Gm Food Mart, 1814 E Ave, Muscatine, IA 52761 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Hand drying provided
Food prep area, no paper towells in dispenser.
- Roasts held at a temperature of 130°F or above
Chicken in Hot Case temped at 120 dgrees and lower, voluntarily disposed of.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code. Amit was only person on-site at time of inspection. Did not know to check temps nor did he understand how to use thermometer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Same unknown product in walk in cooler. Not dated.
- equipment food contact surfaces and utensils clean to sight and touch.
Both food prep tables in kitchen area were soliled from previous prep and not cleaned.
- Food is properly labeled
Product in walk-in cooler, stored in tuperware dish, not labeled. PIC did not know what it was. Voluntarily disposed of.
|
03/25/2013 | Routine |
- Food is properly labeled
Product in walk-in cooler, stored in tuperware dish, not labeled. PIC did not know what it was. Voluntarily disposed of.
- Roasts held at a temperature of 130°F or above
Chicken in Hot Case temped at 120 dgrees and lower, voluntarily disposed of.
- equipment food contact surfaces and utensils clean to sight and touch.
Both food prep tables in kitchen area were soliled from previous prep and not cleaned.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Same unknown product in walk in cooler. Not dated.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code. Amit was only person on-site at time of inspection. Did not know to check temps nor did he understand how to use thermometer.
- Hand drying provided
Food prep area, no paper towells in dispenser.
|
03/25/2013 | Routine |
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