- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Sanitizer concentration < 50 ppm when tested. Bucket was empty. Replaced with full bucket and proper concentration was reached. Discussed importance of daily checks with test strips to ensure sanitizer is functioning properly. Manager will implement procedure. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Meat slicer soiled with food debris. Table mounted can opener heavily soiled. Several pans stored with visible food debris. All items were taken to be cleaned. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Ham stored in same pan with raw meat products. Ham was moved. Corrected.
- Food properly labeled with major food allergens
Observation:Self-serve bakery case does not have an Allergen Statement posted.
- Handwashing cleanser, availability
Observation: Soap not available at hand sink. Soap was replaced. Corrected.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Tongs used for self-service hot dogs not changed or cleaned at least once every 4 hours. Discussed time requirement with manager. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Several TCS foods in coolers not date marked. Products were voluntarily discarded. Corrected.
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11/25/2015 | Regular |
- 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:Diced tomatoes holding < 41*. Product was removed. Corrected.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked hash browns in walk-in cooler not cooling within allotted time. Product was moved to freezer. Corrected.
- Food is properly labeled
Observation:Ingredient label not provided on "to-go" containers.
- Air drying of equipment and utensils
Observation: Pans nested wet on shelves.
- Foods are cooled using appropriate methods
Observation: Covered/sealed containers.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer concentration in dish machine < 10 ppm when tested. Hose was replaced in machine and proper level was reached. Corrected.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Tamales holding at 99* when checked. Warmer temperature was increased. Corrected.
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02/21/2014 | Routine |
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