Cashsaver Meat/fish

Year by year

Inspections

1. Jan 30, 2023 Routine Score 84
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     observe raw met stored in room that was at 64F, store raw foods in working cold hold equipment if food is not being work on.

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     correctly date marked packaged foods

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

     provide thermometer in raw prep room

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     provide paper towels at hand sink located in prep room.

   • Not serious Priority Foundation (2 points)

     Thermometer in good condition or discarded

     repair or replace damaged thermometer of WIC meat department.

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     observed raw foods left uncovered, cover.

   • Not serious Core (1 points)

     Frozen food. Stored frozen foods shall be maintained frozen

     keep frozen foods must be kept frozen.

   • Not serious Core (1 points)

     Equipment & utensils cleaned before restocking

     clean grime build up on equipment/pans

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     clean mold build up on storage shelves and on light fixtures

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

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2. Jan 8, 2021 Routine Score 94
   • Not serious Priority Foundation (2 points)

     Do not exceed manuf. use by date

     EXPIRED PRE PACKAGED MEAT PRODUCTS

   • Not serious Priority Foundation (2 points)

     No soap at handsink

     NO SOAP AND PAPER TOWELS AT ONE OF THE HAND SINKS ( MEAT DEPARTMENT )

   • Not serious Core (1 points)

     Hair Restraints effective

     ONE WORKER NOT WEARING A HAIR NET

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     DUSTY FAN COVERS ( MEAT SLICING AREA )

3. Dec 20, 2018 Routine Score 96
   • Not serious Priority Foundation (2 points)

     Do not exceed manuf. use by date

     EXPIRED PRE PACKAGED MEATS REMOVED FROM SHELVES

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

     PROVIDE A THERMOMETER FOR THE REACH IN DAIRY COOLER MISSING ONE ( OR) REPAIR THE DIGITAL ONE THAT IS NOT WORKING

4. Jun 4, 2018 Routine Score 91
   • Not serious Priority Foundation (2 points)

     Do not exceed manuf. use by date

     SEVERAL EXPIRED PACKAGES OF HAM AND CHEESE LOAF (PREPACKAGED)

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     REMOVE EXCESS DUST FROM THE INTAKE VENTS IN THE MEAT MARKET SLICING AND PACKAGING AREAS

   • Not serious Core (1 points)

     Other Violations

     REMOVE AND CHANGE SOILED BUTCHER PAPER ON WHICH PACKAGES OF SLICED MEATS REST

   • Not serious Core (1 points)

     Insect control:prevent dead insects from food

     FLIES OBSERVED FLYING AROUND IN THE MEAT SLICING AREA

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     UNLABELED CHEMICAL SPRAY BOTTLE IN MEAT SLICING AREA (CORRECTED ON SITE)

5. Dec 12, 2017 Routine Score 94
   • Not serious Priority Foundation (2 points)

     Do not exceed manuf. use by date

     EXPIRED LUNCHABLES

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     BLOCKED HAND SINK (IN THE MEAT MARKET)

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     CLEAN THE FAN COVERS (WALK IN COOLER)

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     REMOVE DUST FROM TWO DUSTY INTAKE VENTS

6. Jun 29, 2017 Routine Score 88
   • Not serious Core (1 points)

     Clean facilities as often as necessary.

     wrapping area floors needs clean properly

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     chlorine 50 ppm at 3 compartment sink

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     defrost cycles need to be adjusted properly

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     entry doors broken in all areas inside meat department

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     clean under shelves all areas

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

     expired RFSM certification

   • Not serious Priority Foundation (2 points)

     Chemical sanitizer generated by a device on-site shall be produced by a device that displays the

     sanitizer chemical machine not working

7. Jan 7, 2017 Routine Score 93
   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     Store personal items away from food products

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean 3 compartment sink. (mold build up)

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     Provide paper towels @ each hand sink

   • Serious Priority (3 points)

     Equipment and Utensils Sanitization

     Replace torn heating wraps. (Pads)