- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In retail raw meat cooler smoked ham steak was stored below raw pork roasts, and in raw meat walk in cooler pork and beef were stored in the wrong order. Must store all raw animal products in order of internal cooking temp to prevent contamination starting with poultry at the bottom. Removed and corrected on site.
- Material characteristics of non-food contact surfaces
Observation: Raw meat display cooler in retail area had paper lining the shelves. Must use a material that is smooth, easily cleanable, and non absorbent. Removed and corrected on site.
- Posting inspection reports
Observation: Most recent inspection was not posted. Must post the most recent inspection in an area where the public can easily read and access.
- Posting of a valid license
Observation: Most recent license was not posted. Must post the most recent license in area that the public can easily read and access. Corrected on site.
- Equipment location, installation, repair, and adjustment
Observation: Torn door gasket was found on the "orange juice" door in the freezer section. All door gaskets must be in good working order to ensure adequate temp is maintained.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Dairy walk in cooler has dust buildup on the fan covers and cooling units. Must keep clean to prevent buildup of bacteria and contamination.
- Miscellaneous sources of contamination
Observation: Chest freezers in the retail area have ice buildup. Ice must be removed and the inside of the unit cleaned to prevent contamination.
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08/20/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Manual warewashing equipment, hot water sanitizing temperatures
- Stored frozen foods shall be maintained frozen
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/12/2013 | Routine |
- Responsibilities of Permit Holder
Food establishment/grocery license not posted.
- equipment food contact surfaces and utensils clean to sight and touch.
Dust buildup in the gap of gaskets on chest freezers. Must clean more frequently to prevent contamination.
- Laundry facilities
requirement, location, and use
- Light bulbs, protective shielding
Observed the light bulb in meat walk-in cooler was not shielded. Must be shielded, coated, or otherwise shatter-resistant in area where there is exposed food.
- Package integrity
Observed several dented cans. Must dispose of any canned food items if dented on the seam or around the rim of the can. Discard or return for credit.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Batteries stored above kitchen bags on the shelf in grocery area. Must store chemical items separate from foods and food contact surfaces.
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07/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Aldi Inc #58, 1001 50th St, Marion, IA 52302 »