Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Nonfood-contact surfaces of the deli slicer are soiled.
Food storage - preventing contamination from the premises Observation: Food stored on the floor in the walk in cooler.
Separation from food, equipment, utensils, linens, and single service Observation: Insect spray stored next to single use gloves. Insect spray was moved to another location.
Single use glove use Observation: Single use gloves used for raw and ready-to-eat foods without being changed. Proper glove used was brought to the attention of employees and management.
Storage and maintenance of wet and dry wiping cloths Observation: Wiping cloth used to wipe self service coffee counter not stored in sanitizer solution. Wiping cloth was placed with soiled linens.
Food storage containers identified with common name of food Observation: Containers of sugar and icing/frosting not labeled with common name. Corrected on site.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Cooked, ready-to-eat bacon stored next to raw bacon with no barrier in between. Raw bacon was moved to a space below the cooked bacon. Raw bacon displayed over ready-to-eat food items in the display case. Raw bacon was moved to avoid potential cross contamination.
Test kit provided and used to measure sanitizing solution concentration Observation: Test kit not present to check sanitizer concentration.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Thin probe, tip sensitive, digital thermometer not present to check temperatures in thin foods.
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