- Separation from food, equipment, utensils, linens, and single service
Observation: Chemical stored with butcher paper and salt & pepper packets, relocated at time of inspection.
- Posting inspection reports
Observation: Inspection report not posted.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw pork stored over hot dogs and cooked ham in walk-in cooler, relocated at time of inspection.
- 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
Observation: Chili that was cooked on premises on 12/14/2015 placed in crock pot to reheat at 8:00 am on 12/15/15, temperature at 89 degrees at 9:55 am, voluntarily disposed of.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Using a crock pot for reheating cooked and cooled foods, will no longer use this method.
- 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, manager will order.
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12/15/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- 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 thermometer in deli display case.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working packages of deli meats with expiration dates of 6/13/14 and 6/15/14. Disposed of at time of inspection.
- Mechanical ventilation
Observation: No hood over stove - existing.
- Separation from food, equipment, utensils, linens, and single service
Observation: Caustics stored by single use food contact surfaces, relocated at time of inspection.
- Where to wash
Observation: Washing hands in 3 compartment sink.
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06/17/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Lettuce salads prepared on site are not date marked.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs stored with produce and over milk in walk-in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Utensil storage bucket soiled. Slicer soiled. Cutting boards used for cutting meats soiled and not washed & sanitized every four hours. Meat and to go containers not stored inverted or in original packaging.
- Food temperature measuring devices are provided and readily accessible
Missing thermometer in deli display case. Probe type thermometer not working.
- Packaged foods shall comply with standard of identity requirements
Lettuce salads prepared on site and packaged for customer self service do not have ingredients listed, nor contact information.
- Linens- cleaning and storage
Utensil storage bucket soiled. Slicer soiled. Cutting boards used for cutting meats soiled and not washed & sanitized every four hours. Meat and to go containers not stored inverted or in original packaging.
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04/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Front Street Market, 105 S Front St, Humeston, IA 50123 »