DOMINICK'S

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DEBRIS/FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; AT DELI AREA, DISPLAY COOLERS, SLICERS, CABINETS, EXTERIOR OF DISH WASHING MACHINE, FREEZER, BOTTOM PANELS OF PREP TABLES AND COOKING EQUIPMENT; AT BAKERY, CABINETS AND HOLDING BOXES; IN EMPLOYEE'S BREAK ROOM, MICROWAVE OVEN AND CABINETS; AND IN STARBUCKS; CABINETS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: EXCESSIVE DEBRIS ON FLOORS; INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS, STORAGE AREAS AND MOP CLOSET; ALSO CLEAN/SANITIZE FLOOR DRAINS UNDER SINKS AT PREP AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DRIED FOOD AND STAINS ON WALLS BEHIND EQUIPMENT AT DELI AREA REAR PREP/DISH WASHING AREA AND BAKERY; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. EXCESSIVE DUST ON VENT COVERS AT THE DELI AREA; INSTRUCTED TO CLEAN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: EXCESSIVE DUST ON LIGHT SHIELDS AT DELI AREA; INSTRUCTED TO CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER NOTED INSIDE THE FLOWER SHOP STORAGE ROOM; INSTRUCTED TO CLEAN, REMOVE CLUTTER AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR CABINET UNDER BEVERAGE DISPENSER UNIT INCLUDING FLOOR DRAIN (SERVICE AREA).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAIN UNDER 3 COMPARTMENT SINK AT BAKERY AND IN REAR DELI SECTION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER WITH HEAVY DUST BUILD-UP ABOVE REAR BAKERY AND DELI SECTION.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK (PRODUCE PREP AREA).

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE SANDWICH PREP OPEN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN AND REORGANIZE SECOND FLOOR ELECTRICAL ROOM. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FRYERS, MEAT SLICERS, DISH MACHINE AND CABINETS IN DELI AREA. CABINETS AND STORAGE BOXES IN BAKERY AREA. COOLERS, FREEZERS AND CARTS IN MEAT PREP AREA. DISPLAY COOLERS AT PRODUCE AREA, AND MICROWAVE OVEN IN STAFF LOUNGE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NOT CLEAN, MUST CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT. ALSO CLEAN FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN FILTERS ABOVE COOKING EQUIPMENT IN DELI KITCHEN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE UNNECESSARY ARTICLES IN BOILER ROOM, CLEAN AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MAINTAIN ALL COOLERS AND MEAT CUTTING ROOM BELOW 40F.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. MUST RODENT-PROOF ALL EXTERIOR DOORS. ALSO RODENT PROOF THE WALK-IN COOLER/FREEZER DOORS.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE A GARBAGE DUMPSTER OR CONTRACT WITH PROOF OF SERVICE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST EXTEND GLASS HEIGHT AT THE PIZZA PREP STATION. INSTALL THE RACKS INSIDE THE DAIRY WALK-IN COOLER. MUST PAINT AND SEAL EXPOSED WOOD IN THE REAR HALLWAY.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN ALL CONSTRUCTION DEBRIS FROM FLOORS. PROVIDE PROOF OF FLOOR SEALANT IN MEAT WALK-IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST CUT THE DETERGENT AND SANITIZER HOSES TO THE 3 COMPARTMENT SINKS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. STORE ALL EQUIPMENT AT LEAST 6" OFF OF THE FLOOR. REMOVE ALL CONSTRUCTION EQUIPMENT.