| No violation noted during this evaluation. | 10/21/2015 | Follow Up LOC |
- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation: Hot dogs and smoked pork chops were being vacuumed packaged on site. The facility needs a HACCP plan through the state DIA to continue.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: I did not observe a thin probe thermometer on site.
- 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.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being left out of sanitizer after each use.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan.
- Sanitizers
Observation: The bleach water was 200 ++ ppm. The unit was diluted to 100 ppm prior to me leaving.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Continue to clean the meat cutting areas.
|
10/12/2015 | Regular |
- Packaged foods shall comply with standard of identity requirements
Observation: Food being sold to MFU's were not being properly labeled. The label shall contain net weight, product name, address where it is made, and ingredients. The person in charge stated he will make sure the label machine is working and that it will label all products sold.
|
03/31/2015 | Other |
| No violation noted during this evaluation. | 10/13/2014 | Follow Up LOC |
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The person in charge did not know the 5 main food borne illnesses and symptoms.
- Food employees hair is effectively restrained
Observation: One employee did not have a hair restraint while prepping food.
- Light bulbs, protective shielding
Observation: Lights were not being covered in the back prep area.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths in the prep area were being left out after each use.
- Physical facilities maintained in good repair
Observation: Base boards were missing on the walls going into the prep area.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef was above eggs/potato salad.
- Eating, drinking, or using tobacco
Observation: There was an open cup in the prep area that was not protected with a lid and a straw or a screw cap lid.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Over all the food contact surfaces in the prep area were not clean to sight. Continue cleaning the meat cutting area and dish washing area.
- 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.
- Sanitizers
Observation: There needs to be working sanitizer throughout the day in the prep area. When a sanitizer bucket was made it was mixed to 200 ppm.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottom of the floors and shelves in the prep area were not clean to sight.
- When to wash
Observation: Employees coming back into the prep area did not wash hands prior to prepping meat.
|
09/29/2014 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- 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
- Discharge from eyes, nose, and mouth
|
09/17/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
I did not observe test strips in the facility during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Cardboard under the cooking equipment was not clean to sight. Crates in the prep area were not clean to sight.
- Handwashing signage
- Indoor and outdoor surfaces
Tiles were damaged in the prep area and by the chip section.
- Roasts held at a temperature of 130°F or above
Deli meats and prepared meats being stored in the produce fridge were 44-46 degrees F.
|
09/03/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
|
06/19/2013 | Routine |
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