THE FRESH MARKET, 5415 N COLLEGE AVE, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: THE FRESH MARKET
Type: Grocery
Address: 5415 N COLLEGE AVE, Indianapolis, IN 46220
County: Marion
License #: 200886
Smoking: Smoke Free
Total inspections: 23
Last inspection: 08/25/2014
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Inspection findings

Inspection Date

Type
  • 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: Seafood salad cold bar at 47 degrees. Same
    Location: 2nd bar
  • 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: Employee remove their gloves an did not wash their hands before putting a new pair of gloves on. Please wash your hands before getting a new pair of gloves from the container. Please ensure that all employee are aware of this corrective action.
  • 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: Employee storing papers clip board etc on the cold top cutting board.1. Employee drink stored on the cold top cooler cutting board. Employee drinks must be stored to prevent contamination and employee drinks must have a lid and straw.
    Location: Deli area
    Equipment: Cold top
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. The hand sink in the deil is soiled. Also the soap dispenser is soiled.2. The hand sink in the produce room is extremely soiled. Please keep the hand sinks clean at all times.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. The hand sink in the deil is soiled. Also the soap dispenser is soiled.2. The hand sink in the produce room is extremely soiled. Please keep the hand sinks clean at all times.
    Location: Produce room
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Observed cup stored in the hands sink. COS2. Observed ice dumped in hand sink Please do not use the hand sink for purposes other than hand washing. Examples : No dumping, no filling a pitch full of water etc.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Observed cup stored in the hands sink. COS2. Observed ice dumped in hand sink Please do not use the hand sink for purposes other than hand washing. Examples : No dumping, no filling a pitch full of water etc.
    Location: Meat counter
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employee remove their gloves an did not wash their hands before putting a new pair of gloves on. Please wash your hands before getting a new pair of gloves from the container. Please ensure that all employee are aware of this corrective action.
  • Storage of Personal Items (corrected)
    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: Employees are storing papers, a clip board and other item on the cold top cutting board. repaeted violation
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Several hood lights are out. Replace lighting.
    Location: Deli area
  • 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: 1.Trash on ground around the dumster. 2. Back dock area filled with trash and debris.Please keep theses area clean more frequently.
    Location: Dumpster area
  • 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: 1.Trash on ground around the dumster. 2. Back dock area filled with trash and debris.Please keep theses area clean more frequently.
    Location: Dumpster area
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: 1. Grease dumpster is heavily soiled. Please maintain dumpster area.
    Location: Dumpster 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.
    Comments: Hood system is soiled. Please have hood professionally cleaned.
    Location: Deli area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Cove molding not sealed to surface. Please seal cove molding. 8/11/14Repair or replace cove molding in the meat and seafood department.
    Location: Seafood department
  • 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. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. CLEAN SCHEDULE8/112. Clean the plumbing pipes under 3 bay and the drain in deli. DONE Floors are extremely soiled. Please clean. Provide a cleaning schedule 8/11/14
    Location: Deli area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. CLEAN SCHEDULE8/112. Clean the plumbing pipes under 3 bay and the drain in deli. DONE Floors are extremely soiled. Please clean. Provide a cleaning schedule 8/11/14
    Location: Deli area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. CLEAN SCHEDULE8/112. Clean the plumbing pipes under 3 bay and the drain in deli. DONE Floors are extremely soiled. Please clean. Provide a cleaning schedule 8/11/14
    Location: Produce 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. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. CLEAN SCHEDULE8/112. Clean the plumbing pipes under 3 bay and the drain in deli. DONE Floors are extremely soiled. Please clean. Provide a cleaning schedule 8/11/14
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Leak in the the cooking equipment. Repair or replace equipment.
    Location: Deli area
    Equipment: Deep fryer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: REPEATED VIOLATION PLEASE ADDRESS VIOLATION WITH ALL DEPATMENTS 8/11/14To go containers were stored on the floor in the deil. Store 6 inches above the floor. Food item and equipment were stored on the floor thought out the facility.
    Location: Deli area
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: REPEATED VIOLATION PLEASE ADDRESS VIOLATION WITH ALL DEPATMENTS 8/11/14To go containers were stored on the floor in the deil. Store 6 inches above the floor. Food item and equipment were stored on the floor thought out the facility.
    Location: Upstairs storage
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: REPEATED VIOLATION PLEASE ADDRESS VIOLATION WITH ALL DEPATMENTS 8/11/14To go containers were stored on the floor in the deil. Store 6 inches above the floor. Food item and equipment were stored on the floor thought out the facility.
    Location: Seafood department
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Crab legs and other seafood was stored uncovered in the walk in freezer. COS2. Open box of dry dates were uncovered. COS
    Location: Seafood department
    Equipment: Walk in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Crab legs and other seafood was stored uncovered in the walk in freezer. COS2. Open box of dry dates were uncovered. COS
    Location: Upstairs storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean surface daily or as often as necessary to maintain clean.8/11/14Display case cooler is solied below the glass doors on the backside of the stainless steel in meat and seafood depts. Please clean more frequently.
    Location: Seafood department
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean surface daily or as often as necessary to maintain clean.8/11/14Display case cooler is solied below the glass doors on the backside of the stainless steel in meat and seafood depts. Please clean more frequently.
  • 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. The prep table bottom shelve is soiled in the deli. Done 2.-3. Paper wrap dispensers are soiled from an accumulation of food debris in the seafood and meat departments. Clean and paint rust 4. Plastic wrap machines area heavily soiled from food debris in the deli and seafood dept. Clean Remove food debris then clean. May need to paint area the has rusted. 8/11/14 Please clean and sanitizer more frequently
    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: 1. The prep table bottom shelve is soiled in the deli. Done 2.-3. Paper wrap dispensers are soiled from an accumulation of food debris in the seafood and meat departments. Clean and paint rust 4. Plastic wrap machines area heavily soiled from food debris in the deli and seafood dept. Clean Remove food debris then clean. May need to paint area the has rusted. 8/11/14 Please clean and sanitizer more frequently
    Location: Meat counter
  • 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. The prep table bottom shelve is soiled in the deli. Done 2.-3. Paper wrap dispensers are soiled from an accumulation of food debris in the seafood and meat departments. Clean and paint rust 4. Plastic wrap machines area heavily soiled from food debris in the deli and seafood dept. Clean Remove food debris then clean. May need to paint area the has rusted. 8/11/14 Please clean and sanitizer more frequently
    Location: Seafood department
  • 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. The prep table bottom shelve is soiled in the deli. Done 2.-3. Paper wrap dispensers are soiled from an accumulation of food debris in the seafood and meat departments. Clean and paint rust 4. Plastic wrap machines area heavily soiled from food debris in the deli and seafood dept. Clean Remove food debris then clean. May need to paint area the has rusted. 8/11/14 Please clean and sanitizer more frequently
    Location: Deli area
 08/25/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Seafood salad cold bar at 47 degrees. Same
    Location: 2nd bar
  • 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: Employee remove their gloves an did not wash their hands before putting a new pair of gloves on. Please wash your hands before getting a new pair of gloves from the container. Please ensure that all employee are aware of this corrective action.
  • 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: Employee storing papers clip board etc on the cold top cutting board.1. Employee drink stored on the cold top cooler cutting board. Employee drinks must be stored to prevent contamination and employee drinks must have a lid and straw.
    Location: Deli area
    Equipment: Cold top
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. The hand sink in the deil is soiled. Also the soap dispenser is soiled.2. The hand sink in the produce room is extremely soiled. Please keep the hand sinks clean at all times.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. The hand sink in the deil is soiled. Also the soap dispenser is soiled.2. The hand sink in the produce room is extremely soiled. Please keep the hand sinks clean at all times.
    Location: Produce room
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Observed cup stored in the hands sink. COS2. Observed ice dumped in hand sink Please do not use the hand sink for purposes other than hand washing. Examples : No dumping, no filling a pitch full of water etc.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Observed cup stored in the hands sink. COS2. Observed ice dumped in hand sink Please do not use the hand sink for purposes other than hand washing. Examples : No dumping, no filling a pitch full of water etc.
    Location: Meat counter
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employee remove their gloves an did not wash their hands before putting a new pair of gloves on. Please wash your hands before getting a new pair of gloves from the container. Please ensure that all employee are aware of this corrective action.
  • Storage of Personal Items
    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: Employees are storing papers, a clip board and other item on the cold top cutting board. repaeted violation
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Several hood lights are out. Replace lighting.
    Location: Deli area
  • 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: 1.Trash on ground around the dumster. 2. Back dock area filled with trash and debris.Please keep theses area clean more frequently.
    Location: Dumpster area
  • 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: 1.Trash on ground around the dumster. 2. Back dock area filled with trash and debris.Please keep theses area clean more frequently.
    Location: Dumpster area
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: 1. Grease dumpster is heavily soiled. Please maintain dumpster area.
    Location: Dumpster 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.
    Comments: Hood system is soiled. Please have hood professionally cleaned.
    Location: Deli area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Cove molding not sealed to surface. Please seal cove molding. 8/11/14Repair or replace cove molding in the meat and seafood department.
    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: 1. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. CLEAN SCHEDULE8/112. Clean the plumbing pipes under 3 bay and the drain in deli. DONE Floors are extremely soiled. Please clean. Provide a cleaning schedule 8/11/14
    Location: Deli area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. CLEAN SCHEDULE8/112. Clean the plumbing pipes under 3 bay and the drain in deli. DONE Floors are extremely soiled. Please clean. Provide a cleaning schedule 8/11/14
    Location: Deli area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. CLEAN SCHEDULE8/112. Clean the plumbing pipes under 3 bay and the drain in deli. DONE Floors are extremely soiled. Please clean. Provide a cleaning schedule 8/11/14
    Location: Produce 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. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. CLEAN SCHEDULE8/112. Clean the plumbing pipes under 3 bay and the drain in deli. DONE Floors are extremely soiled. Please clean. Provide a cleaning schedule 8/11/14
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Leak in the the cooking equipment. Repair or replace equipment.
    Location: Deli area
    Equipment: Deep fryer
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: REPEATED VIOLATION PLEASE ADDRESS VIOLATION WITH ALL DEPATMENTS 8/11/14To go containers were stored on the floor in the deil. Store 6 inches above the floor. Food item and equipment were stored on the floor thought out the facility.
    Location: Deli area
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: REPEATED VIOLATION PLEASE ADDRESS VIOLATION WITH ALL DEPATMENTS 8/11/14To go containers were stored on the floor in the deil. Store 6 inches above the floor. Food item and equipment were stored on the floor thought out the facility.
    Location: Upstairs storage
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: REPEATED VIOLATION PLEASE ADDRESS VIOLATION WITH ALL DEPATMENTS 8/11/14To go containers were stored on the floor in the deil. Store 6 inches above the floor. Food item and equipment were stored on the floor thought out the facility.
    Location: Seafood department
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Crab legs and other seafood was stored uncovered in the walk in freezer. COS2. Open box of dry dates were uncovered. COS
    Location: Seafood department
    Equipment: Walk in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Crab legs and other seafood was stored uncovered in the walk in freezer. COS2. Open box of dry dates were uncovered. COS
    Location: Upstairs storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean surface daily or as often as necessary to maintain clean.8/11/14Display case cooler is solied below the glass doors on the backside of the stainless steel in meat and seafood depts. Please clean more frequently.
    Location: Seafood department
  • 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. The prep table bottom shelve is soiled in the deli. done 2.-3. Paper wrap dispensers are soiled from an accumulation of food debris in the seafood and meat departments. same 4. Plastic wrap machines area heavily soiled from food debris in the deli and seafood dept.Remove food debris then clean. May need to paint area the has rusted. 8/11/14 Please clean and sanitizer more frequently
    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: 1. The prep table bottom shelve is soiled in the deli. done 2.-3. Paper wrap dispensers are soiled from an accumulation of food debris in the seafood and meat departments. same 4. Plastic wrap machines area heavily soiled from food debris in the deli and seafood dept.Remove food debris then clean. May need to paint area the has rusted. 8/11/14 Please clean and sanitizer more frequently
    Location: Meat counter
  • 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. The prep table bottom shelve is soiled in the deli. done 2.-3. Paper wrap dispensers are soiled from an accumulation of food debris in the seafood and meat departments. same 4. Plastic wrap machines area heavily soiled from food debris in the deli and seafood dept.Remove food debris then clean. May need to paint area the has rusted. 8/11/14 Please clean and sanitizer more frequently
    Location: Seafood department
  • 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. The prep table bottom shelve is soiled in the deli. done 2.-3. Paper wrap dispensers are soiled from an accumulation of food debris in the seafood and meat departments. same 4. Plastic wrap machines area heavily soiled from food debris in the deli and seafood dept.Remove food debris then clean. May need to paint area the has rusted. 8/11/14 Please clean and sanitizer more frequently
    Location: Deli area
 08/11/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Seafood salad cold bar at 47 degrees. Same
    Location: 2nd bar
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee remove their gloves an did not wash their hands before putting a new pair of gloves on. Please wash your hands before getting a new pair of gloves from the container. Please ensure that all employee are aware of this corrective action.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink stored on the cold top cooler cutting board. Employee drinks must be stored to prevent contamination and employee drinks must have a lid and straw.
    Location: Deli area
    Equipment: Cold top
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. The hand sink in the deil is soiled. Also the soap dispenser is soiled.2. The hand sink in the produce room is extremely soiled. Please keep the hand sinks clean at all times.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. The hand sink in the deil is soiled. Also the soap dispenser is soiled.2. The hand sink in the produce room is extremely soiled. Please keep the hand sinks clean at all times.
    Location: Produce room
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Observed cup stored in the hands sink. COS2. Observed ice dumped in hand sink Please do not use the hand sink for purposes other than hand washing. Examples : No dumping, no filling a pitch full of water etc.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Observed cup stored in the hands sink. COS2. Observed ice dumped in hand sink Please do not use the hand sink for purposes other than hand washing. Examples : No dumping, no filling a pitch full of water etc.
    Location: Meat counter
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employee remove their gloves an did not wash their hands before putting a new pair of gloves on. Please wash your hands before getting a new pair of gloves from the container. Please ensure that all employee are aware of this corrective action.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Several hood lights are out. Replace lighting.
    Location: Deli area
  • 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: 1.Trash on ground around the dumster. 2. Back dock area filled with trash and debris.Please keep theses area clean more frequently.
    Location: Dumpster area
  • 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: 1.Trash on ground around the dumster. 2. Back dock area filled with trash and debris.Please keep theses area clean more frequently.
    Location: Dumpster area
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: 1. Grease dumpster is heavily soiled. Please maintain dumpster area.
    Location: Dumpster 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.
    Comments: Hood system is soiled. Please have hood professionally cleaned.
    Location: Deli area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair or replace cove molding in the meat and seafood department.
    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: 1. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. 2. Clean the plumbing pipes under 3 bay and the drain in deli.Floors are extremely soiled. Please clean.
    Location: Deli area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. 2. Clean the plumbing pipes under 3 bay and the drain in deli.Floors are extremely soiled. Please clean.
    Location: Deli area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. 2. Clean the plumbing pipes under 3 bay and the drain in deli.Floors are extremely soiled. Please clean.
    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. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. 2. Clean the plumbing pipes under 3 bay and the drain in deli.Floors are extremely soiled. Please clean.
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Leakin the the cooking equipment. Repair or replace equipment.
    Location: Deli area
    Equipment: Deep fryer
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: To go containers were stored on the floor in the deil. Store 6 inches above the floor. Food item and equipment were stored on the floor thought out the facility.
    Location: Deli area
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: To go containers were stored on the floor in the deil. Store 6 inches above the floor. Food item and equipment were stored on the floor thought out the facility.
    Location: Upstairs storage
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: To go containers were stored on the floor in the deil. Store 6 inches above the floor. Food item and equipment were stored on the floor thought out the facility.
    Location: Seafood department
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Crab legs and other seafood was stored uncovered in the walk in freezer. COS2. Open box of dry dates were uncovered. COS
    Location: Seafood department
    Equipment: Walk in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Crab legs and other seafood was stored uncovered in the walk in freezer. COS2. Open box of dry dates were uncovered. COS
    Location: Upstairs storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Display case cooler is solied below the glass doors on the backside of the stainless steel in meat and seafood depts. Please clean more frequenly.
    Location: Seafood department
  • 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. The prep table bottom shelve is soiled in the deli.2.-3. Paper wrap dispensers are soiled from a n accumulation of food debris in the seafood and meat departments.4. Plastic wrap machines area heavily soiled from food debris in the deli and seafood dept.Please clean and sanitizer more frequently
    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: 1. The prep table bottom shelve is soiled in the deli.2.-3. Paper wrap dispensers are soiled from a n accumulation of food debris in the seafood and meat departments.4. Plastic wrap machines area heavily soiled from food debris in the deli and seafood dept.Please clean and sanitizer more frequently
    Location: Meat counter
  • 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. The prep table bottom shelve is soiled in the deli.2.-3. Paper wrap dispensers are soiled from a n accumulation of food debris in the seafood and meat departments.4. Plastic wrap machines area heavily soiled from food debris in the deli and seafood dept.Please clean and sanitizer more frequently
    Location: Seafood department
  • 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. The prep table bottom shelve is soiled in the deli.2.-3. Paper wrap dispensers are soiled from a n accumulation of food debris in the seafood and meat departments.4. Plastic wrap machines area heavily soiled from food debris in the deli and seafood dept.Please clean and sanitizer more frequently
    Location: Deli area
 07/24/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Seafood salad cold bar at 47 degrees
    Location: 2nd bar
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee remove their gloves an did not wash their hands before putting a new pair of gloves on. Please wash your hands before getting a new pair of gloves from the container. Please ensure that all employee are aware of this corrective action.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink stored on the cold top cooler cutting board. Employee drinks must be stored to prevent contamination and employee drinks must have a lid and straw.
    Location: Deli area
    Equipment: Cold top
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. The hand sink in the deil is soiled. Also the soap dispenser is soiled.2. The hand sink in the produce room is extremely soiled. Please keep the hand sinks clean at all times.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. The hand sink in the deil is soiled. Also the soap dispenser is soiled.2. The hand sink in the produce room is extremely soiled. Please keep the hand sinks clean at all times.
    Location: Produce room
    Equipment: Hand sink
  • 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: 1. Observed cup stored in the hands sink. COS2. Observed ice dumped in hand sink Please do not use the hand sink for purposes other than hand washing. Examples : No dumping, no filling a pitch full of water etc.
    Location: Deli area
    Equipment: Hand sink
  • Hand sink improper usage
    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: 1. Observed cup stored in the hands sink. COS2. Observed ice dumped in hand sink Please do not use the hand sink for purposes other than hand washing. Examples : No dumping, no filling a pitch full of water etc.
    Location: Meat counter
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected on site)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employee remove their gloves an did not wash their hands before putting a new pair of gloves on. Please wash your hands before getting a new pair of gloves from the container. Please ensure that all employee are aware of this corrective action.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Several hood lights are out. Replace lighting.
    Location: Deli area
  • 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: 1.Trash on ground around the dumster. 2. Back dock area filled with trash and debris.Please keep theses area clean more frequently.
    Location: Dumpster area
  • 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: 1.Trash on ground around the dumster. 2. Back dock area filled with trash and debris.Please keep theses area clean more frequently.
    Location: Dumpster area
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: 1. Grease dumpster is heavily soiled. Please maintain dumpster area.
    Location: Dumpster 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.
    Comments: Hood system is soiled. Please have hood professionally cleaned.
    Location: Deli area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair or replace cove molding in the meat and seafood department.
    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: 1. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. 2. Clean the plumbing pipes under 3 bay and the drain in deli.Floors are extremely soiled. Please clean.
    Location: Deli area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. 2. Clean the plumbing pipes under 3 bay and the drain in deli.Floors are extremely soiled. Please clean.
    Location: Deli area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. 2. Clean the plumbing pipes under 3 bay and the drain in deli.Floors are extremely soiled. Please clean.
    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. The floor in the deli is heavily soiled, behide the equiment and in corners Please pull equipment from wall and clean. 2. Clean the plumbing pipes under 3 bay and the drain in deli.Floors are extremely soiled. Please clean.
    Location: Back room
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: To go containers were stored on the floor in the deil. Store 6 inches above the floor. Food item and equipment were stored on the floor thought out the facility.
    Location: Deli area
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: To go containers were stored on the floor in the deil. Store 6 inches above the floor. Food item and equipment were stored on the floor thought out the facility.
    Location: Upstairs storage
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: To go containers were stored on the floor in the deil. Store 6 inches above the floor. Food item and equipment were stored on the floor thought out the facility.
    Location: Seafood department
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Crab legs and other seafood was stored uncovered in the walk in freezer. COS2. Open box of dry dates were uncovered. COS
    Location: Seafood department
    Equipment: Walk in freezer
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Crab legs and other seafood was stored uncovered in the walk in freezer. COS2. Open box of dry dates were uncovered. COS
    Location: Upstairs storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Display case cooler is solied below the glass doors on the backside of the stainless steel in meat and seafood depts. Please clean more frequenly.
    Location: Seafood department
  • 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. The prep table bottom shelve is soiled in the deli.2. Paper wrap dispensers are soiled from a n accumulation of food debris in the seafood and meat departments.Please clean and sanitizer more frequently
    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: 1. The prep table bottom shelve is soiled in the deli.2. Paper wrap dispensers are soiled from a n accumulation of food debris in the seafood and meat departments.Please clean and sanitizer more frequently
    Location: Meat counter
  • 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. The prep table bottom shelve is soiled in the deli.2. Paper wrap dispensers are soiled from a n accumulation of food debris in the seafood and meat departments.Please clean and sanitizer more frequently
    Location: Seafood department
 07/17/2014Routine
  • 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: 4/25/2014: ADJUST DELI SALAD SLIDING DOOR COOLER TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES FAHRENHEIT OR BELOW. CURRENTLY, CURRY CHICKEN SALAD, COLESLAW, MASHED POTATOES, MACARONI AND CHEESE AND SPINACH DIP ARE TESTING BTWEEN 43-46 DEGREES FAHRENHEIT. BLACK FOOD TRAYS ARE BLOCKING BACK VENTS INSIDE COOLER, PREVENTING AIR FLOW. FILL GAPS IN SLIDING DOORS. DOORS ARE NOT SEALING COMPLETELY, ALLOWING AIR TO ESCAPE.
    Location: Deli area
    Equipment: Reach in cooler
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 4/25/2014: LABEL SANITIZER BOTTLE AS "SANITIZER". IN-PLACE SANITIZER IS CURRENTLY STORED IN A BOTTLE LABELED "GLASS CLEANER".
    Location: Deli area
  • Glove Use (Critical) (corrected on site)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 4/25/2014: REMOVE GLOVES AFTER USE FOR ONE TASK. (1) DELI EMPLOYEE LEFT DELI WITH GLOVES ON, RETURNED TO DELI AND PROCEEDED TO HANDLE BOXES OF SINGLE SERVICE ITEMS IN DELI WITH SAME PAIR OF GLOVES ON. HANDLING EQUIPMENT OUTSIDE OF THE DELI CONTAMINATES GLOVES. (2) DELI EMPLOYEE RETRIEVED BULK CHEESE WITH GLOVES ON FROM COLD CASE OUTSIDE OF DELI AREA, RETURNED WITH SAME GLOVES ON, PLACED BOTH GLOVED HANDS ON KNEES THEN HANDLED THE CHEESE CUTTER. (3) EMPLOYEE REMOVED GLOVES AND RETRIEVED A NEW SET OF GLOVES WITHOUT WASHING HANDS FIRST AFTER BEING TOLD TO WASH HANDS PRIOR TO PUTTING ON GLOVES. INSTRUCTED EMPLOYEES ON PROPER GLOVE USE IN EACH SITUATION. TRAIN EMPLOYEES ON PROPER GLOVE USE.
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 4/25/2014: ALWAYS WASH HANDS PRIOR TO PUTTING ON A SET OF GLOVES. WASH HANDS WHEN ENTERING THE DELI EACH AND EVERY TIME. IF EMPLOYEES LEAVE THE DELI AND GO TO OTHER AREAS, THEY MUST WASH HANDS WHEN RETURNING BEFORE GLOVES ARE PUT ON AND FOOD OR FOOD RELATED ITEMS ARE HANDLED. (1) DELI EMPLOYEE CHANGED GLOVES WITHOUT WASHING HANDS FIRST. (2) DELI EMPLOYEE LEFT DELI AREA WITH GLOVES ON, CAME BACK TO DELI WITH SAME GLOVES ON AND STARTED MOVING BOXES OF SINGLE SERVICE ITEMS FROM OFF THE FLOOR AROUND. TRAIN EMPLOYEES ON WHEN TO WASH HANDS.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 4/25/2014: CLEAN AND SANITIZE HAND SINK IN DELI AREA. MAINTAIN IN SANITARY CONDITION.
    Location: Deli area
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4/25/2014: CLEAN AND SANITIZE EXTERIOR DOORS AND HANDLES ON COOLERS (2 COOLERS) HOLDING FOOD ITEM IN QUESTION. EXTERIOR COOLER DOORS AND HANDLES ARE SOILED. CLEAN AT LEAST EVERY 24 HOURS. FOOD DEBRIS BUILD-UP ON HANDLES AND DOORS DUE TO SOILED GLOVE AND HAND CONTACT LEAD TO FOOD CONTAMINATION.
    Location: Deli area
    Equipment: Reach in cooler (3 door)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4/25/2014: CLEAN AND SANITIZE EXTERIOR DOORS AND HANDLES ON COOLERS (2 COOLERS) HOLDING FOOD ITEM IN QUESTION. EXTERIOR COOLER DOORS AND HANDLES ARE SOILED. CLEAN AT LEAST EVERY 24 HOURS. FOOD DEBRIS BUILD-UP ON HANDLES AND DOORS DUE TO SOILED GLOVE AND HAND CONTACT LEAD TO FOOD CONTAMINATION.
    Location: Deli area
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 4/25/2014: PROVIDE INTERNAL THERMOMETERS FOR MONITORING INTERNAL TEMPERATURE OF SLIDING DOOR DELI SALAD COOLER. SUGGEST PLACING ONE AT EACH END, AND ONE IN THE MIDDLE FOR A TOTAL OF 3. PLACE CLOSE TO DOORS TO MONITOR WARMEST AREAS OF THE COOLER.
    Location: Deli area
    Equipment: Reach in cooler
 05/02/2014Non-Illness Complaint 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: 4/25/2014: ADJUST DELI SALAD SLIDING DOOR COOLER TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES FAHRENHEIT OR BELOW. CURRENTLY, CURRY CHICKEN SALAD, COLESLAW, MASHED POTATOES, MACARONI AND CHEESE AND SPINACH DIP ARE TESTING BTWEEN 43-46 DEGREES FAHRENHEIT. BLACK FOOD TRAYS ARE BLOCKING BACK VENTS INSIDE COOLER, PREVENTING AIR FLOW. FILL GAPS IN SLIDING DOORS. DOORS ARE NOT SEALING COMPLETELY, ALLOWING AIR TO ESCAPE.
    Location: Deli area
    Equipment: Reach in cooler
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 4/25/2014: LABEL SANITIZER BOTTLE AS "SANITIZER". IN-PLACE SANITIZER IS CURRENTLY STORED IN A BOTTLE LABELED "GLASS CLEANER".
    Location: Deli area
  • Glove Use (Critical) (corrected on site)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 4/25/2014: REMOVE GLOVES AFTER USE FOR ONE TASK. (1) DELI EMPLOYEE LEFT DELI WITH GLOVES ON, RETURNED TO DELI AND PROCEEDED TO HANDLE BOXES OF SINGLE SERVICE ITEMS IN DELI WITH SAME PAIR OF GLOVES ON. HANDLING EQUIPMENT OUTSIDE OF THE DELI CONTAMINATES GLOVES. (2) DELI EMPLOYEE RETRIEVED BULK CHEESE WITH GLOVES ON FROM COLD CASE OUTSIDE OF DELI AREA, RETURNED WITH SAME GLOVES ON, PLACED BOTH GLOVED HANDS ON KNEES THEN HANDLED THE CHEESE CUTTER. (3) EMPLOYEE REMOVED GLOVES AND RETRIEVED A NEW SET OF GLOVES WITHOUT WASHING HANDS FIRST AFTER BEING TOLD TO WASH HANDS PRIOR TO PUTTING ON GLOVES. INSTRUCTED EMPLOYEES ON PROPER GLOVE USE IN EACH SITUATION. TRAIN EMPLOYEES ON PROPER GLOVE USE.
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 4/25/2014: ALWAYS WASH HANDS PRIOR TO PUTTING ON A SET OF GLOVES. WASH HANDS WHEN ENTERING THE DELI EACH AND EVERY TIME. IF EMPLOYEES LEAVE THE DELI AND GO TO OTHER AREAS, THEY MUST WASH HANDS WHEN RETURNING BEFORE GLOVES ARE PUT ON AND FOOD OR FOOD RELATED ITEMS ARE HANDLED. (1) DELI EMPLOYEE CHANGED GLOVES WITHOUT WASHING HANDS FIRST. (2) DELI EMPLOYEE LEFT DELI AREA WITH GLOVES ON, CAME BACK TO DELI WITH SAME GLOVES ON AND STARTED MOVING BOXES OF SINGLE SERVICE ITEMS FROM OFF THE FLOOR AROUND. TRAIN EMPLOYEES ON WHEN TO WASH HANDS.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 4/25/2014: CLEAN AND SANITIZE HAND SINK IN DELI AREA. MAINTAIN IN SANITARY CONDITION.
    Location: Deli area
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4/25/2014: CLEAN AND SANITIZE EXTERIOR DOORS AND HANDLES ON COOLERS (2 COOLERS) HOLDING FOOD ITEM IN QUESTION. EXTERIOR COOLER DOORS AND HANDLES ARE SOILED. CLEAN AT LEAST EVERY 24 HOURS. FOOD DEBRIS BUILD-UP ON HANDLES AND DOORS DUE TO SOILED GLOVE AND HAND CONTACT LEAD TO FOOD CONTAMINATION.
    Location: Deli area
    Equipment: Reach in cooler (3 door)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4/25/2014: CLEAN AND SANITIZE EXTERIOR DOORS AND HANDLES ON COOLERS (2 COOLERS) HOLDING FOOD ITEM IN QUESTION. EXTERIOR COOLER DOORS AND HANDLES ARE SOILED. CLEAN AT LEAST EVERY 24 HOURS. FOOD DEBRIS BUILD-UP ON HANDLES AND DOORS DUE TO SOILED GLOVE AND HAND CONTACT LEAD TO FOOD CONTAMINATION.
    Location: Deli area
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 4/25/2014: PROVIDE INTERNAL THERMOMETERS FOR MONITORING INTERNAL TEMPERATURE OF SLIDING DOOR DELI SALAD COOLER. SUGGEST PLACING ONE AT EACH END, AND ONE IN THE MIDDLE FOR A TOTAL OF 3. PLACE CLOSE TO DOORS TO MONITOR WARMEST AREAS OF THE COOLER.
    Location: Deli area
    Equipment: Reach in cooler
 04/25/2014Non-Illness Complaint
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled bottle of window cleaner stored on a wire shelf behind the meat counter. Properly label all chemical spray bottles.
    Location: Meat counter
  • 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: Chemical sanitizer was not at the proper concentration in the bakery 3-bay sink. Ensure the bottle of concentrate in the dispenser is not empty before filling the bay with sanitizer.
    Location: Bakery area
    Equipment: 3-bay
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap provided at the bakery hand sink next to the 3-bay.
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels provided at the bakery hand sink next to the 3-bay.
    Location: Bakery area
    Equipment: Hand sink
 02/11/2014Recheck
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled bottle of window cleaner stored on a wire shelf behind the meat counter. Properly label all chemical spray bottles.
    Location: Meat counter
  • 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: Chemical sanitizer was not at the proper concentration in the bakery 3-bay sink. Ensure the bottle of concentrate in the dispenser is not empty before filling the bay with sanitizer.
    Location: Bakery area
    Equipment: 3-bay
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap provided at the bakery hand sink next to the 3-bay.
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels provided at the bakery hand sink next to the 3-bay.
    Location: Bakery area
    Equipment: Hand sink
 02/04/2014Routine
  • 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: Turkey breast and chicken breast holding at 114 degrees F and 120 degrees F in the deli area display warmer. Repair warmer to good working condition, or use an approved detailed time and temperature log clearly marking a 4 hour discard time. 11/5/13The deli warmer is still not holding food at the proper temperature. Maintain an approved detailed time and temperature log clearly marking a 4 hour discard time. chicken breast at 123 degrees Fturkey breast at 115 degrees F pork loin at 121 degrees F11/12/13Case will not hold food at the proper temperature, Fax or email copies of written proceedures to control the time food is held in the case for approval.
    Location: Deli area
    Equipment: -
  • Toxic storage (Critical) (corrected)
    Improper storage or display of toxic material(s) for retail sale.
    Correction: Poisonous or toxic materials shall be stored to prevent contamination.
    Comments: Bottle of glass cleaner stored on the sandwich cold top cutting board. Do not store chemicals on food contact surfaces.
    Location: Deli area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw beef brisket stored below raw frying chicken parts in the meat walk in cooler. Store raw chicken below raw beef.
    Location: Meat room
    Equipment: Walk in cooler
  • 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: Boxes of single service food containers and utensils stored on the floor in both the deli area and in the back room.
    Location: Deli 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: Boxes of single service food containers and utensils stored on the floor in both the deli area and in the back room.
    Location: Back 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: Bakery oven exhaust hood is soiled. Have hood serviced and cleaned.
    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: No thermometer provided in the deli display cooler.
    Location: Deli area
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Bottom shelf of the reach in ice cream freezer is soiled.
    Location: Back room
    Equipment: reach in freezer
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Panini press in the deli section is soiled from previous days use. Clean press daily to prevent food debris build up.
    Location: Deli area
    Equipment: -
 11/21/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Turkey breast and chicken breast holding at 114 degrees F and 120 degrees F in the deli area display warmer. Repair warmer to good working condition, or use an approved detailed time and temperature log clearly marking a 4 hour discard time. 11/5/13The deli warmer is still not holding food at the proper temperature. Maintain an approved detailed time and temperature log clearly marking a 4 hour discard time. chicken breast at 123 degrees Fturkey breast at 115 degrees F pork loin at 121 degrees F11/12/13Case will not hold food at the proper temperature, Fax or email copies of written proceedures to control the time food is held in the case for approval.
    Location: Deli area
    Equipment: -
  • Toxic storage (Critical) (corrected)
    Improper storage or display of toxic material(s) for retail sale.
    Correction: Poisonous or toxic materials shall be stored to prevent contamination.
    Comments: Bottle of glass cleaner stored on the sandwich cold top cutting board. Do not store chemicals on food contact surfaces.
    Location: Deli area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw beef brisket stored below raw frying chicken parts in the meat walk in cooler. Store raw chicken below raw beef.
    Location: Meat room
    Equipment: Walk in cooler
  • 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: Boxes of single service food containers and utensils stored on the floor in both the deli area and in the back room.
    Location: Deli 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: Boxes of single service food containers and utensils stored on the floor in both the deli area and in the back room.
    Location: Back 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: Bakery oven exhaust hood is soiled. Have hood serviced and cleaned.
    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: No thermometer provided in the deli display cooler.
    Location: Deli area
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Bottom shelf of the reach in ice cream freezer is soiled.
    Location: Back room
    Equipment: reach in freezer
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Panini press in the deli section is soiled from previous days use. Clean press daily to prevent food debris build up.
    Location: Deli area
    Equipment: -
 11/12/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Turkey breast and chicken breast holding at 114 degrees F and 120 degrees F in the deli area display warmer. Repair warmer to good working condition, or use an approved detailed time and temperature log clearly marking a 4 hour discard time. 11/5/13The deli warmer is still not holding food at the proper temperature. Maintain an approved detailed time and temperature log clearly marking a 4 hour discard time. chicken breast at 123 degrees Fturkey breast at 115 degrees F pork loin at 121 degrees F
    Location: Deli area
    Equipment: -
  • Toxic storage (Critical) (corrected)
    Improper storage or display of toxic material(s) for retail sale.
    Correction: Poisonous or toxic materials shall be stored to prevent contamination.
    Comments: Bottle of glass cleaner stored on the sandwich cold top cutting board. Do not store chemicals on food contact surfaces.
    Location: Deli area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw beef brisket stored below raw frying chicken parts in the meat walk in cooler. Store raw chicken below raw beef.
    Location: Meat room
    Equipment: Walk in cooler
  • 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: Boxes of single service food containers and utensils stored on the floor in both the deli area and in the back room.
    Location: Deli 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: Boxes of single service food containers and utensils stored on the floor in both the deli area and in the back room.
    Location: Back 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: Bakery oven exhaust hood is soiled. Have hood serviced and cleaned.
    Location: Bakery area
  • 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: No thermometer provided in the deli display cooler.
    Location: Deli area
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Bottom shelf of the reach in ice cream freezer is soiled.
    Location: Back room
    Equipment: reach in freezer
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Panini press in the deli section is soiled from previous days use. Clean press daily to prevent food debris build up.
    Location: Deli area
    Equipment: -
 11/05/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Turkey breast and chicken breast holding at 114 degrees F and 120 degrees F in the deli area display warmer. Repair warmer to good working condition, or use an approved detailed time and temperature log clearly marking a 4 hour discard time.
    Location: Deli area
    Equipment: -
  • Toxic storage (Critical) (corrected on site)
    Improper storage or display of toxic material(s) for retail sale.
    Correction: Poisonous or toxic materials shall be stored to prevent contamination.
    Comments: Bottle of glass cleaner stored on the sandwich cold top cutting board. Do not store chemicals on food contact surfaces.
    Location: Deli area
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw beef brisket stored below raw frying chicken parts in the meat walk in cooler. Store raw chicken below raw beef.
    Location: Meat room
    Equipment: Walk in cooler
  • 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: Boxes of single service food containers and utensils stored on the floor in both the deli area and in the back room.
    Location: Deli 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: Boxes of single service food containers and utensils stored on the floor in both the deli area and in the back room.
    Location: Back 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: Bakery oven exhaust hood is soiled. Have hood serviced and cleaned.
    Location: Bakery area
  • 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: No thermometer provided in the deli display cooler.
    Location: Deli area
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Bottom shelf of the reach in ice cream freezer is soiled.
    Location: Back room
    Equipment: reach in freezer
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Panini press in the deli section is soiled from previous days use. Clean press daily to prevent food debris build up.
    Location: Deli area
    Equipment: -
 10/28/2013Routine
  • 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) Chicken breasts being held at 120 degrees F in the display warmer at the deli counter. 2) Chicken wings being held at 110 degrees F in the display warmer at the deli counter. Repair warmer to hold food at 135 degrees F or above. 7/3/13Display warmer is still not holding chicken at the proper temperature. Service technician was called and warmer is running at maximum capacity. Food on the bottom of the case is at the correct temperature while food stacked on top is not. Do not stack food in the warmer and stir chicken wings regularly to ensure they are held at 135 degrees F or above. 7/10/131) Chicken breast holding at 117 degrees F 2) Turkey breast holding at 118 degrees F Keep all warmer trays away from the doors and on the heating elements. Create a time and temperature log for the chicken breast and discard after 4 hours in the warmer.
    Location: Deli area
    Equipment: -
  • 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) Chicken breasts being held at 120 degrees F in the display warmer at the deli counter. 2) Chicken wings being held at 110 degrees F in the display warmer at the deli counter. Repair warmer to hold food at 135 degrees F or above. 7/3/13Display warmer is still not holding chicken at the proper temperature. Service technician was called and warmer is running at maximum capacity. Food on the bottom of the case is at the correct temperature while food stacked on top is not. Do not stack food in the warmer and stir chicken wings regularly to ensure they are held at 135 degrees F or above. 7/10/131) Chicken breast holding at 117 degrees F 2) Turkey breast holding at 118 degrees F Keep all warmer trays away from the doors and on the heating elements. Create a time and temperature log for the chicken breast and discard after 4 hours in the warmer.
    Location: Deli area
    Equipment: -
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Meat cooler doors observed stored on the hand sink behind the meat counter. Do not store any items on or in the hand sinks.
    Location: Meat counter
    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.
    Comments: Cutting boards behind the seafood counter are scratched and soiled. Resurface or replace cutting boards. 7/3/13New cutting boards have been purchased but they have not yet been installed. Install new cutting boards.
    Location: Seafood department
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) Ground beef observed stored on the floor in the seafood walk in cooler. 2) Pints of ice cream observed on the floor in the dry storage room. Ensure all food items are stored at least 6 inches above the floor.
    Location: Seafood department
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) Ground beef observed stored on the floor in the seafood walk in cooler. 2) Pints of ice cream observed on the floor in the dry storage room. Ensure all food items are stored at least 6 inches above the floor.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Top of the cold top cooler in the deli department observed soiled with food debris.
    Location: Deli area
    Equipment: Cold top
 07/17/2013Recheck
  • 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) Chicken breasts being held at 120 degrees F in the display warmer at the deli counter. 2) Chicken wings being held at 110 degrees F in the display warmer at the deli counter. Repair warmer to hold food at 135 degrees F or above. 7/3/13Display warmer is still not holding chicken at the proper temperature. Service technician was called and warmer is running at maximum capacity. Food on the bottom of the case is at the correct temperature while food stacked on top is not. Do not stack food in the warmer and stir chicken wings regularly to ensure they are held at 135 degrees F or above. 7/10/131) Chicken breast holding at 117 degrees F 2) Turkey breast holding at 118 degrees F Keep all warmer trays away from the doors and on the heating elements. Create a time and temperature log for the chicken breast and discard after 4 hours in the warmer.
    Location: Deli area
    Equipment: -
  • 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) Chicken breasts being held at 120 degrees F in the display warmer at the deli counter. 2) Chicken wings being held at 110 degrees F in the display warmer at the deli counter. Repair warmer to hold food at 135 degrees F or above. 7/3/13Display warmer is still not holding chicken at the proper temperature. Service technician was called and warmer is running at maximum capacity. Food on the bottom of the case is at the correct temperature while food stacked on top is not. Do not stack food in the warmer and stir chicken wings regularly to ensure they are held at 135 degrees F or above. 7/10/131) Chicken breast holding at 117 degrees F 2) Turkey breast holding at 118 degrees F Keep all warmer trays away from the doors and on the heating elements. Create a time and temperature log for the chicken breast and discard after 4 hours in the warmer.
    Location: Deli area
    Equipment: -
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Meat cooler doors observed stored on the hand sink behind the meat counter. Do not store any items on or in the hand sinks.
    Location: Meat counter
    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.
    Comments: Cutting boards behind the seafood counter are scratched and soiled. Resurface or replace cutting boards. 7/3/13New cutting boards have been purchased but they have not yet been installed. Install new cutting boards.
    Location: Seafood department
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) Ground beef observed stored on the floor in the seafood walk in cooler. 2) Pints of ice cream observed on the floor in the dry storage room. Ensure all food items are stored at least 6 inches above the floor.
    Location: Seafood department
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) Ground beef observed stored on the floor in the seafood walk in cooler. 2) Pints of ice cream observed on the floor in the dry storage room. Ensure all food items are stored at least 6 inches above the floor.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Top of the cold top cooler in the deli department observed soiled with food debris.
    Location: Deli area
    Equipment: Cold top
 07/10/2013Recheck
  • 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) Chicken breasts being held at 120 degrees F in the display warmer at the deli counter. 2) Chicken wings being held at 110 degrees F in the display warmer at the deli counter. Repair warmer to hold food at 135 degrees F or above. 7/3/13Display warmer is still not holding chicken at the proper temperature. Service technician was called and warmer is running at maximum capacity. Food on the bottom of the case is at the correct temperature while food stacked on top is not. Do not stack food in the warmer and stir chicken wings regularly to ensure they are held at 135 degrees F or above.
    Location: Deli area
    Equipment: -
  • 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) Chicken breasts being held at 120 degrees F in the display warmer at the deli counter. 2) Chicken wings being held at 110 degrees F in the display warmer at the deli counter. Repair warmer to hold food at 135 degrees F or above. 7/3/13Display warmer is still not holding chicken at the proper temperature. Service technician was called and warmer is running at maximum capacity. Food on the bottom of the case is at the correct temperature while food stacked on top is not. Do not stack food in the warmer and stir chicken wings regularly to ensure they are held at 135 degrees F or above.
    Location: Deli area
    Equipment: -
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Meat cooler doors observed stored on the hand sink behind the meat counter. Do not store any items on or in the hand sinks.
    Location: Meat counter
    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.
    Comments: Cutting boards behind the seafood counter are scratched and soiled. Resurface or replace cutting boards. 7/3/13New cutting boards have been purchased but they have not yet been installed. Install new cutting boards.
    Location: Seafood department
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) Ground beef observed stored on the floor in the seafood walk in cooler. 2) Pints of ice cream observed on the floor in the dry storage room. Ensure all food items are stored at least 6 inches above the floor.
    Location: Seafood department
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) Ground beef observed stored on the floor in the seafood walk in cooler. 2) Pints of ice cream observed on the floor in the dry storage room. Ensure all food items are stored at least 6 inches above the floor.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Top of the cold top cooler in the deli department observed soiled with food debris.
    Location: Deli area
    Equipment: Cold top
 07/03/2013Recheck
  • 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) Chicken breasts being held at 120 degrees F in the display warmer at the deli counter. 2) Chicken wings being held at 110 degrees F in the display warmer at the deli counter. Repair warmer to hold food at 135 degrees F or above.
    Location: Deli area
    Equipment: -
  • 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) Chicken breasts being held at 120 degrees F in the display warmer at the deli counter. 2) Chicken wings being held at 110 degrees F in the display warmer at the deli counter. Repair warmer to hold food at 135 degrees F or above.
    Location: Deli area
    Equipment: -
  • 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: Meat cooler doors observed stored on the hand sink behind the meat counter. Do not store any items on or in the hand sinks.
    Location: Meat counter
    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.
    Comments: Cutting boards behind the seafood counter are scratched and soiled. Resurface or replace cutting boards.
    Location: Seafood department
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) Ground beef observed stored on the floor in the seafood walk in cooler. 2) Pints of ice cream observed on the floor in the dry storage room. Ensure all food items are stored at least 6 inches above the floor.
    Location: Seafood department
    Equipment: Walk in cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) Ground beef observed stored on the floor in the seafood walk in cooler. 2) Pints of ice cream observed on the floor in the dry storage room. Ensure all food items are stored at least 6 inches above the floor.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Top of the cold top cooler in the deli department observed soiled with food debris.
    Location: Deli area
    Equipment: Cold top
 06/26/2013Routine
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: THE FOLLOWING AREAS HAVE BOTTLES WITH NO LABELS:(1) BAKERY(2) SEAFOODPLEASE LABEL ALL BOTTLES OF CHEMICALS.ALL BOTTLES ARE LABELED.
    Location: Bakery area
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: THE FOLLOWING AREAS HAVE BOTTLES WITH NO LABELS:(1) BAKERY(2) SEAFOODPLEASE LABEL ALL BOTTLES OF CHEMICALS.ALL BOTTLES ARE LABELED.
    Location: Seafood department
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: THE FOLLOWING AREAS HAVE CHEMICALS STORED WITH SINGLE SERVICE ITEMS:(1) UPSTAIRS BY WALK-IN(2) SEAFOOD DEPARTMENT ON CARTPLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE STORED SEPERATELY.
    Location: Upstairs storage
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: THE FOLLOWING AREAS HAVE CHEMICALS STORED WITH SINGLE SERVICE ITEMS:(1) UPSTAIRS BY WALK-IN(2) SEAFOOD DEPARTMENT ON CARTPLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE STORED SEPERATELY.
    Location: Seafood department
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THE FOLLOWING AREAS HAVE RAW MEAT STORED IMPROPERLY:(1) MEAT PREP COOLER (GROUND SAUSAGE OVER WHOLE MEATS(2) SALES FLOOR (EGGS OVER MILK)(3) DELI COUNTER (RAW PANCHETA BACON SITTING ON TOP OF HAM)ALL RAW MEAT IS STORED CORRECTLY.
    Location: Meat room
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THE FOLLOWING AREAS HAVE RAW MEAT STORED IMPROPERLY:(1) MEAT PREP COOLER (GROUND SAUSAGE OVER WHOLE MEATS(2) SALES FLOOR (EGGS OVER MILK)(3) DELI COUNTER (RAW PANCHETA BACON SITTING ON TOP OF HAM)ALL RAW MEAT IS STORED CORRECTLY.
    Location: Sales floor
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THE FOLLOWING AREAS HAVE RAW MEAT STORED IMPROPERLY:(1) MEAT PREP COOLER (GROUND SAUSAGE OVER WHOLE MEATS(2) SALES FLOOR (EGGS OVER MILK)(3) DELI COUNTER (RAW PANCHETA BACON SITTING ON TOP OF HAM)ALL RAW MEAT IS STORED CORRECTLY.
    Location: Deli area
    Equipment: Reach in cooler
  • 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: THE FOLLOWING AREAS HAVE PHF's WITH NO DATE MARKING:(1) THE DELI WALK-IN COOLER(2) THE DELI PREP ROOMPLEASE DATE MARK ALL PHF's.ALL FOOD IN BOTH AREAS ARE PROPERLY DATE MARKED.
    Location: Walk-in cooler
  • 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: THE FOLLOWING AREAS HAVE PHF's WITH NO DATE MARKING:(1) THE DELI WALK-IN COOLER(2) THE DELI PREP ROOMPLEASE DATE MARK ALL PHF's.ALL FOOD IN BOTH AREAS ARE PROPERLY DATE MARKED.
    Location: Deli area
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: THE CERTIFIED FOOD HANDLER ON FILE NO LONGER WORKS AT ESTABLISHMENT. MANAGER STATES HE IS CERTIFIED BUT CERTIFICATE IS AT HOME. PLEASE PROVIDE CERTIFICATE AT FOLLOW-UP.CERTIFICATE PROVIDED.
  • 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: THERE ARE 4 MOPS STORED IN THE MOP SINK TO DRY. PLEASE STORE MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.ALL MOPS ARE HUNG PROPERLY TO DRIP DRY OVER THE MOP SINK.
    Location: Back 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: THE FOLLOWING AREAS ARE IN NEED OF CLEANING:(1) UPSTAIRS WALK-IN FREEZER(2) UNDER THE SHELVING OF THE BACK HALLWAY DOWNSTAIRSPLEASE CLEAN.THE WALK-IN FREEZER IS CLEAN, BUT UNDER THE SHELVING IN THE BACK HALLWAY IS STILL SOILED. PLEASE CLEAN AGAIN.
    Location: Walk-in freezer
  • 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: THE FOLLOWING AREAS ARE IN NEED OF CLEANING:(1) UPSTAIRS WALK-IN FREEZER(2) UNDER THE SHELVING OF THE BACK HALLWAY DOWNSTAIRSPLEASE CLEAN.THE WALK-IN FREEZER IS CLEAN, BUT UNDER THE SHELVING IN THE BACK HALLWAY IS STILL SOILED. PLEASE CLEAN AGAIN.
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE WALK-IN FREEZER UPSTAIRS HAS ICE BUILD-UP ON THE LINES. PLEASE HAVE A PROFESSIONAL SERVICE FREEZER.A WORK ORDER HAS BEEN SUBMITTED TO HAVE FREEZER REPAIRED.
    Location: Upstairs storage
    Equipment: Walk in freezer
  • 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: THERE ARE CARDBOARD BOXES COVERED IN ICE IN THE WALK-IN FREEZER UPSTAIRS. PLEASE REMOVE FOOD FROM THESE BOXES AND STORE IN A FREEZER SAFE CONTAINER.ALL BOXES THAT WERE COVERED IN ICE HAVE BEEN REMOVED.
    Location: Upstairs storage
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE BAKERY COOLER. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD IS 6 INCHES ABOVE THE FLOOR.
    Location: Bakery area
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: THE WALK-IN COOLER UPSTAIRS HAS UNCOVERED FOOD ON THE PIZZA PREP CART. PLEASE COVER ALL FOOD WHEN NOT IN USE.ALL OF THE FOOD IS STORED IN CLOSED CONTAINERS ON THE PIZZA CART.
    Location: Upstairs storage
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE MIXER IN THE BAKERY IS SOILED (NON-FOOD CONTACT PARTS OF MIXER). PLEASE CLEAN.THE MIXER IS CLEAN.
    Location: Bakery area
    Equipment: Mixer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: THE HAND SINK IN THE BAKERY IS OUT OF PAPER TOWELS. PLEASE PROVIDE PAPER TOWELS.PAPER TOWELS HAVE BEEN PROVIDED.
    Location: Bakery area
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: THERE ARE LIGHT SHIELDS MISSING OR BROKEN THROUGHOUT THE ENTIRE STORE (WALK-INS, PREP AREAS, DISPLAY COOLERS) PLEASE REPLACE ALL MISSING OR BROKEN LIGHT SHIELDS.ALL LIGHT SHIELDS THROUGHOUT THE ENTIRE STORE HAVE BEEN REPLACED.
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: THERE ARE BAKERY CONTAINERS STORED ON THE FLOOR UPSTAIRS NEXT TO THE WALK-IN COOLER. PLEASE STORE ALL SINGLE SERVICE ITEMS 6 INCHES ABOVE THE FLOOR.ALL SINGLE SERVICE ITEMS ARE STORED PROPERLY OFF OF THE FLOOR.
    Location: Upstairs storage
 01/22/2013Recheck
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: THE FOLLOWING AREAS HAVE BOTTLES WITH NO LABELS:(1) BAKERY(2) SEAFOODPLEASE LABEL ALL BOTTLES OF CHEMICALS.
    Location: Bakery area
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: THE FOLLOWING AREAS HAVE BOTTLES WITH NO LABELS:(1) BAKERY(2) SEAFOODPLEASE LABEL ALL BOTTLES OF CHEMICALS.
    Location: Seafood department
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: THE FOLLOWING AREAS HAVE CHEMICALS STORED WITH SINGLE SERVICE ITEMS:(1) UPSTAIRS BY WALK-IN(2) SEAFOOD DEPARTMENT ON CARTPLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND PREP AREAS.
    Location: Upstairs storage
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: THE FOLLOWING AREAS HAVE CHEMICALS STORED WITH SINGLE SERVICE ITEMS:(1) UPSTAIRS BY WALK-IN(2) SEAFOOD DEPARTMENT ON CARTPLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND PREP AREAS.
    Location: Seafood department
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THE FOLLOWING AREAS HAVE RAW MEAT STORED IMPROPERLY:(1) MEAT PREP COOLER (GROUND SAUSAGE OVER WHOLE MEATS(2) SALES FLOOR (EGGS OVER MILK)(3) DELI COUNTER (RAW PANCHETA BACON SITTING ON TOP OF HAM)
    Location: Meat room
    Equipment: Walk in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THE FOLLOWING AREAS HAVE RAW MEAT STORED IMPROPERLY:(1) MEAT PREP COOLER (GROUND SAUSAGE OVER WHOLE MEATS(2) SALES FLOOR (EGGS OVER MILK)(3) DELI COUNTER (RAW PANCHETA BACON SITTING ON TOP OF HAM)
    Location: Sales floor
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THE FOLLOWING AREAS HAVE RAW MEAT STORED IMPROPERLY:(1) MEAT PREP COOLER (GROUND SAUSAGE OVER WHOLE MEATS(2) SALES FLOOR (EGGS OVER MILK)(3) DELI COUNTER (RAW PANCHETA BACON SITTING ON TOP OF HAM)
    Location: Deli area
    Equipment: Reach in cooler
  • 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: THE FOLLOWING AREAS HAVE PHF's WITH NO DATE MARKING:(1) THE DELI WALK-IN COOLER(2) THE DELI PREP ROOMPLEASE DATE MARK ALL PHF's.
    Location: Walk-in cooler
  • 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: THE FOLLOWING AREAS HAVE PHF's WITH NO DATE MARKING:(1) THE DELI WALK-IN COOLER(2) THE DELI PREP ROOMPLEASE DATE MARK ALL PHF's.
    Location: Deli area
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: THE CERTIFIED FOOD HANDLER ON FILE NO LONGER WORKS AT ESTABLISHMENT. MANAGER STATES HE IS CERTIFIED BUT CERTIFICATE IS AT HOME. PLEASE PROVIDE CERTIFICATE AT FOLLOW-UP.
  • 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: THERE ARE 4 MOPS STORED IN THE MOP SINK TO DRY. PLEASE STORE MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
    Location: Back 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: THE FOLLOWING AREAS ARE IN NEED OF CLEANING:(1) UPSTAIRS WALK-IN FREEZER(2) UNDER THE SHELVING OF THE BACK HALLWAY DOWNSTAIRSPLEASE CLEAN.
    Location: Walk-in freezer
  • 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: THE FOLLOWING AREAS ARE IN NEED OF CLEANING:(1) UPSTAIRS WALK-IN FREEZER(2) UNDER THE SHELVING OF THE BACK HALLWAY DOWNSTAIRSPLEASE CLEAN.
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE WALK-IN FREEZER UPSTAIRS HAS ICE BUILD-UP ON THE LINES. PLEASE HAVE A PROFESSIONAL SERVICE FREEZER.
    Location: Upstairs storage
    Equipment: Walk in freezer
  • Food unsafe(Non-Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: THERE ARE CARDBOARD BOXES COVERED IN ICE IN THE WALK-IN FREEZER UPSTAIRS. PLEASE REMOVE FOOD FROM THESE BOXES AND STORE IN A FREEZER SAFE CONTAINER.
    Location: Upstairs storage
    Equipment: Walk in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE BAKERY COOLER. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
    Location: Bakery area
    Equipment: Walk in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: THE WALK-IN COOLER UPSTAIRS HAS UNCOVERED FOOD ON THE PIZZA PREP CART. PLEASE COVER ALL FOOD WHEN NOT IN USE.
    Location: Upstairs storage
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE MIXER IN THE BAKERY IS SOILED (NON-FOOD CONTACT PARTS OF MIXER). PLEASE CLEAN.
    Location: Bakery area
    Equipment: Mixer
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: THE HAND SINK IN THE BAKERY IS OUT OF PAPER TOWELS. PLEASE PROVIDE PAPER TOWELS.
    Location: Bakery area
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: THERE ARE LIGHT SHIELDS MISSING OR BROKEN THROUGHOUT THE ENTIRE STORE (WALK-INS, PREP AREAS, DISPLAY COOLERS) PLEASE REPLACE ALL MISSING OR BROKEN LIGHT SHIELDS.
  • Single Service Storage
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: THERE ARE BAKERY CONTAINERS STORED ON THE FLOOR UPSTAIRS NEXT TO THE WALK-IN COOLER. PLEASE STORE ALL SINGLE SERVICE ITEMS 6 INCHES ABOVE THE FLOOR.
    Location: Upstairs storage
 01/14/2013Routine
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Deli area
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leaks below onto the floor. Repair
    Location: Deli area
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide a thermometer to stay inside equipment1. Cold salad2. Hot foods
    Location: Deli area
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide a thermometer to stay inside equipment1. Cold salad2. Hot foods
    Equipment: Warming drawers
 12/24/2012Non-Illness Complaint Recheck
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Deli area
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leaks below onto the floor. Repair
    Location: Deli area
    Equipment: 3-bay
  • 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 thermometer to stay inside equipment1. Cold salad2. Hot foods
    Location: Deli area
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide a thermometer to stay inside equipment1. Cold salad2. Hot foods
    Equipment: Warming drawers
 12/17/2012Non-Illness Complaint
  • 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: Seafood floor freezer (shrimp)
    Location: Sales floor
    Equipment: reach in freezer
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Box of food containers x 2
    Location: Kitchen
 04/19/2012Routine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Meat room
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Equipment: Prep table
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Hand sink filled with plastic price tag clips. Do not rinse them in the hand sink. Hand sinks are for hand washing only.
    Location: Seafood department
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: New cove molding has been ordered and will be replacing the existing molding.
    Location: Seafood department
  • 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: The seafood department's walk-in freezer floor still has debris on it. Please clean.
    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: The seafood department's walk-in freezer floor still has debris on it. Please clean.
    Location: Back 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: The seafood department's walk-in freezer floor still has debris on it. Please clean.
    Location: Walk-in freezer
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Seafood department
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Do not use cardboard as floor mats. You will need to provide a mat that is smooth, nonabsorbent, and easily cleanable. Cardboard is unapproved.
    Location: Meat room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Rolling carts are soiled on the bottom shelving. Please clean.
    Location: Deli area
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Rolling carts are soiled on the bottom shelving. Please clean.
    Location: Meat counter
    Equipment: Rolling cart
 12/09/2011Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please remove all of the knives from the knife racks in the meat room and clean and sanitize them because clean knives may have been contaminated by the soiled knives observed in the knife racks. Then remove the knife racks and clean and sanitize them as well. Discontinue putting used knives in the knife racsk without properly cleaning and sanitizing them beforehand,
    Location: Meat room
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please remove all of the knives from the knife racks in the meat room and clean and sanitize them because clean knives may have been contaminated by the soiled knives observed in the knife racks. Then remove the knife racks and clean and sanitize them as well. Discontinue putting used knives in the knife racsk without properly cleaning and sanitizing them beforehand,
    Equipment: Prep table
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Hand sink filled with plastic price tag clips. Do not rinse them in the hand sink. Hand sinks are for hand washing only.
    Location: Seafood department
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding unattached at the seafood department. Please reinstall the cove molding.
    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: 1. The bakery & dairy walk-in coolers need to have their floors cleaned, paying special attention against walls and underneath storage units.2. The back hallway's floor is soiled around the entire perimeter. Please clean more carefully along the walls.3. The seafood department's walk-in freezer floor is soiled. Please clean.
    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: 1. The bakery & dairy walk-in coolers need to have their floors cleaned, paying special attention against walls and underneath storage units.2. The back hallway's floor is soiled around the entire perimeter. Please clean more carefully along the walls.3. The seafood department's walk-in freezer floor is soiled. Please clean.
    Location: Back 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. The bakery & dairy walk-in coolers need to have their floors cleaned, paying special attention against walls and underneath storage units.2. The back hallway's floor is soiled around the entire perimeter. Please clean more carefully along the walls.3. The seafood department's walk-in freezer floor is soiled. Please clean.
    Location: Walk-in freezer
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Seafood department
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Do not use cardboard as floor mats. You will need to provide a mat that is smooth, nonabsorbent, and easily cleanable. Cardboard is unapproved.
    Location: Meat room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Rolling carts are soiled on the bottom shelving. Please clean.
    Location: Deli area
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Rolling carts are soiled on the bottom shelving. Please clean.
    Location: Meat counter
    Equipment: Rolling cart
 12/02/2011Routine

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