- Physical facilities maintained in good repair
Observation: Floor tiles missing/broken in front of deli. Exhaust ventilation system not working properly.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not stored in between sanitizer solution in between uses.
- Dispensing of single-service and single-use articles
Observation: Single use utensils not displayed not prevent contamination of food/lip contact surfaces.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test kit not provided to check concentration of sanitizer.
- Material characteristics of non-food contact surfaces
Observation: Duct tape used on food cart and prep tables in deli.
- Separation from food, equipment, utensils, linens, and single service
Observation: Hand sanitizer, nail polish remover, air freshener, and other chemicals stored on prep table and on microwave. Chemicals moved to a separate area away from food prep areas.
- Outer openings are protected
Observation: Gaps in the back receiving door.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Large accumulation of dust on the covers of the fans in the walk-in coolers. Ice accumulation on the ceilings and floors of both walk in freezers.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs over ready to eat items in the deli reach in cooler. Shell eggs moved to lower section of the cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior of the deli reach in cooler soiled with food and large amount of water build up in the bottom of the cooler.
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09/21/2015 | Regular |
| No violation noted during this evaluation. | 04/30/2014 | Follow Up LOC |
- Packaged foods shall comply with standard of identity requirements
Observation: Missing ingredients on packaged consumer self service products.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw hamburger sitting on top of raw pork tenderloin in reach-in cooler - relocated at time of inspection.
- Restriction-presence and use
Observation: Sanitizer too strong - diluted at time of inspection. Kitchen staff instructed on proper bleach to water ratio and how to appropriately use test strips
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw animal foods over ready to eat foods in reach-in cooler. Relocated at time of inspection.
- 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: Packaged foods in consumer self service cooler temping at 48 degrees. Unit in defrost at time of inspection. Unit set to defrost for 50 minutes at time. Manager adjusted to 30 minutes at time of inspection. Unit temping at 39 degrees before end of inspection.
- Food is properly labeled
Observation: Missing manufacturer information on product repackaged at store.
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04/16/2014 | Non Illness Complaint |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw bacon stored in same container as precooked sausage. Separated at time of inspection.
- Packaged foods shall comply with standard of identity requirements
Observation: NO ingredients on BBQ Pork, Tornado's, Egg rolls, Tamales.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: NO hot water at handsink in produce area.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working containers of food expired: Creamy coleslaw 2/24/14
- Outer openings are protected
Observation: Gaps around exterior door in store room.
- Physical facilities maintained in good repair
Observation: Broken/missing floor tile.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Using bleach as a sanitizer, test strips on premises are for quatenary sanitizer.
- Restriction-presence and use
Observation: Sanitizer too strong in 3rd sink - diluted at time of inspection.
- Light bulbs, protective shielding
Observation: No light shields on lights in cold display case (salads). Missing end caps on lights in meat department.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicer soiled in kitchen, will clean and sanitize prior to next use
- 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: Items in cold case out of temperature: Packages of chicken at 53.5 degrees. Potato salad at 51.1 degrees. Chicken 53 degrees, Teriyaki chicken 53.5 degrees. Removed from cold case until working properly. Sliced tomatoes at 59 degrees. Lettuce at 53.6 degrees.
- Food is properly labeled
Observation: No contact information on steaks out for self service.
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03/18/2014 | Routine |
Restaurant representatives - add corrected or new information about Economart, 113 W Walnut, Columbus Junction, IA 52738 »