- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Several raw products were stored above ready to eat food in retail areas (chorizo, brat patties, pork, and beef). Must store all ready to eat food above any raw product, and store raw products in order of internal cooking temp with poultry on bottom.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Sloppy joes (2/10) and container of pudding (2/15) were held past 7 days from opening/preparation. Products were discarded at time of inspection. May not hold food for longer than 7 days from date of opening/preparation.
- Storage and maintenance of wet and dry wiping cloths
Observation: Dry wiping cloths (blood stained) were found on the meat cutting board. Wiping cloths that are in use must be stored inside sanitizer to prevent buildup of bacteria.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicers in the deli area were soiled by the blade guards. Must keep clean to prevent buildup of bacteria.
- Eating, drinking, or using tobacco
Observation: Employee beverages were found in the walk in cooler uncovered. Employees must have a covered container and drink in designated areas away from food prep or storage.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Dish area in deli has become soiled and must be cleaned. Specifically the wall under the 3 hole sink, dish rack, and floor in dish area.
- Plumbing system maintained in good repair
Observation: Produce prep area hand sink drains very slowly. Sink must have sufficient drainage capacity to prevent standing water and buildup of bacteria.
- Package integrity
Observation: Dented cans of baby food and vegetables were found in the retail area. May not sell any can that is dented on top, bottom, or side seals. Also any can that cannot sit level or has sharp points due to denting. Cans were discarded at time of inspection.
- Material characteristics of non-food contact surfaces
Observation: Shrink wrap sealer in meat area has a broken cover, and exposed bare wood was found in the backstock areas. All surfaces must be smooth, easily cleanable, and non absorbent.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals were stored on the clean side of the 3 hole sink. Chemicals must be stored away from food and food contact surfaces to prevent contamination.
- Food storage - preventing contamination from the premises
Observation: Food was observed stored on the floor in the dairy walk in cooler (juice and yogurt), and in the coffee area (beans and chocolate sauce). All food and food items must be stored at least 6 inches off the ground to prevent contamination.
- Drying mops
Observation: Mop was observed bunched up in a bucket. Must allow mop head to air dry when not in immediate use to prevent buildup of bacteria.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hoods in the deli area have become soiled and must be cleaned.
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02/25/2015 | Regular |
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