- Cutting surfaces maintained
Observation: The cutting boards in the meat department can no longer be effectively cleaned and sanitized.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor in the walk-in milk cooler and walk-in freezer.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
- Eating, drinking, or using tobacco
Observation: Employee chewing gum in the meat department while handling foods.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Bleach sanitizer in the Deli is below required level. Corrected by adding more bleach.
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05/21/2015 | Regular |
| No violation noted during this evaluation. | 09/03/2014 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed no test strips in the Deli and Produce Department.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces (microwave and deli shelving) not clean.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed no date-marking on ready to eat foods (deli meats and cut produce.
- Sanitizers
Observation: Observed chlorine sanitizer excess concentration.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Observed no hand washing station in the temporary Deli tent. Corrected.
- Light bulbs, protective shielding
Observation: Observed no protective shield on the light bulb in the walk-in freezer.
- Manual warewashing sinks requirements
Observation: Observed no 3 compartment sink in the Produce Sink.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Observed no thin tip thermometer at the Deli.
- Food storage - preventing contamination from the premises
Observation: Observed food stored on the floor in the walk-in cooler.
- Safe, unadulterated, honestly presented
Observation: Observed baby formula out of date located in the customer shelves.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw meat stored next to ready-to-eat foods in the meat cooler. Corrected.
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08/29/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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11/22/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
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11/22/2013 | Routine |
- Source-Molluscan Shellfish
Shucked shellfish (oysters): consumer self-service containers must be labeled with name, address and certification number of shucker/packer or repacker, and SELL BY date for o containers received that are less than 1/2 gallon, or DATE SHUCKED on containers greater than 1/2 gallon. This information must be correlated with the dates during which the shellfish are sold, and record must be maintained for 90 days
- equipment food contact surfaces and utensils clean to sight and touch.
Area around range and cooktop must be cleaned,.
- Roasts held at a temperature of 130°F or above
Meat/produce walk-in - food must be held at 41 degrees or below. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust hood and circulating fan in kitchen must be cleaned.
|
11/14/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust hood and circulating fan in kitchen must be cleaned.
- Roasts held at a temperature of 130°F or above
Meat/produce walk-in - food must be held at 41 degrees or below. Corrected at time of inspection
- Source-Molluscan Shellfish
Shucked shellfish (oysters): consumer self-service containers must be labeled with name, address and certification number of shucker/packer or repacker, and SELL BY date for o containers received that are less than 1/2 gallon, or DATE SHUCKED on containers greater than 1/2 gallon. This information must be correlated with the dates during which the shellfish are sold, and record must be maintained for 90 days
- equipment food contact surfaces and utensils clean to sight and touch.
Area around range and cooktop must be cleaned,.
|
11/14/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
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07/15/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
07/15/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust hood screens and circulating fan cages must be cleaned.
- Multiuse food contact surfaces are cleanable
When rubber scrapers become chipped, cracked and stained, they must be discarded.
- Roasts held at a temperature of 130°F or above
Gravy was 109. Must be held at 135 or above. Reheated in microwave. Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
Wiping clothes must be kept in containers of sanitizer.Floor mats must be removed and floor cleaned. Shelves must be cleaned. Area between grill and wall must be cleaned.
- Sanitizers
Sanitizer in bucket was too strong. Quaternary sanitier must be mixed to yield 200 ppm. Sanitizer in third compartment of sink was too weak. Both corrected on site. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping clothes must be kept in containers of sanitizer.Floor mats must be removed and floor cleaned. Shelves must be cleaned. Area between grill and wall must be cleaned.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Refrigerated ready-to-eat potentially hazardous food held longer than 24 hours must be date marked. This applies to purchased pre-made salads removed from original container.
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06/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Fiesta Foods, 130 3rd Ne St, Hartley, IA 51346 »