- Equipment location, installation, repair, and adjustment
Right door of reach-in cooler under prep line has door gaskets torn. Must replace gasket to properly seal the door according to manufacturer's specifications.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Milk and half and half were not date marked after opening from original container in creamer cooler. Potentially hazardous food (PHF) held in food establishment must be clearly marked with date opened, date made, consume by, or sell by at the time the original container is opened in food establishment if it to be held for more than 24 hrs. Holding temperature must be 41*F or less, and must be used or discarded within 7 days from date marked.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Physical facility in back storage needs general cleaning. Facility needs to have general cleaning in the back storage, must clean more frequently to prevent contamination.
- Food is properly labeled
Observation: Donuts have no labels with ingredients information for sale at store display. Donuts must be labeled with the following information in plain view of the consumers: (1) The manufacturer's or processor's label that was provided with the food, 2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including declarations of artificial color or flavor and chemical preservatives, if contained in the donuts.
- Light bulbs, protective shielding
Observation: Most of the light bulbs in beverage reach-in coolers are not shatter resistant bulbs. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils or unwrapped singles-service articles.
- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation: Box of single use items (plastic silverware) stored in the back storage area on the floor. All single use utensils must be stored at least 6 inches off the floor. Store on the shelves above.
- Drying mops
Observation: Mop was found wet in empty mop bucket. If not in immediate use the mop must be allowed to air dry to prevent buildup of bacteria.
- Plumbing system maintained in good repair
Observation: The following plumbing fixtures are not in good working order and must be repaired: 1) the sink faucet on three compartments sink has leak, 2) floor sink next to the kitchen door has been clogged with waste water and is moldy, 3) mop sink has excessive mold in and around. All equipment must be in good working order. Repair and clean.
- Maintaining premises free of litter and unnecessary equipment
Observation: Several unused equipment such as microwave ovens that are not in use stored in the back storage are. All items that are unnecessary to the operation or nonfunctional must be removed from the premises.
- Sanitizers
Observed: QA sanitizer was too strong at 400ppm and does not meet the concentration requirements. QA sanitizer concentration must be maintained between 200 and 400ppm. Educated staff on how to make sanitizer solution at the proper concentration. Corrected at time of inspection.
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06/05/2015 | Illness Complaint |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Physical facility in back storage needs general cleaning. Facility needs to have general cleansings in the back storage, must clean more frequently to prevent contamination.
- Maintaining premises free of litter and unnecessary equipment
Observation: Several unused equipments such as microwave- owens that are not in use stored in the back storage are. All items that are unnecessary to the operation or nonfunctional must be removed from the premises.
- Storage of clean linens, single-service, and single use articles
Observation: Box of single use items stored in the back storage area. All clean single use utensiles must be stored at least 6 inches above the floor.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed milk and half and half was not date marked after opening in creamer cooler. Potentially hazardous food PHF only have 7 days from day marked to use or discard.
- Food properly labeled with major food allergens
Observation: Donuts have no labels with ingredients information for sale. Donuts must be labeled with the following information in plain view of the consumers: (1) The manufacturer's or processor's label that was provided with the food, 2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including declarations of artificial color or flavor and chemical preservatives, if contained in the donuts.
- Equipment location, installation, repair, and adjustment
Observation: Prep line right door cooler has all door gaskets torn. Must replace.
- Plumbing system maintained in good repair
Observation: The following plumbing fixtures are not in good working order and must be repaired: 1) the sink faucet on thre comaprtments has leak, 2) floor sink has been clogged and moldy, 3) mop sing has excessive mold in and around. All ewipment must be in good working order, reapi and clean.
- Light bulbs, protective shielding
Observation: Most light bulbs glass reach in coolers (beverage) holding are not shatter resistant bulbs. Must provide an adequate cover or shatter resistant bulbs in area where there is exposed food.
- Drying mops
Observation: Mop was found in mop bucket wet. If not in immediate use the mop must be allowed to air dry to prevent buildup of bacteria.
- Sanitizers
Observation: QA sanitizer was too strong at 400ppm and does not meet the concentration requirements. QA sanitizer concentration must be maintained between 200ppm (neutral). Replace more frequently. Corrected at time of inspection.
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05/28/2015 | Regular |
- Food storage - preventing contamination from the premises
Observation: In the walk in freezer a box of frozen donuts were stored on the floor. ALL food items shall be kept at least 6" off the floor. CORRECTED ON SITE.
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08/04/2014 | Physical Recheck |
- Maintaining premises free of litter and unnecessary equipment
Observation: In the warewashing area a homestyle dish machine which has been non-functional per food manager for several years and a nonfunctional cooler in the front area next to the donut display. The PREMISES shall be free of: Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.BOTH OF THE ABOVE SHALL BE REMOVED WITHIN 30 DAYS AT THE PHYSICAL RE-CHECK.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: This was not observed but the food manager reported cheese sauce is reheated. Inspector educated that the reheating had to reach 165 degrees within 2 hours for 15 seconds. Food manager verbalized understanding. CORRECTED ON SITE.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: The food establishment continues to not have a handwashing sink in the back area where ice is bagged and warewashing is completed. REPEAT VIOLATION. PHYSICAL RE-CHECK TO INSTALL A HANDWASHING SINK NEXT TO THE 3 COMPARTMENT SINK. IN ONE MONTH.
- Storage of clean linens, single-service, and single use articles
Observation: In the back storage area boxes of single use pizza boxes and cups were stored on the floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:(1) In a clean, dry location
- Food is properly labeled
Observation: Donut display case provided by "Donut Boy." SHALL have ingredients of all the donuts available upon request for consumers to avoid any food allergies.
- Light intensity
Observation: In the walk in cooler there are three light bulbs that are not providing adequate lighting. The manager replaced the light bulbs during this inspection. CORRECTED ON SITE.
- Storage and maintenance of wet and dry wiping cloths
Observation: One bucket of chlorine sanitizer was stored on the floor. ALL sanitizer shall be stored off the floor. New sanitizer was prepared. CORRECTED ON SITE.
- Posting inspection reports
Observation: The most current inspection report is not posted in a conspicuous place for consumers to view. SHALL POST THIS INSPECTION REPORT PER IOWA CODE AT EYE LEVEL FOR CONSUMERS TO VIEW.
- Clean in place equipment is designed and constructed to ensure adequate sanitizing
Observation: The reach in stainless prep cooler on the outside and the shelves next to the cooler have food debris build up. SHALL CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN. CORRECTED ON SITE.
- Posting of a valid license
Observation: The board that has the current RS/FE license posted was taken off the wall due to recently painting the walls. SHALL POST BOTH LICENSES IN A CONSPICUOUS PLACE FOR CONSUMERS TO VIEW.
- Drying mops
Observation: One mop was not stored properly to air dry.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. CORRECTED ON SITE.
- Smoke free air act
Observation:One of the entrances does not have the official no smoking sign posted. Each entrance SHALL have the official no smoking sign. Given during this inspection to post. CORRECTED ON SITE.
- Equipment location, installation, repair, and adjustment
Observation: One side of the three door freezer was broken upon arrival of inspection. Brecke was called and arrived to repair during this inspection. The parts had to be ordered. The door was tape shut to prevent any injuries. PHYSICAL RE-CHECK IN ONE MONTH THAT THE DOOR WAS REPAIRED AND NO LONGER NOT FUNCTIONAL. NUMEROUS FOOD ITEMS WERE MOVED TO ANOTHER FREEZER. THE TEMPERATURE OF THE FREEZER WITH THE BROKEN DOOR IS ADEQUATE AND HARD FROZEN FOOD ITEMS ARE NOTED.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Numerous deli meats and other potentially hazardous food items were not date marked in the reach in sandwich cooler. If PHF is not used within 24 hours SHALL DATE MARK AND DISCARD IN 7 DAYS. THIS IS A REPEAT VIOLATION. CORRECTED ON SITE.
- Plumbing system maintained in good repair
Observation: The rinse sink at the 3 compartment sink has a leak. SHALL REPAIR AS NEEDED.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The microwave has excessive buildup of food debris. A food contact surface shall be cleaned as often as necessary to keep clean. CORRECTED ON SITE.
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06/27/2014 | Routine |
- Handwashing sinks-Numbers, capacities, location, and placement
Establishment does not have hand sink in back area where ice is bagged and warewashing is completed. A hand sink is required in warwashing and food handling areas. Install with 14 days to be verifed with physical re-check.
- Laundry facilities
requirement, location, and use
- Food is properly labeled
Food packaged in establishment must be labeled with ingredient list, name and place of business of the manufacturer, and major allergen information. Label all sandwiches.
- Light bulbs, protective shielding
Lights in reach-in pop/beer coolers are not shielded or shatter proof. All lights exposed to food and food tems must be shielded or shatter proof. Replace bulbs or provide shield.
- equipment food contact surfaces and utensils clean to sight and touch.
Water in steam table but not in use and rust is floating in water. Empty and clean and maintain so that it remains clean.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli meats in reach-in cooler and prepped pizzas must be dated when prepped or packaged opened and than used or discarded within 7 days. Date mark products as required.
- Sanitization of food contact surfaces - before use and after cleaning
Homestyle dish washer is next to 3 tank sink. Licensed establishment may only have commerical dish machines. Dish machine is not aloowed to be used and must be removed before re-check in 14 days.
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12/20/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Homestyle dish washer is next to 3 tank sink. Licensed establishment may only have commerical dish machines. Dish machine is not aloowed to be used and must be removed before re-check in 14 days.
- Laundry facilities
requirement, location, and use
- Light bulbs, protective shielding
Lights in reach-in pop/beer coolers are not shielded or shatter proof. All lights exposed to food and food tems must be shielded or shatter proof. Replace bulbs or provide shield.
- Handwashing sinks-Numbers, capacities, location, and placement
Establishment does not have hand sink in back area where ice is bagged and warewashing is completed. A hand sink is required in warwashing and food handling areas. Install with 14 days to be verifed with physical re-check.
- Food is properly labeled
Food packaged in establishment must be labeled with ingredient list, name and place of business of the manufacturer, and major allergen information. Label all sandwiches.
- equipment food contact surfaces and utensils clean to sight and touch.
Water in steam table but not in use and rust is floating in water. Empty and clean and maintain so that it remains clean.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli meats in reach-in cooler and prepped pizzas must be dated when prepped or packaged opened and than used or discarded within 7 days. Date mark products as required.
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12/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Big 10 Mart, 1225 Boyson Rd, Hiawatha, IA 52233 »