- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw pork stored over cherry tomatoes in reach-in cooler, relocated.
- Common name-working containers
Observation: Chemicals in unlabeled spray bottle - could not determine contents.
- Foods are cooled using appropriate methods
Observation: Placing cooked, hot foods in plastic to go containers, tightly covering and putting in display case before cooled properly, removed, took lids off and placed in walk-in at time of inspection.
- Posting inspection reports
Observation: Inspection report not posted.
- Physical facilities maintained in good repair
Observation: Missing/broken floor tiles.
- Handwashing aides and devices, use restrictions
Observation: Meat tray sitting on hand sink in meat department. Bucket of sanitizer sitting in hand sink by slicer. Pictures attached.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Multiple food items in display case not at 41 degrees or below: Macaroni salad 45 degrees, cooked spaghetti 73 degrees, Ham and potatoes - 46 degrees, BBQ pork - 53 degrees, pork roast 66 degrees.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals stored next to cutting boards in meat department, relocated. Bathroom cleaner stored with food contact surfaces, relocated.
|
02/09/2016 | Regular |
| No violation noted during this evaluation. | 09/15/2014 | Follow Up LOC |
- When to wash
Observation: Handled money, put on gloves to handle food without washing hands.
- Miscellaneous sources of contamination
Observation: Ice build up in upright freezer, ice on food.
- Mechanical ventilation
Observation: Exhaust fan by three compartment sink heavily soiled.
- Physical facilities maintained in good repair
Observation: Broken floor tile, missing/broken ceiling tile. Ceiling tile molding.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Touch down treat in display case at 46.4 degrees, Ham and potato casserole in display case at 44.3 degrees.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water at handsink by ice cream machine.
- Light bulbs, protective shielding
Observation: No light shield over produce
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07/31/2014 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
04/09/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
04/09/2013 | Routine |
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Posting of a valid license
- equipment food contact surfaces and utensils clean to sight and touch.
Plastic bins that store frosting tips soiled.
- Roasts held at a temperature of 130°F or above
"To go" meals in cold case at 44 degrees.
- Foods are cooled using appropriate methods
Steak & macaroni cooked for "to go" meals prepared earlier at 80 degrees 1 1/2 hours after sitting at room temperature. Placed in walk-in cooler at time of inspection. Discussed proper cooling methods.
|
03/05/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Plastic bins that store frosting tips soiled.
- Posting of a valid license
- Roasts held at a temperature of 130°F or above
"To go" meals in cold case at 44 degrees.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Foods are cooled using appropriate methods
Steak & macaroni cooked for "to go" meals prepared earlier at 80 degrees 1 1/2 hours after sitting at room temperature. Placed in walk-in cooler at time of inspection. Discussed proper cooling methods.
|
03/05/2013 | Routine |
Restaurant representatives - add corrected or new information about East Market Grocery, 114 E Market, New Sharon, IA 50207 »