WAS MOVED AWAY FROM LEAK.
Location: Produce room
Equipment: Walk in cooler
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG MISSING FROM DUMPSTER. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units..
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP LIDS CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER FOR PRODUCE ROOM IS LEAKING AND HAS HEAVY CONDENSATION ON CEILING. REPAIR COOLER TO PROPER WORKING ORDER.
Location: Produce room
Equipment: Walk in cooler
|
06/09/2014 | 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: 1.SELF SERVE SALAD BAR COLD TOP NOT HOLDING FOODS AT OR BELOW 41 DEGRESS. CHOPPED HAM AT 48.6, CUT CHICKEN AT 50, FRIED CHICKEN BREAST AT 55.8, SPICY CHICKEN AT 49.5, CHOPPED COOKED EGGS AT 47.1, SHREDDED CHEESE AT 47.2 ALL OF THE PROCEEDING ITEMS WERE DISCARDED. SEEK SERVICE TO HAVE COLD TOP HOLD FOODS AT 41 DEGREES F OR BELOW. DO NOT SELL ANY POTENTIALLY HAZARDOUS FOODS IN SALAD BAR UNTIL COLD TOP IS FUNCTIONING PROPERLY.2. YOGURT COOLER READING AT 51 DEGREES F, MEASURED AT 45 DEGREES. SERVICE COOLER TO HOLD FOODS AT 41 DEGREES F OR BELOW.
Location: Sales floor
Equipment: Cold top
- 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.SELF SERVE SALAD BAR COLD TOP NOT HOLDING FOODS AT OR BELOW 41 DEGRESS. CHOPPED HAM AT 48.6, CUT CHICKEN AT 50, FRIED CHICKEN BREAST AT 55.8, SPICY CHICKEN AT 49.5, CHOPPED COOKED EGGS AT 47.1, SHREDDED CHEESE AT 47.2 ALL OF THE PROCEEDING ITEMS WERE DISCARDED. SEEK SERVICE TO HAVE COLD TOP HOLD FOODS AT 41 DEGREES F OR BELOW. DO NOT SELL ANY POTENTIALLY HAZARDOUS FOODS IN SALAD BAR UNTIL COLD TOP IS FUNCTIONING PROPERLY.2. YOGURT COOLER READING AT 51 DEGREES F, MEASURED AT 45 DEGREES. SERVICE COOLER TO HOLD FOODS AT 41 DEGREES F OR BELOW.
Location: Sales floor
Equipment: Reach in cooler
- Toxic labeling/original containers (corrected on site)
Label identifying toxic information from manufacturer missing from bottle.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Comments: UNMARKED SPRAY BOTTLE ABOVE FOOD PRODUCT IN DELI AREA. LABEL ALL SPRAY BOTTLES TO PROPERLY INDENTIFY CONTENTS. BOTTLE REMOVED CORRECTED ON SITE.
Location: Deli area
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DRAIN PIPE IN WALK IN COOLER IN PRODUCE ROOM IS LEAKING ONTO PRODUCE. MOVE PRODUCT AWAY FROM LEAK AND REPAIR COOLER TO PROPER WORKING ORDER.PRODUCT WAS OVED AWAY FROM LEAK.
Location: Produce room
Equipment: Walk in cooler
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG MISSING FROM DUMPSTER. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units..
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP LIDS CLOSED TO PREVENT PEST ENTRY. LIDS CLOSED CORRECTED ON SITE
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER FOR PRODUCE ROOM IS LEAKING AND HAS HEAVY CONDENSATION ON CEILING. REPAIR COOLER TO PROPER WORKING ORDER.
Location: Produce room
Equipment: Walk in cooler
|
06/02/2014 | Routine |
- 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: 1. EXHUAST HOODS IN DELI AREA, BAKERY, ETC. ALL MARKED AS LAST CLEANED ON 3-13-13. SCHEDULE ROUTINE EXHUAST CLEANING. SHOULD BE DONE EVERY 6 MONTHS.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. STRIP OF COVE MOLDING MISSING IN MEAT WALK IN COOLER WHERE MEAT GRINDER IS LOCATED.REPLACE.
Location: Meat room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. TWO LIGHT SHIELDS CRACKED/BROKEN IN PRODUCE ROOM.2. LIGHT SHILED CRACKED/BROKEN IN DAIRY WALK IN COOLER.3. LIGHT SHIELD CRACKED/BROKEN IN MEAT ROOM WHERE MEAT SAW IS LOCATED.REPLACE.
Location: Produce room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. TWO LIGHT SHIELDS CRACKED/BROKEN IN PRODUCE ROOM.2. LIGHT SHILED CRACKED/BROKEN IN DAIRY WALK IN COOLER.3. LIGHT SHIELD CRACKED/BROKEN IN MEAT ROOM WHERE MEAT SAW IS LOCATED.REPLACE.
Location: Walk-in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. TWO LIGHT SHIELDS CRACKED/BROKEN IN PRODUCE ROOM.2. LIGHT SHILED CRACKED/BROKEN IN DAIRY WALK IN COOLER.3. LIGHT SHIELD CRACKED/BROKEN IN MEAT ROOM WHERE MEAT SAW IS LOCATED.REPLACE.
Location: Meat room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL BEHIND THREE BAY SINK IN DELI AREA SOILED WITH MOLD.2. LIGHT SHIELDS SOILED WITH DUST IN PRODUCE ROOM,CLEAN AND SANITIZE.
Location: Deli area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL BEHIND THREE BAY SINK IN DELI AREA SOILED WITH MOLD.2. LIGHT SHIELDS SOILED WITH DUST IN PRODUCE ROOM,CLEAN AND SANITIZE.
Location: Produce room
- 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. PROVIDE A THERMOMETER FOR HOT BOX IN DELI AREA HOLDING FRIED CHICKEN, ETC.
Location: Deli area
Equipment: -
|
12/05/2013 | Recheck |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. TWO LIGHTS OUT IN PRODUCE ROOM.2. ONE LIGHT OUT PRODUCE WALK IN COOLER.3. LIGHT OUT IN BACK STOCK WALK IN FREEZER.4. LIGHT OUT IN DAIRY WALK IN COOLER.REPLACE.
Location: Produce 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: 1. EXHUAST HOODS IN DELI AREA, BAKERY, ETC. ALL MARKED AS LAST CLEANED ON 3-13-13. SCHEDULE ROUTINE EXHUAST CLEANING. SHOULD BE DONE EVERY 6 MONTHS.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. STRIP OF COVE MOLDING MISSING IN MEAT WALK IN COOLER WHERE MEAT GRINDER IS LOCATED.REPLACE.
Location: Meat room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. TWO LIGHT SHIELDS CRACKED/BROKEN IN PRODUCE ROOM.2. LIGHT SHILED CRACKED/BROKEN IN DAIRY WALK IN COOLER.3. LIGHT SHIELD CRACKED/BROKEN IN MEAT ROOM WHERE MEAT SAW IS LOCATED.REPLACE.
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. TWO LIGHT SHIELDS CRACKED/BROKEN IN PRODUCE ROOM.2. LIGHT SHILED CRACKED/BROKEN IN DAIRY WALK IN COOLER.3. LIGHT SHIELD CRACKED/BROKEN IN MEAT ROOM WHERE MEAT SAW IS LOCATED.REPLACE.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. TWO LIGHT SHIELDS CRACKED/BROKEN IN PRODUCE ROOM.2. LIGHT SHILED CRACKED/BROKEN IN DAIRY WALK IN COOLER.3. LIGHT SHIELD CRACKED/BROKEN IN MEAT ROOM WHERE MEAT SAW IS LOCATED.REPLACE.
Location: Meat room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL BEHIND THREE BAY SINK IN DELI AREA SOILED WITH MOLD.2. LIGHT SHIELDS SOILED WITH DUST IN PRODUCE ROOM,CLEAN AND SANITIZE.
Location: Deli area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL BEHIND THREE BAY SINK IN DELI AREA SOILED WITH MOLD.2. LIGHT SHIELDS SOILED WITH DUST IN PRODUCE ROOM,CLEAN AND SANITIZE.
Location: Produce room
- 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. PROVIDE A THERMOMETER FOR HOT BOX IN DELI AREA HOLDING FRIED CHICKEN, ETC.
Location: Deli area
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULKING/SEALING AT THREE BAY SINK IN DELI AREA IS SOILED WITH MOLD.THOROUGHLY CLEAN AND SANITIZE OR REPLACE CAULKING/SEALING.2. FAN GUARDS IN MEAT ROOM WALK IN COOLER WHERE MEAT GRINDER IS LOCATED ARE SOILED WITH DUST.CLEAN.3. SPRAYER ARM FOR THREE BAY SINK IN SEAFOOD DEPARTMENT IS HEAVILY SOILED.CLEAN AND SANITIZE.4. EXCESSIVE ICE BUILD UP INSIDE UPRIGHT FREEZER IN SEAFOOD DEPARTMENT.REMOVE ICE. CLEAN AND SANITIZE.
Location: Deli area
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULKING/SEALING AT THREE BAY SINK IN DELI AREA IS SOILED WITH MOLD.THOROUGHLY CLEAN AND SANITIZE OR REPLACE CAULKING/SEALING.2. FAN GUARDS IN MEAT ROOM WALK IN COOLER WHERE MEAT GRINDER IS LOCATED ARE SOILED WITH DUST.CLEAN.3. SPRAYER ARM FOR THREE BAY SINK IN SEAFOOD DEPARTMENT IS HEAVILY SOILED.CLEAN AND SANITIZE.4. EXCESSIVE ICE BUILD UP INSIDE UPRIGHT FREEZER IN SEAFOOD DEPARTMENT.REMOVE ICE. CLEAN AND SANITIZE.
Location: Meat room
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULKING/SEALING AT THREE BAY SINK IN DELI AREA IS SOILED WITH MOLD.THOROUGHLY CLEAN AND SANITIZE OR REPLACE CAULKING/SEALING.2. FAN GUARDS IN MEAT ROOM WALK IN COOLER WHERE MEAT GRINDER IS LOCATED ARE SOILED WITH DUST.CLEAN.3. SPRAYER ARM FOR THREE BAY SINK IN SEAFOOD DEPARTMENT IS HEAVILY SOILED.CLEAN AND SANITIZE.4. EXCESSIVE ICE BUILD UP INSIDE UPRIGHT FREEZER IN SEAFOOD DEPARTMENT.REMOVE ICE. CLEAN AND SANITIZE.
Location: Seafood department
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULKING/SEALING AT THREE BAY SINK IN DELI AREA IS SOILED WITH MOLD.THOROUGHLY CLEAN AND SANITIZE OR REPLACE CAULKING/SEALING.2. FAN GUARDS IN MEAT ROOM WALK IN COOLER WHERE MEAT GRINDER IS LOCATED ARE SOILED WITH DUST.CLEAN.3. SPRAYER ARM FOR THREE BAY SINK IN SEAFOOD DEPARTMENT IS HEAVILY SOILED.CLEAN AND SANITIZE.4. EXCESSIVE ICE BUILD UP INSIDE UPRIGHT FREEZER IN SEAFOOD DEPARTMENT.REMOVE ICE. CLEAN AND SANITIZE.
Location: Seafood department
Equipment: Upright freezer
|
11/13/2013 | Routine |
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING PLASTIC SINGLE USE CUP AS SCOOP FOR BULK CONTAINER OF CORN MEAL.PLEASE PROVIDE A SCOOP WITH HANDLE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN WALK IN COOLER FOR MEAT DEPARTMENT.2. ONE LIGHT OUT IN SEAFOOD DEPARTMENT.3. ONE LIGHT OUT IN BACK STOCK FREEZER.3. TWO LIGHTS OUT IN PRODUCE ROOM.PLEASE REPLACE.MAY 20: WORK ORDERS PUT IN FOR ALL LIGHTS.
Location: Meat counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN WALK IN COOLER FOR MEAT DEPARTMENT.2. ONE LIGHT OUT IN SEAFOOD DEPARTMENT.3. ONE LIGHT OUT IN BACK STOCK FREEZER.3. TWO LIGHTS OUT IN PRODUCE ROOM.PLEASE REPLACE.MAY 20: WORK ORDERS PUT IN FOR ALL LIGHTS.
Location: Seafood department
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN WALK IN COOLER FOR MEAT DEPARTMENT.2. ONE LIGHT OUT IN SEAFOOD DEPARTMENT.3. ONE LIGHT OUT IN BACK STOCK FREEZER.3. TWO LIGHTS OUT IN PRODUCE ROOM.PLEASE REPLACE.MAY 20: WORK ORDERS PUT IN FOR ALL LIGHTS.
Location: Walk-in freezer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN WALK IN COOLER FOR MEAT DEPARTMENT.2. ONE LIGHT OUT IN SEAFOOD DEPARTMENT.3. ONE LIGHT OUT IN BACK STOCK FREEZER.3. TWO LIGHTS OUT IN PRODUCE ROOM.PLEASE REPLACE.MAY 20: WORK ORDERS PUT IN FOR ALL LIGHTS.
Location: Produce room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. ONE PIECE OF COVE MOLDING IS MISSING IN MEAT WALK IN COOLER/MEAT ROOM NEAR MEAT GRINDER.PLEASE PROVIDE.
Location: Meat room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE DEBRIS IN LIGHT SHIELDS IN BACK KITCHEN AREA FOR DELI.2. EXCESSIVE DUST AND DEBRIS ON AND IN LIGHT SHIELD IN MEAT COUNTER AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Deli area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. SPLASH GUARD FOR HAND SINK IN BAKERY AREA IS CRACKED AND BROKEN.PLEASE REPLACE.2. DOOR TO BACK STOCK WALK IN FREEZER IS HEAVILY DAMAGED AND DOES NOT SEAL COMPLETELY. PLEASE REPAIR AND/OR REPLACE.
Location: Bakery area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. SPLASH GUARD FOR HAND SINK IN BAKERY AREA IS CRACKED AND BROKEN.PLEASE REPLACE.2. DOOR TO BACK STOCK WALK IN FREEZER IS HEAVILY DAMAGED AND DOES NOT SEAL COMPLETELY. PLEASE REPAIR AND/OR REPLACE.
Location: Walk-in freezer
Equipment: Walk in freezer
- 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. FIRST FAUCET AT THREE BAY SINK IN SEAFOOD DEPARTMENT CONTINUALLY RUNS AND CANNOT BE TURNED OFF COMPLETELY.PLEASE REPAIR ACCORDINGLY SO FAUCET CAN BE TURNED COMPLETELY OFF.
Location: Seafood department
Equipment: 3-bay
|
05/20/2013 | Recheck |
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING PLASTIC SINGLE USE CUP AS SCOOP FOR BULK CONTAINER OF CORN MEAL.PLEASE PROVIDE A SCOOP WITH HANDLE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN WALK IN COOLER FOR MEAT DEPARTMENT.2. ONE LIGHT OUT IN SEAFOOD DEPARTMENT.3. ONE LIGHT OUT IN BACK STOCK FREEZER.3. TWO LIGHTS OUT IN PRODUCE ROOM.PLEASE REPLACE.
Location: Meat counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN WALK IN COOLER FOR MEAT DEPARTMENT.2. ONE LIGHT OUT IN SEAFOOD DEPARTMENT.3. ONE LIGHT OUT IN BACK STOCK FREEZER.3. TWO LIGHTS OUT IN PRODUCE ROOM.PLEASE REPLACE.
Location: Seafood department
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN WALK IN COOLER FOR MEAT DEPARTMENT.2. ONE LIGHT OUT IN SEAFOOD DEPARTMENT.3. ONE LIGHT OUT IN BACK STOCK FREEZER.3. TWO LIGHTS OUT IN PRODUCE ROOM.PLEASE REPLACE.
Location: Walk-in freezer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN WALK IN COOLER FOR MEAT DEPARTMENT.2. ONE LIGHT OUT IN SEAFOOD DEPARTMENT.3. ONE LIGHT OUT IN BACK STOCK FREEZER.3. TWO LIGHTS OUT IN PRODUCE ROOM.PLEASE REPLACE.
Location: Produce room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. ONE PIECE OF COVE MOLDING IS MISSING IN MEAT WALK IN COOLER/MEAT ROOM NEAR MEAT GRINDER.PLEASE PROVIDE.
Location: Meat room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE DEBRIS IN LIGHT SHIELDS IN BACK KITCHEN AREA FOR DELI.2. EXCESSIVE DUST AND DEBRIS ON AND IN LIGHT SHIELD IN MEAT COUNTER AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Deli area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. SPLASH GUARD FOR HAND SINK IN BAKERY AREA IS CRACKED AND BROKEN.PLEASE REPLACE.2. DOOR TO BACK STOCK WALK IN FREEZER IS HEAVILY DAMAGED AND DOES NOT SEAL COMPLETELY. PLEASE REPAIR AND/OR REPLACE.
Location: Bakery area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. SPLASH GUARD FOR HAND SINK IN BAKERY AREA IS CRACKED AND BROKEN.PLEASE REPLACE.2. DOOR TO BACK STOCK WALK IN FREEZER IS HEAVILY DAMAGED AND DOES NOT SEAL COMPLETELY. PLEASE REPAIR AND/OR REPLACE.
Location: Walk-in freezer
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FIRST FAUCET AT THREE BAY SINK IN SEAFOOD DEPARTMENT CONTINUALLY RUNS AND CANNOT BE TURNED OFF COMPLETELY.PLEASE REPAIR ACCORDINGLY SO FAUCET CAN BE TURNED COMPLETELY OFF.
Location: Seafood department
Equipment: 3-bay
|
05/13/2013 | Routine |
| No violation noted during this evaluation. | 05/08/2013 | 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. BUFFET ITEMS REMOVED FROM DISPLAY. PLEASE ASSESS COOLER FUNCTION OR PROCESS.
Location: Sales floor
Equipment: Buffet
- 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. HOOD DUE FOR CLEANING SEPTEMBER 2012, ACCORDING TO TAG.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) MEAT DEPARTMENT WALK IN COOLER DRIPPING WATER FROM CEILING DURING DEFROST. PLEASE ASSESS FUNCTION. DO NOT STORE FOOD, EQUIPMENT, SINGLE SERVICE ARTICLES IN AREA. 2) PLEAS ASSESS FUNCTION OF BUFFET. 3) BAKERY AREA HAND SINK SPLASHGUARD IS BROKEN AND TAPED. PLEASE REPLACE.
Location: Meat room
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) MEAT DEPARTMENT WALK IN COOLER DRIPPING WATER FROM CEILING DURING DEFROST. PLEASE ASSESS FUNCTION. DO NOT STORE FOOD, EQUIPMENT, SINGLE SERVICE ARTICLES IN AREA. 2) PLEAS ASSESS FUNCTION OF BUFFET. 3) BAKERY AREA HAND SINK SPLASHGUARD IS BROKEN AND TAPED. PLEASE REPLACE.
Location: Sales floor
Equipment: Buffet
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) MEAT DEPARTMENT WALK IN COOLER DRIPPING WATER FROM CEILING DURING DEFROST. PLEASE ASSESS FUNCTION. DO NOT STORE FOOD, EQUIPMENT, SINGLE SERVICE ARTICLES IN AREA. 2) PLEAS ASSESS FUNCTION OF BUFFET. 3) BAKERY AREA HAND SINK SPLASHGUARD IS BROKEN AND TAPED. PLEASE REPLACE.
Location: Bakery area
Equipment: Hand sink
|
11/21/2012 | 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. BUFFET ITEMS REMOVED FROM DISPLAY. PLEASE ASSESS COOLER FUNCTION OR PROCESS.
Location: Sales floor
Equipment: Buffet
- 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. HOOD DUE FOR CLEANING SEPTEMBER 2012, ACCORDING TO TAG.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) MEAT DEPARTMENT WALK IN COOLER DRIPPING WATER FROM CEILING DURING DEFROST. PLEASE ASSESS FUNCTION. DO NOT STORE FOOD, EQUIPMENT, SINGLE SERVICE ARTICLES IN AREA. 2) PLEAS ASSESS FUNCTION OF BUFFET. 3) BAKERY AREA HAND SINK SPLASHGUARD IS BROKEN AND TAPED. PLEASE REPLACE.
Location: Meat room
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) MEAT DEPARTMENT WALK IN COOLER DRIPPING WATER FROM CEILING DURING DEFROST. PLEASE ASSESS FUNCTION. DO NOT STORE FOOD, EQUIPMENT, SINGLE SERVICE ARTICLES IN AREA. 2) PLEAS ASSESS FUNCTION OF BUFFET. 3) BAKERY AREA HAND SINK SPLASHGUARD IS BROKEN AND TAPED. PLEASE REPLACE.
Location: Sales floor
Equipment: Buffet
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) MEAT DEPARTMENT WALK IN COOLER DRIPPING WATER FROM CEILING DURING DEFROST. PLEASE ASSESS FUNCTION. DO NOT STORE FOOD, EQUIPMENT, SINGLE SERVICE ARTICLES IN AREA. 2) PLEAS ASSESS FUNCTION OF BUFFET. 3) BAKERY AREA HAND SINK SPLASHGUARD IS BROKEN AND TAPED. PLEASE REPLACE.
Location: Bakery area
Equipment: Hand sink
|
11/15/2012 | 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. " Asian Bar " display cooler holding cold foods at 43 to 46 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Cold fried chicken in display cooler held at 49 to 50 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or belowl
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. One light not working inside of small walk in freezer in bakery area. Repair.
Location: Walk-in freezer
- 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: 1. Trash can being usied in front meat cutting area to hold tray of meat. Do not use trash can as table.
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. Cold water not working at hand sink in produce prep area. Repair
Location: Produce room
Equipment: Hand sink
|
06/14/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. " Asian Bar " display cooler holding cold foods at 43 to 46 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Cold fried chicken in display cooler held at 49 to 50 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or belowl
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. One light not working inside of small walk in freezer in bakery area. Repair.
Location: Walk-in freezer
- 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: 1. Trash can being usied in front meat cutting area to hold tray of meat. Do not use trash can as table.
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. Cold water not working at hand sink in produce prep area. Repair
Location: Produce room
Equipment: Hand sink
|
06/07/2012 | 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. Two door " Beverage Air " reach in cooler in bakery / deli area holding cold food itmes at 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. 2. Salad bar holding potentially hazardous food items between 46 deg. F for ham and turkey and 49 deg. F for eggs for salads. Repair unit to a sound working conditoin so as to hold all cold foods at 41 deg. F or below.
Location: Bakery area
Equipment: Reach in cooler (2 door)
- 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. Two door " Beverage Air " reach in cooler in bakery / deli area holding cold food itmes at 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. 2. Salad bar holding potentially hazardous food items between 46 deg. F for ham and turkey and 49 deg. F for eggs for salads. Repair unit to a sound working conditoin so as to hold all cold foods at 41 deg. F or below.
Location: Sales floor
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1. Hot water at all sinks in front meat cutting area, Meat room, and seafood dept. at 68 deg. F. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Location: Meat counter
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1. Hot water at all sinks in front meat cutting area, Meat room, and seafood dept. at 68 deg. F. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Location: Meat room
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1. Hot water at all sinks in front meat cutting area, Meat room, and seafood dept. at 68 deg. F. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Location: Seafood department
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at hand sink in Seafood dept. Repair faucet to a sound working condition.
Location: Seafood department
Equipment: Hand sink
|
02/16/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two door " Beverage Air " reach in cooler in bakery / deli area holding cold food itmes at 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. 2. Salad bar holding potentially hazardous food items between 46 deg. F for ham and turkey and 49 deg. F for eggs for salads. Repair unit to a sound working conditoin so as to hold all cold foods at 41 deg. F or below.
Location: Bakery area
Equipment: Reach in cooler (2 door)
- 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. Two door " Beverage Air " reach in cooler in bakery / deli area holding cold food itmes at 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. 2. Salad bar holding potentially hazardous food items between 46 deg. F for ham and turkey and 49 deg. F for eggs for salads. Repair unit to a sound working conditoin so as to hold all cold foods at 41 deg. F or below.
Location: Sales floor
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1. Hot water at all sinks in front meat cutting area, Meat room, and seafood dept. at 68 deg. F. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Location: Meat counter
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1. Hot water at all sinks in front meat cutting area, Meat room, and seafood dept. at 68 deg. F. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Location: Meat room
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1. Hot water at all sinks in front meat cutting area, Meat room, and seafood dept. at 68 deg. F. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Location: Seafood department
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at hand sink in Seafood dept. Repair faucet to a sound working condition.
Location: Seafood department
Equipment: Hand sink
|
02/09/2012 | Routine |
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