- 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) RIBS HAD THAWED IN SINK BEYOND A SAFE TEMP. (55 TO 58 F) -- THEY WERE TRANSFERRED TO WALK--IN FREEZER FOR A COUPLE HOURS TO QUICK--CHILL. MOVE BACK TO WALK--IN COOLER.2) THE DISPLAY COOLER TO THE RIGHT OF THE WATER MELON (WHERE CHEESE CAKE & OTHER ITEMS ARE) MEASURED 50 TO 52 DEGREES. KEEP AT OR BELOW 41 F.
Location: Meat room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN EXHAUST FILTERS ABOVE THE OVEN IN DELI AREA.
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: A SPACE ABOUT ONE FOOT WIDE JUST LEFT OF THE REAR WALK--IN FREEZER HAS SMALL AMOUNT OF LITTER AS WELL AS A CARD TABLE WITH A MOLDY SUBSTANCE ON THE TOP. CLEAN/REMOVE ITEMS.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: THAW RIBS OR OTHER FROZEN PRODUCTS UNDER COOL RUNNING WATER OR IN COOLER OVER NIGHT. DO NOT USE WARM WATER.FUTURE SIMILAR VIOLATIONS MAY RESULT IN A CITATION/FINE.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE PLASTIC CART IN THE CUTTING ROOM -- AS THERE IS BUILD--UP DRIPPINGS, ETC. ON IT.2) CLEAN SEVERAL GREEN PLASTIC TRAYS THAT ARE UPSIDE--DOWN ON DELI WALK--IN SHELVES.3) IN DELI CLEAN THE BACK SIDES OF THE HINGED CUTTING BOARDS MOUNTED ON THE DELI CASES.4) CLEAN UNDERSIDE OF THE LID OF THE CHICKEN BREADING CONTAINER.5) CLEAN THE PRODUCE HAND SINK THOROUGHLY.
Location: Meat room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS FOR DELI HAND SINK.
Location: Deli area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) ONE COOLER FAN UNIT IN MEAT ROOM DRIPS CONSISTENTLY. REPAIR UNIT SO ALL CONDENSATE DRAINS PROPERLY.2) DELI WALK-IN COOLER FAN UNIT ALSO DRIPS QUITE A BIT. REPAIR SO IT DRAINS PROPERLY
Location: Meat room
|
09/04/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) RIBS HAD THAWED IN SINK BEYOND A SAFE TEMP. (55 TO 58 F) -- THEY WERE TRANSFERRED TO WALK--IN FREEZER FOR A COUPLE HOURS TO QUICK--CHILL. MOVE BACK TO WALK--IN COOLER.2) THE DISPLAY COOLER TO THE RIGHT OF THE WATER MELON (WHERE CHEESE CAKE & OTHER ITEMS ARE) MEASURED 50 TO 52 DEGREES. KEEP AT OR BELOW 41 F.
Location: Meat room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN EXHAUST FILTERS ABOVE THE OVEN IN DELI AREA.
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: A SPACE ABOUT ONE FOOT WIDE JUST LEFT OF THE REAR WALK--IN FREEZER HAS SMALL AMOUNT OF LITTER AS WELL AS A CARD TABLE WITH A MOLDY SUBSTANCE ON THE TOP. CLEAN/REMOVE ITEMS.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: THAW RIBS OR OTHER FROZEN PRODUCTS UNDER COOL RUNNING WATER OR IN COOLER OVER NIGHT. DO NOT USE WARM WATER.FUTURE SIMILAR VIOLATIONS MAY RESULT IN A CITATION/FINE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE PLASTIC CART IN THE CUTTING ROOM -- AS THERE IS BUILD--UP DRIPPINGS, ETC. ON IT.2) CLEAN SEVERAL GREEN PLASTIC TRAYS THAT ARE UPSIDE--DOWN ON DELI WALK--IN SHELVES.3) IN DELI CLEAN THE BACK SIDES OF THE HINGED CUTTING BOARDS MOUNTED ON THE DELI CASES.4) CLEAN UNDERSIDE OF THE LID OF THE CHICKEN BREADING CONTAINER.5) CLEAN THE PRODUCE HAND SINK THOROUGHLY.
Location: Meat room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS FOR DELI HAND SINK.
Location: Deli area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) ONE COOLER FAN UNIT IN MEAT ROOM DRIPS CONSISTENTLY. REPAIR UNIT SO ALL CONDENSATE DRAINS PROPERLY.2) DELI WALK-IN COOLER FAN UNIT ALSO DRIPS QUITE A BIT. REPAIR SO IT DRAINS PROPERLY
Location: Meat room
|
08/28/2014 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) CLEAN FLOOR UNDER THE 2 LOCKERS BY WOMEN'S RESTROOM.2) CLEAN WOMEN'S ROOM FLOOR TILE WHERE NEEDED.
Location: Womens restroom
|
06/03/2014 | Non-Illness Complaint |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: IN DELI WALK--IN COOLER, PACKAGES OR CONTAINERS OF READY--TO--EAT FOODS (LIKE CHICKEN SALAD, COTTAGE CHEESE, COLE SLAW, SHREDDED CHEESE, ETC.) SHOULD BE DATE MARKED THE DAY THEY ARE OPENED AND THEN USED UP OR DISCARDED AFTER 7 DAYS.
Location: Deli area
Equipment: Walk in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) CLEAN/SANITIZE SURFACE OF METAL PIECES JUST INSIDE SLING DOORS OF THE DELI DISPLAY WARMER -- (2/17 -- FINISH).
Location: Deli area
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: A LARGE # OF ALUMINUM FOIL CONTAINERS IN DELI 3--BAY SINK, CONSIDERED ONE--TIME USE TYPE, SHOULD NOT BE USED TO STORE FOOD IN.
- 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: A BAG OF STYROFOAM MEAT TRAYS ON FLOOR NEAR MEAT WALK--IN DOORS --- WAS MOVED SO AS TO BE 6" OR MORE OFF FLOOR -- OK'D.
- 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: ONE MOP BUCKET SHOULD BE EMPTIED OF DIRTY WATER AND MOP HUNG UP BETWEEN USE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN THE MOP SINK ROOM.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN A COUPLE EXSHAUST FILTERS ABOVE CHICKEN FRYERS.
Location: Deli area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE MEAT 3--BAY SPRAY ARM FIXTURE AND -- AS NECESSARY -- THE SANITIZER DISPENSER.
Location: Meat room
Equipment: 3-bay
|
02/17/2014 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: IN DELI WALK--IN COOLER, PACKAGES OR CONTAINERS OF READY--TO--EAT FOODS (LIKE CHICKEN SALAD, COTTAGE CHEESE, COLE SLAW, SHREDDED CHEESE, ETC.) SHOULD BE DATE MARKED THE DAY THEY ARE OPENED AND THEN USED UP OR DISCARDED AFTER 7 DAYS.
Location: Deli area
Equipment: Walk in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) CLEAN/SANITIZE SURFACE OF METAL PIECES JUST INSIDE SLING DOORS OF THE DELI DISPLAY WARMER2) CLEAN/SANITIZE THE PLASTIC TUB UNDER THE DELI CHICKEN BREADING TABLE.. 3) FINISH CLEANING SLIGHT RESIDUE FROM INSIDE THE MEAT DRINDER. -- OK'D.
Location: Deli area
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: A LARGE # OF ALUMINUM FOIL CONTAINERS IN DELI 3--BAY SINK, CONSIDERED ONE--TIME USE TYPE, SHOULD NOT BE USED TO STORE FOOD IN.
- 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: A BAG OF STYROFOAM MEAT TRAYS ON FLOOR NEAR MEAT WALK--IN DOORS --- WAS MOVED SO AS TO BE 6" OR MORE OFF FLOOR -- OK'D.
- 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: ONE MOP BUCKET SHOULD BE EMPTIED OF DIRTY WATER AND MOP HUNG UP BETWEEN USE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN THE MOP SINK ROOM.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN A COUPLE EXSHAUST FILTERS ABOVE CHICKEN FRYERS.
Location: Deli area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE MEAT 3--BAY SPRAY ARM FIXTURE AND -- AS NECESSARY -- THE SANITIZER DISPENSER.
Location: Meat room
Equipment: 3-bay
|
02/10/2014 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.THE EMPLOYEE WITH A FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. ANOTHER EMPLOYEE MUST GET CERTIFIED.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN THE DELI EXHAUST HOOD FILTERS.
Location: Deli area
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: A RELATIVELY SMALL HOLE IN SOME WALL PANEL IN THE MEAT ROOM SHOULD BE SEALED OVER.
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) CLEAN DAIRY WALK--IN COOLER FLOOR BY THE DOORS.2) CLEAN THE WALL THERMOMETER IN DAIRY WALK--IN.3) CLEAN THE DELI PLASTIC WRAP MACHINE TOP AREA --- REPLACE THE TEFLON COVER4) CLEAN THE DELI WALL JUST LEFT OF THE 3--BAY SINK.5) REMOVE ICE BUILD--UP ON PARTS OF THE DELI WALK--IN COOLER FAN UNIT.6) CLEAN EXTERIOR DOOR HANDLE AREAS OF MEAT WALK--IN FREEZER AND COOLER DOORS.
Location: Walk-in cooler
|
08/12/2013 | Recheck |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.THE EMPLOYEE WITH A FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. ANOTHER EMPLOYEE MUST GET CERTIFIED.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN THE DELI EXHAUST HOOD FILTERS.
Location: Deli area
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: A RELATIVELY SMALL HOLE IN SOME WALL PANEL IN THE MEAT ROOM SHOULD BE SEALED OVER.
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) CLEAN DAIRY WALK--IN COOLER FLOOR BY THE DOORS.2) CLEAN THE WALL THERMOMETER IN DAIRY WALK--IN.3) CLEAN THE DELI PLASTIC WRAP MACHINE TOP AREA --- REPLACE THE TEFLON COVER4) CLEAN THE DELI WALL JUST LEFT OF THE 3--BAY SINK.5) REMOVE ICE BUILD--UP ON PARTS OF THE DELI WALK--IN COOLER FAN UNIT.6) CLEAN EXTERIOR DOOR HANDLE AREAS OF MEAT WALK--IN FREEZER AND COOLER DOORS.
Location: Walk-in cooler
|
08/08/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.THE EMPLOYEE WITH A FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. ANOTHER EMPLOYEE MUST GET CERTIFIED.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN THE DELI EXHAUST HOOD FILTERS.
Location: Deli area
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: A RELATIVELY SMALL HOLE IN SOME WALL PANEL IN THE MEAT ROOM SHOULD BE SEALED OVER.
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) CLEAN DAIRY WALK--IN COOLER FLOOR BY THE DOORS.2) CLEAN THE WALL THERMOMETER IN DAIRY WALK--IN.3) CLEAN THE DELI PLASTIC WRAP MACHINE TOP AREA --- REPLACE THE TEFLON COVER4) CLEAN THE DELI WALL JUST LEFT OF THE 3--BAY SINK.5) REMOVE ICE BUILD--UP ON PARTS OF THE DELI WALK--IN COOLER FAN UNIT.6) CLEAN EXTERIOR DOOR HANDLE AREAS OF MEAT WALK--IN FREEZER AND COOLER DOORS.
Location: Walk-in cooler
|
08/01/2013 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DATE MARK THE PACKAGES OF DELI MEATS AND CHEESE USED FOR SANDWICHES --- PRODUCTS HAVE 7 DAYS AFTER THEY ARE OPENED TO BE USED UP -- OR DISCARDED.`
Location: Deli area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE LIGHT FIXTURE IN THE MOP ROOM.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER PUDDLES AROUND FLOOR DRAIN IN PRODUCE PREP. AREA. FILL AND SMOOTH OVER FLOOR SURFACE AROUND THE DRAIN.
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: 1) CLEAN THE OUTER SURFACES OF BOTH WALK--IN COOLER DOORS (AROUND HANDLES) IN MEAT DEPT. AND THE ONE OUTER DOOR IN DELI.-- 3/14 -- OK.2) DE--ICE PART OF THE EVAPORATOR (FAN) UNIT IN DELI WALK--IN COOLER. -- 3/14 --(WORK ON THIS).
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAPIR A LEAK IN THE SANITIZER DISPENSER AT DELI 3--BAY SINK.HAVE DRAIN STOPPERS AVAILABLE AT LEAST WASH AND FINAL RINSE SINKS OF 3--BAY.2) RESTORE HOT WATER TO MEN'S ROOM HAND SINK.
Location: Deli area
Equipment: 3-bay
|
03/14/2013 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DATE MARK THE PACKAGES OF DELI MEATS AND CHEESE USED FOR SANDWICHES --- PRODUCTS HAVE 7 DAYS AFTER THEY ARE OPENED TO BE USED UP -- OR DISCARDED.`
Location: Deli area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE LIGHT FIXTURE IN THE MOP ROOM.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER PUDDLES AROUND FLOOR DRAIN IN PRODUCE PREP. AREA. FILL AND SMOOTH OVER FLOOR SURFACE AROUND THE DRAIN.
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: 1) CLEAN THE OUTER SURFACES OF BOTH WALK--IN COOLER DOORS (AROUND HANDLES) IN MEAT DEPT. AND THE ONE OUTER DOOR IN DELI.2) DE--ICE PART OF THE EVAPORATOR (FAN) UNIT IN DELI WALK--IN COOLER.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAPIR A LEAK IN THE SANITIZER DISPENSER AT DELI 3--BAY SINK.HAVE DRAIN STOPPERS AVAILABLE AT LEAST WASH AND FINAL RINSE SINKS OF 3--BAY.2) RESTORE HOT WATER TO MEN'S ROOM HAND SINK.
Location: Deli area
Equipment: 3-bay
|
03/07/2013 | Routine |
| No violation noted during this evaluation. | 02/12/2013 | Illness Complaint |
- 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: 1) CLEAN AND SANITIZE ONE DISPLAY SALES SHELF ON WHICH BOB EVANS SAUSAGE IS SETTING. 2) CLEAN/SANITIZE THE MEAT TENDERIZER MACHINE.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROBE THERMOMETERS ARE PRESENT FOR CHECKING HOT FOODS -- OR FOODS ABOVE 50F. OBTAIN ONE FOR MEASURING COLD FOODS (AS WELL AS HOT -- WITH A RANGE OF 0 DEGREES TO 220 DEGREES GENERALLY.
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 10 CANS (32 OZ.) OF ENFAMIL FORMULA WERE PULLED DUE TO SELL--BY DATE OF JULY 12, 2012. ALSO 12 CANS OF ENFAMIL (13 OZ.) WERE PULLED WITH SELL--BY DATES OF JUNE OR AUG. 2012.
Location: Sales floor
- No three bay (corrected)
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: MAKE SURE TO HAVE DRAIN STOPPERS THAT WORK FOR 3--BAY SINK.
Location: Deli area
|
10/03/2012 | Recheck |
- 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: 1) CLEAN AND SANITIZE ONE DISPLAY SALES SHELF ON WHICH BOB EVANS SAUSAGE IS SETTING. 2) CLEAN/SANITIZE THE MEAT TENDERIZER MACHINE.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROBE THERMOMETERS ARE PRESENT FOR CHECKING HOT FOODS -- OR FOODS ABOVE 50F. OBTAIN ONE FOR MEASURING COLD FOODS (AS WELL AS HOT -- WITH A RANGE OF 0 DEGREES TO 220 DEGREES GENERALLY.
- 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: 10 CANS (32 OZ.) OF ENFAMIL FORMULA WERE PULLED DUE TO SELL--BY DATE OF JULY 12, 2012. ALSO 12 CANS OF ENFAMIL (13 OZ.) WERE PULLED WITH SELL--BY DATES OF JUNE OR AUG. 2012.
Location: Sales floor
- No three bay
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: MAKE SURE TO HAVE DRAIN STOPPERS THAT WORK FOR 3--BAY SINK.
Location: Deli area
|
09/27/2012 | 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. SEVERAL ITEMS IN STEAM TABLE AT IMPROPER TEMPERATURE. PERSON IN CHARGE REHEATED TO 165 DEGREES f. MONITOR TEMPERATURES.
Location: Deli area
Equipment: Steam table
- 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. SAUSAGE BISCUIT FREEZER? ON SALES FLOOR. REPAIR TO FUNCTION - 41 IF COOLER, 0 IF FREEZER.
Location: Sales floor
Equipment: Upright cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI: CLEAN THE WALK IN COOLER SHELVING. CHICKEN BREADING STATION, END WARMER, SOILED AREAS OF PREP TABLE.MEAT ROOM; CLEAN ANY SOILED ROLLING CARTS
Location: Deli area
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Deli area
Equipment: 3-bay
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Deli area
Equipment: Hand sink
- 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. SEVERAL SOILED CUTTING BOARDS IN DELI AND MEAT ROOM - RESURFACE/REPLACE/CLEAN.
Location: Deli area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD CLEANING DUE 1/12 ACCORDING TO TAG.
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. CLEAN ALL SOILED FLOOR, WALLL, AND CEILING AREAS IN WALK IN COOLERS (INCLUDING FAN AREAS), DISHWASHING AREAS, MEAT CUTTING ROOM.
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. CLEAN ALL SOILED FLOOR, WALLL, AND CEILING AREAS IN WALK IN COOLERS (INCLUDING FAN AREAS), DISHWASHING AREAS, MEAT CUTTING ROOM.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water dripping from mechanical units in both walk in coolers - meat and deli. Repair.
Location: Deli area
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water dripping from mechanical units in both walk in coolers - meat and deli. Repair.
Location: Meat room
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN THE FANS IN 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.
Location: Produce room
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Deli area
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
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04/18/2012 | Recheck |
- 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. SEVERAL ITEMS IN STEAM TABLE AT IMPROPER TEMPERATURE. PERSON IN CHARGE REHEATED TO 165 DEGREES f. MONITOR TEMPERATURES.
Location: Deli area
Equipment: Steam table
- 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. SAUSAGE BISCUIT FREEZER? ON SALES FLOOR. REPAIR TO FUNCTION - 41 IF COOLER, 0 IF FREEZER.
Location: Sales floor
Equipment: Upright cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI: CLEAN THE WALK IN COOLER SHELVING. CHICKEN BREADING STATION, END WARMER, SOILED AREAS OF PREP TABLE.MEAT ROOM; CLEAN ANY SOILED ROLLING CARTS
Location: Deli area
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Deli area
Equipment: 3-bay
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Deli area
Equipment: Hand sink
- 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. SEVERAL SOILED CUTTING BOARDS IN DELI AND MEAT ROOM - RESURFACE/REPLACE/CLEAN.
Location: Deli area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD CLEANING DUE 1/12 ACCORDING TO TAG.
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. CLEAN ALL SOILED FLOOR, WALLL, AND CEILING AREAS IN WALK IN COOLERS (INCLUDING FAN AREAS), DISHWASHING AREAS, MEAT CUTTING ROOM.
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. CLEAN ALL SOILED FLOOR, WALLL, AND CEILING AREAS IN WALK IN COOLERS (INCLUDING FAN AREAS), DISHWASHING AREAS, MEAT CUTTING ROOM.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water dripping from mechanical units in both walk in coolers - meat and deli. Repair.
Location: Deli area
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water dripping from mechanical units in both walk in coolers - meat and deli. Repair.
Location: Meat room
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN THE FANS IN 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.
Location: Produce room
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Deli area
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
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04/10/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. SEVERAL ITEMS IN STEAM TABLE AT IMPROPER TEMPERATURE. PERSON IN CHARGE REHEATED TO 165 DEGREES f. MONITOR TEMPERATURES.
Location: Deli area
Equipment: Steam table
- 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. SAUSAGE BISCUIT FREEZER? ON SALES FLOOR. REPAIR TO FUNCTION - 41 IF COOLER, 0 IF FREEZER.
Location: Sales floor
Equipment: Upright cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI: CLEAN THE WALK IN COOLER SHELVING. CHICKEN BREADING STATION, END WARMER, SOILED AREAS OF PREP TABLE.MEAT ROOM; CLEAN ANY SOILED ROLLING CARTS
Location: Deli area
Equipment: Walk in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Deli area
Equipment: 3-bay
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Deli area
Equipment: Hand sink
- 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. SEVERAL SOILED CUTTING BOARDS IN DELI AND MEAT ROOM - RESURFACE/REPLACE/CLEAN.
Location: Deli area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD CLEANING DUE 1/12 ACCORDING TO TAG.
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. CLEAN ALL SOILED FLOOR, WALLL, AND CEILING AREAS IN WALK IN COOLERS, DISHWASHING AREAS, COOKING AREA, ETC..
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. CLEAN ALL SOILED FLOOR, WALLL, AND CEILING AREAS IN WALK IN COOLERS, DISHWASHING AREAS, COOKING AREA, ETC..
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water dripping from mechanical units in both walk in coolers - meat and deli. Repair.
Location: Deli area
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water dripping from mechanical units in both walk in coolers - meat and deli. Repair.
Location: Meat room
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN THE FANS IN 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.
Location: Produce room
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Deli area
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
04/03/2012 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SOME CLEANING ITEMS HAD BEEN LEFT IN THE MEAT ROOM HAND SINK --- WERE MOVED/RELOCATED -- CORRECTED ON SITE -- OK.
Location: Meat room
|
02/28/2012 | Illness Complaint |
- 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: IN AREA OUTSIDE MEAT ROOM SOME OF THE STYROFOAM MEAT TRAYS SHOULD BE 6" OR MORE OFF THE FLOOR.
- 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: INSIDE THE RECEIVING AREA WALK--IN FREEZER CLEAN THE FLOOR UNDER SHELVES WHERE NEEDED.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IN MEAT ROOM CLEAN/SANITIZE THE 2 WRAPPER MACHINES MAINLY AROUND THE HEAT PAD AREAS.2) IN MEAT ROOM ALSO CLEAN A SPEED (ROLLER) RACK, AS NEEDED.3) CLEAN THE BACK SIDE OF THE MEAT GRINDER.4) IN THE DELI AREA CLEAN THE HOT FOODS CASE AROUND THE SERVICE DOORS ( METAL FRAME SURFACES ).5) IN DELI WALK--IN COOLER CLEAN THE MIDDLE AND BOTTOM SHELVES OF END SHELF UNIT (RACK).
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT HANDLE (FIXTURE) OF THE RIGHT -- HAND FAUCET OF 3--BAY SINK.
Location: Deli area
|
12/12/2011 | Recheck |
- 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: IN AREA OUTSIDE MEAT ROOM SOME OF THE STYROFOAM MEAT TRAYS SHOULD BE 6" OR MORE OFF THE FLOOR.
- 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: INSIDE THE RECEIVING AREA WALK--IN FREEZER CLEAN THE FLOOR UNDER SHELVES WHERE NEEDED.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IN MEAT ROOM CLEAN/SANITIZE THE 2 WRAPPER MACHINES MAINLY AROUND THE HEAT PAD AREAS.2) IN MEAT ROOM ALSO CLEAN A SPEED (ROLLER) RACK, AS NEEDED.3) CLEAN THE BACK SIDE OF THE MEAT GRINDER.4) IN THE DELI AREA CLEAN THE HOT FOODS CASE AROUND THE SERVICE DOORS ( METAL FRAME SURFACES ).5) IN DELI WALK--IN COOLER CLEAN THE MIDDLE AND BOTTOM SHELVES OF END SHELF UNIT (RACK).
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT HANDLE (FIXTURE) OF THE RIGHT -- HAND FAUCET OF 3--BAY SINK.
Location: Deli area
|
11/28/2011 | Routine |
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