- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: The rice was about 122 F in the warmer---Rice was moved so it was down in the well.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no Certified Food Protection Manager (CFPM) on staff---Results are pending from a staff member that took the class earlier this week.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The sanitizer in the three compartment sink in the meat department was weak---Water was changed and re-checked during this inspection. Closely monitor sanitizer levels.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The dairy case is about 45 F.
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11/12/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Observation: The floor-wall junctions in portions of the meat department are in poor condition and do not allow for cleaning.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no CFPM (Certified Food Protection Manager) employed at the facility. A CFPM was required by 11/12/2014.
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05/05/2015 | Regular |
- Shellstock, maintaining identification
Observation: The oyster tag/label indentification was not available---The meat department manager will retain tags/labels as required moving forward.
- Physical facilities maintained in good repair
Observation: The floor-wall junction in the meat department was in poor condition.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The produce cooler near the cut melon and cider is about 46-47 F.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no Certified Food Protection Manager with management and supervisory responsibility employed by the establishment---The Deli Manager is scheduled to attend a class on 11/20/2014.
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11/11/2014 | Regular |
- Handwashing aides and devices, use restrictions
Observation: There was a bucket of santizer water in the hand washing sink of the deli---The violation was corrected on-site by removing the bucket.
- Eating, drinking, or using tobacco
Observation: There was an open can of pop on the food preparation table in the deli---The violation was corrected on-site by moving it to a non-food production area (office) of the deli.
- Food is properly labeled
Observation: The deli chicken pieces in the cold case were labeled with ingredients that were not present in the product---The popping boba did not contain ingredient labels.
- Hand drying provided
Observation: There were no paper towels in the paper towel dispenser at the hand washing sink in the deli---The violation was corrected on-site by refilling the dispenser.
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05/12/2014 | Routine |
- Miscellaneous sources of contamination
THERE IS AN OPEN CUP OF POP IN THE WALK-IN DAIRY COOLER.
- Test kit provided and used to measure sanitizing solution concentration
THERE ARE NO TEST PAPERS FOR MONITORING THE CONCENTRATION OF SANITIZER IN THE MEAT/DELI DEPARTMENTS.
- Handwashing signage
THERE IS NO SIGN AT THE MEAT DEPARTMENT HAND WASHING SINK REMINDING EMPLOYEES TO WASH THEIR HANDS.
- Food is properly labeled
THERE ARE SEVERAL PACKAGED MULTI-INGREDIENT PRODUCTS FROM VARIOUS DEPARTMENTS THAT DO NOT HAVE INGREDIENT LABELS.
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10/08/2013 | Routine |
- Miscellaneous sources of contamination
THERE IS AN OPEN CUP OF POP IN THE WALK-IN DAIRY COOLER.
- Handwashing signage
THERE IS NO SIGN AT THE MEAT DEPARTMENT HAND WASHING SINK REMINDING EMPLOYEES TO WASH THEIR HANDS.
- Food is properly labeled
THERE ARE SEVERAL PACKAGED MULTI-INGREDIENT PRODUCTS FROM VARIOUS DEPARTMENTS THAT DO NOT HAVE INGREDIENT LABELS.
- Test kit provided and used to measure sanitizing solution concentration
THERE ARE NO TEST PAPERS FOR MONITORING THE CONCENTRATION OF SANITIZER IN THE MEAT/DELI DEPARTMENTS.
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10/08/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
A WORK TABLE I N THE DELI WAS SOILED.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
THE FLOORS WERE SOILED IN THE DELI AREA.
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08/06/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
A WORK TABLE I N THE DELI WAS SOILED.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
THE FLOORS WERE SOILED IN THE DELI AREA.
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08/06/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
THERE WERE READY-TO-EAT OR COOKED MEAT STORED WITH AND BELOW RAW MEAT IN THE MEAT CASE.
- Separation from food, equipment, utensils, linens, and single service
THERE WERE CHEMICALS STORED WITH FOOD AND ABOVE FOOD EQUIPMENT IN THE MEAT DEPARTMENT.
- Bare hand contact with ready to eat foods
AN EMPLOYEE IN THE MEAT DEPARTMENT HANDLED CHEESE CURDS WITH HIS BARE HANDS AND THE EMPLOYEES IN THE PRODUCE DEPARTMENT DID NOT HAVE ACCESS TO SINGLE-USE GLOVES FOR CUTTING PRODUCE.
- Roasts held at a temperature of 130°F or above
THE CUT MELONS ARE ABOUT 48-49 F IN THE PRODUCE CASE.
- Food is properly labeled
THERE WERE NO INGREDIENT LABELS ON PACKAGED MULTI-INGREDIENT ITEMS: POLLOCK NUGGETS, COOKED WINGS, SLICED CHEESE, GUMMIES AND THERE WERE NO LABEL COMPONENTS ON THE BLUEBERRY PARFAIT.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
THE CUT MELONS AND THE BLUEBERRY PARFAITS IN THE PRODUCE CASE ARE NOT DATE MARKED.
- Hand drying provided
THERE ARE NO PAPER TOWELS AT THE HAND WASHING SINK IN THE MEAT DEPARTMENT.
- Cleanability of floors, walls, and ceilings
THE RUBBER FLOOR BASE IS IN POOR CONDITION IN THE MEAT DEPARTMENT.
- Test kit provided and used to measure sanitizing solution concentration
THERE WERE NO TEST PAPERS FOR CHECKING THE QUATERNARY SANITIZER IN THE MEAT DEPARTMENT.
- Eating, drinking, or using tobacco
AN EMPLOYEE WAS DRINKING FROM A SUNNY D JUG IN THE PRODUCE DEPARTMENT AND THE SUNNY D JUG IS STORED ON THE PRODUCE ICE MACHINE--THERE IS ALSO AN OPEN CUP OF POP IN THE WALK-IN COOLER.
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04/22/2013 | Routine |
- Food is properly labeled
THERE WERE NO INGREDIENT LABELS ON PACKAGED MULTI-INGREDIENT ITEMS: POLLOCK NUGGETS, COOKED WINGS, SLICED CHEESE, GUMMIES AND THERE WERE NO LABEL COMPONENTS ON THE BLUEBERRY PARFAIT.
- Hand drying provided
THERE ARE NO PAPER TOWELS AT THE HAND WASHING SINK IN THE MEAT DEPARTMENT.
- Separation from food, equipment, utensils, linens, and single service
THERE WERE CHEMICALS STORED WITH FOOD AND ABOVE FOOD EQUIPMENT IN THE MEAT DEPARTMENT.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
THE CUT MELONS AND THE BLUEBERRY PARFAITS IN THE PRODUCE CASE ARE NOT DATE MARKED.
- Eating, drinking, or using tobacco
AN EMPLOYEE WAS DRINKING FROM A SUNNY D JUG IN THE PRODUCE DEPARTMENT AND THE SUNNY D JUG IS STORED ON THE PRODUCE ICE MACHINE--THERE IS ALSO AN OPEN CUP OF POP IN THE WALK-IN COOLER.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
THERE WERE READY-TO-EAT OR COOKED MEAT STORED WITH AND BELOW RAW MEAT IN THE MEAT CASE.
- Bare hand contact with ready to eat foods
AN EMPLOYEE IN THE MEAT DEPARTMENT HANDLED CHEESE CURDS WITH HIS BARE HANDS AND THE EMPLOYEES IN THE PRODUCE DEPARTMENT DID NOT HAVE ACCESS TO SINGLE-USE GLOVES FOR CUTTING PRODUCE.
- Roasts held at a temperature of 130°F or above
THE CUT MELONS ARE ABOUT 48-49 F IN THE PRODUCE CASE.
- Test kit provided and used to measure sanitizing solution concentration
THERE WERE NO TEST PAPERS FOR CHECKING THE QUATERNARY SANITIZER IN THE MEAT DEPARTMENT.
- Cleanability of floors, walls, and ceilings
THE RUBBER FLOOR BASE IS IN POOR CONDITION IN THE MEAT DEPARTMENT.
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04/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Clear Lake Payless Foods, 20 S 4th St, Clear Lake, IA 50428 »