SHEZA 4TH AVENUE MARATHON FOOD MART health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The exterior of the fryers and the exterior of the flat grill had residue. The kitchen stainless refrigeration shelves had residue. The kitchen chest freezers had frozen condensation build-up.

6-303.11(A) Provide at least 10-foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning. / The beer and produce WI cooler had lights that were not working properly.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The floors, the walls, and the ceiling tiles in areas of the store and the kitchen had residue. The floors in the 2 WI coolers had debris.

Provide appropriate, readily accessible thermometers for all make tables, coolers, and hot holding units./ The 2 kitchen chest freezers did not have thermometers. The beer and produce WI cooler did not have a thermometer.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)/ There was a leak below the counter for the cappuccino machine and the slushie machine.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. / The kitchen handwashing sink water temperature under pressure was 81F. Note: The hot water line was disconnected.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The floors, the walls, and the ceiling tiles in areas of the store and the kitchen had residue. The floors in the WI storage cooler had debris. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./ There were damaged ceiling tiles in the kitchen, ice machine, and stock areas.

JCDH 2.2 Provide food safety training for all food handlers as required./ Two food workers did not have current JCDH food safety certification.

4-501.11(A) Maintain equipment in good repair (general)./ The WI freezer lower exterior door panel was not fully secured to the door.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment./ No chemical sanitizer was detected in the sanitizer wiping cloth solution.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The exterior of the 3 fryers and the flat grill had grease accumulation. The 3-door RI stainless chicken refrigerator shelves had residue. The 2 chest freezers had an accumulation of frozen condensation.

(A)(2) Maintain TCS food at 41 F or below./ The RI refrigerator ambient air temperature 69F, food temperatures were cheddar cheese 55F, white cheese 54F, cheese sauce 49F./ Voluntarily discard TCS foods with temperatures above 41F

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The exterior of the 3 fryers and the flat grill had grease accumulation. The 3 door RI stainless chicken refrigerator shelves had residue. The 2 chest freezers had an accumulation of frozen condensation. The lid and the panel on the ice machine had residue.

Provide ventilation hood systems and devices sufficient in number and capacity to prevent accumulation of grease or condensation on walls and ceiling./ The cook's line ventilation hood had a filter that was damaged.

4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition./ There were 5 stainless 6x6 food containers that were dented and not easily cleanable.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The floors, the walls, and the ceiling tiles in areas of the store and the kitchen had residue. The floors in the WI storage cooler had debris. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./ There were missing and damaged ceiling tiles in the convenience store. and the kitchen areas.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The exterior of the fryers and cooks line equipment had grease residue. The refrigeration shelves had residue. Some of the chest freezers had frozen condensation buildup. The soda fountain backsplash had residue.

(C) Maintain ambient air thermometers to be accurate and in good repair (food holding units). / The sandwich refrigerator thermometer read 72F, actual ambient air temperature was 41F.

5-205.15(B) Repair condensate leak in refrigeration units. / The deli 3 RI door freezer had a condensation leak.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The floors, the walls, and the ceiling tiles in areas of the store and the kitchen had residue. The floors in the WI cooler had debris.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The ceiling air ducts were dusty.

Clean the 3- compartment sink.