| 139 |
Food unsafe(Non-Critical) |
Food is unsafe and/or in unsound condition. |
Non-Critical |
Dead fish found in 'live' fish tank.Dead fish was removed during inspection. |
| 216 |
Unapproved non-food contact |
Unapproved material(s) used in non-food contact surface(s). |
Non-Critical |
1. Unsealed wood was found next to one of the fish tanks in the seafood front area.Seal or remove wood. |
| 227 (a) |
Fixed equipment spacing/sealing |
Improper installation of fixed equipment and sealing. |
Non-Critical |
Halal Meat Room:1. Re-seal the 3 bay sink to the wallSeafood Area:2. Re-set and seal the hand sink next to the 3 bay in the back meat cooler area |
| 227 (a) |
Fixed equipment spacing/sealing |
Improper installation of fixed equipment and sealing. |
Non-Critical |
Halal Meat Room:1. Re-seal the 3 bay sink to the wallSeafood Area:2. Re-set and seal the hand sink next to the 3 bay in the back meat cooler area |
| 239 (b) |
Improper storage of clean equipment |
Clean equipment and/or utensils stored incorrectly. |
Non-Critical |
Cutting board stored behind the hand sink faucet in the small produce room on the sales floor.Do not store anything on hand sink. Do not store clean equipment where it can become soiled. |
| 295 (c) |
Non food contact surface cleaning frequency |
Non-food contact surface(s) soiled. |
Non-Critical |
1. Soiled bottom of meat bunker storing Hen.2. Deli case tracks soiled.3. Ice build up in Deli case storing cheese. Remove ice.4. Soiled Deli case where chopped meat is stored.5. Pallet used to store fish cases in the seafood department is soiled.Clean and sanitize. |
| 295 (c) |
Non food contact surface cleaning frequency |
Non-food contact surface(s) soiled. |
Non-Critical |
1. Soiled bottom of meat bunker storing Hen.2. Deli case tracks soiled.3. Ice build up in Deli case storing cheese. Remove ice.4. Soiled Deli case where chopped meat is stored.5. Pallet used to store fish cases in the seafood department is soiled.Clean and sanitize. |
| 295 (c) |
Non food contact surface cleaning frequency |
Non-food contact surface(s) soiled. |
Non-Critical |
1. Soiled bottom of meat bunker storing Hen.2. Deli case tracks soiled.3. Ice build up in Deli case storing cheese. Remove ice.4. Soiled Deli case where chopped meat is stored.5. Pallet used to store fish cases in the seafood department is soiled.Clean and sanitize. |
| 324 |
Plumbing system/ repair (Non-Critical) |
Plumbing system(s) not maintained in good repair. |
Non-Critical |
1. Leak at prep/kill sink in the seafood area.2. Leak at the hand sink in the seafood area and the hot water does not turn off.3. Pipes in the back meat room do not go into a drain. These pipes are connected to a hand sink and a 3 bay used for thawing. Ensure all pipes go into drains4. Leak present under the ice machine in the fish room cooler.Repair.5. Ice build up on several condenser units in the meat room and in the back room freezers. Remove ice build up, allow time for equipment to defrost.6. Hand sink that does not turn off at the small meat area on the sales floor next to produce,Repair. |
| 324 |
Plumbing system/ repair (Non-Critical) |
Plumbing system(s) not maintained in good repair. |
Non-Critical |
1. Leak at prep/kill sink in the seafood area.2. Leak at the hand sink in the seafood area and the hot water does not turn off.3. Pipes in the back meat room do not go into a drain. These pipes are connected to a hand sink and a 3 bay used for thawing. Ensure all pipes go into drains4. Leak present under the ice machine in the fish room cooler.Repair.5. Ice build up on several condenser units in the meat room and in the back room freezers. Remove ice build up, allow time for equipment to defrost.6. Hand sink that does not turn off at the small meat area on the sales floor next to produce,Repair. |
| 324 |
Plumbing system/ repair (Non-Critical) |
Plumbing system(s) not maintained in good repair. |
Non-Critical |
1. Leak at prep/kill sink in the seafood area.2. Leak at the hand sink in the seafood area and the hot water does not turn off.3. Pipes in the back meat room do not go into a drain. These pipes are connected to a hand sink and a 3 bay used for thawing. Ensure all pipes go into drains4. Leak present under the ice machine in the fish room cooler.Repair.5. Ice build up on several condenser units in the meat room and in the back room freezers. Remove ice build up, allow time for equipment to defrost.6. Hand sink that does not turn off at the small meat area on the sales floor next to produce,Repair. |
| 324 |
Plumbing system/ repair (Non-Critical) |
Plumbing system(s) not maintained in good repair. |
Non-Critical |
1. Leak at prep/kill sink in the seafood area.2. Leak at the hand sink in the seafood area and the hot water does not turn off.3. Pipes in the back meat room do not go into a drain. These pipes are connected to a hand sink and a 3 bay used for thawing. Ensure all pipes go into drains4. Leak present under the ice machine in the fish room cooler.Repair.5. Ice build up on several condenser units in the meat room and in the back room freezers. Remove ice build up, allow time for equipment to defrost.6. Hand sink that does not turn off at the small meat area on the sales floor next to produce,Repair. |
| 324 |
Plumbing system/ repair (Non-Critical) |
Plumbing system(s) not maintained in good repair. |
Non-Critical |
1. Leak at prep/kill sink in the seafood area.2. Leak at the hand sink in the seafood area and the hot water does not turn off.3. Pipes in the back meat room do not go into a drain. These pipes are connected to a hand sink and a 3 bay used for thawing. Ensure all pipes go into drains4. Leak present under the ice machine in the fish room cooler.Repair.5. Ice build up on several condenser units in the meat room and in the back room freezers. Remove ice build up, allow time for equipment to defrost.6. Hand sink that does not turn off at the small meat area on the sales floor next to produce,Repair. |
| 404 (a) |
Cove molding |
Floor-wall junctures not coved. |
Non-Critical |
1. Cove molding missing from the wall outside the office doors on the sales floor.2. Cove molding missing from the wall floor juncture in the electrical room across from the office.3. Cove molding missing from the wall floor juncture in the seafood department.4. Broken cove molding tile in the fish room cooler.5. Re-secure the cove molding in the big produce walk in cooler.Install cove molding. |
| 404 (a) |
Cove molding |
Floor-wall junctures not coved. |
Non-Critical |
1. Cove molding missing from the wall outside the office doors on the sales floor.2. Cove molding missing from the wall floor juncture in the electrical room across from the office.3. Cove molding missing from the wall floor juncture in the seafood department.4. Broken cove molding tile in the fish room cooler.5. Re-secure the cove molding in the big produce walk in cooler.Install cove molding. |
| 404 (a) |
Cove molding |
Floor-wall junctures not coved. |
Non-Critical |
1. Cove molding missing from the wall outside the office doors on the sales floor.2. Cove molding missing from the wall floor juncture in the electrical room across from the office.3. Cove molding missing from the wall floor juncture in the seafood department.4. Broken cove molding tile in the fish room cooler.5. Re-secure the cove molding in the big produce walk in cooler.Install cove molding. |
| 430 |
Physical facility repair |
Physical facility not maintained in good repair. |
Non-Critical |
1. Deli floor appears broken at the end of the case by the cooked deli meat.Repair. |
| 431 (a) |
Walls, floors, etc/soiled |
Physical structure, walls, floors, and/or ceilings soiled. |
Non-Critical |
1. Storage room floor outside Office double doors is soiled.Clean and organize the area.2. Deli floor soiled at the end of the case where the floor drops off.3. Vents soiled in various areas in the building.4. Soiled floors in the back room behind the meat room coolers. What appears to be a spill is present under the shelving in the backroom.Clean and maintain. |
| 431 (a) |
Walls, floors, etc/soiled |
Physical structure, walls, floors, and/or ceilings soiled. |
Non-Critical |
1. Storage room floor outside Office double doors is soiled.Clean and organize the area.2. Deli floor soiled at the end of the case where the floor drops off.3. Vents soiled in various areas in the building.4. Soiled floors in the back room behind the meat room coolers. What appears to be a spill is present under the shelving in the backroom.Clean and maintain. |
| 431 (a) |
Walls, floors, etc/soiled |
Physical structure, walls, floors, and/or ceilings soiled. |
Non-Critical |
1. Storage room floor outside Office double doors is soiled.Clean and organize the area.2. Deli floor soiled at the end of the case where the floor drops off.3. Vents soiled in various areas in the building.4. Soiled floors in the back room behind the meat room coolers. What appears to be a spill is present under the shelving in the backroom.Clean and maintain. |
| 433 |
Drying mop(s) |
Improper drying of wet mop(s). |
Non-Critical |
Mop stored with head side down in the room next to the produce room on the sales floor.Store mops so they can air dry properly. |
| 205 |
Unapproved food contact materials |
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. |
Critical |
There are 3 bins for self-service by the Dariy area. Replace these bins with food safe plastic containers. |
| 345 (b) |
Hand sink improper usage |
Hand washing facility used for purposes other than hand washing. |
Critical |
Cutting board stored behind the hand sink faucet in the small produce room on the sales floor.Do not store anything on hand sink. |
| 415 |
Pests/rodents |
Presence of pests and/or rodents in facility. |
Critical |
1. Mouse droppings found in the electrical room.2. Mouse droppings found behind the egg shelving.Exterminate pests using approved methods. |