- PREPARED FOODS:
- C/*3.2 Observed raw shell eggs stored above ready-to-eat foods in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *3.4 Observed foods in the cold case, stored above the air flow line, cold holding improperly at 43°-45°F. The ambient air temperature of the area above the air flow line is 43°-46°F. The ambient air temperature and food temperatures below the air flow line are properly below 41°F. Maintain foods below the air flow line in order to maintain foods at 41°F or below to limit bacterial growth. PIC agreed to re-arrange the cooler.
- C/3.2 Observed a flour container lacking a label. Label all unidentifiable substances in order to prevent confusion or misuse.
- -PIC's digital thermometer was accurate.
- -Observed proper date marking throughout.
- PIZZA: NOTE: Pizza area is using time-in-lieu of temperature for hot foods. A log is properly kept with the time/temperature the food is when removed from temperature control. The foods are properly used or discarded within 4 hours.
- DELI:
- 3.2 Observed a clear oil squeeze bottle lacking a label. Label all unidentifiable substances in order to prevent confusion or misuse.
- -Observed proper cold holding temperatures.
- -Observed proper date marking.
- PRODUCE:
- -No violations observed today.
- SUSHI:
- -Observed proper records of acidified rice.
- -Observed proper cold holding temperatures.
- BAKERY:
- R/3.5 Observed some of the donuts and muffins, in the self-serve case, lacking labels. Label all foods for self-service.
- -Observed proper glove use in order to prevent bare hand contact.
- MEAT/SEAFOOD:
- -Observed proper raw animal food storage and separation.
- DAIRY:
- *3.2 Observed egg boxes being re-used for storage. Do not re-use cardboard boxes that were in contact with raw animal foods in order to prevent possible cross-contamination.
- *3.2 Observed a box of eggs stored above sour cream in the walk-in cooler. Store raw animal foods separate from and below readyto- eat foods in order to prevent possible cross-contamination.
- -Observed proper cold holding temperatures.
- RETAIL:
- -Observed baby food/formula properly within the manufacturer's expiration dates.
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2/17/2012 | Standard2 | |
- BAKERY
- C/*2.4/6.2 No paper towels observed at the hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to properly wash hands.
- C/3.5 Provide labels for all of the bagels in the self-serve case in order to identify and match them to the ingredient book.
- 4.1 Provide a functioning, accurate thermometer for the open case in order to monitor ambient air temperature. Case was below
- 41°F.
- -Observed proper glove use to prevent bare hand contact.
- -Observed proper cold holding temperatures at 41°F or below.
- PRODUCE
- No violations at this time.
- DELI/CHEESE
- No violations at this time
- PREPARED FOODS
- C/*3.4 Eggs 43°F and chicken 45°F on the salad bar. Other foods, stored on the outer edges, were below 41°F. Maintain potentially hazardous foods cold at 41°F and below in order to limit bacterial growth.
- C/*3.2 Observed a pan of raw fish stored on a shelf above ready-to-eat foods in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- -PIC knowledgeable of proper cooling procedures.
- -Chicken pot pies were being properly reheated, to 165°F or above, in the oven.
- MEAT
- No violations at this time
- SEAFOOD
- C/*3.2 Observed packages of raw salmon burgers stored above lobster and crab Torta in the retail case. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- -90+ days of shell tags are on-site for review.
- -Observed proper cold holding temperatures.
- DAIRY
- *4.4 Observed the ambient air temperature of the dairy island at 43°F-45°F. Maintain coolers with potentially hazardous foods
- (PHFs) at 41°F or below. PIC called to have the cooler temperature adjusted by computer.
- RETAIL
- No violations at this time.
- SUSHI
- Sushi chef provided a log book for acidifying the white rice. Also, a pH meter was available for use. Consumer advisory was posted.
- Proper cold holding temperatures were observed.
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9/2/2011 | Standard 1 | |
- BAKERY
- *2.4/3.2- Observed employee with one glove fill self serve bread case and touch bread with bare ungloved hand. Food employees may not handle ready-to-eat foods with their bare hands.
- *4.4/3.4- Dessert case had an ambient air temperature of 42.7°F. Cannoli had an internal temperature of 43°F. Please monitor case and maintain foods at 41°F and below. Reportedly case may go thru a defrost cycle in the morning.
- 6.2- Several lights throughout are not on and will only come on when the sun is out and comes thru the sky light. Lights are made to save on electricity. Although lighting above the bread slicer is 25 foot-candles as well as other food preparation areas. 50 footcandles of light are required.
- PRODUCE
- Discussed using the designated food preparation sink to wash produce and not the three compartment sink which is connected to chemicals.
- DELI
- No violations at this time
- PREPARED FOODS
- C/*3.4- Soups were cooking in the hot wells on the salad bar and had an internal temperature as follows: chili 104°F, chicken noodle 120°F, and chicken tortellini 122°F. Soups were ready for self service. Maintain potentially hazardous foods hot at at 135°F and above. Soups were removed from salad bar and reheated to 165° F before placing back in the hot wells.
- *3.4- Cut honeydew on salad bar at 45°F and cut cantaloupe 46°F. Reportedly fruit already comes in cut and stored in the walk-in cooler. Other foods on the salad bar were below 41°F. Maintain potentially hazardous foods cold at 41°F and below.
- 4.1- Provide an accurate thermometer in the beverage/dessert case currently holding at 32°F.
- CHEESE ISLAND
- *4.5/4.5- Large knife stored soiled. Reportedly knives are cleaned twice a day. Utensils used with potentially hazardous foods shall be washed, rinsed, and sanitized every four hours.
- MEAT
- No violations at this time
- SEAFOOD
- *3.2- Packages of raw salmon stored next to lobster and crab dip in retail case. Provide a divider between raw and ready-to-eat foods to prevent possible cross contamination.
- *4.5/4.6- Knife in the knife holder had food debris build-up including the knife holder. Clean and sanitize knife and holder.
- Note: Sushi is now prepared on site. Log book available for acidifying the white rice. Consumer advisory also posted.
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2/24/2011 | Standard2 | |
- BAKERY:
- C/*2.4/6.2 Observed 2 hand sinks lacking paper towels. Maintain hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- 3.5 Provide a booklet with ingredients at the self-serve bread station.
- NOTE: According to the label, the pumpkin pie does not need refrigeration until opened.
- PRODUCE:
- *2.4/6.2 Observed the hand sink lacking paper towels. Maintain hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- DELI:
- *3.4 Observed the fresh feta cheese lacking a date mark. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Discussed dating soft cheeses with PIC. Will fax a copy of the list of cheeses that require a date mark.
- C/*3.4 Observed bologna in the deli case with a discard date of 10/5. Ready-to-eat, PHFs shall be dated the day of opening or preparation and used or discarded within 7 days. PIC stated that the wrong tag had been placed on the bologna.
- PREPARED FOODS:
- 6.4 Observed a fly strip on top of the hot holding cabinet. Relocate pest control devices to an area separate from food and clean equipment in order to avoid possible contamination.
- 6.4 Observed an employee coat stored on the shelf of the Gourmet walk-in cooler. Store personal items in a separate designated area.
- 4.2 Provide an accurate thermometer in the dessert case in order to monitor the ambient air temperature (maintain at 41°F or below). Ambient air temperature was 40°F today.
- NOTE: Sushi is currently being provided by AFC (HACCP certificate on the case). However, PIC stated that the sushi will soon be made in the store. Fax/mail MCHD sushi procedure for approval. Provided PIC Acidified White Rice Preparation Criteria handout for review.
- NOTE: Salad bar items are covered with lids and left on the salad bar after the kitchen closes at 9pm, however, the store closes at
- 1am. Kitchen employees are not there to monitor salad bar safety, however, other Giant Eagle employees monitor the area and there is, reportedly, cameras in the area. If the salad bar is unable to be monitored, recommend placing foods in the coolers at closing.
- SALAD BAR:
- No violations observed today.
- SEAFOOD:
- R/C/*3.2 Observed packaged raw fish stored above ready-to-eat (fully cooked) crab. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible contamination.
- *4.4 Observed the quat sanitizer in the 3 compartment sink at a concentration above 200ppm. Maintain quat sanitizer at 200ppm to effectively sanitize without leaving a toxic residue.
- MEAT:
- No violations observed today.
- DAIRY:
- No violations observed today.
- FROZEN FOODS:
- 4.5 Observed ice build-up in the walk-in freezer (stock room area). Repair this and maintain foods protected from possible contamination.
- 4.4 Observed a torn door seal on the walk-in freezer (stock room area). Repair this.
- STOCK ROOM:
- *3.2 Observed an Egglands egg box re-used for Folgers coffee storage. Do not re-use boxes that contained raw animal products in order to prevent possible contamination.
- RETAIL:
- R/C/*901:3-4 15 Observed one bag of Beechnut "Let's Grow" yogurt nibbles Tropical with an expiration date of July 2010. Remove all expired baby food items.
- R/*3.2 Observed a can of Las Palmas Green Chile Enchilada Sauce on the retail shelf with a dented seam. Do not use dented canned goods in order to prevent possible contamination. Store damaged canned goods in a separate designated area for return/credit.
- *3.2 Observed raw ground beef stored above Velveeta in the "create your own chili" cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible contamination.
- -All areas had accurate long stem thermometers available for use.
- -All areas had foods cold holding properly at 41°F or below and hot holding properly at 135°F or above.
- -Observed proper thawing under refrigeration.
- -Observed employees, in all areas, wearing single-use gloves in order to prevent bare hand contact with ready-to-eat foods.
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10/6/2010 | Standard 1 | |
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