SOUTH DEERING FOOD

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE CUTTING BOARD IN THE PREP AREA WITH DRK DEEP OPEN SEAMS,INSTRUCTED TO REPAIR OR REPLACE CUTTING BOARD

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DEFROST THE CHEST FREEZERS IN REAR OF PREMISES,HAS ICE BUILD-UP AND CLEAN INTERIOR OF REFRIGERATOR UNIT,HAS MEAT JUICES ON SHELVES AND SHELVES ARE RUSTY,INSTRUCTED TO CLEAN AND REMOVE RUST FROM SHELVES

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS IN THE REAR AND FOOD PREP AREA,ALONG WALL BASE AND CORNERS

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER FROM THE REAR OR PREMISES AND OUTSIDE YARD AREA,TO PREVENT RODENT HARBORAGE,INSTRUCTED TO REMOVE OR ORGANIZE AREA

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST STRIPS TO TEST THE SANITIZER AT 3 COMPARTMENT SINK ,WHEN SINK IS SET UP FOR WASH,RINSE AND SANITIZE,INSTRUCTED TO PROVIDE STRIPS SERIOUS VIOLATION 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE CUTTING BOARD IN THE PREP AREA WITH DRK DEEP OPEN SEAMS,INSTRUCTED TO REPAIR OR REPLACE CUTTING BOARD

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DEFROST THE CHEST FREEZERS IN REAR OF PREMISES,HAS ICE BUILD-UP AND CLEAN INTERIOR OF REFRIGERATOR UNIT,HAS MEAT JUICES ON SHELVES AND SHELVES ARE RUSTY,INSTRUCTED TO CLEAN AND REMOVE RUST FROM SHELVES

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS IN THE REAR AND FOOD PREP AREA,ALONG WALL BASE AND CORNERS

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER FROM THE REAR OR PREMISES AND OUTSIDE YARD AREA,TO PREVENT RODENT HARBORAGE,INSTRUCTED TO REMOVE OR ORGANIZE AREA

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED THE CUTTING BOARD WITH DEEP DARK OPEN SEEMS. MUST REPAIR OR REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUIST CLEAN THE INTERIOR OF THE FRESH MEAT AND DELI COOLER TO REMOVE SPILLS AND DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS IN THE REAR PREP AND STORAGE AREAS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DEFROST THE CHEST FREEZERSBIN THE REAR OF PREMISES AND CLEAN INTERIOR OF THE PRODUCE BIN ,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOORS IN THE BASEMSNT AREA AND IN THE PREP AREA,ALON WALL BASE AND CORNERS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST PROVIDE LIGHT SHIELD COVER INSIDE THE OPEN MEAT DISPLAY COUNTER

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

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD FOR MORE THAN 24 HOURS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE HEAVILY STAINED CHIP TRAYS ON SALES FLOOR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 10-DOOR REACH-IN COOLER ON SALES FLOOR NOT MAINTAINING ADEQUATE TEMPERATURES WHICH ARE RANGING FROM 41.9F-44.5F(IN POP/JUICE SECTIONS) TO 45.7F IN SECTIONS WHERE MILK PRODUCTS(YOGURT), EGGS, AND LUNCHMEATS ARE STORED. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES AND TO HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: YOGURT-45.7F, EGGS-46.1F, LUNCHMEAT-45.9F,- POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW. VOLUNTARILY DENATURED AND DISCARDED ALL PRODUCTS AT IMPROPER TEMPERATURES. CRITICAL VIOLATION 7-38-005(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD FOR MORE THAN 24 HOURS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE HEAVILY STAINED CHIP TRAYS ON SALES FLOOR. REMOVE ALL ICY BUILD-UP FROM THE INTERIORS OF ALL DISPLAY AND STORAGE FREEZERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF MEAT SAW, MEAT SLICER, CABINET UNDERNEATH WASHBOWL IN WASHROOM, STORAGE SHELVES AND STORAGE RACKS ON SALES FLOOR(DUST AND DIRT BUILD-UP), STORAGE DRAWERS UNDERNEATH PREP TABLE IN FOOD PREP AREA, INTERIOR OF MICROWAVE, AND INTERIORS OF COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT ALL SECTIONS AND ROOMS MUST BE DETAILED CLEANED ALONG THE BASES OF THE WALLS AND IN CORNERS(DIRT AND DEBRIS).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL ALL LOOSE BASE BOARDS. CLEAN AND/OR PAINT WOODEN DOORS IN FOOD PREP AREA. SEAL ALL HOLES AND OPENINGS IN BRICK WALLS ON SALES FLOOR. CLEAN WALLS THROUGHOUT WHERE DIRT AND STAINS ARE PRESENT.