Fitzgerald's Pharmacy

Year by year

Inspections

1. Oct 22, 2025 Re-inspection · No items found

   No violations cited.

2. Sep 24, 2025 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

3. Jul 2, 2025 Re-inspection 2 · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

4. Jun 24, 2025 Re-inspection · 1 priority foundation, 1 core, 1 repeat
   • Not serious Priority Foundation Repeat

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     The plumbing system is incapable of meeting the peak demands of the food establishment. There is no hot water available at one of the hand washing sinks in prep area. Hot water at second hand washing sink in prep area, near the dish machine, trickles out of the tap.

     Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.

     Code 5-103.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

5. Jun 17, 2025 Routine · 3 priority, 5 priority foundation, 2 core, 2 repeat
   • Serious Priority

     WHEN TO WASH

     Employee was observed not washing hands after placing customer order on electronic tablet and touching face.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee did not wear gloves when slicing fresh apple for sandwich.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Salmon lox in prep cooler near window is cold held at 50°F. Creamer in pitcher in retail area is cold held at 50 degrees F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Food items out of temperature were voluntarily discarded during the inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Several containers of pickled red onions in prep cooler are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quat test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     The plumbing system is incapable of meeting the peak demands of the food establishment. There is no hot water available at one of the hand washing sinks in prep area. Hot water at second hand washing sink in prep area, near the dish machine, trickles out of the tap.

     Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.

     Code 5-103.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink next to dish machine for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of quat sanitizer and hand soap are not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Salad plates are improperly stored face up on shelf in prep area directly below opening in ceiling.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

6. Sep 3, 2024 Re-inspection · No items found

   No violations cited.

7. Aug 30, 2024 Routine · 2 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat quiche and bread with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Roasted garlic in oil out at room temperature is 68°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Roasted garlic in oil was discarded during the inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at prep area handwashing sinks.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14