- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The person with the certification says it expired. All food establishments are required to have a certified food protection manager on staff that has managerial duties.
- Light bulbs, protective shielding
Observation: Several light bulbs were burn out or not covered in the open cooler areas of the store. All bulbs in that area need to be covered or shatter resistant and in working order to allow visibility of the consumer products.
- Multiuse food contact surfaces are cleanable
Observation: Several food containers were observed that had been put in microwave and their contents had been heated to the point that the containers had burn spots that could harbor food residue. (A) Multiuse FOOD-CONTACT SURFACES shall be:(1) SMOOTH
- Equipment location, installation, repair, and adjustment
Observation: Gaskets torn on Edys ice cream reach in cooler door, and pizza roll reach in cooler door. All cooler door gaskets must be maintained in proper working order to ensure optimum operability of the cooler.
- Eating, drinking, or using tobacco
Observation: A coffee spoon used to mix employee drink found on pizza prep table surface. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD or other items needing protection can not result.
- Package integrity
Observation:A dented can of soup was found on the shelf for purchase. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Food storage containers identified with common name of food
Observation: Several containers of dry goods and liquids were not labeled with the proper name of the current contents. Except for containers holding FOOD that can be readily dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Observation:Several different containers including ham salad,potato salad and coleslaw were open and not marked with an opening date or disposal date. refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CORRECTED ON SITE. Product was voluntarily discarded.
- Established procedures for responding to vomiting and diarrheal events
Observation: There is not an available procedure for cleaning up a vomiting or diarrheal event. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT
- 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: Pre cooked or cured meats temped at 48 degrees. POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: At 5ºC (41ºF) or less. CORRECTED ON SITE. Meats tepm. over 41 degrees were voluntarily discarded.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: A biscuit cutter was soiled and found stored away with clean utensils. (2)Hobart dough mixer was soiled on the head of mixer. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. --Observation: Two chest Freezers containing Fish and ground beef have excessive frost build up. All food contact surfaces must be kept clean to sight and touch.
- Outer openings are protected
Observation:Back service door sweep is worn and daylight can been seen from the inside out.(A) Except as specified in ¶¶ (B), (C), and (E) and under ¶ (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by (1) Filling or closing holes and other gaps along floors, walls,and ceilings
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04/06/2015 | Regular |
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitizer made up at time of inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease. Correct at time of inspection.
- Outer openings are protected
Observation: Light gap on bottom of exit door near produce cooler. Replace door sweep to close gap and prevent pest entry into facility. REPEAT VIOLATION.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vents in walk-in cooler in kitchen have dust buildup. Clean more frequently to prevent food contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: 1) Raw eggs were stored above ready-to-eat food in walk-in cooler in kitchen. 2)Raw ground meats were stored above whole cuts beef in Meat walk-in cooler. Food must be stored by the cook temperature: higher cook temp items must be stored on the lower shelf. Correct at time of inspection.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Observation: Hair conditioners were stored above can foods in retail sale area. All chemical items must be stored separated from food and food contact surfaces.
- Light intensity
Observation: Several light bulbs in reach-in freezer in retail area are burned out. Replace to allow to easy cleaning and maintenance.
- Food shall be obtained from sources that comply with law
Observation: Cans of Infant formula were found with expired date mark. Can not sell any baby food with an expired date mark. Discarded. Correct at time of inspection.
- Food storage, prohibited areas
Observation: Several foods were stored on the floor in Meat walk-in cooler. All food must be stored 6" off floor to prevent contamination.
- Light bulbs, protective shielding
Observation: Several light bulbs in meat open cooler not shielded. Must provide an adequate cover bulbs in area where there is exposed food.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have chlorine test strips in kitchen. Ordered.
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04/18/2014 | Routine |
- Outer openings are protected
Ligt gap on bottom right side of exit/entrance door near produce cooler. Replace door sweep to close gap and prevent pest entry into facility.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vent fans in walk-in produce cooler have dust build-up. Clean more frequently to prevent food contamintion.
- Plumbing system repaired according to law
Leaking drain line under 3 compartment sink near produce cooler. Shall repair to maintain in good condition.
- Test kit provided and used to measure sanitizing solution concentration
Provide quat test strips for spray bottle sanitizer in kitchen area. Quat sanitizer shall be maintained at 200ppm.
- Storage or display of food in contact with water or ice
Condenser drain lines in both large walk-in freezerare leaking leaving ice build-up on and around food. Repair to prevent food contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Storing cooked chicken under raw beef, and raw beef under raw chicken. Proper food storage is as follows: top is cook/ready-to-eat foods, raw fish, raw pork, raw beef, and raw chicken on bottom. CORRECTED ON SITE.
- Food employees hair is effectively restrained
Must wear an effective hair restraint when handling food. Ex. Hat, Hair net , Visor, or Bandana.
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08/20/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vent fans in walk-in produce cooler have dust build-up. Clean more frequently to prevent food contamintion.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Storing cooked chicken under raw beef, and raw beef under raw chicken. Proper food storage is as follows: top is cook/ready-to-eat foods, raw fish, raw pork, raw beef, and raw chicken on bottom. CORRECTED ON SITE.
- Test kit provided and used to measure sanitizing solution concentration
Provide quat test strips for spray bottle sanitizer in kitchen area. Quat sanitizer shall be maintained at 200ppm.
- Storage or display of food in contact with water or ice
Condenser drain lines in both large walk-in freezerare leaking leaving ice build-up on and around food. Repair to prevent food contamination.
- Plumbing system repaired according to law
Leaking drain line under 3 compartment sink near produce cooler. Shall repair to maintain in good condition.
- Outer openings are protected
Ligt gap on bottom right side of exit/entrance door near produce cooler. Replace door sweep to close gap and prevent pest entry into facility.
- Food employees hair is effectively restrained
Must wear an effective hair restraint when handling food. Ex. Hat, Hair net , Visor, or Bandana.
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08/20/2013 | Routine |
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