| No violation noted during this evaluation. | 02/10/2016 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Outside of the large Hobart mixer (bakery), outside of the dish machine, and 3 hole sink area (bakery) all have become soiled.
- Safe, unadulterated, honestly presented
Observation: Damaged/expired food not for sale was stored on top of food for sale in the meat walk in freezer.
- Material characteristics of non-food contact surfaces
Observation: Cardboard was found being reused to hold items that were not the original product.
- Miscellaneous sources of contamination
Observation: Blue Bunny chest freezer in dairy area, Meat Dept walk in freezer, and Bakery walk in freezer all have ice buildup on the inside.
- Light intensity
Observation: Several lights were not functioning in the retail freezers.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Phoenix meat cooler (meat dept) was observed @ 49*F. All meat was discarded at time of inspection. Milk display cooler (retail side of dairy area) was temped @ 46-51*F. All out of temp dairy products were discarded. Open air coolers by the bakery holding milk, deli salads, cooked meat, etc. were temped @ 44-50*F. All TCS food was discarded at time of inspection. Open air cooler by the produce area holding cut leafy greens was temped @ 43-52*F. All TCS food that was found above 41*F was discarded. None of the above coolers may be used for storage of TCS food until they can maintain 41*F or less. Letter of correction will be issued for repair of the above coolers.
- Drying mops
Observation: Mop was found stored in dirty water inside the mop bucket and not in use.
- Storage of clean linens, single-service, and single use articles
Observation: Boxes of single use containers were stored on the floor in the back dry storage.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Dairy walk in cooler fan covers have dust buildup.
- Equipment location, installation, repair, and adjustment
Observation: Several retail freezers have torn door gaskets and many other are partially torn.
- Shellstock, maintaining identification
Observation: Did not have records for shellstock past 2 months.
|
01/29/2016 | Regular |
| No violation noted during this evaluation. | 01/15/2015 | Non Illness Complaint |
- Equipment openings, closures, and deflectors
Observation: Misc. door gaskets torn in freezer department. Must maintain gaskets in good working condition to help assure proper working order of coolers and freezers. 2) Walk in Crown Tonka freezer gasket torn. Must maintain door gaskets in proper working order.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: rolling racks, wire racks and food containers excessively soiled. Clean as often as necessary to keep clean.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Middle hand washing sink in meat department not getting warm. Water in hand sink must maintain a minimum of 100 degrees F.
- Package integrity
Observation:Several dented cans of food. May not sell any cans that are dented on top bottom or side seals.
- Food storage - preventing contamination from the premises
Observation: Several different places where food products were being stored on the floor.All products must be stored a minimum of six inches off the floor to prevent contamination.
- Steam mixing valve prohibited
Self-closing, slow closing, or metering faucet shall provide a 15 second flow of water
- Miscellaneous sources of contamination
Observation: Ice build up in Blue bunny ice cream cooler. Defrost cooler to maintain frost free. 2) Ice buildup in Crown Tonka freezer in area.Defrost freezer as often as necessary to keep ice from dripping off ceiling.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Milk at 50 degrees F. All potentially hazardous foods must be maintained at 41 degrees F. or lower.
- Material characteristics of non-food contact surfaces
Observation:Reused cardboard. Cardboard is not a easily cleanable non absorbent material that should be discarded after no longer being used to hold its original contents. 2) Paper towels used to drain moisture from fruits. All food contact surfaces must be non absorbent and easily cleanable.
- Equipment location, installation, repair, and adjustment
Observation:Several heat sealing machines need to have new covers over the heating portion of the machine. All surfaces must be smooth and easily cleanable.
- Safe, unadulterated, honestly presented
Observation:Moldy Strawberries in produce isle organic market. May not sell spoiled food.
- Single -service and single-use articles may not be reused
Observation:used baking string in bakery stored in water. baker said they reused the string for special order bread. The string is not easily cleanable so is a single use item.
- Separation from food, equipment, utensils, linens, and single service
Observation: Coffee pot cleaner stored above rte foods. All chemicals should be stored separate from rte foods.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw bacon stored above rte foods. Must separate raw animal products from rte foods.
- Food is properly labeled
Observation: Self serve donuts not labeled with proper ingredients. Ingredient label must be posted or the availability of such a document must be posted.
|
01/12/2015 | Regular |
| No violation noted during this evaluation. | 07/02/2014 | Non Illness Complaint |
- Shellstock, maintaining identification
Observed can of scallops without label attached. Scallops had come in this morning, and label was tossed/missing. Also had a bag of mussels that did not have a tag either. Must maintain all shellstock tags with original lot for verification, and keep on record until 90 days past the day lot is sold.
- In-use utensils, between-use storage
1) Observed scoops in products (bakery) with handles touching the products. If storing a scoop in a product then it must have a handle and the handle must be stored outside of the product. 2) The following freezers have torn door gaskets in the retail area: Hungry Man, Hot Pockets, Digiorno pizza, and Smart Ones. Must replace gaskets to ensure adequate temp is maintained. 3) Butcher block tables in bakery have become soiled (small one) and have large pits/gouges (large one). Also sandwich station cutting boards in kitchen have deep scores from knife cuts. All cutting surfaces must be resurfaced or replaced to prevent buildup of bacteria and contamination. 4) The following areas have become soiled and must be cleaned: dish machine (bakery), cappuccino dispenser (kitchen), and coke cooler (kitchen). Must keep all areas clean to prevent buildup of bacteria and contamination.
- Package integrity
Observed dented cans of vegetables in retail area. May not sell any can that is dented on top, bottom, or side seals. Also any can that cannot sit level or has sharp points due to denting. Corrected at time of inspection
- Material characteristics of non-food contact surfaces
1) Observed paper towels used to absorb moisture in deli area (sandwich station). Must not use paper towels to absorb moisture because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) Rack in between proofer and oven in bakery, and bakery freezer floor are both soiled. Must keep clean to prevnet buildup of bacteria and contamination.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Frozen PHF/TCS foods are properly slacked and thawed
Observed shrimp thawing on prep table in meat dept. on ice that was gone. Must thaw frozen food in one of four approved methods to prevent buildup of bacteria: under running water, in a cooler, as part of the cooking process, or in a microwave as part of a continual cooking process.
- Cutting surfaces maintained
1) Observed scoops in products (bakery) with handles touching the products. If storing a scoop in a product then it must have a handle and the handle must be stored outside of the product. 2) The following freezers have torn door gaskets in the retail area: Hungry Man, Hot Pockets, Digiorno pizza, and Smart Ones. Must replace gaskets to ensure adequate temp is maintained. 3) Butcher block tables in bakery have become soiled (small one) and have large pits/gouges (large one). Also sandwich station cutting boards in kitchen have deep scores from knife cuts. All cutting surfaces must be resurfaced or replaced to prevent buildup of bacteria and contamination. 4) The following areas have become soiled and must be cleaned: dish machine (bakery), cappuccino dispenser (kitchen), and coke cooler (kitchen). Must keep all areas clean to prevent buildup of bacteria and contamination.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
1) Thermometer inside the premade sandwich cooler (DiLusso) was observed inaccurate (32*F) and ambient temp was observed around 40*F. Must repair or replace thermometer to ensure adequate temp is maintained. 2) Coke cooler in kitchen did not have a thermometer inside. Must have a thermometer in all coolers that hold potentially hazardous food (PHF) to ensure adequate temp is maintained.
- Plumbing system repaired according to law
The following areas have a leak: prep sink opposite steamer (kitchen), right and left faucet on 3 hole sink (bakery), and handsink on back wall (meat dept). Must repair or replace all areas to prevent buildup of bacteria and contamination.
- Roasts held at a temperature of 130°F or above
Cooler holding chocolate milk was observed @ 50*F (only front row). Rows behind front line were in temp range. Milk on front line was discarded at time of inspection. End cap cooler holding kielbasa sausage was also temped @ 46-50*F. All sausage that was temped above 41*F was discarded at time of inspection. Some products were observed in temp range but some were not. Cooler units must be serviced to ensure adequate temp is maintained.
- Cleaning frequency of food contact surfaces (PHF/TCS)
1) Observed scoops in products (bakery) with handles touching the products. If storing a scoop in a product then it must have a handle and the handle must be stored outside of the product. 2) The following freezers have torn door gaskets in the retail area: Hungry Man, Hot Pockets, Digiorno pizza, and Smart Ones. Must replace gaskets to ensure adequate temp is maintained. 3) Butcher block tables in bakery have become soiled (small one) and have large pits/gouges (large one). Also sandwich station cutting boards in kitchen have deep scores from knife cuts. All cutting surfaces must be resurfaced or replaced to prevent buildup of bacteria and contamination. 4) The following areas have become soiled and must be cleaned: dish machine (bakery), cappuccino dispenser (kitchen), and coke cooler (kitchen). Must keep all areas clean to prevent buildup of bacteria and contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw eggs stored above ready to eat bacon in retail area. Must store all ready to eat food above raw animal products to prevent buildup of bacteria and contamination. Corrected at time of inspection
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed paper towels used to absorb moisture in deli area (sandwich station). Must not use paper towels to absorb moisture because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) Rack in between proofer and oven in bakery, and bakery freezer floor are both soiled. Must keep clean to prevnet buildup of bacteria and contamination. --1) Observed scoops in products (bakery) with handles touching the products. If storing a scoop in a product then it must have a handle and the handle must be stored outside of the product. 2) The following freezers have torn door gaskets in the retail area: Hungry Man, Hot Pockets, Digiorno pizza, and Smart Ones. Must replace gaskets to ensure adequate temp is maintained. 3) Butcher block tables in bakery have become soiled (small one) and have large pits/gouges (large one). Also sandwich station cutting boards in kitchen have deep scores from knife cuts. All cutting surfaces must be resurfaced or replaced to prevent buildup of bacteria and contamination. 4) The following areas have become soiled and must be cleaned: dish machine (bakery), cappuccino dispenser (kitchen), and coke cooler (kitchen). Must keep all areas clean to prevent buildup of bacteria and contamination.
- Food temperature measuring devices are provided and readily accessible
1) Thermometer inside the premade sandwich cooler (DiLusso) was observed inaccurate (32*F) and ambient temp was observed around 40*F. Must repair or replace thermometer to ensure adequate temp is maintained. 2) Coke cooler in kitchen did not have a thermometer inside. Must have a thermometer in all coolers that hold potentially hazardous food (PHF) to ensure adequate temp is maintained.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Bakery ceiling vents have dust buildup. Must keep clean to prevent buildup of bacteria and contamination.
|
12/18/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents in main kitchen and dish room have dust buildup. Must keep clean to prevent buildup of bacteria.
- Bare hand contact with ready to eat foods
Observed cook handle cheese with bare hands. Must not contact food with bare hands to prevent spread of disease/illness.
- Package integrity
1) Observed several cans of baby food that had expired date marks. Must not sell any product for infants (0-12 months) that has an expired date mark. Corrected on site. 2) Observed two dented cans in retail area. Must not sell any can that is dented on top, bottom, or side seals. As well as any can that cannot sit level or has sharp points due to denting. Corrected at time of inspection
- In-use utensils, between-use storage
1) Observed scoops stored inside product in bakery spices. If storing scoop in product then it must have a handle and the handle must be stored outside of the product. 2) Observed torn door gaskets on several doors in frozen items section. Must replace door gaskets to ensure adequate temp is maintained. 3) Cappuccino dispenser and slicer were both observed dirty in main kitchen area. Must keep both clean to prevent buildup of bacteria.
- Material characteristics of non-food contact surfaces
1) Deli meat area and produce cut room was using towels to absorb moisture from products. May not use towels to absorb moisture from food because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria. Corrected at time of inspection 2) Cabinets under coffee machines have stains. Must keep clean to prevent buildup of bacteria.
- Roasts held at a temperature of 130°F or above
Sausage links (120*F) and sausage patties (110*F) were not maintained in required temp range. Both were discarded at time of inspection. Must keep all potentially hazardous food at 135*F or above for hot hold, and 41*F or below for cold. May not keep items in between holding temps (danger zone). --Broccoli salad (50*F) and tomato salad (45*F) were observed out of required temp range (left salad display case). Must keep all potentially hazardous food below 41*F at all times. Food was moved out of cooler at time of inspection. May not use cooler until unit can maintain 41*F or below.
- Food temperature measuring devices are provided and readily accessible
Deli meat cooler and middle meat dept. cooler do not have thermometers. Must provide a thermometer in all coolers that hold potentially hazardous food to ensure adequate temp is maintained.
- Capacity, availability, and pressure of hot and cold water
Water pressure at bakery handsink is not sufficient for handwashing. Must supply water under pressure to sufficiently wash hands.
- Drying mops
Observed mop bunched up on floor in dish room. Must allow mop head to air dry when not in use to prevent buildup of bacteria.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
1) Deli meat area and produce cut room was using towels to absorb moisture from products. May not use towels to absorb moisture from food because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria. Corrected at time of inspection 2) Cabinets under coffee machines have stains. Must keep clean to prevent buildup of bacteria. --1) Observed scoops stored inside product in bakery spices. If storing scoop in product then it must have a handle and the handle must be stored outside of the product. 2) Observed torn door gaskets on several doors in frozen items section. Must replace door gaskets to ensure adequate temp is maintained. 3) Cappuccino dispenser and slicer were both observed dirty in main kitchen area. Must keep both clean to prevent buildup of bacteria.
- Separation from food, equipment, utensils, linens, and single service
Coffee cleaner was stored above coffee in retail area. Must store all chemicals below food items to prevent contamination.
- Miscellaneous sources of contamination
Observed condiment tray (pickles, onions, lettuce) not covered. Must cover all food items when not in immediate use to prevent contamination. Corrected at time of inspection
- Plumbing system repaired according to law
Mop sink and room adjacent both have broken atmospheric vacuum breakers on water faucet. Must repair or replace to prevent backflow of wastewater.
- Food shall be obtained from sources that comply with law
1) Observed several cans of baby food that had expired date marks. Must not sell any product for infants (0-12 months) that has an expired date mark. Corrected on site. 2) Observed two dented cans in retail area. Must not sell any can that is dented on top, bottom, or side seals. As well as any can that cannot sit level or has sharp points due to denting. Corrected at time of inspection
- Handwashing signage
Bakery handsink (closest to meat) does not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
|
06/10/2013 | Routine |
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