Jerry's Supermarket

*37 Storing the food at least 15 cm (6 inches) above the floor

FOOD STORE ON FLOOR

*42 Dirty nonfood contact surfaces

DIRTY SHELF

*07 Food safe, good condition, unadulterated, and honestly presented

SPOIL PRODUCE IN STOCK AND DENTED CANS

*47 Handwashing signage

PROVIDE FOR ALL

*07 Food safe, good condition, unadulterated, and honestly presented

REMOVE ALL EXPIRED FOOD ITEMS INCLUDING BABY FOOD FROM 1/21

*34 Outer openings:closing holes, gaps

REPLACE MISSING CEILING TILE AND SEAL ALL HOLES AND GAPS

*45 Premises shall be maintained in good repair

REMOVE RUST FROM WALLS AND RACKS ; REPAIR AIR CURTAIN AT MEAT MARKET

*37 Storing the food at least 15 cm (6 inches) above the floor

FOOD ITEMS STORED ON FLOOR

*35 Hair Restraints effective

PROVIDE FOR ALL IN MEAT MARKET

*31 No soap at handsink

PROVIDE FOR ALL

*18 Toxic items stored above food/utensils

CHEMICAL STORED ABOVE FOOD AND EQUIPMENT

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*39 Cutting surfaces.

REPLACE IN MEAT MARKET

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW MEAT STORED ABOVE RTE FOODS

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING FROM UNDER FOOD ITEMS

*32 Package integrity

REMOVE ALL DENTED CANS

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE FOR ALL

*43 Light - 50 foot : Food and utensils area

REPLACE ALL NON WORKING LIGHTS

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*37 Storing the food at least 15 cm (6 inches) above the floor

FOOD ITEMS STORED ON FLOOR

*07 Food safe, good condition, unadulterated, and honestly presented

REMOVE ALL EXPIRED FOOD ITEMS

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW MEAT STORED ABOVE RTE FOODS

*27 Cooling, heating, and holding capacities. Equipment

DISPLAY DAIRY COOLER TEMP HOLDING ABOVE 41*F IN SOME AREAS

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

PROVIDE BODILY FLUID CLEAN UP

*02 Cold Hold (41øF/45øF or below)

YOGURT IN RIC 59.4*F

*29 Cold/hot hold unit thermometer easily viewable

Repair or add new thermometer in produce WIC. Provide thermometer in produce RIC, Dannon RIC, Cacique RIC and chorizo ric.

*42 Floors/walls/ceiling/nonfood dirty

clean dust off fan in meat WIC

*11 Distressed merchandise, segregation and location

need sign for distressed food in produce WIC

*35 Eating food, chewing gum, drinking beverages, or using tobacco

opened drink next to produce in storage room.

*47 Handwashing signage

provide hand wash signs at hand sinks.

*44 Trash can provided for papertowel waste

provide trash can at all hand sinks.

*32 Equipment & Utensils smooth easily cleanable

repair damaged door of dairy walk in cooler.

*39 Equipment in good repair and proper adjustment.

repair leak coming from condenser unit of produce walk in cooler.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

move food that is getting splashed on due to leak.

*27 Cooling, heating, and holding capacities. Equipment

repair/check reach in freezer located next to meat department, temperature at 60F.

*38 Frozen food. Stored frozen foods shall be maintained frozen

turkeys thats state to be kept frozen are thawing out in non working reach in freezer. turkeys that were fully thawed were disposed of.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Food exposed to splash from A/C unit in WIC. Move all food products away from leak. Fish in display getting splashed on.

*32 Damaged Equipment

A/C unit in WIC cooler has heavy leak, repair. A/C unit in meat WIC has exposed panel.

*29 Food/water Temperature measuring device -Numerical scale

Thermometer in WIC is not working replace. Replace thermometer in WIF. Need thermometer in meat WIC. Need thermometer in each meat/seafood display case. Need thermometer in meat prep and wrap area.

*23 Water pressure specifications

No hot water working at HW sink next to produce prep area.

*47 Handwashing signage

Need HW sign at produce HW station.

*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

Need trash receptacle for HW station in produce prep area.

*38 Frozen food. Stored frozen foods shall be maintained frozen

Shrimp packaging states to keep frozen at 0F or less, WIF at 32F

*28 Date marking commercially prepared of RTE/PHF

Need to date mark all food in meat cooler that has begun defrost process. Many raw meat and poultry past seven days.

*39 Cutting surfaces.

Resurface ALL cutting boards.

*27 Cooling, heating, and holding capacities. Equipment

Massive change in temperature for meat products.

*10 Clean Sight and Touch

Tong used to handle bread, heavy grime build up

*42 Dirty nonfood contact surfaces

Clean surfaces.

*07 Food safe, good condition, unadulterated, and honestly presented

DENTED CANS ON DISPLAY. MUST BE REMOVED FROM DISPLAY

*19 Water & Plumbing in good repair- per code

LEAK ON 3CS. HW PLUMBING DISCONNECTED. MUST BE FIXED WITHIN 3 DAYS

*31 Handwashing lavatory - used for other purpose

HW USED TO STORE KNIVES (MEAT AREA) HW MUST BE USED FOR HAND WASH ONLY

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

GROUND BEEF NOT COVERED IN WIC, MUST BE COVERED

*42 Dirty nonfood contact surfaces

AIR VENTS IN WIC RUSTED AND DUST ACCUMULATION, MUST BE WASHED AND SANITIZED

*46 Covered waste receptacle for women's restroom

IN RESTROOM, MUST PROVIDE A TRASHCAN WITH LID

*45 Premises shall be maintained in good repair

HOLES IN WALL, MUST BE SEALED.

*07 Food safe, good condition, unadulterated, and honestly presented

TWO EXPIRED BABY FOOD FORMULAS

*19 Water & Plumbing in good repair- per code

LEAK UNDER THE PRODUCE HAND SINK

*28 Do not exceed manuf. use by date

EXPIRED DAIRY (YOGURT)

*29 Cold/hot hold unit thermometer easily viewable

A THERMOMETER NEEDED FOR THE PRODUCE COOLER MISSING ONE

*34 Insect control devices-not over food/food prep

FRUIT FLIES OBSERVED IN THE PRODUCE AREA

*37 Storing the food at least 15 cm (6 inches) above the floor

BOXES OF FROZEN FOODS NOT STORED SIX INCHES ABOVE THE FLOOR (IN THE WALK IN FREEZER)

*43 Light bulbs, light shields provided

LIGHT SHIELDS NEEDED FOR THE LIGHTS IN THE MEAT MARKET

*45 Premises shall be maintained in good repair

DOOR HANDLE TO THE WALK IN FREEZER DOOR NOT FUNCTIONING PROPERLY (MEAT MARKET)

*47 Handwashing signage

HAND WASH SIGNS NEEDED AT ALL HAND SINKS IN THE BUILDING