Grocery Store (The) - Inspection Report

Inspection Information:

Facility Type:	Store
Inspection type:	Routine
Inspection date:	October 16, 2003
Number of critical violations:	4
Number of non-critical violations:	3
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
102	Critical Food Not Protected From Contamination - Micro Observation: Meat cutting area is very small and does not provide for separation of raw and ready to eat foods and presents a potential for cross contamination ; this area is also not permitted for food preparation.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Storage temperatures of high hazardous food exceeds 40 F. in various coolers; sandwhich and calazone cooler, fish section and steak section of meat display (trays may be blocking air flow). Thermometers in these units indicate temperatures are below 40F; advised temperature of food must be monitored, not temp of unit.
109	Critical Other (Specify) Observation: Operating permit required for food handling, preparation and storage eg. chicken, chilli, soups, etc.
122	Critical Inadequate Food Safety Plan Observation: Food Safety Plan required for preparation of chicken, holding of soup/chilli, breakdown and wrap of cheese and any other food preparation that occurs.
113	Improper Sanitary Facilities Observation: Hand wash station required for food handling operations
116	Improper Construction / Maintenance of Establishment Observation: cooler fans in dairy cooler and meat prep area need cleaning; wooden produce cooler shelves are very worn, cooler smells a little moldy
130	Inadequate Sanitation Plan Observation: Sanitation plan required for meat department and food contact surfaces. This written plan must name the agents, their concentrations and uses.

Comments:

All walk-in cooler temperatures are below 40. F. Shelves tidy and well organized. Many staff foodsafe level 2 trained.