- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice chute was not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces were not clean to sight through out the facility. Continue to clean all items.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin probe thermometer.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility has sent a person to the 2-16-2016 serve safe class and the PIC has not received the results yet.
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02/17/2016 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The light covers were not clean to sight.
- Food is properly identified and monitored
Observation: The hot held food was being held at 114 degrees F and the manager stated she only holds the items for 3 hours. The food was not time marked.
- Outer openings are protected
Observation: The back door was not sealed.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I passed the states diarrhea vomit clean up plan out and the manager stated she would copy it and apply it to their procedures.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
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02/12/2015 | Regular |
- Light bulbs, protective shielding
Observation: The light bulb was not protected in the walk in cooler.
- Package integrity
Observation: Baby food was out of date on the shelf.
- Identifying information-original container
Observation: The chemical spray bottle was not labeled in the prep area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottom of the freezer unit was not clean to sight.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin tipped thermometer.
- Insect control devices are properly designed and installed
Observation: The raid being used in the prep area was not approved for commercial uses. The item was discarded.
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03/27/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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05/08/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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05/08/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
The facility does not have any test strips to test sanitizer with.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The walk in cooler vent screens were not clean to sight.
- Duties of PIC
The person in charge had a sick policy but did not know where it was and could not rmember the 5 food borne illnesses or 5 symptoms.
- License required to operate a food establishment
The facility is currently operating without a license.
- equipment food contact surfaces and utensils clean to sight and touch.
Lots of crumbs noted in the prep area. --Fridge/freezer bottoms were not clean to sight.
- Sanitization methods - hot water, chemical
The facility does not currently have any sanitizer to sanitize dishes.
- Hand drying provided
There was no hand towels at the hand wash sink.
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04/11/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
The facilty did not have test strips to test bleach water with.
- equipment food contact surfaces and utensils clean to sight and touch.
Fridge/freezer bottoms were not clean to sight. --Lots of crumbs noted in the prep area.
- Hand drying provided
The hand sink did not have hand towels at the unit.
- Duties of PIC
The person in charge had a sick policy but could not remember the 5 symptoms and 5 food borne illnesses. The person in charge could not remeber where he placed the policy. Corrected at time of inspection
- Sanitization methods - hot water, chemical
The facility does not currently have sanitizer to sanitze dishes.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent screens in the walk in cooler were dusty.
- License required to operate a food establishment
The facility's license has expired.
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04/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Valley Stop Shell, 404 11th St, Correctionville, IA 51016 »