- Food properly labeled with major food allergens
Observation: Cookies for sale in a plastic container in reach-in cooler with no ingredients or identification. Cookies 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.
- Drying mops
Observation: Mop was found wet in empty mop bucket in storage area. If not in immediate use the mop must be allowed to air dry to prevent buildup of bacteria. All should be air dried unless they are stored in a sanitizing solution. This is repeat violation.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedure and clean up kit for Norovirus. Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission.
- 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: Food items such salad mix and spinach were temped between 44- 54*F in display produce reach-in cooler from yesterday. All potentially hazardous food (PHF) must be cold hold at least 41*F or below. Manger voluntary discarded. Corrected on site.COS.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen raw chicken submerged in plastic container with water for thawing from this morning. Potentially hazardous food (time/ temperature control for safety food.) shall be thawed: Under refrigeration that maintains the FOOD temperature at 41*F or less
- Equipment and utensils-durability and strength
Observation: Several spatulas and cutting board are no longer cleanable. Spatulas are removed and cutting board must be resurfaced or replaced.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Visible mold growth on ice machine chute in a back storage area. Empty, wash, rinse, sanitize, and maintain cleaning at frequency to prevent future growth.
- Indoor and outdoor surfaces
Observation: 1) Shelving in back storage are, 2) most of shelving in store for sales 3) reach- in display cooler with produce have chipped paint. All surfaces exposed to food must be smooth, easily cleanable, and nonabsorbent. Seal shelving with two coats of light colored paint or varnish.
- Separation from food, equipment, utensils, linens, and single service
Observation: 1) Chemical powder in a white container and detergents not labeled on shelves and stored above food (pasta) in storage room. Must label all working container with correct common name for easy identification.
- Equipment location, installation, repair, and adjustment
Observation: Condenser discharge line in walk-in cooler is dripping on food boxes. Removed the food and make necessary repairs.
- Food storage, prohibited areas
Observation: Ice buildup in several chest freezers int the store. Must defrost to prevent source of contamination and must keep freezer free of ice. Defrost and clean and often as needed.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager at the premise. Must have at least one certified food protection manager employee who has supervisory and management responsibility with authority to direct and control food preparation and service by 02/9/2016.
- Light intensity
Observation: Several refrigerators have no light or burn out (Pepsi, cooler, produce cooler). Must replace with shatter resistant bulb and provide light intensity.
- Protecting food from environmental contamination
Observation: Boxer of bagels stored on the floor in walk-in cooler. All food must be stored 6"of the floor.Remove it.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw meat such as sausages, ground burgers stored next to ready to eat food and juice in the same "Hussam " cooler. Must store separate. Put a separator.Corrected on site. COS.
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07/09/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Observation:On the routine inspection dated 05-05-2014 the kitchen area had exposed utility service lines on the floor and wrapped extension cords on the preparation table. Owner sent to Linn County Public Health a picture and invoice from a licensed electrician who installed a GFI to an outlet with a letter of correction. The utility service lines and pipes are exposed lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. Exposed horizontal utility service lines and pipes may not be installed on the floor. may not be unnecessarily exposed. The owner was given a copy of the food code during this physical re-check. Please send a letter of correction within 90 days due to this is a core violation and per the code this time frame is acceptable. SHALL ALSO HAVE THE POWER CORD FOR THE ELECTRICAL SARAN WRAPPER AND MIXER PROPERLY INSTALLED BY A LICENSED ELECTRICIAN. SHALL SEND A INVOICE FROM THE ELECTRICIAN WHEN THE ABOVE IS REPAIRED. With the letter of correction send a picture of all the above work which was completed by the licensed electrician.
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06/17/2014 | Physical Recheck |
- Equipment location, installation, repair, and adjustment
Observation: The kitchen area has several extension cords and duct tape holding down electrical cords. This area should be checked by a licensed electrician for safety. The duct tape cannot be used due to this is not a cleanable surface. The owner is planning on calling ASAP for a evaluation of the kitchen by a licensed electrician. Send letter of correction and the invoice from the licensed electrician within 10 days by May 14th 2014.
- 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: Cut tomatoes sitting on the counter for taco salad at 58 degrees. Placed on ice within 5 minutes the temperature was 54 degrees. The food employee then placed in the freezer for periods of non-use and will then place on ice. Spoke with the employee and both owners of this food establishment.In The future the tomatoes will be cut and placed in the cooler prior to servicing to the public and kept on ice to assure the temperature is at 41 degrees. This container of tomatoes is a small amount and the food employee stated they will be served prior to a 4 hour period of time. ALL WERE EDUCATED CUT TOMATOES PLACE IN COOLER THEN PLACE ON ICE AT SERVICE TIME AND ALL VERBALIZED UNDERSTANDING. ALL SELF SERVE SALSA, CATSUP, DRESSINGS OR MUSTARD ETC. IF THE LABEL STATES MUST REFRIGERATE AFTER OPENING. SHALL ALWAYS KEEP THESE ITEMS ON ICE WHILE MEAL SERVICE IS AVAILABLE AND PLACE BACK INTO REFRIGERATOR. MUST KEEP ALL POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 DEGREES OR LOWER AT ALL TIMES.
- Drying mops
Observation: One mop was not drying properly.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies
- Miscellaneous sources of contamination
Observation: The following freezers have excessive buildup of ice and shall be defrosted. The upright Sears unit in the back storage, the deep freezer and the ice bag freezer.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
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05/05/2014 | Routine |
- Light intensity
Observed several burnted out light bulbs in the following areas: 1) hood system in kitchen 2) reach-in freezers. Replace to maintained in good condition. If going to replace the light bulbs into LED in reach-in freezers, light bulbs must be sielded or shatter-resistant.
- equipment food contact surfaces and utensils clean to sight and touch.
Visable buildup on ice machine chute. Must clean mor frequently to prevent contamination. Must be washed, rinsed, and sanitized.
- Food is properly labeled
Bagged ice does not have store identification label. Must provide a store label for ice bagged within the facility for consumers to easily identify the distributor and location,
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed a opened turkey deli was passed 7 day usage in kitchen. Discarded. Reday-to-eat food must be used or discarded in 7 days after opened or preparation. Corrected at time of inspection
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10/02/2013 | Routine |
- Food is properly labeled
Bagged ice does not have store identification label. Must provide a store label for ice bagged within the facility for consumers to easily identify the distributor and location,
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed a opened turkey deli was passed 7 day usage in kitchen. Discarded. Reday-to-eat food must be used or discarded in 7 days after opened or preparation. Corrected at time of inspection
- Light intensity
Observed several burnted out light bulbs in the following areas: 1) hood system in kitchen 2) reach-in freezers. Replace to maintained in good condition. If going to replace the light bulbs into LED in reach-in freezers, light bulbs must be sielded or shatter-resistant.
- equipment food contact surfaces and utensils clean to sight and touch.
Visable buildup on ice machine chute. Must clean mor frequently to prevent contamination. Must be washed, rinsed, and sanitized.
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10/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Center Point Foods, 800 Ford Ln, Center Point, IA 52213 »