| Bakery area |
| |
| Violation: Unable to open the bakery freezer, it appears to have ice and frost around the bottom edge of the door. Have the |
| freezer serviced to ensure proper operation. The pie/cake cooler holding cheesecakes is observed to be holding at 50°F on the |
| shelf above the cheesecakes. Cheescakes were still holding under 41°F. Monitor this case to ensure that the cheesecakes remain |
| at the proper holding temperature. |
| |
| 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. |
| [Comment: For publication dates of the C.F.R. referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 |
| of the Administrative Code.] |
| (A)Equipment - good repair and proper adjustment. |
| |
| |
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| Violation: The bread slicer is left uncleaned at the end of the day. There are frosting racks near the floor beside the corner |
| rack. These food residues left at the end of the day becomes food for rodents, against which ongoing pest control is observed. |
| Leaving food sources available to mice is counter-indicated when there is rodent control ongoing. Bakery equipment is to be |
| washed/rinsed/sanitizzed at least each 24 hours. |
| |
| The following areas are observed unclean: shelves, trays (sticker residues on clean trays), containers on the corner rack, |
| coffee maker, and there is a dead fly in the mixer bowl. Equipment and wares shall be maintained clean to sight and touch. |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (B)Equipment food-contact surfaces and utensils - cleaning frequency. |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (C)Cooking and baking equipment - cleaning frequency. |
| (1)The food-contact surfaces of cooking and baking equipment shall be cleaned at least every twenty-four hours. |
| This paragraph does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in paragraph |
| (B)(2)(f) of this rule. |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (D)Nonfood-contact surfaces - cleaning frequency. |
| |
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| Violation: Pie/cake display cases are observed to have chipped and cracked areas that are no longer easily cleanable and need |
| to be repaired. |
| |
| 3717-1-04.1 Equipment, utensils, and linens: design and construction. |
| (H)Nonfood-contact surfaces - cleanability. |
| Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and |
| constructed to allow easy cleaning and to facilitate maintenance. |
| |
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| Violation: There is not a thermometer in the 3 door cooler. |
| |
| 3717-1-04.1 Equipment, utensils, and linens: design and construction. |
| (Y)Temperature measuring devices. |
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| |
| Checkout area |
| |
| Violation: Cooler holding shredded cheeses is holding at 46°F. Foods were removed and discarded and cooler removed from |
| service. |
| |
| 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. |
| [Comment: For publication dates of the C.F.R. referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 |
| of the Administrative Code.] |
| (A)Equipment - good repair and proper adjustment. |
| |
| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
| (F)Time/temperature controlled for safety food - hot and cold holding. |
| |
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| Deli-Prepared Foods |
| |
| Violation: Date marking is inconsistent. The containers holding the ends are unlabeled with dates for discard. Some of the |
| sliced meat is wrapped and dated, some is not. Deli staff reports that there are only two employees and they tend to track |
| usage and share info verbally. Encourage staff to use date marking instead of reliance on verbally sharing this infomation. |
| |
| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
| (G)Ready-to-eat, time/temperature controlled for safety food - date marking. |
| |
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| Violation: Lighting in the walk in cooler is observed to be very dim. Increase lighting in this area to required 10 foot |
| candles of intensity (see below rulee for guidance for lighting intensity in all areas). |
| |
| 3717-1-06.2 Physical facilities: numbers and capacities. |
| (I)Lighting - intensity |
| The light intensity shall be: |
| (1) At least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) |
| above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during |
| periods of cleaning; |
| (2) At least twenty foot candles (two hundred fifteen lux): |
| (a) At a surface where food is provided for consumer self-service such as buffets and salad bars or where |
| fresh produce or packaged foods are sold or offered for consumption; |
| (b) Inside equipment such as reach-in and under-counter refrigerators; and |
| (c) At a distance of thirty inches (seventy-five centimeters) above the floor in toilet rooms and in areas |
| used for handwashing, warewashing, equipment storage, or utensil storage; and |
| (3) At least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, |
| utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. |
| |
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| Violation: Wrapping station pads are observed torn and are no longer easily cleanable. |
| |
| 3717-1-04.1 Equipment, utensils, and linens: design and construction. |
| (H)Nonfood-contact surfaces - cleanability. |
| |
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| Violation: McCall fridge used for dry goods storage is observed to be unclean. There are containers and pans observed to have |
| sticky grease residues on the exterior in the clean storage areas. The exterior of equipment in the prepared foods area have |
| grease and food residues on them and need cleaned. Maintain equipment clean to sight and touch. |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (B)Equipment food-contact surfaces and utensils - cleaning frequency. |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (D)Nonfood-contact surfaces - cleaning frequency. |
| |
| |
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| Meat Department |
| |
| Violation: Observed ready eat foods stored under raw meats. Observed comminuted foods stored under whole roast and cuts. Meats |
| are to be displayed and situated in the coolers such that those items with a lower cooking temperature are stored above those |
| with a higher cooking temperature to prevent cross contamination. Info graphic will be supplied. |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (C)Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation. |
| Food shall be protected from cross contamination by: |
| (1) Except as specified in paragraph (C)(1)(c) of this rule, separating raw animal foods during storage, |
| preparation, holding, and display from: |
| (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, |
| or other raw ready-to-eat food such as fruits and vegetables; and |
| (b) Cooked ready-to-eat food. |
| (c) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or |
| above frozen, commercially processed and packaged, ready-to-eat food. |
| (2) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, |
| fish, lamb, pork, and poultry during storage, preparation, holding, and display by: |
| (a) Using separate equipment for each type; or |
| (b) Arranging each type of food in equipment so that cross contamination of one type with another is |
| prevented; and |
| (c) Preparing each type of food at different times or in separate areas. |
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| |
| General Facility |
| |
| Violation: Observed loose trash in various areas- litter behind trash can in the bakery area, litter in walk in coolers and |
| storage areas. (At time of inspection, the conveyor for spent boxes was being repaired, boxes observed accumulating in the |
| meat department waiting its repair. Boxes accumulating waiting this repair are not included in this violation.) |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (N)Maintaining premises - unnecessary items and litter. |
| The premises shall be free of: |
| (1) Items that are unnecessary to the operation or maintenance of the food service operation or retail food |
| establishment such as equipment that is nonfunctional or no longer used; and |
| (2) Litter. |
| |
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| |
| Violation Stained and water damaged tiles observed in various locations in the facility, and chipped and broken floor tiles |
| are no longer easily cleanable and need repaired or replaced. |
| |
| 3717-1-06 Physical facilities: materials for construction and repair. |
| |
| (A)Indoor areas - surface characteristics |
| |
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| Violaiton: Lightbulbs are observed to be unshielded in display coolers. Ther is an unshielded light int he walk in freezer in |
| the deli area. Replace shields for the bulbs or obtain shatterproof/coated bulbs for these areas. |
| |
| 3717-1-06.1 Physical facilities: design, construction, and installation. |
| (I)Light bulbs - protective shielding. |
| |
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| Violation: In the bakey there are insect control devices near food prep areas. A dead fly was observed in the bowl of the |
| mixer. Ensure that these devices are retaining insects and not located over food prep areas. Also ensure that employees are |
| not moving carts and clean food equipment under these devises. |
| |
| 3717-1-06.1 Physical facilities: design, construction, and installation. |
| (K)Insect control devices - design and installation. |
| (1) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the |
| insect within the device. |
| (2)Insect control devices shall be installed so that: |
| (a) The devices are not located over a food preparation area; and |
| (b) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; |
| clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. |
| |
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| Violaiton: Most sinks throughout the facility are observed to have mineral deposits in the bowls and around the faucets. The |
| sink in the prepared foods area for handwashing is unable to be used without scalding hands as the cold tap does not work. The |
| hot tap is observed to be so damaged that there is a whole through the metal around this tap. This is no longer easily |
| cleanable, smooth and durable. Replace this tap and ensure that the water dan be mixed to prevent scalding, as this is the |
| only handwash sink located convenient to this food prep area. |
| |
| The handsink in the puclic bbathroom near the deli is observed to be slow draining and leaks around the faucet when turned on, |
| leaving mineral and waste deposits to accumulate. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (H)Cleaning and maintenance of plumbing fixtures. |
| Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary |
| to keep them clean and maintained. |
| |
| |
| 3717-1-05.1 Water, plumbing, and waste: plumbing system. |
| (B)Approved system and cleanable fixtures. |
| |
| 3717-1-05.1 Water, plumbing, and waste: plumbing system. |
| (L)Handwashing sinks - location and placement. |
| A handwashing sink shall be located: |
| (1) To allow convenient use by employees in food preparation, food dispensing, and warewashing areas; and |
| (2) In, or immediately adjacent to, toilet rooms. |
| |
| 3717-1-05.1 Water, plumbing, and waste: plumbing system. |
| (S)Plumbing system - maintained in good repair. |
| |
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| Frozen Foods |
| |
| Violation: Observed frost accumulating on packaged DiGiorno pizzas and the ceiling and shelves in the frozen department.This |
| freezer needs to be serviced as ice is growing on the exterior door area preventing the door from sealing moisture out. |
| Observed several smaller open freezers in the meat department with large amounts of frost and ice on them. Meat department |
| staff defrosts these smaller freezers on rotatin gbasis and will finish defrosting thise units. |
| |
| 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. |
| [Comment: For publication dates of the C.F.R. referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 |
| of the Administrative Code.] |
| (A)Equipment - good repair and proper adjustment. |
| |
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| Produce |
| |
| Violaiton: Display case is observed to have ice inside the unit in several areas (same as last standard inspection) and the |
| temperature of the cider is observed to be 45°F, the temperature of the cut melons is 44°F. Melons and cider were moved to the |
| working produce cooler and this unit will be serviced to hold these TCS items at or under 41°F. |
| |
| 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. |
| [Comment: For publication dates of the C.F.R. referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 |
| of the Administrative Code.] |
| (A)Equipment - good repair and proper adjustment. |
| |
| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
| (F)Time/temperature controlled for safety food - hot and cold holding. |
| |
| |
| |
| Refrigeration units will be repaired. A reinspection will be completed next week to ensure proper operation of these units. |
