Jerrys Supermarket

Inspector notes: Several Prepared food items in the Prepared Foods Open Air Cooler Case were observed held at 45 to 51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were voluntarily disposed of at the time of inspection.

Inspector notes: A container of Quaternary Ammonium Sanitizer used for sanitizing thermometers was observed to test above 400 parts per million. A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label (200 - 400 ppm).

Inspector notes: The following equipment was observed to be in poor repair/improperly adjusted... - The bakery and frozen food walk-in freezer fan units were observed to have build-up of ice on tubing - The frozen Food walk-in freezer door was observed to have a torn gasket - The Open Air Prepared Foods Cooler was observed to not be maintaining proper temperature throughout the entire unit to maintain all foods at all locations within the unit at 41 degrees Fahrenheit or below. At the time of inspection, call was made for service (Technician to arrive same day). - The wall mounted Sanitizer Mixers at the 3 bay sinks were observed to dispense sanitizer greater than 400 ppm. Per the PIC, call was made for adjustment to wall mounted units. Manual testing of sanitizer strength is to be continued until serviced.

Inspector notes: At the time of inspection, the following areas of the physical facilities were observed in poor repair... - The Floor coating in the bakery/prepared foods kitchen was observed to be worn exposing bare concrete - The built-in deli countertop was observed to be chipped/worn The physical facilities must be maintained in good repair. Per the PIC, a work order is in place to have the Bakery floor cleaned/resurfaced/sealed within week of inspection as long as all materials are available.

Inspector notes: At the time of inspection, Quaternary ammonium sanitizer solution used for storing thermometers in the Bakery/Prepared Foods Kitchen was observed to be in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. (Thermometers were removed from sanitizer solution at the time of inspection.)

Inspector notes: The 3 bay sink in the meat room area was observed to have a clogged drain in the rinse/sanitizer portions of the sink. Drain is to be unclogged for proper drainage during use.

Inspector notes: The sink used for food preparation in the produce room is lacking a proper air gap. (At the time of inspection, the prep sink was observed to be equipped with an air break.) A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.

Inspector notes: Per interview of staff, slicers are only thoroughly washed, rinsed, and sanitized at the end of the day. The surfaces of equipment that contacts time/temperature control for safety (TCS) foods such as meats and cheeses must be washed, rinsed, and sanitized at least every four hours. Procedures for proper washing/rinsing/sanitizing were reviewed at the time of inspection.

Inspector notes: At the time of inspection, Soap was not available at the hand-washing sink in the Meat Dept. Cold Room and the Produce Prep Room. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.

Inspector notes: At the time of inspection, the hand-washing sink in the Meat Dept. Cold Room and the Produce Prep Room were lacking paper towels.

Inspector notes: Per interview if the staff, equipment and utensils in the bakery, deli, and meat areas are not sanitized after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher. Procedures for proper washing/rinsing/sanitizing were reviewed at the time of inspection.

Inspector notes: Food contact surfaces of equipment/utensils (can opener, vegetable peeler, and knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: The presence of small flying insects is not controlled as evidenced by an abundance of small flying insects observed in the back storage area(s). The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. PIC to notify pest control of flying insects and ensure flying insect control is included in the current pest control program.

Inspector notes: The facility is lacking test strips to measure the concentration of the Quaternary Ammonium and Chlorine sanitizing solutions for the 3 bay sinks throughout.

Inspector notes: The floor(s)/wall(s) in the following areas of the facility were observed to have an accumulation of soil residue and/or food debris... - The wall and floor near the fryer unit and the 3 bay sink in the prepared foods kitchen - The wall behind the 3 bay sink in the meat room The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: At the time of inspection, a person certified in food safety was no on site. The establishment is to have an on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. PIC to ensure that a person certified in food safety is on site for days when the RIDOH CFP Licensed Food Safety Mangers are not working.

Inspector notes: Several food items held in refrigeration were observed held at 43 to 51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Cold held Food items observed at 45 degrees Fahrenheit and higher were voluntarily disposed of at the time of inspection. (See Temperatures and Disposal)

Inspector notes: The door to the outside, located in the receiving area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: At the time of inspection, clean utensils in the bakery and prepared foods kitchen were observed stored in containers with dust/dirt/debris. Utensil storage containers are to be cleaned as often as necessary to keep them clean and to prevent possible contamination of clean utensils.

Inspector notes: The following equipment was observed to be in poor repair/improperly adjusted... - The bakery and frozen food walk-in freezer fan units were observed to have build-up of ice on tubing - The frozen Food walk-in freezer door was observed to have a torn gasket

Inspector notes: Wood is used in the construction of a ceiling support in the frozen food walk-in freezer. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.

Inspector notes: The non-food contact surfaces of the following were observed to have an accumulation of dust, dirt, food residue, and other debris at the time of inspection... - Prepared Foods Kitchen Hood Ventilation Filters - Fans shrouds to the ceiling mounted cold meat room cooler unit(s) - Bakery speed rack shelving and 3 bay sink - Deli wall counter shelving - Meat room hand sink and 3 bay sink - Meat room ceiling light shields

Inspector notes: At the time of inspection, the following areas of the physical facilities were observed in poor repair... - Ceiling tiles in the meat room were observed to be bubbling/peeling - The Produce wall was observed to have paint chipping/peeling - The Floor coating in the bakery/prepared foods kitchen was observed to be worn exposing bare concrete - The built-in deli countertop was observed to be chipped/worn The physical facilities must be maintained in good repair.