Jet Stop - Denmark, Highway 16, Denmark, IA 52624 - inspection findings and violations

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Business Info

Name: JET STOP - DENMARK
Address: Highway 16, Denmark, IA 52624
Phone: 319-469-4321
Total inspections: 7
Last inspection: 12/29/2015
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Inspection findings

Inspection date

Type
  • Raw animal foods separated from each other during storage, separation, holding, and display
    Observation:Hamburger meat stored above sliced bacon. Raw shell eggs stored above hamburger meat in mini cooler near grill. Guidance document on proper storage issued and cooler will be rearranged today. Inspector will recheck at the next regular inspection.
  • Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
    Observation: Sanitizer bucket concentration tested low. Solution was remixed to correct. Inspector will recheck at the next regular inspection.
  • 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:Bottles of salsa set on the counter out of temperature control during the lunch rush. Salsa's original container states that the product must be refrigerated after opening. Salsa was placed on an ice bath to keep cold during peak times. Inspector will recheck at the next regular inspection.
  • Frozen PHF/TCS foods are properly slacked and thawed
    Observation:Frozen raw bacon strips set out to thaw at room temperature above triple sink.
  • Eating, drinking, or using tobacco
    Observation:Employee coffee cup stored by salsa condiment bottles with open lids. Coffee cup was removed to correct.
 12/29/2015Regular
No violation noted during this evaluation. 06/09/2014Routine
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Few items without dates, sliced tomatoes and refried beans. Tomatoes were dated and beans discarded to correct. Corrected at inspection. Inspector will re-check at the next regular inspection
  • equipment food contact surfaces and utensils clean to sight and touch.
    Above te prep table with heavy residue
 12/04/2013Routine
  • 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
  • Discharge from eyes, nose, and mouth
  • Shellstock, maintaining identification
  • Clean condition-hands and arms
 06/13/2013Routine
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Shellstock, maintaining identification
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Discharge from eyes, nose, and mouth
  • Eating, drinking, or using tobacco
  • Clean condition-hands and arms
 06/13/2013Routine
  • Mechanical warewashing equipment, hot water sanitizing temperatures
 03/27/2013Routine
  • Mechanical warewashing equipment, sanitization pressure
 03/27/2013Routine

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