| No violation noted during this evaluation. | 02/11/2016 | Follow Up RCP |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Missing thermometers in refrigeration units.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Handles on coolers in kitchen soiled. Food debris underneath microwaves.
- Established procedures for responding to vomiting and diarrheal events
Observation: No policy - will submit.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dicer heavily soiled. Surface under cutting board on prep table soiled - REPEAT VIOLATION.
- Posting inspection reports
Observation: Inspection report not posted. REPEAT VIOLATION.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Could not produce written policy for employee health.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer. REPEAT VIOLATION.
- Food storage, prohibited areas
Observation: Fish boat stored in same cooler as food for the consumer.
- Packaged foods shall comply with standard of identity requirements
Observation: Brownies prepared onsite, packaged for consumer self service, no ingredients, no contact information.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: NO CFPM on staff
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food prepared/cooked on site not date marked.
- 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: Shredded cheese 47 degrees (top of prep table). Lettuce - 47 degrees (bottom of prep table). REPEAT VIOLATION.
- Handwashing aides and devices, use restrictions
Observation: Food chopper sitting on hand sink
- Backflow protection
air gap, device standard, when required
- Test kit provided and used to measure sanitizing solution concentration
Observation: Quatenary based sanitizer on premises, no 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 shell eggs stored over potatoes and next to lettuce - picture attached. REPEAT VIOLATION.
|
01/25/2016 | Regular |
| No violation noted during this evaluation. | 07/31/2014 | Follow Up LOC |
- Food storage - preventing contamination from the premises
Observation: Beef patties stored directly on rack in freezer in kitchen.
- Posting inspection reports
Observation:
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Interior of ice machine soiled. Spoon for dispensing pickles sitting on soiled lid with dead flies on it in walk-in cooler. Mold on underside of cutting board on prep table.
- 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 stored over onions in walk-in cooler.
- 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: Cut lettuce at 57 degrees, shredded cheese at 50 degrees
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals stored with food contact surfaces.
- Light bulbs, protective shielding
Observation: Missing light shields in kitchen.
- Food storage containers identified with common name of food
Observation: No ingredients listed on packaged ice cream and brownies out for consumer self service.
- Food shall be obtained from sources that comply with law
Observation: "Not for sale" meat on premises in stand up freezer.
- Air drying of equipment and utensils
Observation: Ice bucket not stored inverted.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Employees not instructed to sanitize food contact surfaces. Discussed proper method at time of inspection.
|
07/16/2014 | Routine |
- Eating, drinking, or using tobacco
- Mechanical warewashing equipment, sanitization pressure
- Preventing contamination from equipment, utensils, and linens
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
|
07/08/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Preventing contamination from equipment, utensils, and linens
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
07/08/2013 | Routine |
- Food storage, prohibited areas
Bait stored over and next to food in walk-in cooler.
- Roasts held at a temperature of 130°F or above
Food in top of prep table temping between 49 - 51 degrees. Sandwiches in cold case (self serve) at 50 degrees.
- Separation from food, equipment, utensils, linens, and single service
Hand soap stored with single use food contact surfaces in store room.
- Posting of a valid license
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food temperature measuring devices are provided and readily accessible
Missing thermometers in refrigeration units. Establishment does not have a thin tipped thermometer.
- Test kit provided and used to measure sanitizing solution concentration
Establishment using a quatenary based sanitizer, test strips on premises are for a chlorine based sanitizer *.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs over baked potatoes in small reach-in cooler in kitchen. Raw shell eggs stored over onions and potatoes in walk-in cooler *.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Chili that was prepared on site, frozen and reheated, not reheated to 165 degrees. Corrected at time of inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Filters on hood system soiled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Ready to eat foods prepared on site, not date marked (sausage gravy, baked potatoes, etc)
|
07/01/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Filters on hood system soiled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Ready to eat foods prepared on site, not date marked (sausage gravy, baked potatoes, etc)
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs over baked potatoes in small reach-in cooler in kitchen. Raw shell eggs stored over onions and potatoes in walk-in cooler *.
- Separation from food, equipment, utensils, linens, and single service
Hand soap stored with single use food contact surfaces in store room.
- Posting of a valid license
- Food storage, prohibited areas
Bait stored over and next to food in walk-in cooler.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Chili that was prepared on site, frozen and reheated, not reheated to 165 degrees. Corrected at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Establishment using a quatenary based sanitizer, test strips on premises are for a chlorine based sanitizer *.
- Food temperature measuring devices are provided and readily accessible
Missing thermometers in refrigeration units. Establishment does not have a thin tipped thermometer.
- Roasts held at a temperature of 130°F or above
Food in top of prep table temping between 49 - 51 degrees. Sandwiches in cold case (self serve) at 50 degrees.
|
07/01/2013 | Routine |
Restaurant representatives - add corrected or new information about First Stop, 400 N Central, Allerton, IA 50008 »