- Some cooked & cooled down PH foods in walkin cooler did not have start time of cooldown.
- Found container of sugar in deli unlabeled.
- No quat sant PPM in one wiping pail or in sant spray bottle. Mgr remade quat sant to 300PPM. corrected
- Found moist wiping cloth stored on counter in meat dept.
- Found lent/soil buildup on ceiling by overhead fan grill covers.
- Floor in walkin cooler has scum/dirt buildup. It appears floor is not smooth or easily cleanable.
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02/08/2016 | Regular | 91 |
- There is cooked/cooled down chicken without a time of onset of cool down. Items being cooled down should not only have a date but also a time of cool down.
- In the walk in cooler in the deli, there were eggs stored over condiments. Also there was raw meat on top of assembled meals and cooked chicken. The eggs and meat were moved. The manager will train new employees on cross contamination.
- The racks in the prep cooler in the deli area are rusted.
- Wash, rinse, and sanitize the following: the cabinets under the deli slicers, the counter by the scales, the can opener,in between prep tables, the chicken cart, the storage racks.
- In the meat room there is cardboard on the floor. Also in the deli under the rack that has aluminum foil there is cardboard holding up a leg.
- The floors in the deli need cleaned around equipment, under/behind prep tables, and under the 3-compartment sink.
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12/08/2015 | Regular | 90 |
- Observed spoiled apricots in the produce area for sale. Corrected-they were immediately disposed of by manager.
- The metal filing cabinets in the meat cutting room and the deli area were rusty. Paint or replace them.
- The following areas had a build up of food/debris: the cookie rack in the bakery, the mixer station in the bakery, the can rack in the deli, the sauce holder in the deli, and inside the bottom of the shredded cheese and juice display coolers in the store. Clean and sanitize these areas.
- The outside of the chicken seasoning bucket in the deli and the vents inside the display cooler (juice-bologna) had a build up of debris. Clean and sanitize these areas.
- Found boxes of deli containers on the floor next to the ice cream walk in freezer.
- The soap dispenser at the bakery hand sink was not working. Corrected the batteries were replaced.
- There were no paper towels at the produce hand sink. Provide paper towels.
- Found build-up of debris on floors. Clean the floors, especially under and around equipment and shelves throughout the store.
- Repair the damaged wall on the doorway to the meat cutting room.
- The walls in the meat walk in cooler have a build up of debris. Clean and sanitize them.
- Light shield were missing over the produce area and over one bulb in the salad area display cooler in produce. Provide light shields.
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06/25/2015 | Regular | 82 |
- Cooked and cooled chicken in the walk in freezer and fried chicken and sausage gravy in the walk in cooler in the deli area were only labeled with the date. Label with both the date and time of onset of cool down.
- Found boxes of Saltine crackers stored on the floor in the grocery store aisle and milk, sour cream, and french onion dip in crates on the floor in the milk walk in cooler. Store food at least 6 inches off the floor.
- Observed plastic bowls being used as scoops in the dry batter mixes in the deli. Provide scoops with handles.
- The QUAT sanitizer pails in the bakery and meat room were at 0 ppm. Maintain at 200-400 ppm. Corrected to 200 ppm.
- The inside of the spice cabinet in the bakery and the bologna cooler had a build up of debris. Clean and sanitize them.
- The inside of the hot cabinet in the bakery had a build up of debris. Clean and sanitize it.
- The hand sink in the bakery area by the 3-compartment sink had a meat cutter in it and the produce area hand sink had a wire rack in it. Remove these items. Do not put dishes in the hand sinks. Corrected-The items were removed from the hand sinks.
- There were no light shields over the produce area. Provide light shields.
- Cool down temperature charting is not being completed consistently. Record daily and send in 1 weeks worth of cool down charts to TCHD, Attn: Kim ksams@tchd.net or fax to 309-925-5511 ext. 301.
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02/12/2015 | Regular | 82 |
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