Star Market No. 604
FAILWednesday, February 26, 2014 at 3:56 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked rotisserie chickens on the heating display case with temperatures between 125F-134F. PIC removed all chickens at the time of the inspection to ensure no bacterial growth. Ensure all potentially hazardous foods are being maintained at 140F and above.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
41-7-207-09.11
Medicines FirstAid Storage
Hydrogen peroxide and rubbing alcohol observed being stored on the same shlef with clean equipment and utensils. Discontinue and store all medications appropriately.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Large walk-in freezer with boxes of frozen meats observed being stored on the ground. Discotninue and store elevated at least 6 inches off the ground. Bag of open chicken breading observed being stored on the same shelf as chemical cleaners. Discontinue and store all foods clean and protected.
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.
15-4-202.16
Non-Food Contact Surfaces
2 Lights out over fryers in the meat service department. Replace.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Door tracks inside of the deli coolers at the pizza station visibly soiled. Clean to remove. Exterior of the fryers in the pizza station visibly soiled. Clean to remove. Interior of the upright 2 door Continental freezer visibly soiled and with food debris. Clean to remove. Door tracks in the bakery department visibly soiled and with food debris. Clean to remove.
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
Pipe under 3 bay sink in produce room leaking. Repair. Hot water faucet at hand sink in bakery not oeprating properly. Address and repair if necessary. Hot water is sufficient in the rest of the store. Cold water faucet at the second hand sink in the pizza department not operating. 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.
36-6-501.11-.12
Improper Maintenance of Floors
Floor under the fryers in the pizza station visibly soiled. Clean to remove.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas