- Test kit provided and used to measure sanitizing solution concentration
Observation: At the time of the inspection there were no test strips to test the concentration of the sanitizer.
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12/22/2015 | Regular |
- Light bulbs, protective shielding
Observation: Light bulbs are not shielded throughout the store in food preparation areas, meat cooler, produce area.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: You must have hot water at your hand sink. (At the time of the inspection the hot water had to be turn on in another location to have hot water at the hand sink).
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Deli meats need to date marked with the date first open. (ham, salami, bologna,etc)
- Refrigerated medicine - storage
Observation: Chemical cleanser stored on produce sink drainage area.
- 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: All coolers and freezer must be equipped with thermometers.
- Plumbing system repaired according to law
Observation: Repair ware washing sink in the kitchen. (Hot water would not shut off without turning off the valve).
- Food storage - preventing contamination from the premises
Observation: Several boxes stored on the floor in back area. Everything must be stored at least 6" off of the floor.
- Packaged foods shall comply with standard of identity requirements
Observation: Several prepackaged items do not have properly labeling, reheating instructions, ingredient label and allergen on them. (Christmas candy, crab dip, breakfast sandwiches, etc.)
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12/15/2014 | Regular |
- Roasts held at a temperature of 130°F or above
Deli cooler temping at 56-57F, all items not prepped this a.m. should be discarded if potentially hazardous. Corrected on site by discarding and moving some to another cooler.
- Light bulbs, protective shielding
- Test kit provided and used to measure sanitizing solution concentration
- Sanitization of food contact surfaces - before use and after cleaning
- Food temperature measuring devices are provided and readily accessible
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09/05/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
- Test kit provided and used to measure sanitizing solution concentration
- Roasts held at a temperature of 130°F or above
Deli cooler temping at 56-57F, all items not prepped this a.m. should be discarded if potentially hazardous. Corrected on site by discarding and moving some to another cooler.
- Light bulbs, protective shielding
- Sanitization of food contact surfaces - before use and after cleaning
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09/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Jesup Food Center, 1314 7th St, Jesup, IA 50648 »