JEWEL FOOD STORE #3241

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: SHELL FISH TAGS NOT IN PLACE. WE( STORE MANAGER,DEPARTMENT MANAGER AND MY SELF)FOUND IMPROPER PLACED TAGS WITH SHELL FISH PRODUCTS: MUSSELS WITH TAG OF "WILD SHELL OYSTER",HARVEST DATE 1-28-16, FROM 2-4-16 TO 2-16-16,LOT#W09078;LITTLE NECK CLAMS WITH SHELLFISH TAG "WILD SHELL OYSTER" HARVEST DATE 12-22-15(FROM 1-8-16 TO 1-21-16,LOT#W08826)LARGE CLAMS WITH LITTLE NECK CLAMS HARVEST DATE 3-21-16,LOT #S52546. ALSO FOUND A BOX OF LARGE CLAMS STORED INSIDE THE WALK-IN COOLER WITHOUT NO SHELL FISH TAG. SHELL FISH TAG SHALL BE KEPT IN THE CONTAINER IN WHICH THEY WERE ORIGINALLY PACKED,UNTIL SOLD,THEREAFTER SHELL FISH TAG MUST KEPT ON FILE FOR 90 DAYS. PRODUCTS DISCARDED AND DENATURED. POUNDS 20.59,VALUE 109.97 CRITICAL VIOLATION:7-38-005(B-2)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: SOUP STORED AT STEAM TABLE AT SELF SERVING AREA AT TEMP OF 108.7F;ALSO FOUND 13 EACH 16.oz BOTTLES OF CAPED JUICE AT TEMP OF 44.6F TO 45.7F STORED AT DISPLAY SELF SERVING DISPLAY COOLER.HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE,COLD FOOD 40F AND BELOW.FOOD DISCARDED AND DENATURED.13 EACH BOTTLES,AND 14.40;VALUE 81.08 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 FOOD HANDLERS AT DELI DEPARTMENT WITH GLOVES ON TOUCHING NON-FOOD CONTACT SURFACE,SUCH AS: PREP TABLES,HANDLE OF WALK-IN COOLERS,MOVING GARBAGE CONTAINERS,AND DOING OTHER TASK,THEN REMOVE GLOVES AND PUT ON A NEW PAIR OF GLOVES WITHOUT NO HAND WASHING PRIOR TO PUT GLOVES ON.OBSERVED AN EMPLOYEE WITH GLOVES ON AFTER TOUCHING NON-FOOD SURFACE REMOVED THE GLOVES AND WITH BARE HANDS GRABBED SLICED TURKEY AND PUT IT ON SERVING /SELLING PLATER.FOOD DISCARDED AND INFORMATION GIVEN TO MANAGER ON HAND WASHING/GLOVES PROCEDURE. NO BARE HAND CONTACT WITH READY TO EAT FOODS. USE DISPOSABLE GLOVES, UTENSILS, DELI TISSUE ETC CRITICAL VIOLATION:7-38-010(A)

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 4-23-15,REPORT #1453909 #33-INTERIOR OF DAIRY COOLER, SERVICE DELI CASE,ALL PREP TABLES IN PRODUCE AND BAKERY CASES IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL #34-FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES #35-CLEAN THE WALLS BEHIND THE DEEP FRYERS OF GREASE BUILD-UP AT THE DELI AREA TODAY 4-6-16,WE OBSERVED THE SAME VIOLATIONS SERIOUS VIOLATION:7-42-090

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND WHITE ICE SCOOP WITH BROKEN HANDLE,REPLACE SAID SCOOP.OBSERVED EMPLOYEE USING PAPER INSTEAD OF STOPPERS FOR THE THREE COMPARTMENT SINK,AT BAKERY DEPARTMENT.MECHANICAL DRAIN STOPPERS ARE BROKEN,INSTRUCTED TO REPAIR AND MAINTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD DEBRIS AND ENCRUSTED GRIMES ON DRY FOOD CONTAINERS IN BAKERY AREA,INSTRUCTED TO CLEAN AND MAINTAIN GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,ALSO PIPES BEHIND COOKING EQUIPMENT AND ON FLOOR UNDER COOKING EQUIPMENT IN HOT PREP AREA. MUST CLEAN AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND LEAKING WATER PIPES AT DELI,BAKERY,FISH, MEAT AND STARBUCKS DEPARTMENTS,INSTRUCTED TO REPAIR CAUSE AND MAINTAIN

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: COMPOST GARBAGE BINS IN ALL SERIVE DEPARTMENTS MUST BE CLEANED TO REMOVE ALL FOOD SPLATTER AND BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF DAIRY COOLER, SERVICE DELI CASE,ALL PREP TABLES IN PRODUCE AND BAKERY CASES IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS WITH FOOD SPLATTER IN SERVICE DEPARTMENTS. DUST AT ALL AIR VENTS IN SERVICE DEPARTMENTS. MUST CLEAN AND MAINTAIN AT ALL TIMES

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL REACH IN COOLERS AND WALK IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN IN GOOD WORKING ORDER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: COMPOST GARBAGE BINS IN ALL SERIVE DEPARTMENTS MUST BE CLEANED TO REMOVE ALL FOOD SPLATTER AND BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF DAIRY COOLER, SERVICE DELI CASE,ALL PREP TABLES IN PRODUCE AND BAKERY CASES IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS WITH FOOD SPLATTER IN SERVICE DEPARTMENTS. DUST AT ALL AIR VENTS IN SERVICE DEPARTMENTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL REACH IN COOLERS AND WALK IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN IN GOOD WORKING ORDER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: COMPOST GARBAGE BINS IN ALL SERIVE DEPARTMENTS MUST BE CLEANED TO REMOVE ALL FOOD SPLATTER AND BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF DAIRY COOLER, SERVICE DELI CASE,ALL PREP TABLES IN PRODUCE AND BAKERY CASES IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS WITH FOOD SPLATTER IN SERVICE DEPARTMENTS. DUST AT ALL AIR VENTS IN SERVICE DEPARTMENTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL REACH IN COOLERS AND WALK IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN IN GOOD WORKING ORDER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND REACH IN SERVICE DELI COOLER AT IMPROPER TEMPERATURE OF 49.1 DEGREES AIR TEMPERATURE. COOLER IS BEING HELD FOR INSPECTION AT THIS TIME. UNIT MAY NOT BE USED. CRITICAL VIOALATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS ITEMS IN SERVICE DELI CASE AT IMPROPER TEMPERATURE: GRAMMY'S POTATO SALAD 4.5 POUNDS 49.3 DEGREES, HONEY CHICKEN SALAD 5.5 POUNDS 53.7 DEGREES, BLUE CHEESE POTATO SALAD 7.7 POUNDS 52.1 DEGREES, TUNA SALAD 6.9 POUNDS 48.4 DEGREES, GREEK PASTA SALAD 6.5 POUNDS 49.4DEGREES AND MANY OTHER SALADS. ALL ITEMS WERE DISCARDED AT THIS TIME. TOTAL VALUE $911.22 189.4 POUNDS CRITICAL VIOLATION 7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: COMPOST GARBAGE BINS IN ALL SERIVE DEPARTMENTS MUST BE CLEANED TO REMOVE ALL FOOD SPLATTER AND BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF DAIRY COOLER, SERVICE DELI CASE,ALL PREP TABLES IN PRODUCE AND BAKERY CASES IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS WITH FOOD SPLATTER IN SERVICE DEPARTMENTS. DUST AT ALL AIR VENTS IN SERVICE DEPARTMENTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL REACH IN COOLERS AND WALK IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN IN GOOD WORKING ORDER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS IN PRODUCE DEPAATMENT IN NEED OF REPLACING. WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN. REACH IN COOLER IN DELI DEPARTMENT WITH GASKETS IN POOR REPAIR. MUST CORRECT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS AND REACH IN FREEZERS IN ALL SREVICE DEPARTMENTS, INTERIOR OF ICE MACHINE IN MEAT DEPARTMENT, FRYERS IN DELI DEPARTMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN GROCERY BACK ROOM ALONG ALL WALL BASES, BEHING CARDBOARD BAIKER, UNDER STAIRS, BEHIND PALLETS, IN ALL WALK IN COOLERS AND FREEZERS, IN SERVICE DEPARTMENTS ALONG WALL BASES. IN STARBUCKS AREA UNDER COUNTER TOPS. MUST CLEAN TO REMOVE ALL BUILD OF FOOD DEBRIS. CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN PRODUCE AND DELI AREA HAVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAK AT FAUCET ON 3 COMPARTMENT SINK IN MEAT DEPARTMENT, REPAIR SINK IN LADIES ROOM 1 OF 2 SINKS WITH NO RUNNING WATER MUST CORRECT AND MAINTAIN AT ALL TIMES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY UNNECESSARY ARTICLES IN BACK ROOMS MUST BE REMOVED AND OR ORGANIZED. CORRECT AND MAINTAIN AT ALL TIMES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL MULTI-USE CONTAINERS IN DELI PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, SHELVES, COOKING EQUIPMENT, CUTTING BOARDS, IN DELI, BAKERY, AND MEAT PREP AREAS. CLEAN ALL GUARDS ON WATER FOUNTAINS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN ALL FLOOR DRAINS IN MEAT/SEAFOOD PREP AREA. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN BAKERY, DELI, MEAT, AND PRODUCE AREAS. CLEAN FLOORS UNDER ALL DISPLAY SHELVES IN SALES AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN VENTS IN SOUP SERVING AREA AND CEILING VENTS IN SEAFOOD PREP AREA. REPLACE MISSING AND STAINED CEILING TILES IN SALES AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT BULBS IN SEAFOOD PREP AREA AND BAKERY. REPLACE DAMAGED LIGHT SHIELDS IN SIDE MEAT WALK-IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINK IN PRODUCE AREA. ADJUST TIMER ON FAUCET IN CUSTOMER WOMEN WASHROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE OPERABLE THERMOMETER IN CHILLED SOUP DISPLAY CASE AND CHICKEN WALK-AROUND DISPLAY CASE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN MEAT WALK-IN COOLER. ELEVATE ICING OFF FLOOR IN BAKERY PREP AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL MULTI-USE CONTAINERS IN DELI PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, SHELVES, COOKING EQUIPMENT, CUTTING BOARDS, IN DELI, BAKERY, AND MEAT PREP AREAS. CLEAN ALL GUARDS ON WATER FOUNTAINS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN ALL FLOOR DRAINS IN MEAT/SEAFOOD PREP AREA. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN BAKERY, DELI, MEAT, AND PRODUCE AREAS. CLEAN FLOORS UNDER ALL DISPLAY SHELVES IN SALES AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN VENTS IN SOUP SERVING AREA AND CEILING VENTS IN SEAFOOD PREP AREA. REPLACE MISSING AND STAINED CEILING TILES IN SALES AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT BULBS IN SEAFOOD PREP AREA AND BAKERY. REPLACE DAMAGED LIGHT SHIELDS IN SIDE MEAT WALK-IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEFT SINK IN EMPLOYEE WOMEN WASHROOM(NO HOT WATER). REPAIR LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINK IN PRODUCE AREA. ADJUST TIMER ON FAUCET IN CUSTOMER WOMEN WASHROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE OPERABLE THERMOMETER IN CHILLED SOUP DISPLAY CASE AND CHICKEN WALK-AROUND DISPLAY CASE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN MEAT WALK-IN COOLER. ELEVATE ICING OFF FLOOR IN BAKERY PREP AREA.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED TEMPERATURE OF CHICKEN SALAD 51.1F, TUNA SALAD 50.9F, CHICKEN CRANBERRY SALAD 48.6F, POTATO SALAD 52.5F STORED ON PREP TABLE IN DELI. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 33LBS AND $204.00. RAW CATFISH NUGGETS AND RAW SALMON STORED AT IMPROPER TEMPERATURE 49.2F ON ROLLING CART IN SEAFOOD PREP AREA. INSTRUCTED MANAGER TO DISCARD 8LBS. $48.00 CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN WALK-IN COOLERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, SHELVES IN DELI, BAKERY, AND MEAT PREP AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, SALES, AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN VENTS IN SOUP SERVING AREA AND CEILING VENTS IN SEAFOOD PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE LIGHT BULB AND LIGHT SHIELD IN BAKERY WALK-IN FREEZER. REPLACE DAMAGED LIGHT SHIELD IN SIDE MEAT WALK-IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEFT SINK IN EMPLOYEE WOMEN WASHROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETER IN HOT HOLDING UNIT NEAR CASHIER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ORGANIZE ALL WALK-IN COOLERS AND STORAGE AREAS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR OF THE DELI COUNTER HAS OLD FOOD DEBRIS BETWEEN RUNNERS OF DOORS AND CLEAN BOTTOM SHELVING OF PREP TABLES OF FOOD DEBRIS IN THE BAKERY SECTION ALSO CLEAN INTERIOR OF THE CHEST FREEZER IN THE DELI AREA AND CLEAN EXTERIOR OF LIGHT SHIELD COVERS IN THE FISH DEPT PREP AREA OF DUST

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOORS IN THE DELI DEPT INSIDE THE CHICKEN PREP COOLER,BEHIND DELI COUNTER UNDER AND AROUND ALL EQUIPMENT ALONG WALL BASE AND CORNERS AND CLEAN FLOORS INSIDE THE BAKERY WALK-IN FREEZER ALONG WALL BASE AND CORNERS,ALSO IN THE REAR STORAGE AREA ALONG WALL BASE AND CORNERS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE WALLS BEHIND THE DEEP FRYERS OF GREASE BUILD-UP AT THE DELI AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS INSIDE ALL WALK-IN COOLERS

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER FROM THE DELI AREA AND THE PRODUCE WORK AREA TO PREVENT RODENT HARBORAGE

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: HOT WATER SANITIZING TEMPERATURE AT HE DISHWASHING MACHINE NOT REACHING 18OF,READING ON MACHINE READS 140F,AND STAYED AT 140F,DID NOT REACH 180F AT THIS TIME OF INSPECTION,THE MACHINE WILL BE TAGGED AND MUST FAX A LETTER FOR TAG REMOVAL WHEN MACHINE IS REPAIRED FAX # 312 746-4240 ATTENTION,SUPERVISOR CITATION ISSUED 7-38-030

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR OF THE DELI COUNTER HAS OLD FOOD DEBRIS BETWEEN RUNNERS OF DOORS AND CLEAN BOTTOM SHELVING OF PREP TABLES OF FOOD DEBRIS IN THE BAKERY SECTION ALSO CLEAN INTERIOR OF THE CHEST FREEZER IN THE DELI AREA AND CLEAN EXTERIOR OF LIGHT SHIELD COVERS IN THE FISH DEPT PREP AREA OF DUST

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOORS IN THE DELI DEPT INSIDE THE CHICKEN PREP COOLER,BEHIND DELI COUNTER UNDER AND AROUND ALL EQUIPMENT ALONG WALL BASE AND CORNERS AND CLEAN FLOORS INSIDE THE BAKERY WALK-IN FREEZER ALONG WALL BASE AND CORNERS,ALSO IN THE REAR STORAGE AREA ALONG WALL BASE AND CORNERS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE WALLS BEHIND THE DEEP FRYERS OF GREASE BUILD-UP AT THE DELI AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS INSIDE ALL WALK-IN COOLERS

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER FROM THE DELI AREA AND THE PRODUCE WORK AREA TO PREVENT RODENT HARBORAGE