- Eating, drinking, or using tobacco
Observation: In bakery area employee drinks found uncovered, and on a prep table - store on a bottom shelf, covered and use a straw.Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark the bags of pulled pork in the walk-in cooler.Corrected
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In meat walk-in do not store raw chicken over raw beef to protect against possible cross contamination. Corrected
- Rinsing of cleaned and sanitized equipment and utensils
Observation: Rinse in between washing and sanitizing in three compartment sink. Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: In back room do not store pesticide over styrofoam containers and do not store Orange Force cleaner with catering containers. Toxics were moved
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In meat dept do not put smoked pork with raw pork ribs to protect against possible cross contamination. Corrected
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12/03/2015 | Regular |
- Variance obtained for specialized processing methods
Observation: Jerky can not be produced without an approved HACCP plan. Jerky taken off of shelf.
- Separation from food, equipment, utensils, linens, and single service
Observation: Cleaner found on top of ice machine and on grocery shelf ant bait found over marshmallows, propane next to ice cube trays and fly strips over straws. All food items were moved. Corrected
- Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
Observation: Cooked ham can not be vac packed without a variance and a HACCP plan. Ham was taken off of shelf
- Eating, drinking, or using tobacco
Observation: Employee observed chewing gum and working with food. Corrected
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05/26/2015 | Regular |
- Food is properly labeled
Observation: label the pulled pork with the ingredients. Corrected at time of inspection.
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09/08/2014 | Physical Recheck |
| No violation noted during this evaluation. | 08/25/2014 | Non Illness Complaint |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked meats - sausage, brisket, ham, in shrink wrapfound datemarked beyond the 7 days allowed. Meats were pulled from shelves - this was noted on the previous inspection.
- Food is properly labeled
Observation: Pulled pork in hot box shall be labeled with ingredients. Product was pulled.
- Roasts held at a temperature of 130°F or above
Observation: Hot pulled pork in hot case is 119 and 125F - shall be 135F or above. Meat was pulled, other meat in hot holding unit was at the correct temp.
- Established procedures for responding to vomiting and diarrheal events
Observation: Procedure is needed for the clean up of vomit and diarrheal events.
- Miscellaneous sources of contamination
Observation: Do not use sticky fly strips over three compartment sink.
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08/19/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked meats - sausage, ham shanks found dated beyond the 7 days allowed. Meats are being re-dated
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Do not store raw chorizo over cooked sausage, raw poutry over raw beef , or raw tenderized meat over whole cuts to prevent against possible cross contamination. Everything was moved.
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03/24/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
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09/18/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- 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
- Clean condition-hands and arms
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09/18/2013 | Routine |
- Outer openings are protected
Light can be seen around back door - pest entry poiint. Seal.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean white seperator plate in ice machine.
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08/27/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Clean white seperator plate in ice machine.
- Outer openings are protected
Light can be seen around back door - pest entry poiint. Seal.
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08/27/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In the meat walk-in do not store the raw meat over the cooked hams, In display do not store raw brats over cooked links and do not store raw chicken over hams to prevent against possible cross contamination. Corrected at time of inspection
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03/28/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In the meat walk-in do not store the raw meat over the cooked hams, In display do not store raw brats over cooked links and do not store raw chicken over hams to prevent against possible cross contamination. Corrected at time of inspection
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03/28/2013 | Routine |
Restaurant representatives - add corrected or new information about North Scott Foods, 425 E Leclaire Rd, Eldridge, IA 52748 »