- DELI
- 3.4- Several deli meats were not date marked including but not limited to Black Forest ham and turkey. Chicken had a discard date of 1/16 and ham 1/14. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days. Foods past seven days were discarded.
- *7.1- Deli tissue stored in same container as cleaners. Store single-use items separate from ready-to-eat to prevent possible contamination.
- *2.3- Open beverage on the preparation counter. Food employees shall drink in a separate designated location or provide a covered beverage container.
- R/*/C5.1- Lids stored inside the handwash sink. Keep the handwash sink easily accessible to facilitate handwashing.
- 4.5- Clean exterior of the pressure cooker is has food debris.
- 6.4- Floor next to oven is crumbling and missing tiles. Make any needed repairs and replace tiles to facilitate cleaning.
- 6.2- Replace the burned out lights in the kitchen area.
- 6.3- Coat hanging on pepper slicer and next to purse. Store employee personnel items separate from equipment to prevent possible contamination.
- 4.4- Walk-in cooler door has insulation hanging out bottom and is damaged along with wall next to door.
- MEAT
- C/*3.2- Raw bacon stored next to pizza in retail case. Provide a divider between precooked and raw animal foods to prevent possible contamination.
- R6.4- Remove any unused, unnecessary equipment such as the slicer.
- 4.4- Racks in walk-in cooler used for raw chicken are rusty and flaking onto the floor. Resurface, clean, or replace these.
- RETAIL
- C/*901-3-4-15- Baby food is not properly rotated. Expired foods stored in back of the shelving behind of those with a later expiration dates. Baby food expired included but not limited to eleven jars Ham, three of 7/15/11 and eight of 1/7/12. One six pack Pedi sure
- 12/1/11. Two turkey and gravy 12/14/11. Three jars rice cereal 2/18/11.
- 6.4- Ceiling tiles in retail area are stained or water damaged. Replace tiles and make any needed repairs.
- 6.2- Replace burned out lights in milk cooler.
- 6.1- Door leading outside near walk-in retail freezer was not closed. Outer openings shall be closed and tight fitting to prevent possible pest entry.
- 4.1- Provide a thermometer in the deli amp cooler with potato salad. Currently at 35°F.
- Notes: Operation currently operating as a risk level four reheating soups and chili. Discussed with manager and only half bags of soup will be heated per day then discarded. Operation will remain a level 3.
- Kellogg's Low Fate Granola sell by date 8/11 and Horizon organic milk sell by fat free 1/13 and whole 1/17.
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1/20/2012 | Standard2 | |
- DELI DEPARTMENT
- 3.4- Date marking has improved but was not consistent in the deli case. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days.
- 7.0- Spray bottle with blue fluid was not labeled. Label all toxic chemicals to prevent confusion or misuse.
- R3.5- Baked beans did not have ingredient labels stored on retail shelving. No ingredients available for the self-serve donuts.
- Provide ingredient labels for these foods.
- C/*5.1- Buckets stored inside the hand wash sink and large garbage can stored in front of hand wash sink. Keep the hand wash sink accessible to facilitate hand washing.
- *6.4/4.6- Unused wire cooling rakes are dusty/dirty. Clean and sanitize pans or discard unused equipment.
- 6.4- Floor and wall junctures are soiled. Clean floor under equipment more thoroughly.
- MEAT DEPARTMENT
- *3.2- Raw chicken stored with raw beef and pork in the retail case. Case of raw chicken stored on hotdogs in walk-in cooler. Store raw animal foods separate from each other ready-to-eat foods to prevent possible cross contamination.
- 6.4- Remove any used unnecessary equipment such as the slicer.
- *7.1- Chemicals stored next meat white foam plates. Store toxic chemicals below and away from food and single-use items.
- 6.4- Clean dusty fans in the walk-in cooler.
- 6.4- Wall around hand wash sink is peeling. Refurbish wall in order to be smooth and easily cleanable.
- PRODUCE
- 6.4- Employee coat stored with produce single-use plates. Store employee personal items separate from food and single-use items to prevent possible contamination.
- 6.1- Door in back stock area by walk-in freezer is left open. Keep outer openings tight fitting to prevent possible pest entry.
- Pizza oven and reach-in cooler added to operation. Pizza will be added to the menu and cooked in the meat department and a hot holding case is intended to be added in the front of the store. All equipment is NSF.
- Banana Nut Crunch cereal had a sell by date of 5/19/11 and Yoplait yogurt 6/29/11. Check and rotate stock regularly.
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7/1/2011 | Standard 1 | |
- DELI DEPARTMENT
- 3.4- Date marking has been implemented but is not consistent. Ends of deli meats stored in walk-in cooler for sandwiches were not date marked. Half of open deli meat in the deli case was dated marked. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days.
- 6.4- The floor under the fryers has grease build-up. Clean the floor more thoroughly.
- R4.5/5.1- Cabinet below the two compartment sink is dirty and has some pooling water which may indicated a water leak. Clean and make and necessary repairs in this area.
- 6.2- Replace burned out lights in the deli area.
- 3.5- Packaged foods throughout do not have ingredient labels. Scale recently broke and new one on site. Manager in the process of reentering all ingredients into new machine. Provide ingredient labels when they become available.
- RETAIL
- 4.5- Bottom of the ice cream cases/frozen cases are dirty. Clean this.
- 6.2- Replace burned out light in the freezer cases.
- BAKERY/MEAT
- *4.5/4.6- Bread slicer has food debris build-up on the blades. Clean and sanitize food contact surfaces to sight and touch.
- R/*6.2- Provide paper towels at the hand wash sink in the meat area to facilitate hand washing.
- 6.4- Clean the wall and floor around the three compartment sink.
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12/16/2010 | Standard2 | |
- 6.2- Replace the burned out light in the deli walk-in cooler.
- 3.5- Ingredient book is in the process of being made for the doughnuts. Waiting on ingredients from supplier.
- 6.4- Continue replacing water damaged ceiling tiles in the retail area.
- Notes: Shatter proof bulbs are currently on order for the deli case. Currently covers are provided for lights.
- The shelf holding raw chicken has been cleaned but please monitor and clean on a regular basis shelf is becoming rusty.
- Critical observed today
- *2.3- Observed employee in the produce room have an open beverage on the preparation counter. Food employees shall drink in a separate designated area or provide a covered beverage container.
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7/13/2010 | Follow Up 1 | |
- DELI DEPARTMENT
- 3.4- Open deli meats were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days.
- 4.2- Provide an accurate long stem thermometer that ranges 0-220°F to monitor potentially hazardous food temperatures. Current thermometer registers 140°F-190°F.
- 4.6- Two compartment sink had soapy water in the sink. Reportedly bakery spatulas are cleaned in this sink. Food contact surfaces shall be washed, rinsed, and sanitized in the three compartment sink.
- 2.4/5.1- Bucket stored in the hand wash sink. Cart stored in front of the hand wash sink. Keep the hand wash sink accessible to facilitate proper hand washing.
- 2.4/6.2- No paper towels available at the hand wash sink. Provide an adequate supply of paper towels to facilitate proper hand washing.
- 3.2- Soapy water in the wiping cloth bucket. Wet wiping cloths shall be stored in sanitizer between uses to prevent bacteria growth. Discussed a separate wiping cloth bucket for raw chicken area.
- 6.4- Observed flies in the deli area. Provide adequate pest control measures.
- R4.5- Cabinet below the three compartment sink is dirty. Clean this.
- R4.1- Bottom of container used for sifting breading is held together with duct tape. Provide a new container to facilitate cleaning and prevent possible contamination.
- R6.4- Floor around the oven is dirty. Clean this area.
- 6.4- Sweatshirt stored on top of potato bin. Store employee personal items separate from food and single-use items to prevent possible contamination.
- 6.2- Replace burned out light in deli walk-in cooler.
- Note: Please verify the lights in the deli case are shatter proof since they are not shielded.
- RETAIL
- 3.5- Provide ingredient labeling for banana pudding, BBQ beans, and doughnuts.
- *6.2- Provide paper towels in the men's restroom to facilitate hand washing. No paper towels were available.
- R6.4- Replace water damaged ceiling tiles in retail area. Reportedly these are being replaced a few at a time.
- Following foods were past their sell by date include but not limited to: dannon yogurt June 9th and 10th, Our family yogurt June
- 11th, Nutrigrain bars May 18th. Check and rotate stock regularly.
- MEAT
- R/*6.2- No paper towels available at the hand wash sink. Provide an adequate supply of paper towels to facilitate hand washing.
- 4.5- Racks in walk-in cooler for raw chicken have debris build-up. Clean this.
- *3.2- Separate the raw and precooked bacon in the retail case. Cross contamination shall be prevented by separating raw and readyto- eat foods.
- Notes: Please verify the hose on the two compartment sink in the produce area has a backflow prevention device and if hose is used for food it is a food grade hose.
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6/15/2010 | Standard 1 | |
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