ROUTINE INSPECTION
11 reported violations
- K33: Nonfood contact surfaces clean
The walk in milk cooler shelves have black accumulation on them. [CA] Thoroughly clean and sanitize the milk walk in shelves.
- K06: Adequate handwash facilities supplied, accessible
The meat department hand sink on the end does not have a paper towel dispenser. [CA] Replace the missing paper towel dispenser.
- K36: Equipment, utensils, linens: Proper storage and use
There are reach in freezers in the back of the facility. The freezers do not lock. [C] The ice in the bags must be stored inside the facility.
- K14: Food contact surfaces clean, sanitized
The cutting board in the meat department has deteriorated duct tape on the side. [CA] Remove the duct tape and completely remove all pieces and residue from the tape before reusing the board. The cutting boards in the produce prep area are black with stains and deteriorated. [CA] Replace the cutting boards and discontinue using the deteriorated boards.
- K40: Wiping cloths: properly used, stored
The wiping towel bucket sanitizer tested at almost 0ppm quat. [CA] The quat must be at 200ppm. [COS] The container was empty and replaced for the automatic dispenser at the sink.
- K38: Adequate ventilation/lighting; designated areas, use
The fans in the meat department have accumulated thick dust. [CA] Clean these fans to remove all accumulation from them.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Observed drain pipes in floor sinks. [CA] Remove the drain pipes from inside the floor sink to provide an air gap between the top of the sink and the bottom of the drain pipe.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
There are several deteriorated and dirty wood and plastic pellets being used as shelving. [CA] Replace these with approved type shelves.
- K39: Thermometers provided, accurate
Observed digital thermometers not working several units. [CA] Repair or place thermometers in the units in order to see if they are holding food at 41 degrees F and below.
- K34: Warewash facilities: installed/maintained; test strips
The dish washing sink is set up with the first compartment empty, the next one soapy water and the 3rd with clear water. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
- K45: Floor, walls, ceilings: built,maintained, clean
The floor in the produce prep area has accumulated mildew like substance around pellets and debris behind/under equipment. [CA] Thoroughly clean the floors. The floor sinks have accumulated debris in most all of them throughout. [CA] Clean the floor sinks. The floor is broken near the meat department. [CA] Repair the floor.