- Protecting food from environmental contamination
Observation: Several meat lugs of uncovered chilled meats setting in several coolers. All foods must be covered while in storage.
- Storage or display of food in contact with water or ice
Observation: Sunbeam reach in freezer has excessive frost build up. Kemps reach in freezer has excessive frost build up. All food storage/or display equipment must be clean to sight and touch. Clean as often as necessary to keep clean.
- Equipment location, installation, repair, and adjustment
Observation: Door gaskets on deli area walk in cooler and freezer need replaced. 2)Broken reach in cooler door. All equipment shall be kept in good repair and proper working order. All self closing doors must seal tight.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date Marking very lacking. Lunch meats,salads,open containers all need dated at time of opening. Bulk lunch meat must be held after opening at 41 degrees and used in 7 days.
- Multiuse food contact surfaces are cleanable
Observation: Two spatulas were found that were heavily scared or had unsealed chipping wood handle. All utensils must be smooth easily cleanable and non absorbent.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Meat grinder in cooler soiled. Must be cleaned every 24 hours if used in cold room. or every 4 hours in open air of store. 2) Can opener soiled.3)Reach in cooler doors and gaskets soiled. All equipment must be clean to sight and touch
- Plumbing system maintained in good repair
Observation: Dripping faucet on three compartment sink. All plumbing must be maintained in good repair.
- Responsibility of food employees and conditional employees to report
Observation:No employee reporting agreements onsite. All employees must review and sign an employee reporting agreement.
- Miscellaneous sources of contamination
Observation:Cabbage and single service items stored in reused boxes. Storage can not be reused cardboard. If original package is not being used the the container used should be smooth easily cleanable and non absorbent.
- Established procedures for responding to vomiting and diarrheal events
Observation:No available paperwork for a process of responding to a diarrheal or vomiting event.
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06/16/2015 | Regular |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vents are dusty. Must clean off dust buildup on vents in rest room.
- Food shall be obtained from sources that comply with law
Observation: Turkey & Dressing was expired in chest freezer (Sell by April 19th, 2012)Must not sell any meat if exceeds sell-by or expiration date. Discard. 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: Over all very good date marking. Cut Honey Dew was not date marked. Must date mark all potentially hazardous food if not used within 24 hours. Corrected at time of inspection.
- Equipment location, installation, repair, and adjustment
Observation: Several gaskets on reach in cooler are torn. Replace as needed.
- Package integrity
Observation: Found several dented cans on shelving. Must discard any can that is dented on top, bottom, or side seals. Also any can that cannot sit level on shelf without wobbling.
- Light intensity
Observation: Missing/burnt out light bulbs in reach in cooler. Replace to allow to easy cleaning and maintenance.
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06/26/2014 | Routine |
- Self-service of raw, unpackaged animal food, such as beef, pork, lamb, poultry, and fish
1) Scoops for bulk spices are missing handles and are not monitored. Provide single use utensils or provide a way to monitor scoop to prevent hand and other contamination of food. 2) Several food buckets on floor in walk-in freezer. All food must be maintained at least 6 inches off the floor for easy cleaning and food protection.
- Food storage - preventing contamination from the premises
1) Scoops for bulk spices are missing handles and are not monitored. Provide single use utensils or provide a way to monitor scoop to prevent hand and other contamination of food. 2) Several food buckets on floor in walk-in freezer. All food must be maintained at least 6 inches off the floor for easy cleaning and food protection.
- Cleaning of cooking and baking equipment
Clean proofer and microwave in bakery area.
- Food in a hermetically sealed container
Selling out-dated canned food items for a reduced price. Must NOT SELL any canned food items if exceeds sell-by or expiration date.
- Sanitization methods - hot water, chemical
1) No sanitizer was registered fro any spray bottles or 3 compartment sink for ware washing. Educated employees on routinely changing out spray bottle solution and using chlorine test strips to ensure concentration of 50-100ppm frequently. CORRECTED ON SITE. 2) Bakery using plain water to wipe counter top. Use sanitzier solution for all food contaact surfaces (counter tops, cutting boards, meat slicer, etc).
- Toilet room
receptacle, enclosed, fixtures clean
- Food is properly labeled
Bulk candies re-packages for self-service sale are missing ingredient labels and allergen information. Must provide ingredient label(take form bulk label) and any necessary allergy information.
- Sanitization of food contact surfaces - before use and after cleaning
1) No sanitizer was registered fro any spray bottles or 3 compartment sink for ware washing. Educated employees on routinely changing out spray bottle solution and using chlorine test strips to ensure concentration of 50-100ppm frequently. CORRECTED ON SITE. 2) Bakery using plain water to wipe counter top. Use sanitzier solution for all food contaact surfaces (counter tops, cutting boards, meat slicer, etc).
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Facility recording date when homemade salads were made but not monitoring when 7 days have passed from date mark. Suggest tagging the back of itme # label with date of preparation. Have 7 days from the date mark to use or discard product.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Selling out-dated canned food items for a reduced price. Must NOT SELL any canned food items if exceeds sell-by or expiration date.
- Bare hand contact with ready to eat foods
Observed employee handling buns to package using bare hands. Educated on the importance of wearing gloves to prevent bare hand contamination. MUST WEAT GLOVES OR USE UTENSILS WHEN HANDLING READY-TO-EAT FOODS (ex. already cooked foods or foods that will not ever be cooked: salads, bread, etc) CORRECTED ON SITE.
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12/16/2013 | Routine |
- Food storage - preventing contamination from the premises
1) Scoops for bulk spices are missing handles and are not monitored. Provide single use utensils or provide a way to monitor scoop to prevent hand and other contamination of food. 2) Several food buckets on floor in walk-in freezer. All food must be maintained at least 6 inches off the floor for easy cleaning and food protection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Selling out-dated canned food items for a reduced price. Must NOT SELL any canned food items if exceeds sell-by or expiration date.
- Food in a hermetically sealed container
Selling out-dated canned food items for a reduced price. Must NOT SELL any canned food items if exceeds sell-by or expiration date.
- Toilet room
receptacle, enclosed, fixtures clean
- Food is properly labeled
Bulk candies re-packages for self-service sale are missing ingredient labels and allergen information. Must provide ingredient label(take form bulk label) and any necessary allergy information.
- Cleaning of cooking and baking equipment
Clean proofer and microwave in bakery area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Facility recording date when homemade salads were made but not monitoring when 7 days have passed from date mark. Suggest tagging the back of itme # label with date of preparation. Have 7 days from the date mark to use or discard product.
- Sanitization of food contact surfaces - before use and after cleaning
1) No sanitizer was registered fro any spray bottles or 3 compartment sink for ware washing. Educated employees on routinely changing out spray bottle solution and using chlorine test strips to ensure concentration of 50-100ppm frequently. CORRECTED ON SITE. 2) Bakery using plain water to wipe counter top. Use sanitzier solution for all food contaact surfaces (counter tops, cutting boards, meat slicer, etc).
- Sanitization methods - hot water, chemical
1) No sanitizer was registered fro any spray bottles or 3 compartment sink for ware washing. Educated employees on routinely changing out spray bottle solution and using chlorine test strips to ensure concentration of 50-100ppm frequently. CORRECTED ON SITE. 2) Bakery using plain water to wipe counter top. Use sanitzier solution for all food contaact surfaces (counter tops, cutting boards, meat slicer, etc).
- Bare hand contact with ready to eat foods
Observed employee handling buns to package using bare hands. Educated on the importance of wearing gloves to prevent bare hand contamination. MUST WEAT GLOVES OR USE UTENSILS WHEN HANDLING READY-TO-EAT FOODS (ex. already cooked foods or foods that will not ever be cooked: salads, bread, etc) CORRECTED ON SITE.
- Self-service of raw, unpackaged animal food, such as beef, pork, lamb, poultry, and fish
1) Scoops for bulk spices are missing handles and are not monitored. Provide single use utensils or provide a way to monitor scoop to prevent hand and other contamination of food. 2) Several food buckets on floor in walk-in freezer. All food must be maintained at least 6 inches off the floor for easy cleaning and food protection.
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12/16/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Can opener. 2) Meat grinder, and 3) Microwave all have food build-up and need cleaned. 4) Meat slicer was used this morning but still had meat debris on blade. Must sanitizer after use to prevent food contamination when used for other meats. Torn door gaskets in almost all reach-in doors for cooler in back of facility (access to milk, cheese, drinks, rolls,, and sourcream. Replace to maintain in good repair.
- Hand drying provided
Missing paper towels in restroom. Replace paper towels in dispenser to ensure employees are drying hands properly.
- Cleaning frequency of food contact surfaces (PHF/TCS)
1) Can opener. 2) Meat grinder, and 3) Microwave all have food build-up and need cleaned. 4) Meat slicer was used this morning but still had meat debris on blade. Must sanitizer after use to prevent food contamination when used for other meats. Torn door gaskets in almost all reach-in doors for cooler in back of facility (access to milk, cheese, drinks, rolls,, and sourcream. Replace to maintain in good repair.
- Light bulbs, protective shielding
Lights not shielded in top of doors for reach-in freezer storing all frozen items in back right side of store. Must shield or have coated light builb to prevent broken glass contamination.
- Laundry facilities
requirement, location, and use
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Infant Baby powder formula (Soy) is out dated (April 1 2013) MUST DISCARD IMMEDIATELY. Can not sell out dated infant formula. Corrected on site.
- Food storage - preventing contamination from the premises
Container of frozen chicken on floor in walk-in freezer. Must stored at least 6 inches off the floor for easy cleaning and food protection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Facility is writing date when food is prepared in a sheet of paper. Crossing off food when used or new is made. Some foods were not being recorded, and others not being marked off. Other food was past 7 days of date mark and were still being sold. May use this date marking system only if staff is keeping good record of food and ensuring all potentially hazardous food is discarded if not used within 7 days from preparation. Corrected with education.
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06/12/2013 | Routine |
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Infant Baby powder formula (Soy) is out dated (April 1 2013) MUST DISCARD IMMEDIATELY. Can not sell out dated infant formula. Corrected on site.
- Light bulbs, protective shielding
Lights not shielded in top of doors for reach-in freezer storing all frozen items in back right side of store. Must shield or have coated light builb to prevent broken glass contamination.
- Laundry facilities
requirement, location, and use
- Food storage - preventing contamination from the premises
Container of frozen chicken on floor in walk-in freezer. Must stored at least 6 inches off the floor for easy cleaning and food protection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
1) Can opener. 2) Meat grinder, and 3) Microwave all have food build-up and need cleaned. 4) Meat slicer was used this morning but still had meat debris on blade. Must sanitizer after use to prevent food contamination when used for other meats. Torn door gaskets in almost all reach-in doors for cooler in back of facility (access to milk, cheese, drinks, rolls,, and sourcream. Replace to maintain in good repair.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Facility is writing date when food is prepared in a sheet of paper. Crossing off food when used or new is made. Some foods were not being recorded, and others not being marked off. Other food was past 7 days of date mark and were still being sold. May use this date marking system only if staff is keeping good record of food and ensuring all potentially hazardous food is discarded if not used within 7 days from preparation. Corrected with education.
- Hand drying provided
Missing paper towels in restroom. Replace paper towels in dispenser to ensure employees are drying hands properly.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Can opener. 2) Meat grinder, and 3) Microwave all have food build-up and need cleaned. 4) Meat slicer was used this morning but still had meat debris on blade. Must sanitizer after use to prevent food contamination when used for other meats. Torn door gaskets in almost all reach-in doors for cooler in back of facility (access to milk, cheese, drinks, rolls,, and sourcream. Replace to maintain in good repair.
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06/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Main Street Market, 924 3st S St, Coggon, IA 52218 »