| No violation noted during this evaluation. | 11/19/2015 | Follow Up RCP |
- Test kit provided and used to measure sanitizing solution concentration
Observation: There are no test strips to check the concentration level of the quat based sanitizer.
- Insect control devices are properly designed and installed
Observation: There are fly strips that are above food areas.
- Food storage - preventing contamination from the premises
Observation: There were multiple food items stored in the walk in cooler, walk in freezer, and dry storage area.
- Manual warewashing sinks requirements
Observation: There is only a two compartment sink for the warewash sinks. The facility has established a policy to wash, rinse, clean the wash compartment, fill with sanitizer, then sanitize, air dry. ware.
- Storage or display of food in contact with water or ice
Observation: There were drops of water onto packages of food on the floor from the ceiling of the walk in cooler. COS by moving the food to a different location.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: There was raw pork sausage stored over raw beef steak in the store front cooler and there was raw pork sausage stored over hams in the walk in cooler. COS by moving the sausage.
- Compliance with submitted HACCP plans and approved variance procedures
Observation: There were cured eggs that are cold smoked for flavor. These eggs are not a part of the establishments HACCP plan. Eggs were placed on hold and establishment informed cannot sell these until their curing process is approved from our department.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:There was not a thermometer in the meat case.
- Packaged foods shall comply with standard of identity requirements
Observation: Facility packaged cheese curds and chocolates that do not have the name of the facility and ingredients.
|
10/23/2015 | Regular |
- Plumbing
materials, design, construction and installation
|
10/29/2014 | Physical Recheck |
- A variance request has been submitted and contains required information
Observation:A variance request for curing meats was submitted but has not yet been approved, however, the establishment is still curing meats for retail sale.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Observed raw pork loin stored on top of case of mashed potatoes, raw brisket stored on top of beverage containers, and raw ground beef stored with and above hams and other ready to eat foods in walk-in cooler, corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Cottage cheese repackaged for consumer sale is labeled with the manufacturer's sell-by date, not the 7-day sell-by date.
- Manual warewashing sinks requirements
Observation:There is only a two-compartment sink available, but there are numerous utensils and equipment that require cleaning and sanitizing. A bus tub is used as the third compartment to sanitize equipment and utensils.
- Food storage - preventing contamination from the premises
Observation:Observed cases of raw shell eggs on walk-in cooler floor, packages of food stored on walk-in freezer floor, and bags of potatoes, onions and flour on floor in storeroom.
|
02/19/2014 | Routine |
- Food storage - preventing contamination from the premises
Observed several boxes of food on walk-in freezer floor - repeat.
- Wild Mushrooms
Owner found morel mushrooms and has them for sale in the store, owner is not a certified mushroom identification expert. Removed from sale, corrected. Various cured meats such as jerky, ring bologna, summer sausage, Canadian bacon, smoked salmon, hot sticks, dried beef and liver sausage are cured on the premises - owner does not have a variance for preparation and sale of cured meats and smoked seafood, and does not have approved HACCP plans.
- Manual warewashing sinks requirements
There is only a two-compartment sink, there are numerous utensils and equipment that require washing and sanitizing. A tub is used as the third compartment with sanitizing solution and water.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed packages of raw ground beef over container of ring bologna and raw lamb chops over foods in walk-in cooler - corrected, repeat violation.
- Variance obtained for specialized processing methods
Owner found morel mushrooms and has them for sale in the store, owner is not a certified mushroom identification expert. Removed from sale, corrected. Various cured meats such as jerky, ring bologna, summer sausage, Canadian bacon, smoked salmon, hot sticks, dried beef and liver sausage are cured on the premises - owner does not have a variance for preparation and sale of cured meats and smoked seafood, and does not have approved HACCP plans.
- Food is properly labeled
Observed numerous packages of food in display cooler and freezer and store shelves that are not labeled with ingredients, some without a store label. Repeat violation.
- Food temperature measuring devices are provided and readily accessible
There is no thermometer in meat display case.
|
05/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Wuennecke's City Meat, 199 Railroad Nw Ave, New Albin, IA 52160 »