IN THE KITCHEN: ALDI

Health Department Lists Inspection Report

During a May 18th, 2017, routine, inspection by a sanitarian of the Putnam County Board Of Health, ALDIi Food Market, of Liberty Square, Teays Valley, was cited for the following critical violation:

ALDI – Inspection Report

Inspection Information:

Facility Type: RFS
Inspection type: Routine
Inspection date: 18-May-2017
Violations: A summary of the violations, found, during the inspection, are listed below:
Observed violations

13 – 3-302.11 – PACKAGED AND UNPACKAGED FOOD – SEPARATION, PACKAGING, AND SEGREGATION

Observation (CORRECTED DURING INSPECTION):  Bacon stored above dairy.
Correction:  Store all raw meat (including raw eggs) in a leak proof container and/or below ready to eat food or food(s) with a lower final cooking temperature.

34 – 4-204.112 – TEMPERATURE MEASURING DEVICES – LOCATION, EASILY READABLE

Observation:  Thermometer missing in meat locker.
Correction:  Provide thermometer in cold holding areas.

08 – 6-301.14 – HANDWASHING SIGNAGE

Observation:  No handwashing signage is provided in men’s toilet room.
Correction:  Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.
Equipment temperatures
Description Temperature
Crown Tonka walkin fr. 8 ºF
Crown Tonka walkin dp fr -10 ºF
Crown Tonka fresh meatwalkin ?  ºF
Crown Tonka walkin 40  ºF
Fresh meat case 30  ºF
Special Buy case 31  ºF
Deli cheese case 34  ºF
Deli meat case 31  ºF
Spot fr 1 -5  ºF
Spot fr 2 -9  ºF
Food temperatures
Description Temperature State
Hotdogs 39 ºF Cold holding
Milk 39 ºF Cold holding
Steak 41 ºF Cold holding
Colby cheese 41 ºF Cold holding
Whole Ham 41 ºF Cold holding
Bacon 41 ºF Cold holding
Pork Loin 41 ºF Cold holding
Warewashing temperatures
Machine name Sanitization method Thermo label PPM Sanitizer name Sanitizer type Temperature
NA  ºF

ALDI – Inspection Report

Inspection Information:

Facility Type: RFS
Inspection type: Routine
Inspection date: 03-September-2015
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-305.11
Bread not 6″ above floor.
Store all food items 6 inches above the floor. Dollies or dunnage racks. .
3-501.16 (Cold)
Critical Bologna at 45F in lunch meat zone of deli case.
Maintain cold potentially hazardous foods at or below 41°F
5-501.113
Dumpster doors not shut.
Provide tight fitting lids or doors for all receptacles and waste handling units with food inside that store refuse, recyclables, and returnables.
5-501.114
No drain plug in dumpster.
Provide drain plugs for receptacles and waste handling units that are used for storing refuse, recyclables and returnables..

Comments:

 

INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.