This is a routine evaluation conducted under the City of Hampton's Local Code. The inspection can be found on hard file.
No violation noted during this evaluation. | 10/29/2015 | Routine | |
This is a follow-up inspection from the fire on 9/22/2015.
Clean up has been completed, but the following was observed:
-Tops of equipment not clean
-Carts in bakery not cleaned
-Single Service cake containers not replaced
-Baking trays not cleaned
The following observations are being corrected while the inspector is on site.
All cleaning was completed. cake containers taken from shelf to be discarded. New containers obtained from the back of store and another local farm fresh. The baking trays were taken to the three compartment sink to be washed, rinsed and sanitized. The tops of equipment were cleaned.
No violation noted during this evaluation. | 09/23/2015 | Follow-up | |
A fire occurred at facility approximately at 1:30 pm this afternoon. EHS responded to the scene at 2:10 pm once given notice of the fire. The following must be cleaned before the affected area is reopened:
- All exposed food must be discarded
-All exposed single service containers, wrappers and food casings must be discarded
-All floors, walls, ceilings exposed to the dry chemical used to extinguish the fire must be wiped down. Wet methods of cleaning should be used to prevent further spread of the chemical
-All pots, pans and utensils and other food contact surfaces must be washed, rinsed and sanitized
-All equipment must be wiped down including the tops of equipment
-Any cooking equipment that was open and contains grease should have grease replaced and equipment cleaned before replacing the grease
-shelves outside of the , produce and bakery should be wiped down if they contain the dry chem dust
-Outsides of food (sealed food) containers should be wiped down before being sold or used
A follow-up inspection will be conducted as soon as the following above items are cleaned and the affected areas of the store are ready to re-open.
The affected areas include: Deli, Bakery, Produce, salad bar, island across deli, shelving containing packaged foods across from the deli.
No violation noted during this evaluation. | 09/22/2015 | Other | |
Routine evaluation conducted under local code and may be found on hard file.
No violation noted during this evaluation. | 06/11/2015 | Routine | |
Routine evaluation conducted under local code and may be found on hard file.
No violation noted during this evaluation. | 01/29/2015 | Routine | |
All food temperatures taken were internal except for prepackaged foods, not including the prepackaged sour cream and potato salad that were opened to verify proper cold holding temperatures in the dairy/yogurt open air display and the cheese island display. The store manager will call the inspector when the cheese island display has been repaired and is properly cold holding.
- Person in Charge (repeated violation)
Observation: Certified Food Manager Certificate not available, or posted in public view.
Correction: Post certificate in public view.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the cheese island are cold holding at improper temperatures. The ambient air temperature is between 45-50°F, this temperature is not sufficiently cold enough to properly cold hold foods at 41°F. The potato salads temperature is 47°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. A service call was placed immediately to repair the unit.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wooded wall board material behind ice machine is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Recommend sealing wood, or replacing due to it having water damage.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>>Three compartment sink in produce
>>Handsink in produce
>>Crisper sink in produce
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Can opener blade worn
>>Metal carts on wheels rusting
>>Gasket to floral cooler damaged and door does not seal at bottom
>>Metal casing to walk-in coolers/freezers damaged in a few areas
>>Unused mixer is rusting/paint peeling
>>A few hot plates were cut (damaged)
>>Toilet has missing tank lid in the ladies handicap restroom
>>Knob to soup pod missing and another knob damaged
>>Grip strip to walk-in bakery cooler is missing
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Good Repair and Calibration of Thermometers
Observation: Observed several food thermometers in refrigerated cases not calibrated to ensure accuracy.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the dough proofer metal racks were observed soiled with accumulations residue and grease.
Correction: Clean the surface of metal proofer racks at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven in bakery is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces were noted in need of cleaning:
>>carts on wheels in produce and deli
>>can opener and blade
>>hot plates in deli and produce section
>>metal cart where produce containers are stored
>>bakers rack and lower shelves of prep tables
>>Interior of utensil container in deli on make table
>>Ice build up in seafood freezer (especially by door)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Black containers in produce and containers/pans in other sections of the store were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination with the food contact surface not inverted.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the deli by chicken fryer station.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Wooden wall boards in the back of the house have water damage behind the ice cooler and along the back wall where beverages are stored
>>Wall board chipped with a piece missing at mop sink
>>Paint peeling from green poles in the back of the house
>>Paint peeling from window in meat prep room
>>Cement floor pitted in back of the house especially in front of the walk-in coolers/freezers and pitted/cracking inside of some coolers
>>Cement floor patch is crumbling by beverage pallets in the back of the house
>>Wall damaged at left side double door entry into the back of the house on bottom left section of the wall
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning:
>>Floors in the back of the house especially by the waste compactor
>>Floors behind the proofer in the bakery are soiled and collecting moisture
>>Floor in the bakery in the corner of single service storage area
>>Floors are soiled in some walk-in coolers/freezers (moisture and rust noted along some edges of walk-in's)
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: A chemical spray bottle had an unknown contents in it and was stored on rack in walk-in cooler with foods.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
07/02/2014 | Routine | |
All food temperatures taken were internal, except for open air case foods that are packaged and for sale in grocery section.
- Person in Charge (corrected on site)
Observation: The certified food manager certificate is not posted in public view.
Correction: Post CFM certificate.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed seafood salad nesting in chicken salad and not protected from biological cross-contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent biological cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses in the chicken breader with no handle and container in food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site)
Observation: Rotisserie Chicken (43°F) noted not being adequately cooled to prevent the growth of harmful bacteria. Lids are being left on during the cooling process, this traps in the hot air and inhibits proper cooling temperatures.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Chickens were discarded.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate for rotisserie chicken. Lids are being left on containers and holding in the heat.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the doughnut glazing station is chipped, cracked, and heavily scored. This surface is no longer considered to be easily cleanable.
Correction: Replace the glazing station to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the deli WI cooler and seafood WI cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the seafood section is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Roller that waste can is stored on in produce is delaminated
>>Grip strips to freezer is deteriorated in bakery
>>Storage racks in bakery rusting
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the seafood display are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Inside of walk-in oven in bakery.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Prep cart
>> Racks/shelving in bakery
>> Seafood WI freezer needs to be defrosted
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cooking utensils were found stored next to the deli handsink.
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the deli at the chicken fryer station hood.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Seafood WI cooler floors concrete pitted
>>Food Bank WI cooler floors concrete pitted/cracked
>>Meat WI cooler floors cracked
>>Main WI Freezer floors cracked
>>Dairy WI cooler floors cracked
>>Tiles at entry to meat cooler damaged
>>Cracked tiles in bakery by WI freezer
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning:
>>Floors of food bank WI cooler
>>Meat WI cooler
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (corrected on site)
Observation: Many small insects along the wall and floor of the proofing chamber in the bakery, as well as one ant and a dead roach.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemical stored on rack with utensils by deli handsink.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonia in 3 compartment sink in the deli is too strong (500 ppm +).
Correction: Dilute solution in sink until dispenser is properly calibrated to dispense at the proper concentration per manufactures specification.
|
01/13/2014 | Routine | |
Routine evaluation conducted under local code and may be found on hard file.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The dates the shellfish bags/boxes are emptied are not recorded onto the shellfish tag.
Correction: Once the the shellfish bags/boxes are emptied and the tag is removed from the bag/box, the date it was emptied shall be labeled on the tag and then filed in chronological order and held for 90 days.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled jug of vingear (?).
Correction: Label the contents.
- Cooling Methods
Observation: Improper methods used to cool tuna salad and potato salad on the salad bar. Tuna salad at 43-44* and potato salad at 45*. These items were placed on bar just prior to EHS beginning evaluation.
Correction: Advised salad bar employee and store manager that the salad bar unit is designed to COOL foods back down to 41*--it is designed to MAINTAIN food that was 418 prior to placing on the unit at 41*. Suggested stocking the salad bar contents inside the produce walk-in cooler so the temperature of the foods in bulk containers and salad bar containers maintain at or below 41* OR to remove ONE BULK container at a time from the walk-in cooler, plate it, and then immediately place on the salad bar (as opposed to bringing all bulk contents of salad bar out to prep table, plating at room temperature and leaving it on prep table until all food containers for the salad bar are filled and relocated to salad bar) OR other approved method.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods are cold holding at improper temperatures:
1) loaded potato salad in the grab and go case at 50.5*
2) various ends of deli meat on the deli make table rail (top insert) 43-50*
Correction: Corrected by discarding. Cold hold potentially hazardous foods at or below 41*. The grab and go case is cold holding at improper temperatures and the potentially hazardous foods were discarded or relocated to appropriate refrigeration (sushi just delivered). Discontinue overstocking the top rail of the make table--there were multiple cans of sodas and bags of chips piled on top of the deili meats on the top rail and the meats were overstocked.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard boxes used to store surplus items on the produce storage shelves.
Correction: Provide approved multi-use storage bins so they are smooth, easily cleanable, and non-absorbent.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: Thermometer not properly located in the produce walk-in cooler.
Correction: Ensure the thermometer is located/installed at the front of the unit by the door (where it is the warmest).
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: Digital food thermometer not provided at the deli prep area.
Correction: Provide at least one digital food thermometer to measure the internal temperatures of thin-massed, patty like foods.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: 1) REPEAT: The caulk at the deli three compartment sink is deteriorating.
2) The hand sink in the seafood department is no longer sealed to the wall.
Correction: Seal hand sinks to the adjoining walls since they are exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Lid to chicken breading container is in poor repair.
Correction: Replace the lid with one that is in good repair.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary ammonia sanitizer at the three compartment sink in the salad bar/produce prep area exceeds 200 ppm.
Correction: According to the manufacturer instructions, the appropriate level for food contact is 200 ppm. EHS observed that the sanitizer is being dispensed at or above 112*. Quaternary ammonia sanitizers should be a minimum of 75*. If the water temperature is too hot (e.g. 112*) a chemical reaction forms and the sanitizer becomes too strong. Advised operator to allow the sanitizer water temperature to cool and use test strips to ensure it is at 200 ppm prior to use OR to install the sanitizer dispenser on the cold water line/mixing valve (so it does not dispense above 100*).
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers (soft sided bbq and deli tubs) are reused for food storage in the bakery.
Correction: One the original contents of these tubs have been emptied they shall not be reused. Provide approved multi-use containers for the storage of food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: 1 )REPEAT: Interior surfaces (side walls, back wall, upper interior) of the ice machine in receiving are not clean.
2) Bottom interior of the Hobart oven/hot holding unit is not clean.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization at the salad bar prep and deli areas.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cased single service and sleeve of styrofoam cake liners are stored on the floor in the bakery.
Correction: Store single service elevated up off the floor at least 6 inches.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair/damaged:
1) REPEAT: cove molding missing left of hand sink at the salad bar prep area
2) small section of base tile right of meat walk-in freezer no longer sealed to wall
3) REPEAT: holes observed in walls of meat room
4) section of cove molding missing right of bake area walk-in freezer
Correction:
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below storage rack adjacent to the produce walk-in cooler
2) floor below the reach-in refrigerator at the deli
3) floor depression at deli (from combi oven condensate/drainage)
4) floor below donut fryer in the bakery
5) wall next to donut dressing cart
6) floor below the prep tables near the hot case in the deli (see the corner)
Correction: Clean.
- Pests - Controlling Pests*
Observation: Many fruit flies observed in the produce prep area.
Correction: Use approved methods to control fruit flies. Advised staff to go through cases of produce and remove any that are decomposing or damaged as they are food sources for the flies.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Hand soap stored next to packages of corn on the cob at the produce prep table.
Correction: Corrected by relocation. Store chemicals physically separate and below food, utensils, equipment, linens, and single service.
- Personal Care Items - Storage (corrected on site)
Observation: Personal care items (old spice, jacket) and shop vac improperly stored with single service and food equipment in the produce/salad bar prep areas.
Correction: Corrected by relocation. Store these items physically separate from food, equipment, linens, utensils, and single service.
|
07/31/2012 | Routine | |
All food temperatures observed are internal.
2012-2013 permit issued.
Facility is inspected under local code.
- Person in Charge
Correction:
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the two bags of oysters in the seafood walk-in cooler.
Correction: Corrected by discarding product as tags could not be located. Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Food Storage - Clean and Dry Location
Observation: Pallets of bread are stored directly on the floor.
Correction: Store the bread elevated up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Grilled chicken in hot case hot holding at improper temperatures (123-141*+).
Correction: Corrected by reheating to 172-180*+. Hot hold potentially hazardous foods at least 135*.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperature:
1) pulled chicken on salad bar at 44-45*
2) american cheese in cheese case at 45-46*, several surface temperatures of contents at right corners (back to deli) 45-48*.
Correction: Corrected by discarding. Cold hold phfs at or below 41*. Ensure chicken for salad bar is pre-chilled product as the salad bar is not designed to cool the product to 41*.
- Temperature Measuring Devices
Observation: Thermometers not provided or improperly located in the:
1) produce walk-in cooler
2) grab and go open air case at soup bar
Correction: Corrected. Provide thermometers inside the refrigerators at the warmest part of the unit (i.e. at the front by the door).
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following sinks are separating/no longer sealed to the walls:
1) three-compartment food sink at produce prep
2) deli three-compartment sink
Correction: Seal the sinks to the adjoining walls.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) knife in rack at produce prep table
2) splatter area of floor mixer
3) back wall of ice machine in receiving
Correction: Corrected/correction in progress. Clean and sanitize food contact surfaces.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces of the shelves below both hot cases at deli are not clean.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers stacked wet after cleaning and sanitizing.
Correction: Allow food containers to completely air dry after cleaning and sanitizing to prevent an environment that may allow microrganisms to grow.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided at the hand sinks:
1) bakery
2) meat room
Correction: Provide trash cans in the immediate areas of all hand sinks.
- Hand Drying Provision (corrected on site)
Observation: Paper towels are not dispensing at the deli hand sink.
Correction: Corrected. Ensure paper towels are provided and accessible at all hand sinks.
- Lighting, Intensity
Observation: Light bulb burned out at fryer vent hood system.
Correction: Replace the bulb.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair/damaged:
1) cove molding missing left of hand sink next to three compartment sink at produce area
2) meat room walk-in freezer door/threshold
3) section of wall in meat room right of entry
4) holes in wall in meat room
5) section of wall at receiving hall
Correction: Maintain the physical structures in good repair and proper adjustment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors are not clean:
1) along back wall and corners below delil prep tables
2) lower wall below fryer prep table at deli
3) floor below reach-in refrigerator at bakery
Correction: Clean.
- Critical: Toxics - Separation of Toxics
Observation: Chemicals improperly stored:
1) block whitener stored with and above food and single service at the produce storage
2) on the "clean" side drainboard (hanging) with clean utensils
Correction: Corrected by relocation. Store chemicals separate from food, utensils, equipment, and linens, and single service.
|
02/29/2012 | Routine | |
Routine evaluation conducted under local code and may be found on hard file.
No violation noted during this evaluation. | 09/20/2011 | Routine | |
Routine evaluation conducted under local code and may be found on hard file.
No violation noted during this evaluation. | 04/08/2011 | Routine | |
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