| No violation noted during this evaluation. | 12/14/2015 | Physical Recheck |
- Safe, unadulterated, honestly presented
Observation: 6 cans of Similac baby formula found with expiration date of Oct2015 Food was pulled
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Corndogs, cooked sausage and chicken nuggets found date over the 7 days allowed. Food was re-dated. Corrected
- 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: Produce case is holding leafy greens and other foods at 44-46F - shall be 41F or below. Repairman has been contacted
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In walk-in raw ground and tenderized meats shall be stored below the whole cuts to protect against possible cross contamination. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning the tenderizer parts, bandsaw, large knives on bandsaw.
|
12/04/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Stay within the 7 days allowed for datemarking - cooked chicken nuggets and tenders found dated over the 7 days allowed and corn dogs found past the date on the package. Food was pulled
- 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: Thermometer is needed in packaged meat cooler and milk walk-in. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Equipment in the meat dept in clean equipment area of three compartment sink is not clean. Corrected at time of inspection
- Sanitization methods - hot water, chemical
Observation: Meat equipment is not being sanitized Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Repackaged Cooked pork sausages patties and links are not date marked.. Food was pulled from shelves. Also when packaged sandwiches are unfroze they need to be date marked - food was pulled.
|
01/21/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
- Established procedures for responding to vomiting and diarrheal events
Observation:Provide document by 9/10/14
|
09/03/2014 | Physical Recheck |
- Storage of clean equipment and utensils
Observation: Store utensils handle up in meat department.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Provide a test kit for sanitizer chosen to use at 3 compartment sink.
- Established procedures for responding to vomiting and diarrheal events
Observation: Do not post guidance document provided by this department. You must have your own written procedure which includes mixing instructions for your chemicals, personal protective equipment, etc. Please fax a completed document to this office no later than 9/10/14. 563-326-8774 attn: Lindsay
- Handwashing cleanser, availability
Observation:No soap at handsink in restroom or at handsink in meat department.
- Hand drying provided
Observation:No towels at either employee restroom or public restroom.
- Manual warewashing equipment, chemical sanitization using detergent-sanitizers
Observation: No sanitizer for dishes in meat department.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean shelving in meat cutting area. There is dried meat, food and dead bugs on shelves. Clean accumulation of grease from equipment in chicken prep area, grease on prep tables in chicken prep area.
- Sanitization methods - hot water, chemical
Observation:Dishes were washed without being sanitized in meat department.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean the floor in the meat walk in, meat cutting area, and space used to cook chicken. There is a large accumulation of dried blood in the walk in under shelving, dried pieces of meat, dirt, etc in meat cutting area and an accumulation of dirt and grime in chicken prep area.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
- Prohibited storage areas for clean equipment and utensils
Observation: Boxes for chicken, cups and lids all stored directly on floor. Must be stored at least 6 inches off floor.
|
08/27/2014 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean the floors in the meat cutting department, replace missing, cracked and or broken tiles.
- Storage of clean equipment and utensils
Observation:Store utensils with the handle down in meat department.
|
02/05/2014 | Routine |
- 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
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
09/10/2013 | Routine |
- Backflow protection
air gap, device standard, when required
- Sanitizers
Do not used scented bleach for sanitizing. Corrected.
- Outer openings are protected
Light can be seen coming though doors in back and around outer door on milk cooler and front of milk cooler. Reseal.
|
08/27/2013 | Routine |
- Outer openings are protected
Light can be seen coming though doors in back and around outer door on milk cooler and front of milk cooler. Reseal.
- Backflow protection
air gap, device standard, when required
- Sanitizers
Do not used scented bleach for sanitizing. Corrected.
|
08/27/2013 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
04/23/2013 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Eating, drinking, or using tobacco
|
04/23/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean filters over fryer
- Cleanability of floors, walls, and ceilings
Clean floor under fryer.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the fryer area -sides, tops and the legs on the prep table next to it.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In walk-in do not store the raw chicken over the trays for the meat to prevent against possible cross contamination. Corrected at time of inspection
|
04/10/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In walk-in do not store the raw chicken over the trays for the meat to prevent against possible cross contamination. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the fryer area -sides, tops and the legs on the prep table next to it.
- Cleanability of floors, walls, and ceilings
Clean floor under fryer.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean filters over fryer
|
04/10/2013 | Routine |
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