JEWEL FOOD STORE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR/REPLACE RUSTY SHELVINGS ABOVE THE 3 COMPARTMENT SINK IN MEAT DEPT AREA USING A NON-TOXIC FINISH AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSRTUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING:INTERIORS/EXTERIORS OF MEAT,PRODUCE DISPLAY COOLERS,GREEN SHELVINGS INSIDE THE WALK-IN-COOLER WITH EXCESSIVE MOLD LIKE ACCUMULATIONS,BOTTOMS OF WORK PREP TABLES IN DELI,BAKERY DEPTS AND LEGS OF EQUIPMENTS,FAN COVERS INSIDE ALL WALK-IN-COOLERS TO REMOVE ACCUMULATIONS OF DUSTS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GREASE ON FLOORS ON AND AROUND DEEP FRYERS IN DELI DEPT.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND FLOOR DRAINS AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO SEAL NOTICEABLE OPENINGS AROUND PIPES AT CEILING TILES IN MEAT CUTTING ROOM AND LARGE OPENING ON UPPER WALL AT REAR STORAGE ROOM NEAR THE BOX BAILER ALSO,DETAIL CLEAN CEILING VENTILATION COVERS IN BAKERY DEPT TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BURNT-OUT LIGHT BULBS IN DELI DEPT,AND BAKERY DEPT.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE WORKING THERMOMETER FOR THE CENTER DISPLAY PRE-PACKAGED CHICKEN COOLER IN CUSTOMER AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO DETAIL CLEAN AND RE-ORGANIZE REAR STORAGE AREA NEAR THE HOT WATER TANK IN BASEMENT PRODUCE/FLORAL DEPT AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ITEMS KEPT MUST BE PROPERLY STORED TO 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED (1) DISPLAY COOLER WHICH IS USED TO STORE PRE-PACKAGED CHICKENS LOCATED IN CENTER OF CUSTOMER AREA WITH AN AIR TEMPERATURE OF (49.7F).THE SAID UNIT IS TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE DISPLAY COOLER LOCATED IN CENTER OF CUSTOMER AREA.FOUND PRE-PACKAGED CHICKENS WITH INTERNAL TEMPERATURES RANGING FROM (44.7F-51.0F).MANAGEMENT VOLUNTARILY DISCARDED/DENATURED APPROX:60 LBS OF FOOD WORTH $210.00 AS STATED BY MANAGER AT THIS TIME.INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES.CRITICAL VIOLATION 7-38-005(A).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR/REPLACE RUSTY SHELVINGS ABOVE THE 3 COMPARTMENT SINK IN MEAT DEPT AREA USING A NON-TOXIC FINISH AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSRTUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING:INTERIORS/EXTERIORS OF MEAT,PRODUCE DISPLAY COOLERS,GREEN SHELVINGS INSIDE THE WALK-IN-COOLER WITH EXCESSIVE MOLD LIKE ACCUMULATIONS,BOTTOMS OF WORK PREP TABLES IN DELI,BAKERY DEPTS AND LEGS OF EQUIPMENTS,FAN COVERS INSIDE ALL WALK-IN-COOLERS TO REMOVE ACCUMULATIONS OF DUSTS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GREASE ON FLOORS ON AND AROUND DEEP FRYERS IN DELI DEPT.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND FLOOR DRAINS AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO SEAL NOTICEABLE OPENINGS AROUND PIPES AT CEILING TILES IN MEAT CUTTING ROOM AND LARGE OPENING ON UPPER WALL AT REAR STORAGE ROOM NEAR THE BOX BAILER ALSO,DETAIL CLEAN CEILING VENTILATION COVERS IN BAKERY DEPT TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BURNT-OUT LIGHT BULBS IN DELI DEPT,AND BAKERY DEPT.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE WORKING THERMOMETER FOR THE CENTER DISPLAY PRE-PACKAGED CHICKEN COOLER IN CUSTOMER AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO DETAIL CLEAN AND RE-ORGANIZE REAR STORAGE AREA NEAR THE HOT WATER TANK IN BASEMENT PRODUCE/FLORAL DEPT AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ITEMS KEPT MUST BE PROPERLY STORED TO 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR LOOSE 2 DOOR REACH-IN FREEZER (RIGHT SIDE) NEXT TO ROTISSERIE OVEN IN DELI PREP/COOKING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF CAKE DISPLAY COOLER WITH EXCESSIVE FOOD DEBRIS, MUST DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES PRODUCE DISPLAY COOLER WITH EXCESSIVE WITH MOLD LIKE ACCUMULATION, SIDES AND WHEELS OF DEEP FRYER WITH EXCESSIVE GREASE ACCUMULATION IN DELI PREP/COOKING AREA.-----------MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF FREEZER AT EMPLOYEE LUNCH ROOM AREA IN BASEMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAIN WITH BUILD-UP UNDERNEATH 3 COMPARTMENT SINK IN DELI PREP/COOKING AREA.----------MUST CLEAN AND MAINTAIN FLOORS UNDERNEATH MILK STORAGE DISPLAY RACKS INSIDE DAIRY WALK-IN COOLER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO REPLACE DEAD LIGHT BULBS INSIDE PRODUCE WALK-IN COOLER TO PROVIDE ADDITIONAL LIGHTING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR STRIPPED HOT FAUCET HANDLE AT (RIGHT) HAND SINK INSIDE WOMEN'S WASHROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE WALK-IN MEAT COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed the shelf that holds the seasonings in the meat prep room to be dirty. Instructed facility to clean and maintain.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed grease on the floor around and behind the deli department fryers. Instructed facility to clean and maintain area.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed stained ceiling tiles by the receiving door and in the basement near the coffee station in the break room. Instructed facility to replace and maintain. Observed the fanguards on the condenser in the meat and fish prep room to have dust accumulation. Instructed facility to clean and maintain. Observed the caulk on the wall behind the deli 3 compartment sink to have a black, mold-like buildup. Instructed facility to remove, clean area, recaulk, and maintain.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed the middle compartment stopper level not functioning at the produce prep room 3 compartment sink. Instructed facility to repair and maintain. Observed the exposed handsink in the produce prep room to have low hot water pressure. Instructed facility to increase and maintain. Observed the bakery department south exposed handsink to be slow draining. Instructed facility to repair and maintain.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED FACILITY TO INSTALL AND MAINTAIN A SPLASHGUARD AT THE DELI EXPOSED HANDSINK BETWEEN THE SINK AND THE WRAPPING STATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DIRT ACCUMULATION ON THE FLORAL PREP TABLE/CUTTING BOARDS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON THE TOP OF THE BAKERY DISHWASHING MACHINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRT ACCUMULATION ON THE FLOOR AROUND THE MOP SINK IN THE BASEMENT. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED FACILITY TO CLEAN AND MAINTAIN ALL WALK IN COOLER FANGUARDS, CONDENSER UNITS, AND THE CEILINGS SURROUNDING THEM. OBSERVED GREASE ACCUMULATION ON THE WALL BEHIND THE COOKING EQUIPMENT. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. OBSERVED DIRT ACCUMULATION ON THE WALL BEHIND THE MOPSINK. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED FACILITY TO INSTALL AND MAINTAIN A LIGHTSHIELD ON THE LIGHT IN THE WALKIN FREEZER IN THE BASEMENT.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO ONE ON SITE WITH CITY CERTIFIED FOOD MANAGER WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,PRESENTLY HANDLING CHICKEN,SOUPS,CUT FRUITS, ETC. AT LEAST ONE PERSON ON DUTY IS CERTIFIED DURING ALL TIMES POTENTIALLY HAZARDOUS FOOD IS PREPARED,HANDLED AND SERVED. NOTE: THEY ARE 3 CITY SANITATION CERTIFICATED POSTED ON SITE,HOWEVER NO ONE SIDE. SERIOUS VIOLATION:7-38-012(a)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO SPLASH GUARD PROVIDE BETWEEN THE PREP TABLE(WEST WALL) AND SINK IN DELI DEPARTMENT,INSTRUCTED TO INSTALL SPLASH GUARD ON EXPOSED HAND SINK SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES ON THE SELF SERVE HOT HOLDING UNIT IN SELLING AREA: BEEF CHILI 102F-109F, BEEF STEW 127F-129F. HOT FOOD AT HOT HOLDING UNIT MUST MAINTAIN 140F AND ABOVE.WATER TEMPERATURE OF THE UNIT WAS 150F.FOOD AT IMPROPER TEMPERATURE WAS DISCARDED AND DENATURED. POUNDS24,VALUE 60. CRITICAL VIOLATION:7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE WITH FOOD GLOVES ON, CLEANING/WIPING PREP TABLE, MOVING BOXES AND TOUCHING FOOD SCALE, THAN REMOVED GLOVES AND WITHOUT WASHING HANDS PUT ON A NEW PAIR GLOVES AND HANDLED READY TO EAT PRODUCT: MIXING SALAD(LETTUCE, ONIONS, TOMATOES, ETC).INSTRUCTED MANAGER AND EMPLOYEE OF PROPER HYGIENIC PRACTICES ON HAND WASHING.FOOD DISCARDED .POUNDS 3,VALUE 18. CRITICAL VIOLATION:7-38-010(A)

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED WASTE WATER BACKING UP FROM FLOOR DRAIN, UNDER THE 1 COMP SINK WHEN WATER IS RELEASED FROM ONE COMPARTMENT SINK,INSIDE THE BUTCHER PREP /CHICKEN PREP AREA.INSTRUCTED MANAGER NOT TO USE ONE COMPARTMENT SINK UNTIL FLOOR DRAIN IS REPAIRED,CLEANED AND SANITIZED . MANAGER CONTACT PLUMBER. CRITICAL VIOLATION:7-38-030

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED EXPOSED HAND SINK IN BAKERY BY THE 3 COMP SINK NOT WORKING,COMPLETELY CLOGGED.OBSERVED EMPLOYEES' WERE WASHING THEIR HANDS IN THE 3 COMP SINK. INSTRUCTED MANAGER TO REPAIR SINK, AND HAVE EMPLOYEES USE THE OTHER EXPOSED HAND SINK LOCATED IN THE BAKERY. CRITICAL VIOLATION:7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 40 MICE DROPPINGS THROUGHOUT THE REAR RECEIVING AREA, IN BAKERY AREA:15 DROPPINGS UNDER 3 COMP SINK,20 DROPPINGS UNDER PREP TABLE ON THE NORTH WALL AND 5 DROPPINGS BY THE DISH MACHINE . ALSO IN DELI ON FLOOR 20 DROPPINGS BETWEEN ROTISSERIE AND PREP TABLE (WEST WALL).20 DROPPINGS BY THE DOOR OF REAR RECEIVING AREA. NOT AN INFESTATION,CERTAIN MENTIONED AREAS ITEMS ARE STORED ON FLOOR. RECOMMENDED TO MANAGER TO ELEVATE ITEMS SIX INCHES FROM THE FLOOR. SERIOUS VIOLATION:7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO SPLASH GUARD PROVIDE BETWEEN THE PREP TABLE(WEST WALL) AND SINK IN DELI DEPARTMENT,INSTRUCTED TO INSTALL SPLASH GUARD ON EXPOSED HAND SINK SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GREASE BUILD UP ON THE FLOOR UNDER THE FRYER IN THE DELI AREA. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DIRT AND DEBRIS ON WALLS THROUGHOUT THE STORE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PARTIALLY CLOGGED EXPOSED HAND SINK BY THE NORTH WALL AND PREP TABLE IN BAKERY AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED CLUTTER THROUGHOUT THE PREMISES, REAR RECEIVING AREA EXTREMELY CLUTTERED. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DUST BUILD UP ON CEILING TILES/CEILING VENT ABOVE BAKERY AND ON WALLS AT LOWER LEVEL FLORAL ROOM. MUST CLEAN CEILING TILES/CEILING VENT AND WALLS AT FLORAL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HANDWASH BOWL AT BAKERY (ADJACENT TO 3-COMPARTMENT SINK) PIPE DRAINING SLOWLY ALSO BREAK ROOM HANDWASH BOWL COLD WATER HANDLE STRIPPED. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINKS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1408206 DATED ON 01/17/14 NOT CORRECTED-# 34 FLOOR NOT CLEAN UNDER EQUIPMENT IN DELI AND DELI WALK IN COOLER, BAKERY AND BAKERY WALK IN COOLER, AND CORNERS IN DELI, MEAT AND BAKERY DEPARTMENTS. MUST CLEAN WALK IN COOLER IN MEAT DEPARTMENT REGULARILY TO PREVENT POOLING WATER, #35 PERFORM ROUTINE CLEANING OF WALLS IN ALL WALK IN COOLERS. PERFORM ROUTINE CLEANING OF WALLS IN BAKERY DEPARTMENT AND BY 3-COMPARTMENT SINK IN DELI. INSTRUCTED MANAGER THE ABOVE PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD DEBRIS INSIDE DELI PREP AREA DISPLAY COOLERS SLIDING DOOR RAILS ALSO OBSERVED DUST BUILD UP ON REAR OF WALK IN COOLER CONDENSER AT DELI PREP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN RAILS AND CONDENSER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD BUILD UP/DIRT BUILD UP INSIDE PREP AREAS FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DUST BUILD UP ON CEILING TILES/CEILING VENT ABOVE BAKERY AND ON WALLS AT LOWER LEVEL FLORAL ROOM. MUST CLEAN CEILING TILES/CEILING VENT AND WALLS AT FLORAL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HANDWASH BOWL AT BAKERY (ADJACENT TO 3-COMPARTMENT SINK) PIPE DRAINING SLOWLY ALSO BREAK ROOM HANDWASH BOWL COLD WATER HANDLE STRIPPED. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINKS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETERS INSIDE MEAT DISPLAY REACH IN COOLER, WALK AROUND COOLER AT DELI AREA ALSO NO COLD METAL STEM THERMOMETER AT DELI AREA (ONLY HOT HOLDING METAL STEM THERMOMETER AT DELI). INSTRUCTED MANAGER TO PROVIDE/MAKE VISIBLE THERMOMETERS FOR SAID COOLERS ALSO MUST PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS (TEMPEATURE RANGE FROM 0 F TO 220 F).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: PERFORM ROUTINE CLEANING OF PREP SINK IN MEAT PREP AREA, EXHAUST HOODS IN DELI, SHELVING AND GRATES IN ALL COOLERS THROUGHOUT STORE, AND ON TOP OF DISH MACHINE IN BAKERY.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR NOT CLEAN UNDER EQUIPMENT IN DELI AND DELI WALK IN COOLER, BAKERY AND BAKERY WALK IN COOLER, AND CORNERS IN DELI, MEAT, AND BAKERY DEPARTMENTS. MUST CLEAN WALK IN COOLER IN MEAT DEPARTMENT REGULARLY TO PREVENT POOLING WATER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PERFORM ROUTINE CLEANING OF WALLS IN ALL WALK IN COOLERS. PERFORM ROUTINE CLEANING OF WALLS IN BAKERY DEPARTMENT AND BY 3 COMPARTMENT SINK IN DELI.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE NON WORKING LIGHTS IN PRODUCE COOLER. ENSURE ALL LIGHTS IN PRODUCE COOLER HAVE SHIELDS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED FLOOR CLUTTERED FRONT PREP AREA OF MEAT AND SEAFOOD AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES WITH SOME DEBRIS BEHIND UPPER PANEL OF ICE MACHINE.--------MUST DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK AT PRODUCE PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS WITH EXCESSIVE DRIED FOOD DEBRIS ACCUMULATION IN BAKERY AND IN MEAT PREP AREA.------MUST DETAIL CLEAN AND MAINTAIN FLOORS POOLED WITH MEAT BLOOD UNDERNEATH STORAGE SHELVES INSIDE MEAT WALK-IN COOLER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS (SOUR CREAM) (DEAN'S, DAISY, BREAKSTONE, ESSENTIAL) AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY INSIDE DAIRY WALK-IN COOLER (WITH AN AIR TEMPERATURE OF 39.7F). SOUR CREAM INTERNAL TEMPERATURE OF 46.8F, 47.2F, 48.7F, 45.4F, 46.3F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS TOTAL VALUE $ 262.00, TOTAL WEIGHT 30 LBS. CRITICAL CITATION ISSUED 7-38-005(A).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES WITH SOME DEBRIS BEHIND UPPER PANEL OF ICE MACHINE.--------MUST DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK AT PRODUCE PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS WITH EXCESSIVE DRIED FOOD DEBRIS ACCUMULATION IN BAKERY AND IN MEAT PREP AREA.------MUST DETAIL CLEAN AND MAINTAIN FLOORS POOLED WITH MEAT BLOOD UNDERNEATH STORAGE SHELVES INSIDE MEAT WALK-IN COOLER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.