Star Market No. 4587
FAILFriday, January 27, 2012 at 3:39 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Poultry product stored over pork in Meat Dept. refrigeration and Poultry stored together with ground meat(??)>Properly segregate and store appropriately.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
27-5-103.11-.12
Hot and Cold Water
No hot water from handsink in seafood department.Sink run for several minutes.Notes:Sink leaking and 3bay sink adjacent to handsink had hot water instantaneous(?).Store manager called for service and service people on way.Please have staff communicate when a peice of equipment is in need of repair(?)>Reminder:No hot water at handsink could result in a suspension of business within that Dept until remedied!!
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
22-4-601/602.11
Food Contact Surfaces Clean
Lobster tank visibly dirty.Please clean(Protocol on cleaning schedule??).Reminder:Shellstock tags must be kept for 90days in chronological order.Metal stem thermometer for staff??Backflow preventer for hosehook up under sink(?).Provide.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
13-2-304/402.11
Clean Cloths Hair Restraint
Staff in food service areas not wearing hair restraints(?).Provide
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Some ceiling air vents on fans in Refrigerated units need to be cleaned.Most are in good shape.Discussed with store mgr the need to clean ceiling duct work on top of ducts.Visible dust seen from floor levels-throughout(Mgr indicates that service will be done in summer(OK)).
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
29-5-201/02.11
Installed and Maintained
Handsink at seafood department leaking.Repair
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.