Super Stop & Shop
FAILFriday, January 14, 2011 at 5:21 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw poultry stored over Cornbeef in walk-in raw fish stored over Seafood salad(RTE food) in seafood.Properly store.
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.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Staff at prepared foods observed wiping eyes and not washing hands-even after he was asked by Inspector.Staff in meat room observed touching raw ground beef and then racks packaged foods etc.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizer at multiple Departments tested at 400ppm(Bakery Deli).Seafood and meat were over the posted required strength of 200ppm-They tested at 300ppm.Rinse temperature on High temperature dishwasher in Prepared foods ran at 200F and PIC indicates this regularly occurs???Please provide proper criteria.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
Bulk food container in bakery not labeled.Provide(Bakery also storing walnuts together in sugar bin(???).Please ensure that there is an ingredients listing in place within establishment(Print out-book etc) for prepackaged bulk goods-bakery etc.Please ensure that there is a placard available at the Seafood area about Consumption of raw foods(oysters etc.).
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Wall damaged behing mixer in bakery.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.
23-4-602.13
Non-Food Contact Surfaces Clean
Cardboard used to line shelving(Bakery freezer and meat room).Remove and discontinue practice.Some bulk containers throughout various departments were dirty to sight.Clean on a regular basis.Produce sink filthy(food prep and handsink).Clean on a consistent basis.Dirty fan gaurds in Dairy refridge.Clean.
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
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Soap dispenser broken in prepared back roomj at handsink.Provide soap.Please look into handsink set up at recievers area.Ensure that handsink is for handwashing only with proper required essentials(soap sinage towels).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.