FOODLAND #448 – MEAT MARKET health score and inspection history

5-205.15(B) Repair condensate leak in refrigeration units.// Condensate issue in WI freezer.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at hand washing sink. COS- PIC provided paper towels.

(A)(2) Maintain TCS food at 41 F or below.// Ground beef, Boston butts, hot dogs in RI cooler ranging in temperature from 45F-47F. COS- unit was adjusted (defrosting too long).

Keep dumpster doors and lids closed.// Dumpster door left open.

Repair or replace damaged door in WI cooler/WI freezer.// Door to walk-in cooler severely damaged. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on light fixtures above prep surfaces.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damage to floors, walls, and ceiling throughout facility and bathroom. 6-501.11 Repair or replace damaged door in WI cooler/WI freezer.// Excessive damage to WI freezer door. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust on walls in back of facility.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gasket to reach-in freezers on left of meat department. 4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units).// Ambient thermometer in reach-in unit on left of meat department about 6 degrees lower than actual temperature.

Repair or replace damaged door in WI cooler/WI freezer.// Door to WI freezer excessively damaged. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damage to floors, walls, and ceiling throughout back of facility and in bathrooms. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on walls in back of facility.

Store single-service and single-use articles covered, inverted, or in the original protective package.// Meat trays stored in dry storage and meat prepping room uncovered and with food contact surface facing up.

Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee phone stored on tray on speed rack; employee uniform/jacket stored on shelf holding food; employee jacket stored on top of box holding food inventory.

Use only pesticides labeled for use in a food establishment.// Household pesticides stored in back of facility. 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Equipment cleaner stored directly next to single service meat trays and on food prep surfaces.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Employee did not wash hands before donning gloves.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Paper towels not available at hand washing sink. 5-205.11 Provide access to hand sinks at all times.// Hand washing sink blocked by trash can and speed racks.

4-502.11(B) Calibrate thermometers according to manufacturer specifications as often as necessary to ensure accuracy.// Food probe thermometer reading near 80F inside refrigerated room that was at least 41F or below.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Debris accumulation on bottom interior of reach-in freezers.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Blades continuously used for meat processing are cleaned daily instead of every 4 hours.

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