- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. PROVIDE A WASTE RECEPTACLE IN CLOSE PROXIMETY TO HAND SINK IN PRODUCE ROOM.
Location: Produce room
Equipment: Hand sink
|
11/06/2014 | Pre-Licensing |
| No violation noted during this evaluation. | 09/15/2014 | Non-Illness Complaint |
- Thermometer accuracy (corrected on site)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: THERMOMETER IN ICE CREAM FREEZER READING AT 50 DEGREES. PRODUCT WAS FROZEN SOLID. THERMOMETER REPLACED CORRECTED ON SITE.Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP IN MOP BUCKET IN DELI AREA. ALLOW MOPS TO AIR DRY WHEN NOT IN USE. MOP HUNG UP CORRECTED ON SITE.
Location: Deli area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT IN WALK IN COOLER IN SEAFOD DEPARTMENT. REPLACE LIGHT.MANAGER STATES ORDER PLACED TO HAVE LIGHT REPLACED THIS THURSDAY.
Location: Seafood department
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1 CAN OF BEEF STEW AND 1 CAN OF PINEAPPLE DENTED ON SALES FLOOR. DO NOT SELL DENTED CANS OF FOOD. CANS DISCARDED CORRECTED ON SITE.
Location: Sales floor
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP EMPTY AT BAKERY AREA HAND SINK. PROVIDE SOAP AT ALL HAND SINKS AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE.
Location: Bakery area
Equipment: Hand sink
|
06/10/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. FRIED CHICKEN ON LEFT HALF OF DELI STEAM TABLE HELD AT 95 DEGREES AND 110 DEGREES. REPAIR OR REPLACE EQUIPMENT. REHEAT CHICKEN TO 165 DEGREES FAHRENHEIT BEFORE SERVING. 2/3/14----------- 1. DELI CASE IS REPAIRED. CONTINUE TO MONITOR TEMPERATURES CAREFULLY.
Location: Deli area
Equipment: Steam table
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. FRIED CHICKEN ON LEFT HALF OF DELI STEAM TABLE HELD AT 95 DEGREES AND 110 DEGREES. REPAIR OR REPLACE EQUIPMENT. REHEAT CHICKEN TO 165 DEGREES FAHRENHEIT BEFORE SERVING. 2/3/14----------- 1. DELI CASE IS REPAIRED. CONTINUE TO MONITOR TEMPERATURES CAREFULLY.
Location: Deli area
Equipment: Steam table
- 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. FLOORS UNDER BREAD SHELVING ARE SOILED. CLEAN AS NEEDED. 2/3/14------------- 1. AREA IS CLEAN ON RECHECK.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE CHUTE ON SODA MACHINE IN FRONT OF STORE IS SOILED. CLEAN AND SANITIZE.2/3/14----------1. ICE CHUTE STILL REQUIRES ADDITIONAL CLEANING.
Location: Sales floor
Equipment: Soda machine
|
02/03/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. FRIED CHICKEN ON LEFT HALF OF DELI STEAM TABLE HELD AT 95 DEGREES AND 110 DEGREES. REPAIR OR REPLACE EQUIPMENT. REHEAT CHICKEN TO 165 DEGREES FAHRENHEIT BEFORE SERVING.
Location: Deli area
Equipment: Steam table
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. FRIED CHICKEN ON LEFT HALF OF DELI STEAM TABLE HELD AT 95 DEGREES AND 110 DEGREES. REPAIR OR REPLACE EQUIPMENT. REHEAT CHICKEN TO 165 DEGREES FAHRENHEIT BEFORE SERVING.
Location: Deli area
Equipment: Steam table
- 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. FLOORS UNDER BREAD SHELVING ARE SOILED. CLEAN AS NEEDED.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE CHUTE ON SODA MACHINE IN FRONT OF STORE IS SOILED. CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Soda machine
|
01/27/2014 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives/utensils returned to storage rack soiledensure utensils and knives are cleaned and sanitized prior to storageClean utensil and knife racks completely.
Location: Produce room
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives/utensils returned to storage rack soiledensure utensils and knives are cleaned and sanitized prior to storageClean utensil and knife racks completely.
Location: Seafood department
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean tracks more regularly
Location: Bakery area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Lunch meat cooler begining to build up iceclean and repair if needed
Location: Deli area
|
08/21/2013 | Routine |
- 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: DELISecond reach in cooler holding deli meats in bus tubs is holdingmeat at45 degreesrepair to hold at 41 or below5-8No foods in cooler - Still running too warm - Repair on-site but has not gotten to cooler repair as of yet.
Location: Deli area
Equipment: Reach in cooler (4 door)
- 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: All departments had employees applying gloves without washing handshands must be washed with each and every glove change
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DELI AREAreach in coolers holding bus tubs of wrapped deli meat soiled withinclean more regularly
Location: Deli area
Equipment: Reach in cooler (4 door)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Ensure all departments are allowing mops to air drydo not allow to dry wet head down on floor or in mop sinks
Location: Deli area
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Ensure all departments are allowing mops to air drydo not allow to dry wet head down on floor or in mop sinks
Location: Produce room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: BakeryRunners / tracks behind equipment soiledclean more regularly5-8Not done
Location: Bakery area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: DELI / PIZZA DISPLAY COOLERProvide thermometer current one is brokenMEAT/SEAFOODDigital thermometers are on cases under cutting boards and not visibleprovide one inside coolers for easier monitoring
Location: Deli area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: DELI / PIZZA DISPLAY COOLERProvide thermometer current one is brokenMEAT/SEAFOODDigital thermometers are on cases under cutting boards and not visibleprovide one inside coolers for easier monitoring
Location: Seafood department
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Trash cans throughout are soiled on the outside and appear to be filled with bags without cleaningClean every affected trash can and clean more regularly5-8Most had not been cleaned - Please put on regular cleaning schedule
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Trash cans throughout are soiled on the outside and appear to be filled with bags without cleaningClean every affected trash can and clean more regularly5-8Most had not been cleaned - Please put on regular cleaning schedule
Location: Produce room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Trash cans throughout are soiled on the outside and appear to be filled with bags without cleaningClean every affected trash can and clean more regularly5-8Most had not been cleaned - Please put on regular cleaning schedule
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Trash cans throughout are soiled on the outside and appear to be filled with bags without cleaningClean every affected trash can and clean more regularly5-8Most had not been cleaned - Please put on regular cleaning schedule
Location: Sales floor
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: DINING AREA Soda nozzles soiled on dark syrup drinksclean more regularly
Location: Sales floor
Equipment: Soda machine
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: DELI SIDEKnife rack near handsink has tape across topremoveif it requires tape to stay together purchase a new one
Location: Deli area
Equipment: Knife/utensil rack
|
05/08/2013 | 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: DELISecond reach in cooler holding deli meats in bus tubs is holdingmeat at45 degreesrepair to hold at 41 or below
Location: Deli area
Equipment: Reach in cooler (4 door)
- No hand washing (when)
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: All departments had employees applying gloves without washing handshands must be washed with each and every glove change
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DELI AREAreach in coolers holding bus tubs of wrapped deli meat soiled withinclean more regularly
Location: Deli area
Equipment: Reach in cooler (4 door)
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Ensure all departments are allowing mops to air drydo not allow to dry wet head down on floor or in mop sinks
Location: Deli area
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Ensure all departments are allowing mops to air drydo not allow to dry wet head down on floor or in mop sinks
Location: Produce room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: BakeryRunners / tracks behind equipment soiledclean more regularly
Location: Bakery area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: DELI / PIZZA DISPLAY COOLERProvide thermometer current one is brokenMEAT/SEAFOODDigital thermometers are on cases under cutting boards and not visibleprovide one inside coolers for easier monitoring
Location: Deli area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: DELI / PIZZA DISPLAY COOLERProvide thermometer current one is brokenMEAT/SEAFOODDigital thermometers are on cases under cutting boards and not visibleprovide one inside coolers for easier monitoring
Location: Seafood department
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Trash cans throughout are soiled on the outside and appear to be filled with bags without cleaningClean every affected trash can and clean more regularly
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Trash cans throughout are soiled on the outside and appear to be filled with bags without cleaningClean every affected trash can and clean more regularly
Location: Produce room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Trash cans throughout are soiled on the outside and appear to be filled with bags without cleaningClean every affected trash can and clean more regularly
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Trash cans throughout are soiled on the outside and appear to be filled with bags without cleaningClean every affected trash can and clean more regularly
Location: Sales floor
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: DINING AREA Soda nozzles soiled on dark syrup drinksclean more regularly
Location: Sales floor
Equipment: Soda machine
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: DELI SIDEKnife rack near handsink has tape across topremoveif it requires tape to stay together purchase a new one
Location: Deli area
Equipment: Knife/utensil rack
|
04/30/2013 | 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: Open employee drink on single service storage shelvingprovide lid and straw and store elsewhere
Location: Produce room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: ALSO DAIRY COOLERAll fan covers and ceiling area in all walk in coolers in all departmentsClean dust especially in areas with open foods
Location: Deli area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: ALSO DAIRY COOLERAll fan covers and ceiling area in all walk in coolers in all departmentsClean dust especially in areas with open foods
Location: Meat room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: ALSO DAIRY COOLERAll fan covers and ceiling area in all walk in coolers in all departmentsClean dust especially in areas with open foods
Location: Produce room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: ALSO DAIRY COOLERAll fan covers and ceiling area in all walk in coolers in all departmentsClean dust especially in areas with open foods
Location: Walk-in cooler
- 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: DELI1. Please clean floors throughout - especially at floor to wall junctures near and under equipment2. Please clean drains under three bay sink3. Clean greasy areas under chicken cook equipment
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELIPlease clean cart used for chicken especially in the wheel areaEMPLOYEE/COFFEE-SODA AREAClean iside all cabinets under drink equipmentDAIRY WALK IN COOLERPlease clean door to cooler and surrounding area
Location: Deli area
Equipment: Rolling cart
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DELIHand sink near three bay drains very slowlycheck for blockage - repair
Location: Deli area
Equipment: Hand sink
|
12/18/2012 | Recheck |
- 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: Please clean under chicken cook equipment more often
Location: Cook line
|
12/11/2012 | Pre-Licensing |
- Eating, drinking, smoking (corrected on site)
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: Open employee drink on single service storage shelvingprovide lid and straw and store elsewhere
Location: Produce room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: ALSO DAIRY COOLERAll fan covers and ceiling area in all walk in coolers in all departmentsClean dust especially in areas with open foods
Location: Deli area
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: ALSO DAIRY COOLERAll fan covers and ceiling area in all walk in coolers in all departmentsClean dust especially in areas with open foods
Location: Meat room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: ALSO DAIRY COOLERAll fan covers and ceiling area in all walk in coolers in all departmentsClean dust especially in areas with open foods
Location: Produce room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: ALSO DAIRY COOLERAll fan covers and ceiling area in all walk in coolers in all departmentsClean dust especially in areas with open foods
Location: Walk-in cooler
- 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: DELI1. Please clean floors throughout - especially at floor to wall junctures near and under equipment2. Please clean drains under three bay sink3. Clean greasy areas under chicken cook equipment
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELIPlease clean cart used for chicken especially in the wheel areaEMPLOYEE/COFFEE-SODA AREAClean iside all cabinets under drink equipmentDAIRY WALK IN COOLERPlease clean door to cooler and surrounding area
Location: Deli area
Equipment: Rolling cart
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DELIHand sink near three bay drains very slowlycheck for blockage - repair
Location: Deli area
Equipment: Hand sink
|
12/11/2012 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES CONTAINING SURFACE CLEANER HANGING ON EDGE OF TABLE IN FRONT OF EXPOSED PLASTIC WRAP AND DELI TISSUE. STORE CLEANING PRODUCTS AWAY FROM EXPOSED SINGLE USE ITEMS.
Location: Meat counter
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOUR BOTTLES OF 1 QUART SIMILAC ADVANCE INFANT FORMULA DATED WITH EXPIRATION DATE 1 JUL 2012 STORED ON SALES FLOOR. MONITOR EXPIRATION DATES TO PREVENT POSSIBLE EXPIRED FORMULA SOLD TO CONSUMER. REMOVED
Location: Sales floor
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: BAKED GOODS STORED ON SOILED SHEET TRAYS COVERED WITH PARCHMENT PAPER LOCATED IN THE BAKERY DEPARTMENT. ENSURE TRAYS HAVE BEEN CLEANED AND SANITIZED BEFORE USE.
Location: Bakery area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. DOOR SEALS/GASKETS SOILED WITH MILDEW LOCATED INSIDE REACH IN PREP COOLERS.2. SURFACE OF WALL SOILED WITH MILDEW LOCATED INSIDE DELFIELD REACH IN COOLER CONTAINING BULK SALADS IN DELI DEPARTMENT.3. DOOR TRACKS AND OTHER AREAS SOILED WITH BUILD UP LOCATED ON HOT CASE CONTAINING FRIED CHICKEN AND OTHER FOOD ITEMS.PRODUCE DEPARTMENT:1. FOUR KNIVES SOILED WITH BUILD UP ON SURFACE OF BLADE STORED IN KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANTIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.2. FOOD CARTS STORED IN CORNER SOILED WITH MOISTURE AND PRODUCE RESIDUE. CLEAN THOROUGHLY BEFORE STORAGE.SEAFOOD DEPARTMENTKNIFE SOILED WITH BUILD UP ON SURFACE OF BLADE STORED INSIDE KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.MEAT DEPARTMENT:CRACKED/DAMAGED MEAT TRAYS STORED IN PREP AREA. REPLACE OR REMOVE TRAYS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AND PREVENT BUILD UP IN CRACKS/CREVICES.
Location: Deli area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. DOOR SEALS/GASKETS SOILED WITH MILDEW LOCATED INSIDE REACH IN PREP COOLERS.2. SURFACE OF WALL SOILED WITH MILDEW LOCATED INSIDE DELFIELD REACH IN COOLER CONTAINING BULK SALADS IN DELI DEPARTMENT.3. DOOR TRACKS AND OTHER AREAS SOILED WITH BUILD UP LOCATED ON HOT CASE CONTAINING FRIED CHICKEN AND OTHER FOOD ITEMS.PRODUCE DEPARTMENT:1. FOUR KNIVES SOILED WITH BUILD UP ON SURFACE OF BLADE STORED IN KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANTIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.2. FOOD CARTS STORED IN CORNER SOILED WITH MOISTURE AND PRODUCE RESIDUE. CLEAN THOROUGHLY BEFORE STORAGE.SEAFOOD DEPARTMENTKNIFE SOILED WITH BUILD UP ON SURFACE OF BLADE STORED INSIDE KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.MEAT DEPARTMENT:CRACKED/DAMAGED MEAT TRAYS STORED IN PREP AREA. REPLACE OR REMOVE TRAYS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AND PREVENT BUILD UP IN CRACKS/CREVICES.
Location: Produce room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. DOOR SEALS/GASKETS SOILED WITH MILDEW LOCATED INSIDE REACH IN PREP COOLERS.2. SURFACE OF WALL SOILED WITH MILDEW LOCATED INSIDE DELFIELD REACH IN COOLER CONTAINING BULK SALADS IN DELI DEPARTMENT.3. DOOR TRACKS AND OTHER AREAS SOILED WITH BUILD UP LOCATED ON HOT CASE CONTAINING FRIED CHICKEN AND OTHER FOOD ITEMS.PRODUCE DEPARTMENT:1. FOUR KNIVES SOILED WITH BUILD UP ON SURFACE OF BLADE STORED IN KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANTIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.2. FOOD CARTS STORED IN CORNER SOILED WITH MOISTURE AND PRODUCE RESIDUE. CLEAN THOROUGHLY BEFORE STORAGE.SEAFOOD DEPARTMENTKNIFE SOILED WITH BUILD UP ON SURFACE OF BLADE STORED INSIDE KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.MEAT DEPARTMENT:CRACKED/DAMAGED MEAT TRAYS STORED IN PREP AREA. REPLACE OR REMOVE TRAYS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AND PREVENT BUILD UP IN CRACKS/CREVICES.
Location: Seafood department
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION TOO WARM, MAINTAINING BETWEEN 85 AND 90 DEGREES F LOCATED IN THREE COMPARTMENT SINK IN SEAFOOD DEPT. MAINTAIN SOLUTION BETWEEN 65 AND 70 DEGREES F.
Location: Seafood department
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: TWO CUTTING BOARDS HEAVILY SCRATCHED AND SOILED ON THE SURFACE LOCATED IN THE PRODUCE DEPT. CLEAN AND SANITIZE THOROUGHLY. REPLACE, RESURFACE, OR REMOVE BOARDS IF SOIL CANNOT BE REMOVED.
Location: Produce room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING NOT AVAILABLE INSIDE SEAFOOD WALK IN FREEZER.
Location: Seafood department
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY TRAPPING DEVICE NOT INSTALLED PROPERLY HANGING IN PRODUCE ROOM.
Location: Produce room
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: TRASH AND DEBRI UNDER AND SURROUNDING DUMPSTER. FOULD SMELLING ODOR PRESENT. KEEP TRASH AND DEBRI FROM BUILDING UP UNDER DUMPSTER TO PREVENT ATTRACTION OF RODENTS AND INSECTS.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: EXPOSED BOXES OF FOOD SERVICE GLOVES STORED DIRECTLY ABOVE FIRST AID KIT COVERED WITH RUST SPOTS ON OUTER CASE. STORE GLOVES AWAY FROM SOILED CASE TO PREVENT POSSIBLE CONTAMINATION.
Location: Meat counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS, FLOOR DRAINS, ESPECIALLY UNDER THREE COMPARTMENT SINK SOILED WITH BUILD UP LOCATED IN PRODUCE AND BAKERY DEPARTMENTS. CLEAN THOROUGHLY ON A REGULAR BASIS
Location: Produce room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER REACHING A MAXIMUM IN THE FOLLOWING AREAS:GENERAL MERCHANDISE AND EMPLOYEE RESTROOMS 75 DEGREES FFRONT ENTRANCE RESTROOMS 94 DEGREES F.WATER MUST MAINTAIN A MINIMUM TEMPERATURE OF 100 DEGREES F. PROVIDE REPAIR.RECHECK 8/14: WATER REACHING A MAXIMUM OF 79 DEGREES IN GENERAL MERCHANDISE AND EMPLOYEE RESTROOMS. REPAIR TO PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.RECHECK 8/21: FRONT ENTRANCE RESTROOMS ARE IN COMPLIANCE. MERCHANDISE RESTROOM WATER TEMPERATURE REACHING A MAXIMUM OF 80 DEGREES F. ACCORDING TO STORE DIRECTOR, A NEW HOT WATER HEATER WILL BE INSTALLED ON 8/22 TO REPLACE THE OLD TANK. RECHECK 8/28: NEW HOT WATER TANK INSTALLED IN RESTROOM AREA. WATER REACHING A MAXIMUM OF 94 DEGREES. CONTINUE TO MAKE ADJUSTMENTS TO ENSURE WATER REACHES A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS IN MENS AND WOMENS GENERAL MERCHANDISE AREA.
Location: Restroom
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER REACHING A MAXIMUM IN THE FOLLOWING AREAS:GENERAL MERCHANDISE AND EMPLOYEE RESTROOMS 75 DEGREES FFRONT ENTRANCE RESTROOMS 94 DEGREES F.WATER MUST MAINTAIN A MINIMUM TEMPERATURE OF 100 DEGREES F. PROVIDE REPAIR.RECHECK 8/14: WATER REACHING A MAXIMUM OF 79 DEGREES IN GENERAL MERCHANDISE AND EMPLOYEE RESTROOMS. REPAIR TO PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.RECHECK 8/21: FRONT ENTRANCE RESTROOMS ARE IN COMPLIANCE. MERCHANDISE RESTROOM WATER TEMPERATURE REACHING A MAXIMUM OF 80 DEGREES F. ACCORDING TO STORE DIRECTOR, A NEW HOT WATER HEATER WILL BE INSTALLED ON 8/22 TO REPLACE THE OLD TANK. RECHECK 8/28: NEW HOT WATER TANK INSTALLED IN RESTROOM AREA. WATER REACHING A MAXIMUM OF 94 DEGREES. CONTINUE TO MAKE ADJUSTMENTS TO ENSURE WATER REACHES A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS IN MENS AND WOMENS GENERAL MERCHANDISE AREA.
Location: Employee break room
- 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: THERMOMETER MISSING IN HOT CASE CONTAINING FRIED FOODS IN DELI DEPARTMENT.THERMOMETER NOT AVAILABLE INSIDE BREAK ROOM REFRIGERATOR.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING STAINED INSIDE CABINET BELOW COFFEE MAKER.2. DRAIN BOARD ON THE LEFT END OF THREE COMPARTMENT SINK SOILED WITH BUILD UP LOCATED IN THE BAKERY AREA.3. HAND SINK SOILED LOCATED IN BREAK ROOM.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING STAINED INSIDE CABINET BELOW COFFEE MAKER.2. DRAIN BOARD ON THE LEFT END OF THREE COMPARTMENT SINK SOILED WITH BUILD UP LOCATED IN THE BAKERY AREA.3. HAND SINK SOILED LOCATED IN BREAK ROOM.
Location: Bakery area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE NOZZLES AND SPICKETS SOILED WITH SYRUP AND MILDEW BUILD UP LOCATED ON SODA MACHINE ON SALES FLOOR.2. ICE CHUTE SOILED WITH SLIME MOLD AND BUILD UP LOCATED ON SODA MACHINE ON SALES FLOOR.
Location: Sales floor
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. BREAD SLICER SOILED ON THE EXTERIOR.2. BAKING TRAYS ENCRUSTED WITH GREASE AND DRIED FOOD RESIDUE.
Location: Bakery area
- Hand sink metered valve(15sec) (corrected)
Hand washing facility with metered valves remain on less than 15 seconds.
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for 15 seconds without need to reactivate the faucet.
Comments: WATER DOES NOT FLOW FROM TWO HAND SINKS WHEN ACTIVATED IN WOMENS RESTROOM AND ONE IN MENS LOCATED AT THE FRONT ENTRANCE, AND A HAND SINK LOCATED IN THE MENS RESTROOM IN THE GENERAL MERCHANDISE AREA. CONSTANT PRESSURE MUST BE PROVIDE TO PROVIDE FLOW. WATER MUST RUN FOR AT LEAST 15 SECONDS AFTER ACTIVATION. PROVIDE REPAIR.
Location: Womens restroom
- Hand sink metered valve(15sec) (corrected)
Hand washing facility with metered valves remain on less than 15 seconds.
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for 15 seconds without need to reactivate the faucet.
Comments: WATER DOES NOT FLOW FROM TWO HAND SINKS WHEN ACTIVATED IN WOMENS RESTROOM AND ONE IN MENS LOCATED AT THE FRONT ENTRANCE, AND A HAND SINK LOCATED IN THE MENS RESTROOM IN THE GENERAL MERCHANDISE AREA. CONSTANT PRESSURE MUST BE PROVIDE TO PROVIDE FLOW. WATER MUST RUN FOR AT LEAST 15 SECONDS AFTER ACTIVATION. PROVIDE REPAIR.
Location: Mens restroom
|
08/28/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES CONTAINING SURFACE CLEANER HANGING ON EDGE OF TABLE IN FRONT OF EXPOSED PLASTIC WRAP AND DELI TISSUE. STORE CLEANING PRODUCTS AWAY FROM EXPOSED SINGLE USE ITEMS.
Location: Meat counter
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOUR BOTTLES OF 1 QUART SIMILAC ADVANCE INFANT FORMULA DATED WITH EXPIRATION DATE 1 JUL 2012 STORED ON SALES FLOOR. MONITOR EXPIRATION DATES TO PREVENT POSSIBLE EXPIRED FORMULA SOLD TO CONSUMER. REMOVED
Location: Sales floor
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: BAKED GOODS STORED ON SOILED SHEET TRAYS COVERED WITH PARCHMENT PAPER LOCATED IN THE BAKERY DEPARTMENT. ENSURE TRAYS HAVE BEEN CLEANED AND SANITIZED BEFORE USE.
Location: Bakery area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. DOOR SEALS/GASKETS SOILED WITH MILDEW LOCATED INSIDE REACH IN PREP COOLERS.2. SURFACE OF WALL SOILED WITH MILDEW LOCATED INSIDE DELFIELD REACH IN COOLER CONTAINING BULK SALADS IN DELI DEPARTMENT.3. DOOR TRACKS AND OTHER AREAS SOILED WITH BUILD UP LOCATED ON HOT CASE CONTAINING FRIED CHICKEN AND OTHER FOOD ITEMS.PRODUCE DEPARTMENT:1. FOUR KNIVES SOILED WITH BUILD UP ON SURFACE OF BLADE STORED IN KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANTIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.2. FOOD CARTS STORED IN CORNER SOILED WITH MOISTURE AND PRODUCE RESIDUE. CLEAN THOROUGHLY BEFORE STORAGE.SEAFOOD DEPARTMENTKNIFE SOILED WITH BUILD UP ON SURFACE OF BLADE STORED INSIDE KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.MEAT DEPARTMENT:CRACKED/DAMAGED MEAT TRAYS STORED IN PREP AREA. REPLACE OR REMOVE TRAYS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AND PREVENT BUILD UP IN CRACKS/CREVICES.
Location: Deli area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. DOOR SEALS/GASKETS SOILED WITH MILDEW LOCATED INSIDE REACH IN PREP COOLERS.2. SURFACE OF WALL SOILED WITH MILDEW LOCATED INSIDE DELFIELD REACH IN COOLER CONTAINING BULK SALADS IN DELI DEPARTMENT.3. DOOR TRACKS AND OTHER AREAS SOILED WITH BUILD UP LOCATED ON HOT CASE CONTAINING FRIED CHICKEN AND OTHER FOOD ITEMS.PRODUCE DEPARTMENT:1. FOUR KNIVES SOILED WITH BUILD UP ON SURFACE OF BLADE STORED IN KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANTIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.2. FOOD CARTS STORED IN CORNER SOILED WITH MOISTURE AND PRODUCE RESIDUE. CLEAN THOROUGHLY BEFORE STORAGE.SEAFOOD DEPARTMENTKNIFE SOILED WITH BUILD UP ON SURFACE OF BLADE STORED INSIDE KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.MEAT DEPARTMENT:CRACKED/DAMAGED MEAT TRAYS STORED IN PREP AREA. REPLACE OR REMOVE TRAYS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AND PREVENT BUILD UP IN CRACKS/CREVICES.
Location: Produce room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. DOOR SEALS/GASKETS SOILED WITH MILDEW LOCATED INSIDE REACH IN PREP COOLERS.2. SURFACE OF WALL SOILED WITH MILDEW LOCATED INSIDE DELFIELD REACH IN COOLER CONTAINING BULK SALADS IN DELI DEPARTMENT.3. DOOR TRACKS AND OTHER AREAS SOILED WITH BUILD UP LOCATED ON HOT CASE CONTAINING FRIED CHICKEN AND OTHER FOOD ITEMS.PRODUCE DEPARTMENT:1. FOUR KNIVES SOILED WITH BUILD UP ON SURFACE OF BLADE STORED IN KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANTIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.2. FOOD CARTS STORED IN CORNER SOILED WITH MOISTURE AND PRODUCE RESIDUE. CLEAN THOROUGHLY BEFORE STORAGE.SEAFOOD DEPARTMENTKNIFE SOILED WITH BUILD UP ON SURFACE OF BLADE STORED INSIDE KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.MEAT DEPARTMENT:CRACKED/DAMAGED MEAT TRAYS STORED IN PREP AREA. REPLACE OR REMOVE TRAYS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AND PREVENT BUILD UP IN CRACKS/CREVICES.
Location: Seafood department
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION TOO WARM, MAINTAINING BETWEEN 85 AND 90 DEGREES F LOCATED IN THREE COMPARTMENT SINK IN SEAFOOD DEPT. MAINTAIN SOLUTION BETWEEN 65 AND 70 DEGREES F.
Location: Seafood department
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: TWO CUTTING BOARDS HEAVILY SCRATCHED AND SOILED ON THE SURFACE LOCATED IN THE PRODUCE DEPT. CLEAN AND SANITIZE THOROUGHLY. REPLACE, RESURFACE, OR REMOVE BOARDS IF SOIL CANNOT BE REMOVED.
Location: Produce room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING NOT AVAILABLE INSIDE SEAFOOD WALK IN FREEZER.
Location: Seafood department
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY TRAPPING DEVICE NOT INSTALLED PROPERLY HANGING IN PRODUCE ROOM.
Location: Produce room
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: TRASH AND DEBRI UNDER AND SURROUNDING DUMPSTER. FOULD SMELLING ODOR PRESENT. KEEP TRASH AND DEBRI FROM BUILDING UP UNDER DUMPSTER TO PREVENT ATTRACTION OF RODENTS AND INSECTS.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: EXPOSED BOXES OF FOOD SERVICE GLOVES STORED DIRECTLY ABOVE FIRST AID KIT COVERED WITH RUST SPOTS ON OUTER CASE. STORE GLOVES AWAY FROM SOILED CASE TO PREVENT POSSIBLE CONTAMINATION.
Location: Meat counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS, FLOOR DRAINS, ESPECIALLY UNDER THREE COMPARTMENT SINK SOILED WITH BUILD UP LOCATED IN PRODUCE AND BAKERY DEPARTMENTS. CLEAN THOROUGHLY ON A REGULAR BASIS
Location: Produce room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER REACHING A MAXIMUM IN THE FOLLOWING AREAS:GENERAL MERCHANDISE AND EMPLOYEE RESTROOMS 75 DEGREES FFRONT ENTRANCE RESTROOMS 94 DEGREES F.WATER MUST MAINTAIN A MINIMUM TEMPERATURE OF 100 DEGREES F. PROVIDE REPAIR.RECHECK 8/14: WATER REACHING A MAXIMUM OF 79 DEGREES IN GENERAL MERCHANDISE AND EMPLOYEE RESTROOMS. REPAIR TO PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.RECHECK 8/21: FRONT ENTRANCE RESTROOMS ARE IN COMPLIANCE. MERCHANDISE RESTROOM WATER TEMPERATURE REACHING A MAXIMUM OF 80 DEGREES F. ACCORDING TO STORE DIRECTOR, A NEW HOT WATER HEATER WILL BE INSTALLED ON 8/22 TO REPLACE THE OLD TANK.
Location: Restroom
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER REACHING A MAXIMUM IN THE FOLLOWING AREAS:GENERAL MERCHANDISE AND EMPLOYEE RESTROOMS 75 DEGREES FFRONT ENTRANCE RESTROOMS 94 DEGREES F.WATER MUST MAINTAIN A MINIMUM TEMPERATURE OF 100 DEGREES F. PROVIDE REPAIR.RECHECK 8/14: WATER REACHING A MAXIMUM OF 79 DEGREES IN GENERAL MERCHANDISE AND EMPLOYEE RESTROOMS. REPAIR TO PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.RECHECK 8/21: FRONT ENTRANCE RESTROOMS ARE IN COMPLIANCE. MERCHANDISE RESTROOM WATER TEMPERATURE REACHING A MAXIMUM OF 80 DEGREES F. ACCORDING TO STORE DIRECTOR, A NEW HOT WATER HEATER WILL BE INSTALLED ON 8/22 TO REPLACE THE OLD TANK.
Location: Employee break room
- 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: THERMOMETER MISSING IN HOT CASE CONTAINING FRIED FOODS IN DELI DEPARTMENT.THERMOMETER NOT AVAILABLE INSIDE BREAK ROOM REFRIGERATOR.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING STAINED INSIDE CABINET BELOW COFFEE MAKER.2. DRAIN BOARD ON THE LEFT END OF THREE COMPARTMENT SINK SOILED WITH BUILD UP LOCATED IN THE BAKERY AREA.3. HAND SINK SOILED LOCATED IN BREAK ROOM.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING STAINED INSIDE CABINET BELOW COFFEE MAKER.2. DRAIN BOARD ON THE LEFT END OF THREE COMPARTMENT SINK SOILED WITH BUILD UP LOCATED IN THE BAKERY AREA.3. HAND SINK SOILED LOCATED IN BREAK ROOM.
Location: Bakery area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE NOZZLES AND SPICKETS SOILED WITH SYRUP AND MILDEW BUILD UP LOCATED ON SODA MACHINE ON SALES FLOOR.2. ICE CHUTE SOILED WITH SLIME MOLD AND BUILD UP LOCATED ON SODA MACHINE ON SALES FLOOR.
Location: Sales floor
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. BREAD SLICER SOILED ON THE EXTERIOR.2. BAKING TRAYS ENCRUSTED WITH GREASE AND DRIED FOOD RESIDUE.
Location: Bakery area
- Hand sink metered valve(15sec) (corrected)
Hand washing facility with metered valves remain on less than 15 seconds.
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for 15 seconds without need to reactivate the faucet.
Comments: WATER DOES NOT FLOW FROM TWO HAND SINKS WHEN ACTIVATED IN WOMENS RESTROOM AND ONE IN MENS LOCATED AT THE FRONT ENTRANCE, AND A HAND SINK LOCATED IN THE MENS RESTROOM IN THE GENERAL MERCHANDISE AREA. CONSTANT PRESSURE MUST BE PROVIDE TO PROVIDE FLOW. WATER MUST RUN FOR AT LEAST 15 SECONDS AFTER ACTIVATION. PROVIDE REPAIR.
Location: Womens restroom
- Hand sink metered valve(15sec) (corrected)
Hand washing facility with metered valves remain on less than 15 seconds.
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for 15 seconds without need to reactivate the faucet.
Comments: WATER DOES NOT FLOW FROM TWO HAND SINKS WHEN ACTIVATED IN WOMENS RESTROOM AND ONE IN MENS LOCATED AT THE FRONT ENTRANCE, AND A HAND SINK LOCATED IN THE MENS RESTROOM IN THE GENERAL MERCHANDISE AREA. CONSTANT PRESSURE MUST BE PROVIDE TO PROVIDE FLOW. WATER MUST RUN FOR AT LEAST 15 SECONDS AFTER ACTIVATION. PROVIDE REPAIR.
Location: Mens restroom
|
08/21/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES CONTAINING SURFACE CLEANER HANGING ON EDGE OF TABLE IN FRONT OF EXPOSED PLASTIC WRAP AND DELI TISSUE. STORE CLEANING PRODUCTS AWAY FROM EXPOSED SINGLE USE ITEMS.
Location: Meat counter
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOUR BOTTLES OF 1 QUART SIMILAC ADVANCE INFANT FORMULA DATED WITH EXPIRATION DATE 1 JUL 2012 STORED ON SALES FLOOR. MONITOR EXPIRATION DATES TO PREVENT POSSIBLE EXPIRED FORMULA SOLD TO CONSUMER. REMOVED
Location: Sales floor
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: BAKED GOODS STORED ON SOILED SHEET TRAYS COVERED WITH PARCHMENT PAPER LOCATED IN THE BAKERY DEPARTMENT. ENSURE TRAYS HAVE BEEN CLEANED AND SANITIZED BEFORE USE.
Location: Bakery area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. DOOR SEALS/GASKETS SOILED WITH MILDEW LOCATED INSIDE REACH IN PREP COOLERS.2. SURFACE OF WALL SOILED WITH MILDEW LOCATED INSIDE DELFIELD REACH IN COOLER CONTAINING BULK SALADS IN DELI DEPARTMENT.3. DOOR TRACKS AND OTHER AREAS SOILED WITH BUILD UP LOCATED ON HOT CASE CONTAINING FRIED CHICKEN AND OTHER FOOD ITEMS.PRODUCE DEPARTMENT:1. FOUR KNIVES SOILED WITH BUILD UP ON SURFACE OF BLADE STORED IN KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANTIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.2. FOOD CARTS STORED IN CORNER SOILED WITH MOISTURE AND PRODUCE RESIDUE. CLEAN THOROUGHLY BEFORE STORAGE.SEAFOOD DEPARTMENTKNIFE SOILED WITH BUILD UP ON SURFACE OF BLADE STORED INSIDE KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.MEAT DEPARTMENT:CRACKED/DAMAGED MEAT TRAYS STORED IN PREP AREA. REPLACE OR REMOVE TRAYS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AND PREVENT BUILD UP IN CRACKS/CREVICES.
Location: Deli area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. DOOR SEALS/GASKETS SOILED WITH MILDEW LOCATED INSIDE REACH IN PREP COOLERS.2. SURFACE OF WALL SOILED WITH MILDEW LOCATED INSIDE DELFIELD REACH IN COOLER CONTAINING BULK SALADS IN DELI DEPARTMENT.3. DOOR TRACKS AND OTHER AREAS SOILED WITH BUILD UP LOCATED ON HOT CASE CONTAINING FRIED CHICKEN AND OTHER FOOD ITEMS.PRODUCE DEPARTMENT:1. FOUR KNIVES SOILED WITH BUILD UP ON SURFACE OF BLADE STORED IN KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANTIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.2. FOOD CARTS STORED IN CORNER SOILED WITH MOISTURE AND PRODUCE RESIDUE. CLEAN THOROUGHLY BEFORE STORAGE.SEAFOOD DEPARTMENTKNIFE SOILED WITH BUILD UP ON SURFACE OF BLADE STORED INSIDE KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.MEAT DEPARTMENT:CRACKED/DAMAGED MEAT TRAYS STORED IN PREP AREA. REPLACE OR REMOVE TRAYS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AND PREVENT BUILD UP IN CRACKS/CREVICES.
Location: Produce room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. DOOR SEALS/GASKETS SOILED WITH MILDEW LOCATED INSIDE REACH IN PREP COOLERS.2. SURFACE OF WALL SOILED WITH MILDEW LOCATED INSIDE DELFIELD REACH IN COOLER CONTAINING BULK SALADS IN DELI DEPARTMENT.3. DOOR TRACKS AND OTHER AREAS SOILED WITH BUILD UP LOCATED ON HOT CASE CONTAINING FRIED CHICKEN AND OTHER FOOD ITEMS.PRODUCE DEPARTMENT:1. FOUR KNIVES SOILED WITH BUILD UP ON SURFACE OF BLADE STORED IN KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANTIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.2. FOOD CARTS STORED IN CORNER SOILED WITH MOISTURE AND PRODUCE RESIDUE. CLEAN THOROUGHLY BEFORE STORAGE.SEAFOOD DEPARTMENTKNIFE SOILED WITH BUILD UP ON SURFACE OF BLADE STORED INSIDE KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.MEAT DEPARTMENT:CRACKED/DAMAGED MEAT TRAYS STORED IN PREP AREA. REPLACE OR REMOVE TRAYS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AND PREVENT BUILD UP IN CRACKS/CREVICES.
Location: Seafood department
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION TOO WARM, MAINTAINING BETWEEN 85 AND 90 DEGREES F LOCATED IN THREE COMPARTMENT SINK IN SEAFOOD DEPT. MAINTAIN SOLUTION BETWEEN 65 AND 70 DEGREES F.
Location: Seafood department
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: TWO CUTTING BOARDS HEAVILY SCRATCHED AND SOILED ON THE SURFACE LOCATED IN THE PRODUCE DEPT. CLEAN AND SANITIZE THOROUGHLY. REPLACE, RESURFACE, OR REMOVE BOARDS IF SOIL CANNOT BE REMOVED.
Location: Produce room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING NOT AVAILABLE INSIDE SEAFOOD WALK IN FREEZER.
Location: Seafood department
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY TRAPPING DEVICE NOT INSTALLED PROPERLY HANGING IN PRODUCE ROOM.
Location: Produce room
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: TRASH AND DEBRI UNDER AND SURROUNDING DUMPSTER. FOULD SMELLING ODOR PRESENT. KEEP TRASH AND DEBRI FROM BUILDING UP UNDER DUMPSTER TO PREVENT ATTRACTION OF RODENTS AND INSECTS.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: EXPOSED BOXES OF FOOD SERVICE GLOVES STORED DIRECTLY ABOVE FIRST AID KIT COVERED WITH RUST SPOTS ON OUTER CASE. STORE GLOVES AWAY FROM SOILED CASE TO PREVENT POSSIBLE CONTAMINATION.
Location: Meat counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS, FLOOR DRAINS, ESPECIALLY UNDER THREE COMPARTMENT SINK SOILED WITH BUILD UP LOCATED IN PRODUCE AND BAKERY DEPARTMENTS. CLEAN THOROUGHLY ON A REGULAR BASIS
Location: Produce room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER REACHING A MAXIMUM IN THE FOLLOWING AREAS:GENERAL MERCHANDISE AND EMPLOYEE RESTROOMS 75 DEGREES FFRONT ENTRANCE RESTROOMS 94 DEGREES F.WATER MUST MAINTAIN A MINIMUM TEMPERATURE OF 100 DEGREES F. PROVIDE REPAIR.RECHECK 8/14: WATER REACHING A MAXIMUM OF 79 DEGREES IN GENERAL MERCHANDISE AND EMPLOYEE RESTROOMS. REPAIR TO PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.
Location: Restroom
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER REACHING A MAXIMUM IN THE FOLLOWING AREAS:GENERAL MERCHANDISE AND EMPLOYEE RESTROOMS 75 DEGREES FFRONT ENTRANCE RESTROOMS 94 DEGREES F.WATER MUST MAINTAIN A MINIMUM TEMPERATURE OF 100 DEGREES F. PROVIDE REPAIR.RECHECK 8/14: WATER REACHING A MAXIMUM OF 79 DEGREES IN GENERAL MERCHANDISE AND EMPLOYEE RESTROOMS. REPAIR TO PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.
Location: Employee break room
- 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: THERMOMETER MISSING IN HOT CASE CONTAINING FRIED FOODS IN DELI DEPARTMENT.THERMOMETER NOT AVAILABLE INSIDE BREAK ROOM REFRIGERATOR.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING STAINED INSIDE CABINET BELOW COFFEE MAKER.2. DRAIN BOARD ON THE LEFT END OF THREE COMPARTMENT SINK SOILED WITH BUILD UP LOCATED IN THE BAKERY AREA.3. HAND SINK SOILED LOCATED IN BREAK ROOM.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING STAINED INSIDE CABINET BELOW COFFEE MAKER.2. DRAIN BOARD ON THE LEFT END OF THREE COMPARTMENT SINK SOILED WITH BUILD UP LOCATED IN THE BAKERY AREA.3. HAND SINK SOILED LOCATED IN BREAK ROOM.
Location: Bakery area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE NOZZLES AND SPICKETS SOILED WITH SYRUP AND MILDEW BUILD UP LOCATED ON SODA MACHINE ON SALES FLOOR.2. ICE CHUTE SOILED WITH SLIME MOLD AND BUILD UP LOCATED ON SODA MACHINE ON SALES FLOOR.
Location: Sales floor
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. BREAD SLICER SOILED ON THE EXTERIOR.2. BAKING TRAYS ENCRUSTED WITH GREASE AND DRIED FOOD RESIDUE.
Location: Bakery area
- Hand sink metered valve(15sec) (corrected)
Hand washing facility with metered valves remain on less than 15 seconds.
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for 15 seconds without need to reactivate the faucet.
Comments: WATER DOES NOT FLOW FROM TWO HAND SINKS WHEN ACTIVATED IN WOMENS RESTROOM AND ONE IN MENS LOCATED AT THE FRONT ENTRANCE, AND A HAND SINK LOCATED IN THE MENS RESTROOM IN THE GENERAL MERCHANDISE AREA. CONSTANT PRESSURE MUST BE PROVIDE TO PROVIDE FLOW. WATER MUST RUN FOR AT LEAST 15 SECONDS AFTER ACTIVATION. PROVIDE REPAIR.
Location: Womens restroom
- Hand sink metered valve(15sec) (corrected)
Hand washing facility with metered valves remain on less than 15 seconds.
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for 15 seconds without need to reactivate the faucet.
Comments: WATER DOES NOT FLOW FROM TWO HAND SINKS WHEN ACTIVATED IN WOMENS RESTROOM AND ONE IN MENS LOCATED AT THE FRONT ENTRANCE, AND A HAND SINK LOCATED IN THE MENS RESTROOM IN THE GENERAL MERCHANDISE AREA. CONSTANT PRESSURE MUST BE PROVIDE TO PROVIDE FLOW. WATER MUST RUN FOR AT LEAST 15 SECONDS AFTER ACTIVATION. PROVIDE REPAIR.
Location: Mens restroom
|
08/14/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES CONTAINING SURFACE CLEANER HANGING ON EDGE OF TABLE IN FRONT OF EXPOSED PLASTIC WRAP AND DELI TISSUE. STORE CLEANING PRODUCTS AWAY FROM EXPOSED SINGLE USE ITEMS.
Location: Meat counter
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOUR BOTTLES OF 1 QUART SIMILAC ADVANCE INFANT FORMULA DATED WITH EXPIRATION DATE 1 JUL 2012 STORED ON SALES FLOOR. MONITOR EXPIRATION DATES TO PREVENT POSSIBLE EXPIRED FORMULA SOLD TO CONSUMER. REMOVED
Location: Sales floor
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: BAKED GOODS STORED ON SOILED SHEET TRAYS COVERED WITH PARCHMENT PAPER LOCATED IN THE BAKERY DEPARTMENT. ENSURE TRAYS HAVE BEEN CLEANED AND SANITIZED BEFORE USE.
Location: Bakery area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. DOOR SEALS/GASKETS SOILED WITH MILDEW LOCATED INSIDE REACH IN PREP COOLERS.2. SURFACE OF WALL SOILED WITH MILDEW LOCATED INSIDE DELFIELD REACH IN COOLER CONTAINING BULK SALADS IN DELI DEPARTMENT.3. DOOR TRACKS AND OTHER AREAS SOILED WITH BUILD UP LOCATED ON HOT CASE CONTAINING FRIED CHICKEN AND OTHER FOOD ITEMS.PRODUCE DEPARTMENT:1. FOUR KNIVES SOILED WITH BUILD UP ON SURFACE OF BLADE STORED IN KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANTIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.2. FOOD CARTS STORED IN CORNER SOILED WITH MOISTURE AND PRODUCE RESIDUE. CLEAN THOROUGHLY BEFORE STORAGE.SEAFOOD DEPARTMENTKNIFE SOILED WITH BUILD UP ON SURFACE OF BLADE STORED INSIDE KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.MEAT DEPARTMENT:CRACKED/DAMAGED MEAT TRAYS STORED IN PREP AREA. REPLACE OR REMOVE TRAYS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AND PREVENT BUILD UP IN CRACKS/CREVICES.
Location: Deli area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. DOOR SEALS/GASKETS SOILED WITH MILDEW LOCATED INSIDE REACH IN PREP COOLERS.2. SURFACE OF WALL SOILED WITH MILDEW LOCATED INSIDE DELFIELD REACH IN COOLER CONTAINING BULK SALADS IN DELI DEPARTMENT.3. DOOR TRACKS AND OTHER AREAS SOILED WITH BUILD UP LOCATED ON HOT CASE CONTAINING FRIED CHICKEN AND OTHER FOOD ITEMS.PRODUCE DEPARTMENT:1. FOUR KNIVES SOILED WITH BUILD UP ON SURFACE OF BLADE STORED IN KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANTIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.2. FOOD CARTS STORED IN CORNER SOILED WITH MOISTURE AND PRODUCE RESIDUE. CLEAN THOROUGHLY BEFORE STORAGE.SEAFOOD DEPARTMENTKNIFE SOILED WITH BUILD UP ON SURFACE OF BLADE STORED INSIDE KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.MEAT DEPARTMENT:CRACKED/DAMAGED MEAT TRAYS STORED IN PREP AREA. REPLACE OR REMOVE TRAYS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AND PREVENT BUILD UP IN CRACKS/CREVICES.
Location: Produce room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI DEPARTMENT:1. DOOR SEALS/GASKETS SOILED WITH MILDEW LOCATED INSIDE REACH IN PREP COOLERS.2. SURFACE OF WALL SOILED WITH MILDEW LOCATED INSIDE DELFIELD REACH IN COOLER CONTAINING BULK SALADS IN DELI DEPARTMENT.3. DOOR TRACKS AND OTHER AREAS SOILED WITH BUILD UP LOCATED ON HOT CASE CONTAINING FRIED CHICKEN AND OTHER FOOD ITEMS.PRODUCE DEPARTMENT:1. FOUR KNIVES SOILED WITH BUILD UP ON SURFACE OF BLADE STORED IN KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANTIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.2. FOOD CARTS STORED IN CORNER SOILED WITH MOISTURE AND PRODUCE RESIDUE. CLEAN THOROUGHLY BEFORE STORAGE.SEAFOOD DEPARTMENTKNIFE SOILED WITH BUILD UP ON SURFACE OF BLADE STORED INSIDE KNIFE HOLDER. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.MEAT DEPARTMENT:CRACKED/DAMAGED MEAT TRAYS STORED IN PREP AREA. REPLACE OR REMOVE TRAYS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AND PREVENT BUILD UP IN CRACKS/CREVICES.
Location: Seafood department
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION TOO WARM, MAINTAINING BETWEEN 85 AND 90 DEGREES F LOCATED IN THREE COMPARTMENT SINK IN SEAFOOD DEPT. MAINTAIN SOLUTION BETWEEN 65 AND 70 DEGREES F.
Location: Seafood department
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: TWO CUTTING BOARDS HEAVILY SCRATCHED AND SOILED ON THE SURFACE LOCATED IN THE PRODUCE DEPT. CLEAN AND SANITIZE THOROUGHLY. REPLACE, RESURFACE, OR REMOVE BOARDS IF SOIL CANNOT BE REMOVED.
Location: Produce room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING NOT AVAILABLE INSIDE SEAFOOD WALK IN FREEZER.
Location: Seafood department
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY TRAPPING DEVICE NOT INSTALLED PROPERLY HANGING IN PRODUCE ROOM.
Location: Produce room
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: TRASH AND DEBRI UNDER AND SURROUNDING DUMPSTER. FOULD SMELLING ODOR PRESENT. KEEP TRASH AND DEBRI FROM BUILDING UP UNDER DUMPSTER TO PREVENT ATTRACTION OF RODENTS AND INSECTS.
Location: Dumpster area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: EXPOSED BOXES OF FOOD SERVICE GLOVES STORED DIRECTLY ABOVE FIRST AID KIT COVERED WITH RUST SPOTS ON OUTER CASE. STORE GLOVES AWAY FROM SOILED CASE TO PREVENT POSSIBLE CONTAMINATION.
Location: Meat counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS, FLOOR DRAINS, ESPECIALLY UNDER THREE COMPARTMENT SINK SOILED WITH BUILD UP LOCATED IN PRODUCE AND BAKERY DEPARTMENTS. CLEAN THOROUGHLY ON A REGULAR BASIS
Location: Produce room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER REACHING A MAXIMUM IN THE FOLLOWING AREAS:GENERAL MERCHANDISE AND EMPLOYEE RESTROOMS 75 DEGREES FFRONT ENTRANCE RESTROOMS 94 DEGREES F.WATER MUST MAINTAIN A MINIMUM TEMPERATURE OF 100 DEGREES F. PROVIDE REPAIR.
Location: Restroom
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER REACHING A MAXIMUM IN THE FOLLOWING AREAS:GENERAL MERCHANDISE AND EMPLOYEE RESTROOMS 75 DEGREES FFRONT ENTRANCE RESTROOMS 94 DEGREES F.WATER MUST MAINTAIN A MINIMUM TEMPERATURE OF 100 DEGREES F. PROVIDE REPAIR.
Location: Employee break room
- 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: THERMOMETER MISSING IN HOT CASE CONTAINING FRIED FOODS IN DELI DEPARTMENT.THERMOMETER NOT AVAILABLE INSIDE BREAK ROOM REFRIGERATOR.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING STAINED INSIDE CABINET BELOW COFFEE MAKER.2. DRAIN BOARD ON THE LEFT END OF THREE COMPARTMENT SINK SOILED WITH BUILD UP LOCATED IN THE BAKERY AREA.3. HAND SINK SOILED LOCATED IN BREAK ROOM.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING STAINED INSIDE CABINET BELOW COFFEE MAKER.2. DRAIN BOARD ON THE LEFT END OF THREE COMPARTMENT SINK SOILED WITH BUILD UP LOCATED IN THE BAKERY AREA.3. HAND SINK SOILED LOCATED IN BREAK ROOM.
Location: Bakery area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE NOZZLES AND SPICKETS SOILED WITH SYRUP AND MILDEW BUILD UP LOCATED ON SODA MACHINE ON SALES FLOOR.2. ICE CHUTE SOILED WITH SLIME MOLD AND BUILD UP LOCATED ON SODA MACHINE ON SALES FLOOR.
Location: Sales floor
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. BREAD SLICER SOILED ON THE EXTERIOR.2. BAKING TRAYS ENCRUSTED WITH GREASE AND DRIED FOOD RESIDUE.
Location: Bakery area
- Hand sink metered valve(15sec)
Hand washing facility with metered valves remain on less than 15 seconds.
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for 15 seconds without need to reactivate the faucet.
Comments: WATER DOES NOT FLOW FROM TWO HAND SINKS WHEN ACTIVATED IN WOMENS RESTROOM AND ONE IN MENS LOCATED AT THE FRONT ENTRANCE, AND A HAND SINK LOCATED IN THE MENS RESTROOM IN THE GENERAL MERCHANDISE AREA. CONSTANT PRESSURE MUST BE PROVIDE TO PROVIDE FLOW. WATER MUST RUN FOR AT LEAST 15 SECONDS AFTER ACTIVATION. PROVIDE REPAIR.
Location: Womens restroom
- Hand sink metered valve(15sec)
Hand washing facility with metered valves remain on less than 15 seconds.
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for 15 seconds without need to reactivate the faucet.
Comments: WATER DOES NOT FLOW FROM TWO HAND SINKS WHEN ACTIVATED IN WOMENS RESTROOM AND ONE IN MENS LOCATED AT THE FRONT ENTRANCE, AND A HAND SINK LOCATED IN THE MENS RESTROOM IN THE GENERAL MERCHANDISE AREA. CONSTANT PRESSURE MUST BE PROVIDE TO PROVIDE FLOW. WATER MUST RUN FOR AT LEAST 15 SECONDS AFTER ACTIVATION. PROVIDE REPAIR.
Location: Mens restroom
|
07/30/2012 | Routine |
| No violation noted during this evaluation. | 04/27/2012 | Non-Illness Complaint |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF ACID CLEANER STORED ON SHELF WITH SINGLE USE CONTAINERS DESIGNATED FOR FOOD STORAGE. GLASS CLEANER BOTTLES STORED ON SHELF WITH BUCKETS OF ICING AND ON SHELF WITH SINGLE USE CONTAINERS. STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM FOOD AND SINGLE USE ITEMS.
Location: Bakery area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELF SOILED WITH RUST; COMPRESSOR SOILED WITH BUILD UP CONTAINING BULK DELI MEATS INSIDE REACH IN COOLER LOCATED IN DELI DEPARTMENT. RESURFACE OR REPLACE SHELF AND CLEAN COMPRESSOR THOROUGHLY.2. REMOVE RUST RESUDE ON MEAT GRINDER PLATE LOCATED IN THE MEAT PREP AREA.
Location: Deli area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION IN SPRAY BOTTLE MEASUIRED OVER 1000 PPM QUAT. SANITIZING SOLUTION SHOULD MAINTAIN THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Bakery area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKETS STORED ON SHELF WITH SINGLE USE PRODUCTS IN PRODUCE AND CART CONTAINING BAKED GOODS IN BAKERY. STORE JACKETS ON COAT RACK AWAY FROM FOOD AND FOOD RELATED ITEMS
Location: Bakery area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKETS STORED ON SHELF WITH SINGLE USE PRODUCTS IN PRODUCE AND CART CONTAINING BAKED GOODS IN BAKERY. STORE JACKETS ON COAT RACK AWAY FROM FOOD AND FOOD RELATED ITEMS
Location: Produce room
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS AND MOP HEADS STORED ON THE FLOOR NEXT TO THE MOP SINK. STORE WET MOPS AND HEADS ON RACK TO AIR DRY WHEN NOT IN USE.
Location: Deli area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A VISIBLE THERMOMETER IN HOT CASE LOCATED IN DELI DEPARTMENT AND KRAFT DISPLAY COOLER ON SALES FLOOR.
Location: Sales floor
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A VISIBLE THERMOMETER IN HOT CASE LOCATED IN DELI DEPARTMENT AND KRAFT DISPLAY COOLER ON SALES FLOOR.
Location: Deli area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN ENTIRE SELF SERVICE BEVERAGE STATION LOCATED IN THE DELI AREA.
Location: Deli area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: NOZZLES AND SPICKETS SOILED WITH SYRUP BUILD UP LOCATED ON SODA FOUNTAIN AT THE FRONT OF THE STORE NEAR CUSTOMER SERVICE COUNTER. CLEAN THOROUGHLY.
Location: Sales floor
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: ROTISSERIE OVEN RACKS SOILED WITH RUST STORED ON SHELF CONTAINING CLEAN EQUIPMENT. REMOVE RUST BUILD UP.
Location: Deli area
|
03/15/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF ACID CLEANER STORED ON SHELF WITH SINGLE USE CONTAINERS DESIGNATED FOR FOOD STORAGE. GLASS CLEANER BOTTLES STORED ON SHELF WITH BUCKETS OF ICING AND ON SHELF WITH SINGLE USE CONTAINERS. STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM FOOD AND SINGLE USE ITEMS.
Location: Bakery area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELF SOILED WITH RUST; COMPRESSOR SOILED WITH BUILD UP CONTAINING BULK DELI MEATS INSIDE REACH IN COOLER LOCATED IN DELI DEPARTMENT. RESURFACE OR REPLACE SHELF AND CLEAN COMPRESSOR THOROUGHLY.2. REMOVE RUST RESUDE ON MEAT GRINDER PLATE LOCATED IN THE MEAT PREP AREA.
Location: Deli area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION IN SPRAY BOTTLE MEASUIRED OVER 1000 PPM QUAT. SANITIZING SOLUTION SHOULD MAINTAIN THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Bakery area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKETS STORED ON SHELF WITH SINGLE USE PRODUCTS IN PRODUCE AND CART CONTAINING BAKED GOODS IN BAKERY. STORE JACKETS ON COAT RACK AWAY FROM FOOD AND FOOD RELATED ITEMS
Location: Bakery area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKETS STORED ON SHELF WITH SINGLE USE PRODUCTS IN PRODUCE AND CART CONTAINING BAKED GOODS IN BAKERY. STORE JACKETS ON COAT RACK AWAY FROM FOOD AND FOOD RELATED ITEMS
Location: Produce room
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS AND MOP HEADS STORED ON THE FLOOR NEXT TO THE MOP SINK. STORE WET MOPS AND HEADS ON RACK TO AIR DRY WHEN NOT IN USE.
Location: Deli area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A VISIBLE THERMOMETER IN HOT CASE LOCATED IN DELI DEPARTMENT AND KRAFT DISPLAY COOLER ON SALES FLOOR.
Location: Sales floor
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A VISIBLE THERMOMETER IN HOT CASE LOCATED IN DELI DEPARTMENT AND KRAFT DISPLAY COOLER ON SALES FLOOR.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN ENTIRE SELF SERVICE BEVERAGE STATION LOCATED IN THE DELI AREA.
Location: Deli area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: NOZZLES AND SPICKETS SOILED WITH SYRUP BUILD UP LOCATED ON SODA FOUNTAIN AT THE FRONT OF THE STORE NEAR CUSTOMER SERVICE COUNTER. CLEAN THOROUGHLY.
Location: Sales floor
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: ROTISSERIE OVEN RACKS SOILED WITH RUST STORED ON SHELF CONTAINING CLEAN EQUIPMENT. REMOVE RUST BUILD UP.
Location: Deli area
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03/08/2012 | Routine |
Restaurant representatives - add corrected or new information about MEIJER #154, 8375 E 96TH ST, Indianapolis, IN »