Jewel

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris, dust and excessive miscellaneous items under shelving on selling floor. Instructed to clean all where needed.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer in fresh meat display cooler. Instructed to provide all where needed and maintain.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers in produce cutting area without proper hair restraints for waist length hair. Instructed to cover and tuck long hair with hair restraints and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floors with dust and food debris under and behind various shelving on selling floors. Instructed to clean and maintain

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer in fresh meat display cooler. Instructed to provide all where needed and maintain.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers in produce cutting area without proper hair restraints for waist length hair. Instructed to cover and tuck long hair with hair restraints and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floors with dust and food debris under and behind various shelving on selling floors. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean interior and exterior surfaces of equipment in prep areas where needed and maintain in deli, bakery, butcher, seafood and produce prep areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floors under around and behind various store equipment in prep areas and storage areas in need of cleaning. Also cleaning of floors needed in walk-in units and freezers. Some fan covers in the walk-in coolers need cleaning to remove dust observed on covers; clean and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed dog walking in produce department area. Live animals are not allowed in areas that are used for food preparation at time of inspection. Instructed manager to remove animal. Priority foundation violation 7-40-090 citation issued.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Found the three compartment sink in the produce prpe area not maintained; sink is leaking on the prep floor and been collected with a bucket when water from one compartment is drained. Instructed management to get drainage system serviced. Priority foundation 7-38-025. Citation issued.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean interior and exterior surfaces of equipment in prep areas where needed and maintain in deli, bakery, butcher, seafood and produce prep areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floors under around and behind various store equipment in prep areas and storage areas in need of cleaning. Also cleaning of floors needed in walk-in units and freezers. Some fan covers in the walk-in coolers need cleaning to remove dust observed on covers; clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Fresh meat display cooler missing thermometer, instructed to install.

Staff personal cleanliness was inadequate.

Inspector’s note: Food handler at deli station not wearing an effective hair restraint, instructed to tuck in long hair in the hair net.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Multi-use utensils not air dried at bakery dish washing area, leaving wet utensils to dry in sanitize comp, instructed to air dry utensils properly.

Equipment and surfaces were dirty.

Inspector’s note: Fan cover in walk-in coolers not clean, heavy dust build-up, instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors not clean under double door cooler at deli station, food debris and oil spills, instructed to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 observed a minor leak on the p-trap of the hand washing sink located in the raw meat deli food prep area and a minor leak on the faucet of the 3 compartment sink located in the prepared fruit food prep area. Instructed to repair all.

Frozen food was thawed the wrong way.

Inspector’s note: 3-501.13 observed improper thawing of tcs foods in a compartment of the 3 compartment sink in stagnet water that measured 114f. Instructed to never thaw tcs foods in stagnant water, all thawing must be in cold running water (not exceeding 70f) until the item reaches 41f.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed no floor drain covers under the 3 compartment sink in the prepared foods prep area. Instructed to provide.

Ventilation or lighting was inadequate.

Inspector’s note: Lights in freezer in need of replacing. Instructed to replace and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted fan guards in meat cutting room and fruit cutting room in need of cleaning. Must maintain.

Equipment and surfaces were dirty.

Inspector’s note: Noted all storage shelves in the receiving area in need of cleaning to remove all debris. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted floors through out back rooms, dairy cooler and meat room in need of cleaning to remove all debris and any build up. Walls in fruit cutting room in need of cleaning to remove any splatter. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Noted missing light shields in meat cutting rooms. Instructed to replace and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted fan guards in meat cutting room and fruit cutting room in need of cleaning. Must maintain.

Equipment and surfaces were dirty.

Inspector’s note: Noted all storage shelves in the receiving area in need of cleaning to remove all debris. Instructed to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Water at fruit room handsink is slow flowing. Instructed to remove device that slows water. Correct and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted floors through out back rooms, dairy cooler and meat room in need of cleaning to remove all debris and any build up. Walls in fruit cutting room in need of cleaning to remove any splatter. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Noted missing light shields in meat cutting rooms. Instructed to replace and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floor in the walk in freezer in the bakery and the walk in cooler in the produce prep area. Insructed to clean the fan covers in the walk-in cooler where needed.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to clean the vents above the ovens in the bakery area.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 instructed to clean interior and exterior surfaces of equipment in prep areas where needed and maintain in deli, bakery, butcher, seafood and produce prep areas.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 observed a leak from the pipe under the exposed handsink in the seafood area; repair leak from pipe.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Instructed to clean toilets, sinks and floors where needed in washrooms and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must organize and maintain all storage areas; remove unnecessary items to avoid clutter.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed floors under around and behind various store equipment in prep areas and storage areas in need of cleaning. Also cleaning of floors needed in walk-in units and freezers. Some fan covers in the walk-in coolers need cleaning to remove dust observed on covers; clean and maintain. Observed some ceiling vents on selling floor with dust; clean vents where needed.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.11 observed some water stained ceiling tiles on the second floor; replace tile where needed.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean interior and exterior surfaces of equipment in prep areas where needed and maintain in deli, bakery, butcher, seafood and produce prep areas.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leak from the pipe under the exposed handsink in the seafood area; repair leak from pipe.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Instructed to clean toilets, sinks and floors where needed in washrooms and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must organize and maintain all storage areas; remove unnecessary items to aviod clutter.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floors under around and behind various store equipment in prep areas and storage areas in need of cleaning. Also cleaning of floors needed in walk-in units and freezers. Some fan covers in the walk-in coolers need cleaning to remove dust observed on covers; clean and maintain. Observed some ceiling vents on selling floor with dust; clean vents where needed.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed some water stained ceiling tiles on the second floor; replace tile where needed.

Thermometers were missing or inaccurate.

Inspector’s note: Found no thermometer inside the following walk in cooler: dairy, meat and deli. Located on both first and second floor.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Found no temperature measuring device for high temperature dish machine. Must provide. Priority foundation. 7-38-005. No citation issued.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Found previous core violations not corrected by correct by date (non-compliance) from inspection report# 2269099: 4-501.12 observed cutting boards in meat department heavily scored with deep grooves and stains. Must replace and maintain 5-205.15 observed faucet leaking in produce 6-201.16 observed ceiling in bakery department in disrepair, burned, missing ceiling tiles above oven and proofer. Instructed to repair and maintain. Instructed manager to comply. Priority foundation violation. 7-42-090. Citation issued.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-501.12 observed cutting boards in meat department heavily scored with deep grooves and stains. Must replace and maintain

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-302.13 observed high temperature warewashing machine measuring device gauge in disrepair in bakery department. Instructed pic to repair and maintain. Priority foundation violation. 7-38-005 no citation issued.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 observed three compartment sink in disrepair in deli and produce department. Washbasin is leaking in deli and faucet is leaking in produce and deli.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed floor drains throughout the facility with accumulation of debris inside area. Must detail clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.16 observed ceiling in bakery department in disrepair, burned, missing ceiling tiles above oven and proofer. Instructed to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: 6-501.14 observed hood in deli with accumulation of grease and food debris. Must clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed facility with no probe thermometer for measuring cooked food in deli and meat department for food accuracy. Instructed pic to obtain and maintain. Priority foundation violation. Citation issued. 7-38-005.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards in meat department heavily scored with deep grooves and stains. Must replace and maintain

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed high temperature warewashing machine measuring device guage in disrepair in bakery department. Instructed pic to repair and maintain. Priority foundation violation. 7-38-005 no citation issued.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no test strips in the bakery, produce, and meat department areas of the store for test sanitizer residual. Instructed to provide and maintain. Priority foundation violation. Citation issued. 7-38-005

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed three compartment sink in disrepair in deli and produce department. Washbasin is leaking in deli and faucet is leaking in produce and deli.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floor drains throughout the facility with accumulation of debris inside area. Must detail clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed ceiling in bakery department in disrepair, burned, missing ceiling tiles above oven and proofer. Instructed to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed hood in deli with accumulation of grease and food debris. Must clean and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cardboard being re-used as a shelf liner in the bakery food prep area. Instructed to remove cardboard and make all surfaces smooth and easily cleanable.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed an accumulated debris on the water fountains located on the 2nd floor employee break area. Observed minor condensation on the condenser located about the raw beef of the reach in coolers of the raw meat prep area. Instructed to clean all and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed accumulated dust on the vents located in all washrooms. Instructed to clean and maintain. Observed water stained ceiling tiles located thru out the 2nd floor dry storage area. Observed a damaged ceiling tile located in the 2nd floor fruit and vegetable food prep area. Instructed to replace all and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed a minor leak on the left faucet of the 3 compartment sink located in the fruit and vegetable food prep area on the 2nd floor. Instructed to repair. Observed 1 out of 2 wash bowls in the customer men's washroom not working properly. Instructed to repair so that warm water continuously runs for at least 15 seconds and maintain. Observed a plastic container around the drain pipe located under the 1 compartment sink of the bakery food prep area. Instructed to remove.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cardboard being re-used as a shelf liner in the bakery food prep area. Instructed to remove cardboard and make all surfaces smooth and easily cleanable.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed an accumulated debris on the water fountains located on the 2nd floor employee break area. Observed minor condensation on the condenser located about the raw beef of the reach in coolers of the raw meat prep area. Instructed to clean all and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed accumulated dust on the vents located in all washrooms. Instructed to clean and maintain. Observed water stained ceiling tiles located thru out the 2nd floor dry storage area. Observed a damaged ceiling tile located in the 2nd floor fruit and vegetable food prep area. Instructed to replace all and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed a minor leak on the left faucet of the 3 compartment sink located in the fruit and vegetable food prep area on the 2nd floor. Instructed to repair. Observed 1 out of 2 wash bowls in the customer men's washroom not working properly. Instructed to repair so that warm water continuously runs for at least 15 seconds and maintain. Observed a plastic container around the drain pipe located under the 1 compartment sink of the bakery food prep area. Instructed to remove.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed some minor food and dirt debris located by the deli and hot foods area. Also observed standing water under the juicing machine in the prepare fruits food prep area. Instructed to clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed a black substance on the wall of the 3 compartment sink located in the meat cutting food prep area. Observed dust on the fans located in the dairy and raw meats walk in cooler. Instructed to clean all said areas and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed hot water pressure needs to be increase at the exposed hand sink located in the raw meat food prep area. Instructed to repair and maintain.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed east exit door not rodent proofed with a 1 inch gap on the far right side of said door at the bottom. Instructed to repair and make said door rodent proofed and maintain. Serious violation 7-38-020.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed some minor food and dirt debris located by the deli and hot foods area. Also observed standing water under the juicing machine in the prepare fruits food prep area. Instructed to clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed a black substance on the wall of the 3 compartment sink located in the meat cutting food prep area. Observed dust on the fans located in the dairy and raw meats walk in cooler. Instructed to clean all said areas and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed hot water pressure needs to be increase at the exposed hand sink located in the raw meat food prep area. Instructed to repair and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Found the detergent and sanitizer hoses at the 3-compartment sink in the 2nd fl. Produce food preparation too long. Instructed to shorten the hoses so that they do not rest in the water when compartments are filled. Maintain same.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: The shelves in the cabinet next to the pan washer in the bakery food preparation area has food and dirt debris. The rear exterior and the interior of the deep fryers in the chef kitchen preparation area has thick grease, food and dirt build up. Instructed to detail clean and maintain both.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed excessive brown substance on outside of hot holding sliding doors in deli area. Observed dirt build up along tracks of these cases. Observed excessive dust accumulation on signage and light fixtures above the deli area. Must detail clean and sanitize all. Observed thick, brown liquid under hot holding pans on the salad bar. Must remove liquid, detail clean and sanitize. Must maintain same.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors in the corners, under/around the pan washer, prep tables, cooking equipment and display case in the bakery and chef's kitchen has thick grease, food and dirt build up. Also, the interior/exterior of all the floor drains needs to be cleaned. Instructed to detail clean and maintain. -the floors in front of the pan washer, 3-compartment and hand washing sink in the bakery food preparation area needs to be regrouted. Instructed to regrout and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The lower walls around the prep table next to the pan washer in the bakery along with the walls around the sinks and deep fryers in the chef's kitchen has food, dirt and grease splatters. Instructed to clean and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Mops are not properly stored when not in use. Instructed to store hanging up to dry when not in use.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Found the detergent and sanitizer hoses at the 3-compartment sink in the 2nd fl. Produce food preparation too long. Instructed to shorten the hoses so that they do not rest in the water when compartments are filled. Maintain same.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: The shelves in the cabinet next to the pan washer in the bakery food preparation area has food and dirt debris. The rear exterior and the interior of the deep fryers in the chef kitchen preparation area has thick grease, food and dirt build up. Instructed to detail clean and maintain both.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors in the corners, under/around the pan washer, prep tables, cooking equipment and display case in the bakery and chef's kitchen has thick grease, food and dirt build up. Also, the interior/exterior of all the floor drains needs to be cleaned. Instructed to detail clean and maintain. -the floors in front of the pan washer, 3-compartment and hand washing sink in the bakery food preparation area needs to be regrouted. Instructed to regrout and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The lower walls around the prep table next to the pan washer in the bakery along with the walls around the sinks and deep fryers in the chef's kitchen has food, dirt and grease splatters. Instructed to clean and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Mops are not properly stored when not in use. Instructed to store hanging up to dry when not in use.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Found the detergent and sanitizer hoses at the 3-compartment sink in the 2nd fl. Produce food preparation too long. Instructed to shorten the hoses so that they do not rest in the water when compartments are filled. Maintain same.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: The shelves in the cabinet next to the pan washer in the bakery food preparation area has food and dirt debris. The rear exterior and the interior of the deep fryers in the chef kitchen preparation area has thick grease, food and dirt build up. Instructed to detail clean and maintain both.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors in the corners, under/around the pan washer, prep tables, cooking equipment and display case in the bakery and chef's kitchen has thick grease, food and dirt build up. Also, the interior/exterior of all the floor drains needs to be cleaned. Instructed to detail clean and maintain. -the floors in front of the pan washer, 3-compartment and hand washing sink in the bakery food preparation area needs to be regrouted. Instructed to regrout and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The lower walls around the prep table next to the pan washer in the bakery along with the walls around the sinks and deep fryers in the chef's kitchen has food, dirt and grease splatters. Instructed to clean and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Mops are not properly stored when not in use. Instructed to store hanging up to dry when not in use.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Instructed to recaulk around the left washbowl in the women's customer toilet room. Instructed to sand or replace the cutting board with the deep, dark grooves and stains in the deli front prep area. Maintain all.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Instructed to clean and maintain the following: -storage racks in the rear meat department's walk in cooler and front prep area in the deli. Remove dirt/dust and food build up. -the knife racks in all prep areas. -the diaper and shelves in the front dairy display case. -the exterior and interior of the cooking equipment in the deli/chef's kitchen. Remove thick dirt, grease and food build up from the equipment.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to clean and maintain the interior/exterior of all floor drains. Floors in all corners, in all walk in coolers/freezers and under the cooking equipment in the deli/chef's kitchen. Remove thick dirt/dust, grease and food build up.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Instructed to clean and maintain the walls and vents in the deli/chef's kitchen, in the bakery prep area and in the meat department. Instructed to replace all of the water stained ceiling tiles in the rear osco receiving and above the dairy reach in cooler. Maintain all.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Instructed to fix the following plumbing issues: -leak at the base of both the 2 and 3 compartment sink in the 2nd fl produce prep area. -water sprouts out at the bottom of the faucet of the 3-comp. Sink in the bakery front area. -leak at the p-trap on the exposed hand washing sink in the deli/chef's kitchen. Maintain all.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Instructed to recaulk around the left washbowl in the women's customer toilet room. Instructed to sand or replace the cutting board with the deep, dark grooves and stains in the deli front prep area. Maintain all.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Instructed to clean and maintain the following: -storage racks in the rear meat department's walk in cooler and front prep area in the deli. Remove dirt/dust and food build up. -the knife racks in all prep areas. -the diaper and shelves in the front dairy display case. -the exterior and interior of the cooking equipment in the deli/chef's kitchen. Remove thick dirt, grease and food build up from the equipment.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to clean and maintain the interior/exterior of all floor drains. Floors in all corners, in all walk in coolers/freezers and under the cooking equipment in the deli/chef's kitchen. Remove thick dirt/dust, grease and food build up.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Instructed to clean and maintain the walls and vents in the deli/chef's kitchen, in the bakery prep area and in the meat department. Instructed to replace all of the water stained ceiling tiles in the rear osco receiving and above the dairy reach in cooler. Maintain all.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Instructed to fix the following plumbing issues: -leak at the base of both the 2 and 3 compartment sink in the 2nd fl produce prep area. -water sprouts out at the bottom of the faucet of the 3-comp. Sink in the bakery front area. -leak at the p-trap on the exposed hand washing sink in the deli/chef's kitchen. Maintain all.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Standing water along wall base in deli station and hot food prep areas. Instructed to clean and keep dry as possible.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Employees clothings stored at deli station shelves, instructed to keep away.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Deli cooler doors tracks not clean and under matts, instructed to clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Fly trap installed close to raw meat dept, instructed to remove.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Heavy dust build-up noted on walk-in cooler fan covers, instructed to clean and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Craked and broken light shields in walk-in freezer. Instructed to replace.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Mens toilet room vent not working, instructed to repair and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Weak hot water pressure at butcher prep area hand sink. Instructed to provide under city pressure.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Missing regrigeration thermometer in several coolers, instructed to install.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Inadequate utensils storage shelvings in fresh fruit prep area at 2nd fl. Noted clean pots stored in 3-comp sink to dry, instructed to keep sink free and provide clean utensils shelvings.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Prep cooler door tops and deli coolers door tracks not clean, food stains and debris noted, instructed to clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors not clean behind prep tables in hot foods prep area, grease spills, trash and food waste noted. Instructed to clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Fly trap noted at north wall of deli station, instructed to remove.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the ledges and under food storage cases of the bakery department with accumulated food debris. Instructed to clean and maintain the interior and exterior of the storage cases.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed the floor under the high temperature dish machine and the shelving next to it with accumulated food debris. Instructed to clean and maintain the floors.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the plumbing leaking under the exposed hand sink inside of the 2nd floor meat preparation room. Instructed to repair and maintain all plumbing.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the ledges and under food storage cases of the bakery department with accumulated food debris. Instructed to clean and maintain the interior and exterior of the storage cases.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed the floor under the high temperature dish machine and the shelving next to it with accumulated food debris. Instructed to clean and maintain the floors.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the plumbing leaking under the exposed hand sink inside of the 2nd floor meat preparation room. Instructed to repair and maintain all plumbing.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the ledges and under food storage cases of the bakery department with accumulated food debris. Instructed to clean and maintain the interior and exterior of the storage cases.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed the floor under the high temperature dish machine and the shelving next to it with accumulated food debris. Instructed to clean and maintain the floors.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the plumbing leaking under the exposed hand sink inside of the 2nd floor meat preparation room. Instructed to repair and maintain all plumbing.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed approximately 40 live fruit flies on the boxes, walls, ceiling and shelving as well as 3-5 flying around the bakery prep area; 25 on the green shelving above the sinks and on the ceiling of the 2nd floor produce prep area; 5-10 flying around the deli prep area. Instructed to provide additional pest control to minimize the pest activity. Serious violation 7-38-020

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the ledges and under food storage cases of the bakery department with accumulated food debris. Instructed to clean and maintain the interior and exterior of the storage cases.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed the floor under the high temperature dish machine and the shelving next to it with accumulated food debris. Instructed to clean and maintain the floors.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the plumbing leaking under the exposed hand sink inside of the 2nd floor meat preparation room. Instructed to repair and maintain all plumbing.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed gaskets torn on 2 and 3 door prep coolers/freezers inside of the deli prep area. Instructed to replace and maintain all gaskets.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed prep coolers gaskets with accumulated food debris inside of the deli prep area. Instructed to clean and maintain all gaskets.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed the floor drains with accumulated build up in the meat refrigerated prep area 2 compartment sink and inside of the floor drain of the bakery 3 compartment sink. Instructed to clean and maintain the floor drains.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the left faucet base leaking at the 3 compartment sinks of the bakery and produce prep areas. Instructed to repair and maintain all plumbing.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed gaskets torn on 2 and 3 door prep coolers/freezers inside of the deli prep area. Instructed to replace and maintain all gaskets.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed prep coolers gaskets with accumulated food debris inside of the deli prep area. Instructed to clean and maintain all gaskets.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed the floor drains with accumulated build up in the meat refrigerated prep area 2 compartment sink and inside of the floor drain of the bakery 3 compartment sink. Instructed to clean and maintain the floor drains.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the drain plug at the deli 3 compartment sink's left basin and the produce 3 compartment sink's middle basin not functioning properly to hold water inside of the basin. Instructed to repair and maintain all plumbing.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the left faucet base leaking at the 3 compartment sinks of the bakery and produce prep areas. Instructed to repair and maintain all plumbing.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed approximately 50 live fruit flies on the walls and ceiling of the 2nd floor produce prep area. Instructed to provide additional pest control to minimize/eliminate the pest activity. Serious violation 7-38-020

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed gaskets torn on 2 and 3 door prep coolers/freezers inside of the deli prep area. Instructed to replace and maintain all gaskets.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed prep coolers gaskets with accumulated food debris inside of the deli prep area. Instructed to clean and maintain all gaskets.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed the floor drains with accumulated build up in the meat refrigerated prep area 2 compartment sink and inside of the floor drain of the bakery 3 compartment sink. Instructed to clean and maintain the floor drains.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the left faucet base leaking at the 3 compartment sinks of the bakery and produce prep areas. Instructed to repair and maintain all plumbing.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the drain plug at the deli 3 compartment sink's left basin and the produce 3 compartment sink's middle basin not functioning properly to hold water inside of the basin. Instructed to repair and maintain all plumbing.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Cutting boards in produce department in need of replacing. Worn and discolored. Must replace and maintain at all times.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Interior of deli, bakery and meat dept coolers in need of cleanig to remove build up. Must clean and maintain at all times.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in grocery back room in need of cleaning to remove all debris and build up under all shelves.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls in bakery and produce prep areas in need of cleaning to remove all food splatter. Must clean and maintain at all times.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Handsink in deli slow draining. Must correct and maintain at all times.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed dust buildup on vent fan covers in all walk-in coolers throughout facility. Detail clean and maintian all vent fan covers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: In all service departments (deli, bakery, kitchen, food prep areas) observed storage racks and refrigerator gaskets with dust and food debris buildup. Instructed manager to detail clean and maintain food storage racks and rubber gaskets.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: In all service departments (deli, bakery, prep areas, kitchen) observed dust buildup, food debris, water buildup, and splash debris. Instructed manager to detail clean and maintain all soiled floors.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Various water leaks in all service departments. Instructed manager to contact a plumber to repair leaking faucets, faucet heads, and water lines.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed dust buildup on vent fan covers in all walk-in coolers throughout facility. Detail clean and maintian all vent fan covers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: In all service departments (deli, bakery, kitchen, food prep areas) observed storage racks and refrigerator gaskets with dust and food debris buildup. Instructed manager to detail clean and maintain food storage racks and rubber gaskets.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: In all service departments (deli, bakery, prep areas, kitchen) observed dust buildup, food debris, water buildup, and splash debris. Instructed manager to detail clean and maintain all soiled floors.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Observed food not protected during storage inside of the ice machine. Observed a slimy discoloration on the inside panel and interior contact surfaces of the ice machine. Observed black flecks and slimy substance on the ice inside of the ice cart. Management voluntarily discarded ice and the ice machine was tagged. Management instructed to replace the machine or remove discoloration from the interior surfaces and to replace any soiled water hoses inside of the machine. Must clean and sanitize interior surfaces. Serious violation 7-38-005a.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed a 1/4'' gap at the bottom of the front entrance door with visible light shining through the bottom. All doors leading to the outside must be properly sealed to prevent rodent intrusion at all times. Serious violation 7-38-020

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: Observed 3-compartments sinks at the vegetable prep area, meat prep, and deli not able to contain water to properly wash, rinse, and sanitize. One stopper and stopper handle at each 3-compartment is in poor repair due to food debris buildup. Staff is able to use other 3-compartment sinks in facility that are currently able to properly wash, rinse, and sanitize. Management instructed to repair 3-compartment sinks in poor repair to properly wash, rinse, and sanitze at all times. Serious violation 7-38-030

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed dust buildup on vent fan covers in all walk-in coolers throughout facility. Detail clean and maintian all vent fan covers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: In all service departments (deli, bakery, kitchen, food prep areas) observed storage racks and refrigerator gaskets with dust and food debris buildup. Instructed manager to detail clean and maintain food storage racks and rubber gaskets.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: In all service departments (deli, bakery, prep areas, kitchen) observed dust buildup, food debris, water buildup, and splash debris. Instructed manager to detail clean and maintain all soiled floors.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Various water leaks in all service departments. Instructed manager to contact a plumber to repair leaking faucets, faucet heads, and water lines.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and maintain storage racks and interior of cooking equipment in the chef's kitchen and storage racks in the bakery and meat department.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must regrout floors in front of prep reach in coolers (coolers are being used for dry storage)and cooking equipment in the chef's kitchen prep area.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must detail clean and maintain the vents, walls and ceiling in chef's kitchen, bakery and meat prep area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must fix and maintain the leak at the sanitizing compartment on the 3-comp. Sink, the p-trap on the exposed hand washing sink in the chef's kitchen prep area and at the mixing valve at the exposed hand washing sink in the 2nd fl meat prep area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must eliminate clutter and organize rear stock areas on the 1st and 2nd fl prep areas.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and maintain storage racks and interior of cooking equipment in the chef's kitchen and storage racks in the bakery and meat department.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must regrout floors in front of prep reach in coolers (coolers are being used for dry storage)and cooking equipment in the chef's kitchen prep area.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must detail clean and maintain the vents, walls and ceiling in chef's kitchen, bakery and meat prep area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must fix and maintain the leak at the sanitizing compartment on the 3-comp. Sink, the p-trap on the exposed hand washing sink in the chef's kitchen prep area and at the mixing valve at the exposed hand washing sink in the 2nd fl meat prep area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must eliminate clutter and organize rear stock areas on the 1st and 2nd fl prep areas.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Found live small flies on the premises. 60 in the chef's kitchen, 75 in the produce prep area (2nd fl), 9 in bakery and 5 in the meat department. Instructed to elimimate all small flies, clean affected areas and recommended contacting pest control for assistance. Serious violation 7-38-020

Adequate number, convenient, accessible, properly designed and installed

Inspector’s note: Found no hot water (59.1f)at the men's right wash bowl, left washbowl was inoperable-top of the faucet was missing and no hot water at the left washbowl (total of 2) in the women's toilet room. Instructed to fix and maintain washbowls. Serious violation 7-38-030

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Found previous minor violations not corrected and/or maintained from report #1114913 dated july 08, 2013: 32-must sand or replace cutting boards in chef's kitchen prep area with deep, dark grooves. 33-must detail clean and maintain the following: interior of coolers, cabinets and exterior of cooking equipment in chef's kitchen. 34-must detail clean and maintain the interior of all floor drains throughout. Floors in the corners and under/around all heavy equipment in stock and prep areas. 38-must increase the hot water pressure at the exposed handwashing sink in the 2nd fl meat prep area. 40-must provide and conspicously place internal thermometers inside of the coolers in chef's kitchen. Instructed to correct and maintain all.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and maintain storage racks and interior of cooking equipment in the chef's kitchen and storage racks in the bakery and meat department.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must regrout floors in front of prep reach in coolers (coolers are being used for dry storage)and cooking equipment in the chef's kitchen prep area.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must detail clean and maintain the vents, walls and ceiling in chef's kitchen, bakery and meat prep area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must fix and maintain the leak at the sanitizing compartment on the 3-comp. Sink, the p-trap on the exposed hand washing sink in the chef's kitchen prep area and at the mixing valve at the exposed hand washing sink in the 2nd fl meat prep area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must eliminate clutter and organize rear stock areas on the 1st and 2nd fl prep areas.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must sand or replace cutting board in chef's kitchen prep area with deep, dark grooves.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean and maintain the following: interior of coolers, cabinets and exterior of cooking equipment in chef's kitchen.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must detail clean and maintain the interior of all floor drains through out, floors in the corners and under/around all heavy equipment in stock and prep areas.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must increase the hot water pressure at the exposed handwashing sink in the 2nd fl meat prep area.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must increase the hot water pressure at the exposed handwashing sink in the 2nd fl meat prep area.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Observe food handler stocking salad bar with no hair restraint. Must provide.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must sand or replace cutting board in chef's kitchen prep area with deep, dark grooves.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean and maintain the following: interior of coolers, cabinets and exterior of cooking equipment in chef's kitchen.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must detail clean and maintain the interior of all floor drains through out, floors in the corners and under/around all heavy equipment in stock and prep areas.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must increase the hot water pressure at the exposed handwashing sink in the 2nd fl meat prep area.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide and conspicously place internal thermometers inside of the coolers in chef's kitchen.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Observe food handler stocking salad bar with no hair restraint. Must provide.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Found sinks not clean at produce preparation areas.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Found floors not clean/mopped by sushi station and bakery.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Found clutter inside produce preparation areas.(boxes,etc.)

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Found sinks not clean at produce preparation areas.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Found floors not clean/mopped by sushi station and bakery.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Found clutter inside produce preparation areas.(boxes,etc.)

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Inspector Comments: FOUND FLOORS NOT CLEAN INSIDE 2ND FLOOR MEAT WALK IN COOLER.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Inspector Comments: FOUND SOME CLUTTER INSIDE WALK IN COOLER ON SHELVING UNITS. (2ND FLOOR MEAT WALK IN COOLER)(GLOVES,ETC.)

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Found floors not clean inside 2nd floor meat walk in cooler.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Found some clutter inside walk in cooler on shelving units. (2nd floor meat walk in cooler)(gloves,etc.)

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Found fruit flies activity at premises. Found fruit flies on walls at bakery, seafood areas, and produce areas. Observed about 50 fruit flies. Citation issued.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Found floors not clean at following areas: bakery, produce, and meat/seafood areas.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Found small leak at p-trap at meat preparation areas.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Found mops and brooms not stored properly at deli areas and inside dairy walk in cooler. Found produce preparation areas not clean. Produce preparation areas need cleaning and organizing.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Correct By: Thursday, June 28, 2012 Violation Codes: Inspector Comments: Wednesday, March 28, 2012 Violation Type: Observation Type: Out Correct By: Thursday, June 28, 2012 Violation Codes: Inspector Comments: FOUND INTERIOR OF REACH IN COOLERS NOT CLEAN DELI AREAS.(FOOD DEBRIS).

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Wednesday, March 28, 2012 Violation Type: Observation Type: Out Correct By: Thursday, June 28, 2012 Violation Codes: Inspector Comments: FOUND INTERIOR OF REACH IN COOLERS NOT CLEAN DELI AREAS.(FOOD DEBRIS).

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Found interior of reach in coolers not clean deli areas.(food debris).

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FROZEN JUICE COOLER(A15) DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPAIR DAMAGED GASKETS.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DELI REACH IN COOLERS INTERIOR AND REACH IN COOLERS DOOR RUBBER GASKETS/DELI COOLER RAILS WITH ACCUMULATED FOOD DEBRIS. MUST DETAIL CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR TILES DAMAGED AT DELI UNDER AND AROUND 3-COMPARTMENT SINK. MUST REGROUT DAMAGED FLOOR TILES AND DETAIL CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAIN AT DELI.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. BAKERY HANDWASH BOWL HOT WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN SINK.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETERS INSIDE DELI REACH IN STORAGE COOLERS. MUST PROVIDE THERMOMETERS FOR COOLERS AND CALIBRATE METAL STEM THERMOMETERS FOR FOOD HANDLERS.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Correct By: Tuesday, November 23, 2010 Violation Codes: 7-38-005 (B), 7-38-025 Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Found countertops, shelving units, and preparation tables not wiped down at deli areas/meat preparation/bakery.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Correct By: Tuesday, November 23, 2010 Violation Codes: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Found floors/floor drains not clean at meat preparation areas.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Correct By: Tuesday, November 23, 2010 Violation Codes: Inspector Comments: Found cleaning equipment not stored properly(brooms,mops) at bakery, meat preparation, and deli areas.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Found countertops, shelving units, and preparation tables not wiped down at deli areas/meat preparation/bakery.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Found floors/floor drains not clean at meat preparation areas.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Found cleaning equipment not stored properly(brooms,mops) at bakery, meat preparation, and deli areas.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Found food containers not stored properly on shelving units. Must store on shelving units inverted.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: All employees shall be required to use effective hair restraints to confine hair. Observed foodhandler at deli area with hair not properly restrained.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Found large ice scoop not properly stored above ice machine.