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01/31/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: Food Protection Manager certification as not available.
2-102.12(A) Certified Food Protection Manager (C)
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: Cooked chicken was measured at 115° F and cooked potatoes at 125°F in the deli area hot hold display unit. Cooked chicken wings were measured between 120-125°F in the wing hot holding unit. Corrective action: Items were rapidly reheated. Follow up required to monitor compliance.
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: A spray bottle of machine oil was not labeled in the meat cutting area. Corrective action: Staff labeled the bottle.
7-101.11 Identifying Information, Prominence-Original Containers (Pf)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The produce washing sink was not sealed to the wall.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: A light was not functioning in the deli area walk in freezer.
6-303.11 Intensity-Lighting (C)
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02/02/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: The following dented cans were stored next to wholesome cans in the can aisles: Honey baked beans, yams, mandarin oranges, chicken and vegetable soup, and cream of broccoli. Corrective action: discussed storage of dented can with the person in charge and will provide a dented cans handout via email.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A grooved and stained cutting board was observed in the produce preparation area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Torn door gaskets were observed at the following locations: Bakery walk in refrigerator, produce walk in refrigerator, and dairy walk in refrigerator.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking around the three compartment sink in the deli area and the meat department were stained and in disrepair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fan guards were soiled with dust at the following locations: Chicken walk in refrigerator, bakery walk in freezer, and the dairy walk in refrigerator.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A large puddle of water was observed below the reach in chicken oven in the deli area. The floor under the chicken preparation sink at the deli area was soiled with debris.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A large gap was observed at floor level at the rear exit door.
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01/23/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: The following dented cans were stored with wholesome cans at the can food items aisle: Chili beans in hot sauce, petite diced tomatoes, and corn beef hash.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The facility had insufficient concentration of quaternary ammonium in the three compartment sink at the deli department ware washing area during manual ware washing.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Watermelons, coffee, and yams were stored directly on the floor at the back dry storage area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Grooved cutting boards were observed at the deli department and the produce department.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Torn door gaskets were observed at the deli department walk-in cooler and the bakery walk-in freezer.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fan guards were dusty at the following locations: the deli department walk-in cooler and the walk-in freezer, and the bakery walk-in refrigerator. The interior of the walk-in cooler at the deli department was soiled with debris. The faucet handles at the deli department food preparation sink were soiled with debris. The ventilation hoods at the bakery department proofer were soiled with debris.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single service icing buckets and degreaser buckets were reused at the deli department.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cold water faucet handle at the three compartment sink in the meat department was missing.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor under the two compartment sink at the deli department food preparation area was soiled with debris. The floor under the three compartment sink at the bakery department ware washing area was soiled with food debris.
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07/30/2015
Inspection, Critical Item
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Shellfish tags in the seafood department were not stored chronologically. Corrected on site.
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of mandarin oranges was stored with wholesome cans in the bakery area. Corrected on site.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees in the bakery and deli departments failed to wash hands prior to donning new gloves. Corrected on site.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Macaroni and cheese in the deli steam table was 120°F. Corrected on site.
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04/10/2015
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the produce area was observed changing gloves without first washing their hands. An employee in the meat department was observed touching the trash and then returning to food preparation without first washing their hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee twist top beverage was stored under the preparation table next to single service items in the deli.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Mashed potatoes (128°F) and mac and cheese (131°F) in the deli steam table were not held at 135°F or higher.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Fried chicken (45°F-56°F) in the deli walk-in cooler was not held at 41°F or below. Shelled raw eggs were 47°F-51°F in the customer reach in coolers.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The sprayer on the seafood department 3 compartment sink hung below the flood rim of the sink. Proper backflow prevention devices were not provided to the produce department fruit/vegetable wash machine and the wall chemical sprayer dispenser.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Rodent droppings were observed in the back stock room near GM items.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: A fly strip was hanging over single-use service articles in the bakery.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A spray bottle of oil and water used on food was stored with chemical spray bottles in the deli. Spray bottles of water used on food were stored with chemical spray bottles in the seafood department.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A spray bottle containing oil and water next to the deli meat slicer was unlabeled. A spray bottle containing water on a shelf at the front counter of the bakery was unlabeled.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Multiple non-commercial grade containers were being used to hold sprinkles and other foods located at the back wall in the bakery. The cutting boards located at the back vegetable/fruit preparation area were deeply grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket was torn on the deli walk in refrigerator. Multiple broken drawer handles were observed at the preparation table in the bakery. The caulking at the back vegetable/fruit preparation table and vegetable/fruit preparation 3 compartment was damaged. The door gasket was torn on the back stock walk in freezer. Cardboard was used to line the bottom shelf of the deli steam table. The caulking was moldy on the 3 compartment sink in the meat preparation area.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The thermometer was not working on the bakery walk in freezer.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of a bucket containing a breading mixture was heavily soiled with food debris located near the preparation sink at the deli.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The bread cart and chicken cart stored in the chicken walk in refrigerator at the deli were heavily soiled with food debris. The shelf and spice containers stored next to the deep fryers in the deli were soiled with food debris. The salad and meat cold top door runners were heavily soiled with food debris. The fan guards in the bread cooler were dusty. The shelf under the deli steam table was soiled with debris. The shelves under the deli preparation tables were soiled with debris.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Boxes of single service items in the back fruit/vegetable preparation area were not stored at least 6 six inches off of the ground.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet of the bakery hand sink was leaky. The caulking of the bakery hand sink was moldy. A large leak was observed at the bakery proofer box. The hot water of the bakery 3 compartment sink would not fully shut off. A water line was not connected to a condenser unit in the back meat preparation area. A faucet handle at the 3 compartment sink in the meat preparation area was broken. The seafood department hand sink was leaking. The hot water would not fully turn off on the seafood three-compartment sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor of the deli walk in freezer was not smooth and easily cleanable. The wall above and below the deli 3 compartment sink was soiled with food debris. The wall beneath the deli meat and cheese preparation table was soiled with debris. The wall above the bakery 3 compartment sink was soiled. The bottom trim of the bakery proofer was severely separated from the unit. The wall next to the bakery walk in freezer was damaged. A hole in the wall was observed in the back fruit/vegetable preparation area next to where the sanitize spray gun was stored. The floor and the wall beneath the back fruit/vegetable preparation sink was soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was not functioning in the deli walk in chicken refrigerator. The light in the walk in refrigerator in the back meat preparation are was not functioning.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: An employee cell phone was observed stored on the back dry storage rack in the bakery.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The dish machine was stored by the bakery 3 compartment sink was non-functioning and unused. The emergency exit doors located back by the bakery had significant gaps in between them.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The men's and women's restroom toilets lacked caulking. The men's restroom hand sink faucet was leaking.
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08/21/2014
Inspection, Routine
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The rinse sprayer above the three-compartment sink was hanging below the flood rim of the three-compartment sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A fly strip was hanging directly above clean dishes in the bakery.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Flour and sugar were stored in non-food grade plastic containers in the bakery.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Serving utensils were soiled with food debris near the deli hot-holding display case. The mixing bowls in the deli were soiled with food debris. The meat slicer in the deli was soiled with food debris. The raw chicken rack in the deli walk-in cooler was soiled with raw chicken juice. A tray near the deli fryer was soiled with food debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor was soiled with debris below the deli three-compartment sink. The floor perimeter in the bakery was soiled with debris. A hole was present in the wall near the bakery walk-in cooler. The floor was wet in the meat cutting room. Cardboard was placed on the floor in the meat cutting room. Mold was present on the wall above the meat cutting room three-compartment sink.
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12/23/2013
Inspection, Critical Item
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Finished shell tags in the seafood department were not marked with an empty date.
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Baby formula with an expiration date of December 2013 were found on the customer shelves for sale.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee was observed cutting ready to eat cucumbers with bare hands.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Shredded cheeses in the customer display case were at 47-50°F.
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09/03/2013
Inspection, Routine
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Whole roasted chickens were 89°F-105°F while cooling for more than six hours (overnight) in the walk-in refrigerator.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: On the west side of the hot-hold deli display case, chicken strips were 122°F-129°F and potato wedges were 128°F-130°F.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Salad dressings were 45°F in the self-serve produce cold-hold refrigerator.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: An employee was observed sanitizing a knife for 10 seconds and not for at least one minute in the produce department three-compartment sink.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not functioning at the meat cutting room hand sink. Cold water was not functioning at the south side hand sink in the front men's restroom.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Multiple flies were observed in the front area of the meat department.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several dry ingredients were unlabeled as to their contents in the bakery.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: In the bakery, flour and poppy seeds were stored in non-food grade containers. In the bakery department, a spray bottle of water was unlabeled as to its contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The clean dish rack in the deli had the sides of the rack covered with card board. The interior of the deli chicken ovens were lined with foil. The caulking was loose and soiled on the produce department three-compartment sink. The caulking was loose on the produce department preparation sink and the meat department preparation sink.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the meat department meat and cheese reach-in display refrigerators were soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The deli department hood was soiled with grease. The top of the half wall was soiled with debris in the meat department front service area.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop with no handle was being used in the poppy seeds in the bakery department.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Several boxes of single-use food gloves were stored on the floor of the back storage room by the main walk-in freezer.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: A single use frosting bucket was being reused to house sanitizer in the deli department.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking was loose on the produce department hand sink. The cold water handle on the meat department three-compartment sink was broken off. The caulking was loose on the hand sink in the back women's restroom.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall was soiled with debris below the deli department hand sink, preparation sink, and three-compartment sink. The floor cove/wall flashing was loose between the proofer and oven in the bakery department. There were several holes in the wall by the bakery department walk-in freezer.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was not functioning correctly in the deli department walk-in freezer. The light shields in the meat department walk-in refrigerator were cracked. A light in the main walk-in freezer was not functioning correctly. A light in the main walk-in freezer lacked a light shield.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The dish machine in the bakery did not function correctly and was not in use.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The toilets in the front and back restrooms lacked caulking.
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