STOP AND SHOP SQUARE DELI health score and inspection history

Store raw animal products below and away from produce and ready to eat foods. (preventive)// Boxes of raw bacon stored above container of cooked rice in DD RI cooler.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.//Grease film on exterior of cooler doors and in crevices of oven doors.

Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.// Clean utensils stored in metal pan with debris on dry storage shelf.

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. // Food debris in bottom of coolers. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. // Residue on exterior of cooking equipment. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Food debris in crevices of beverage cooler where cornbread is stored.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Grease buildup on floors and walls under and behind equipment.

Provide at least a 6-inch clearance via elevated legs between the floor and floor-mounted equipment that is not easily movable or seal the unit to the floor.// Freezer chest stored directly on floor near serving line and front counter.

Clean both restroom exhaust vent cover.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Observed residue on interior walls inside RI-Cooler.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair or replace damaged floor in the facility. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean grime and residue on floors between cooking equipment in the kitchen area.