| Violation Date |
Code |
Description |
| 2018-10-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed bag of single use service trays stored directly on the floor of the deli supplies closet. |
| 2018-10-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed small number of flies and gnats in the rear mop sink area. |
| 2018-10-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two instances of employee drinks stored over top/amongst service related food items. drinks were discarded/moved by pic. |
| 2018-04-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket and bag stored over top of packaged bread products. item removed. |
| 2018-04-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving racks in the walk in cooler soiled with heavy accumulation of grease/residue |
| 2018-04-27 |
45 |
4-501.11 maintain equipment in good repair. observed heavily rusted shelving in the walk in cooler |
| 2017-12-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several ants on wall. |
| 2017-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed three bags of chicken holding out of temperature control. see temperature chart for temperature observations. cdi chicken placed in walk-in cooler until product is ready to b |
| 2017-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several packages of chicken in hot holding unit below 135f. see temperature chart for temperature observations. cdi chicken was voluntarily discarded. |
| 2017-07-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by two large plastic containers. cdi containers relocated to approved location. |
| 2017-07-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed ribs hot holding below 135f. see temperature chart for temperature observations. cdi ribs voluntarily discarded. |
| 2017-07-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed water used for dipping chicken above 45f. see temperature chart for temperature observations. cdi water voluntarily discarded. pic facility will begin cooling water before us |
| 2017-07-25 |
45 |
4-501.11 maintain equipment in good repair. observed display case rusted. |
| 2017-07-25 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed large number of dead flies collecting pest control lighting beside handsink. |
| 2017-04-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two packages of fried chicken in display case and liquid for chicken breading station above 45f. see temperature chart for temperature observations. cdi items voluntarily di |
| 2017-04-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach-in display case collecting food debris. |
| 2017-04-03 |
45 |
4-501.11 maintain equipment in good repair. observed shelves in reach-in display case rusted. |
| 2017-04-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed fried chicken cooling tightly packaged and stacked in clam shell containe |
| 2017-04-03 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed chicken placed in walk-in cooler at 11:28am; chicken still above 70f at 1:45pm. cdi chicken voluntarily discarded. |
| 2016-12-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed lettuce and tomatoes not date marked in walk-in cooler. cdi items labeled. |
| 2016-07-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausages in hh unit below 135f. cdi: items reheated to over 165f. |
| 2016-04-06 |
45 |
4-501.11 maintain equipment in good repair. observed speed racks for bakery and deli in severe disrepair. |
| 2016-04-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed icing tubs stored directly on the floor. cdi: tubs placed on cart. |
| 2016-04-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken wings cooling tightly covered in wic. cdi: items vented. |
| 2016-04-06 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed deli meat chubs being marked and held for 8 days. verification required. |
| 2016-04-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken in self serve warmer at 99f. cdi: items discarded. |
| 2016-01-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site. pic stated that many people in the store will be taking the class on february 9th, 2016. |
| 2016-01-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed ribs and tenders holding below 135f. cdi: pic reheated items. |
| 2016-01-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf utensils and pans remaining greasy after w/r/s. cdi: items returned to sink to be washed again. |
| 2016-01-25 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trashcan at handwash sink near prep area that could be accessed without recontaminating hands. cdi: small trashcan placed at handsink. |
| 2016-01-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees preparing food with bracelets and watches. |
| 2015-10-02 |
45 |
4-501.11 maintain equipment in good repair. freezer and walk in cooler both have split gaskets that are in severe disrepair. |
| 2015-10-02 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed gravy that had been dated for discard with a 9/28/15 date. item was discarded by pic.3-501. |
| 2015-10-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 3 compartment sink with less than required concentration of quaternary ammonium. cdi by employee refilling the compartment. |
| 2015-10-02 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic at time of inspection could not produce proof of food manager certification. |
| 2015-02-19 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p: through conversation with staff, determined slicers are not completely broken down and cleaned every four hours as required. cdi- discussion with deli manager and pic of sto |
| 2015-02-19 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no one associated with deli or upper managemnet to be certified by an accredited program. repeat violation. |
| 2015-02-19 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf: observed no soap at handsink. cdi- soap provided. |
| 2015-02-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found all three compartments of cold wings on cold bar above 45 f. cdi- pulled product and discarded. found fried chicken parts in cold case above 45 f. cdi- discarded. verification tha |
| 2015-02-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed fried chicken and potato wedges below 135 f in hot display case. cdi- items pulled and discarded. verification that unit can hold food at required temperatures needed. |
| 2015-02-19 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p: found several chubs of deli turkey with expired holding times. found chub of deli meat with no date labe |
| 2015-02-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf : do not use cold units designed for holding food at temperatures as cooling units. |
| 2015-02-19 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: observed no thin probe thermometer available. demonstration by staff person with dial thermometer proved inadequate to measure tem |
| 2014-09-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service containers/ trays at counter and prep area not protected. box of single service items stored on the floor in between the |
| 2014-09-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one male employee with a hanging beard with no beard guard on. cdi- verbal correction as to requirement. |
| 2014-09-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no papertowels at handsink next to the frying station. cdi- verbal correction, towels replaced. |
| 2014-09-15 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one on site today with verification of food safety training. cdi- verbal correction. mr. richard sanders advised that the deli manager is off today, but does have the cer |
| 2014-04-09 |
54 |
4-202.18 ventilation hood systems, filters - c. dust build up on fan shields in walk in cooler. cleaning is needed.6-501.110 using dressing rooms and lockers - c. employee purse stored on condiments. store employee items in designated area. |
| 2014-04-09 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. some dried debris under shelving in dry storage room. cleaning is needed. |
| 2014-04-09 |
38 |
2-402.11 effectiveness-hair restraints - c. one employee not wearing hair restraint while preparing food at fry station. cdi- employee did put on hair restraint. |
| 2014-04-09 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. food items on one side of the steam table not under temperature control. see chart for items and temperatures. cdi- operator, jon sink, had al |
| 2014-04-09 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. prep unit for raw chicken with debris on the dipping basket and in the water. water in dipping basket at 64f. employee advised that entire unit is cleaned daily, but is stored in the wal |
| 2014-04-09 |
8 |
6-301.12 hand drying provision - pf. both papertowel dispensers empty at both handwashing sinks. pop up papertowels provided at both, but dispenser needs to be repaired/ replaced. at main handsink roll of papertowels provided in addition to box of pop up |
| 2013-07-18 |
2 |
observed no employee health policy and employees did not know reportable symptoms. hand out provided to post in establishment for reference. |
| 2013-07-18 |
21 |
general comment- observed some semi-soft cheeses such as american and colby jack that are being date marked past 7 days without manufacturer documentation of water activity that would make them exempt. maintain proper documentation for exempt cheeses from |
| 2013-07-18 |
26 |
maintain proper storage of chemicals. observed one spray bottle of all purpose cleaner stored above chicken breader. chemicals moved by pic. |
| 2013-07-18 |
1 |
general comment- observed pic without certification. maintain certification of pic working in estalishment at all times by 1/1/14 to avoid 2pt deduction. |
| 2013-07-18 |
45 |
general comment- observed split gasket on walk in cooler door. |
| 2013-07-18 |
47 |
observed shelving holding bulk meats and cheeses behind deli counter with food debris. maintain clean. |
| 2013-07-18 |
43 |
maintain all single service properly stored to prevent contamination. observed some single service containers stored with food contact surface exposed. |
| 2013-01-15 |
53 |
a) physical facilities shall be cleaned as often as necessary to keep them clean. floors and walls under and behind equipment in need of cleaning. light fixtures in hood and hood filters need cleaning. |
| 2013-01-15 |
51 |
plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them clean. observed toilet and urinal in men's restroom in need of cleaning. sink in men's restroom cracked; scarred (no longer easily cleana |
| 2013-01-15 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed equipment throughout kitchen in need of cleaning (fryers; proofer; shelving; hot holding table). |
| 2013-01-15 |
46 |
use test stripa provided to ensure proper concentration of sanitizer. |
| 2013-01-15 |
43 |
(a) except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamina |
| 2013-01-15 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed bottle of chemical at mop wash and spr |
| 2013-01-15 |
14 |
a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11 sanitizers; criteria; shall be used in accordance with the epa-regist |
| 2012-10-10 |
7 |
observed employee handling cakes with bare hands. cdi by instruction. |
| 2012-10-10 |
8 |
observed no soap in mens restroom. cdi by supplying hand soap. |
| 2012-10-10 |
14 |
observed pans and utensils stored as clean which were not clean to sight and touch. cdi by rewashing. |
| 2012-10-10 |
39 |
observed towels being used for wiping which were not held in a sanitizer solution when not in use. |
| 2012-10-10 |
47 |
observed equipment throughout the kitchen and food prep areas in need of cleaning. display cases are in need of cleaning. |
| 2012-10-10 |
54 |
observed poor lighting in womens restroom due to lights not operating over tiolets. |
| 2012-10-10 |
52 |
observed garbage cans in need of cleaning or replacement. |
| 2012-10-10 |
53 |
observed floors; walls and ceilings throughout food prep areas and walk in cooler in need of cleaning. clean floor drains. |
| 2012-10-10 |
54 |
observed hood and light covers under hood in need of cleaning. |
| 2012-10-10 |
6 |
observed employee handling soiled utensils (dishwashing) then donning gloves to work with food. obseved employee cleaning slicer then returning to food handling with no handwashing. no handwashing observed during inspection. cdi- by instruction. |
| 2012-10-10 |
51 |
observed sink in mens restroom no longer smooth; easily cleanable (cracked; scarred). |
| 2012-10-10 |
1 |
no certified food manager on duty. cdi- by instruction. |