Super Stop and Shop No 726

Inspector notes: At the time of inspection, the following improper cold holding was observed: - Ham and Kielbasa were observed stored at 45-49 degrees Fahrenheit in the Meat Dept. Open Wall Cooler. 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 by the PIC at the time of inspection.

Inspector notes: The non-food contact surfaces of several department walk-in cooler fan shrouds were observed to have an accumulation of dust/debris.

Inspector notes: The following equipment was observed in need of adjustment/repair: - The Bakery High Temp. Dishwasher rinse cycle pressure indicator was observed at 12 psi (unit requires 20-25 psi based on tag observed on unit). Pressure indicator device is to be repaired or replaced. - The Meat Dept. Open Wall Cooler with prepackaged ham and kielbasa was observed to be maintaining an ambient temperature of 39-46 degrees Fahrenheit from left to right with ham and kielbasa on the bottom shelf observed at 45-49 degrees Fahrenheit. Use of the bottom right side of the unit for storage of Time/Temperature Control for Safety Foods is to be discontinued until serviced/repaired. - The prepared foods back reach-in cooler was observed to have a torn gasket. Equipment is to be maintained in good repair. Per the MOD, ticket for service was created at time of inspection.

Inspector notes: Food items in the Meat Dept. Open Air Side Cooler were observed held at 42-44 degrees Fahrenheit from the middle to left half of the unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items in the left half of the unit were moved to colder refrigeration at the time of inspection.

Inspector notes: At the time of inspection, the Meat Dept. Open Air Side Cooler was observed to be maintaining an ambient temperature of 41 to 58 degrees Fahrenheit with food temperatures observed to be from 39 to 44 degrees Fahrenheit across the unit from right to left. At the time of inspection, the left half of the unit was stripped of food product and is to be monitored for proper cold holding. Call is to be made for service to ensure entire unit maintains food temperatures properly at 41 degrees Fahrenheit or below.

Inspector notes: Several food items in the Deli Open Air Case #2 and the Meat Open Air Side Case were observed held at 42 to 52 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 observed at 44 degrees Fahrenheit and below were moved to colder refrigeration. Food items observed at 45 degrees Fahrenheit and above were voluntarily disposed of at the time of inspection.

Inspector notes: At the time of inspection, whole chickens were observed cooling in the deli walk-in cooler, densely placed on a sheet pan, on a speed rack that was covered with a trash bag. Food items set for cooling are to be arranged in the EQUIPMENT to provide maximum heat transfer through the container walls and loosely covered or uncovered if protected from overhead contamination. Cooling strategies were discussed at the time of inspection.

Inspector notes: At the time of inspection, the Deli Open Air Cooler #2 and the Meat Department Side Open Air Cooler were observed in need of adjustment or repair. The coolers were observed not maintaining ambient temperature throughout and not holding foods throughout at 41 degrees Fahrenheit or below. Technician was called for repairs at the time of inspection, work orders created.