- 229.164 (r) (1) (A) labeled properly. spices and self service product needs to have standaerd labels on the container. Removed.
- 229.167 (e) (3) (A) no towels. Need hand towels close to the handwash sink.
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02/09/2016 | 93 |
- 229.166 (c) (3) hot water sufficient. NEED HOT WATER TO 120F.
- 229.167 (e) (3) (A) no towels. NEED TOWELS IN THE RESTROOM.
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12/09/2013 | 93 |
- 1. Employees eat, drink, or use tobacco in areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur. 1A. Need to establish an area to hold employee drinks where they can rehydrate as needed.
- 229.164 (r) (1) (A) labeled properly. 229.164 (r) (1) (B) (i) common name. 229.164 (r) (1) (B) (ii) descending ingredients. 229.164 (r) (1) (B) (iv) manufacturer info. 229.164 (r) (1) (B) (v) nutrition label if claim is made,
- SCOOPS STORED IN PRODUCT WITH HANDLES IN THE PRODUCT, NEED TO STORE IN HOLDER WITH TEATHER OR SEPERATE CONTAINER.
- 229.165 (h) (3)thin probe available. REFRIGERATORS AND FREEZERS ARE REUIRED TO HAVE WORKING/ACCURATE THERMOMETERS IN PLAIN VIEW. CHECK ALL UNITS. NEED THIN PROBED THERMOMETER TO TEST PRODUCT TEMPERATURE.
- 229.166 (i) (1) (A)HWS not accessible. THE HAND WASH SINK IN THE CUTTING ROOM HAD KNIFES STORED IN IT TO BE WASHED.
- 229.166 (i) (5) (A)plumbing repairs. 229.166 NEED TO HAVE BACK FLOW PREVENTORS INSTALLED ON ALL FAUCETS INSIDE OR OUTSIDE THAT A WATER HOSE CAN BE CONNECTED TO.
- 229.165 (r) (3) (D)no sanitization. THE KNIFES THAT WERE IN THE HANDSINK WERE NOT WASHED/RINSED/SANITIZED PROPERLY BEFORE BEING PUT BACK INTO SERVICE.
- * 229.163(b) Demonstation of Knowledge. ONE PERSON PER SHIFT MUST BE FOOD MANAGER CERTIFIED, IDENTIFY PERSON, SCHEDULE FOR CLASS OR INTERNET, ATTEND CLASS OR COMPUTER SESSION, PROVIDE CERTIFICATE OF COMPLETION.
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11/23/2013 | 74 |
- 229.164 (r) (1) (A) labeled properly. Meat was packaged but not identified on label and no package dates or use by dates are included on packaging.
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. Handwash sink in meat market has no soap or paper towels. Handwash sink in deli section has no soap. Handwash sink in bakery has no paper towels.
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01/14/2013 | 93 |
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled.
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Meat was packaged but not identified on label and no package dates or use by dates are included on packaging.
- 229.164 (a) - Honestly presented. Foods include heavily dented cans and packaged foods without complete labeling.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Hand wash station has no paper towels.
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09/10/2012 | 85 |
- 229.164 (r) (1) (A) labeled properly. No expiration date or use by date on packaged meat set out for sale.
- 229.164.Foods include heavily dented cans and packaged foods without complete labeling.
- 229.166 (g) (1) (A) HWS not provided. Must install a portable or a permanent handsink with hot and cold running water, soap and paper towels in deli area no later than January 20, 2012.
- 229.167 (p) (5) improper use of sinks. Don not place dirty utensils in handwash sink. Handwash sink must be used for handwashing only.
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01/10/2012 | 85 |
- Vents in deli cabinet are blocked with food items and temperatures of product ranging from 48 to 50 degrees F. All opened food item were condemned and vacuum sealed packages moved to freezer to cool down to 41 degrees or below until unit can again maintain temperature of 41 or below.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Work surface and utensils used at deli counter are not cleaned and sanitized between use. Found tongs, knives stored in bucket with water and no sanitizer. Suggested using bleach water and test with chlorine strips. Solution should be changed as needed and at least every 4 hours during busy times and again first thing in morning.
- 229.163 (e) hands and arms.
- 229.164 (r) (1) (A) labeled properly. No expiration date or use by date on packaged meat set out for sale.
- 229.165 (g) (1) equipment not sufficent. Cooling unit used for deli is not maintaining temperature. Ambient temps ranging 48 - 50 degrees F.
- Need to install a temporary handwash station at deli area and investigate installing a permanent handwash sink if deli is to remain in current position.
- 229.165 (h) (2)thermometer available. Provide that a thermometer is placed inside of deli case and inside of meat cooler.
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08/11/2011 | 74 |
- Found several heavily dented cans and one can without a label. Owner instructed employee to remove from shelves.
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04/11/2011 | 96 |
- NEED CURRENT FOOD MANAGER CERTIFICATIONS FOR ALL MANAGEMENT ON DUTY AT ALL TIMES.
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09/22/2010 | 97 |
- Dented cans. lids popped. Periodically check stock for signs of damage and discard as appropriate.
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10/16/2009 | 96 |
| No violation noted during this evaluation. | 04/15/2009 | 97 |
| No violation noted during this evaluation. | 11/17/2008 | 86 |
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