- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Deli meat in cooler. Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 day.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:
|
11/12/2015 | Regular |
| No violation noted during this evaluation. | 02/23/2015 | Follow Up LOC |
- Food is properly labeled
Observation: Prepackage pizza must have cooking instruction on them.
- Food properly labeled with major food allergens
Observation: All prepackaged foods for sale to public, must contain allergen label.
- A variance request has been submitted and contains required information
Observation: Must submit a variance for all special processing.
- Variance obtained for specialized processing methods
Observation: Vacuum sealed ribs in cooler.
- Food storage - preventing contamination from the premises
Observation: Do not store items on the floor of walk in cooler. Everything must be stored at least 6" off of the floor.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Create a cleaning schedule for this establishment.
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11/14/2014 | Follow-up |
- Packaged foods shall comply with standard of identity requirements
Observation: The following food items: fudge and lemon drop brittle did not bare the ingredient, allergen warning and manufacturer's label.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Equipment and food contact on clean in place equipment. Griddle and beverage machines.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Packaged and unpackaged food separation. Raw meat in walk in freezer not stored properly. Organize freezer and cooler according to minimum cooking temperatures.
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08/12/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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09/09/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/24/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
07/24/2013 | Routine |
- Cleaning frequency of food contact surfaces (PHF/TCS)
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
- Food is properly labeled
- equipment food contact surfaces and utensils clean to sight and touch.
- Food storage - preventing contamination from the premises
|
07/17/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- equipment food contact surfaces and utensils clean to sight and touch.
- Food storage - preventing contamination from the premises
- Food is properly labeled
- Cleaning frequency of food contact surfaces (PHF/TCS)
|
07/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Riverloop Public Market Cooperative, 327 W 3rd St, Waterloo, IA 50701 »