- Cutting surfaces maintained
Observation: Large cutting board near cash register is heavily stained and grooved.
- Food employees hair is effectively restrained
Observation: No employees wearing hair restraints.
- Material characteristics of non-food contact surfaces
Observation: Wall missing behind/below 3 compartment sink. Bare wood studs are showing. Facility plans to cover area with stainless steel.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener near 3 compartment sink soiled with food debris. Can opener moved to 3 compartment sink at time of inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Two containers of stuffing found in steak cooler dated 2/16 and 2/19. Both containers voluntarily discarded at time of inspection.
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02/26/2016 | Regular |
- Reminder statement
Observation:Needs to post signage if offer meats undercooked, ie hamburger at grill, consumer advisory statement.
- Food employees hair is effectively restrained
Observation:No one wearing hair restraint covering, must wear hat, visor, or net.
- Outer openings are protected
Observation:Self closure needed on back door yet to keep pests out.
- Hand and arm jewelry prohibition
Observation:Some staff wearing wrist watches, must remove all wrist jewelry when working with foods.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has chemical spray stored on top of smoker, moved to chemical storage area. Corrected on site.
- Where to wash
Observation:Observed kitchen staff wash hands in three compartment sink instead of the hand sink, corrected on site.
- When to wash
Observation:Observed staff putting on gloves without washing hands first, corrected on site with education.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean floors in walk ins, soiled. 2)Clean swing doorway into the meat cutting room and dark buildup on the wall in meat cutting room, near this doorway.
- Food storage - preventing contamination from the premises
Observation:1)Has cases of frozen foods stored on floor of walk ins, need to provide more storage racks to get food off floor, discussed options. 2)Has some racks set up with lowest rack at less than 6 inches off floor, adjust those that can be to be 6 inches off floor. Some too old to be adjusted. When purchase new, provide style with lowest shelf at least 6 inches off floor.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Bare hand contact with ready to eat foods
Observation:Kitchen staff and grill staff observed touching ready to eat foods with bare hands, ie pickles and buns, must use barrier method such as gloves, deli tissues or utensils.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has deli meats in case not date marked individually or on white board, must document, in some manner consistently. Corrected now.
- Storage of clean linens, single-service, and single use articles
Observation:Has case of single use food containers on floor in dry storage area, must store all at least 6 inches off floor.
- 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:Two oblong pans at 47 and 50 degrees F that have been cooling overnight, in excess of 12 hours. Must be at 41 degrees or less within 6 hours. Will discard now. Given information on cooling with discussion.
- Foods are cooled using appropriate methods
Observation:Using plastic containers for cooling cooked corn beef and cooked soup. Transferred to metal to aid cooling, and suggest shallow pans 2 inch or less, stirring frequently, ice paddle or adding ice as an ingredient, given information on cooling.
- 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:1)Diced tomatoes at 54 degrees F, discards after the four hours of lunch service, must document with procedure for staff. 2) Precooked this AM brats at 98 degrees F, at outdoor grill station, ice added to container today to drop temp until ready to grill. Now at 70 degrees, will discard the remainder if not used during lunch grilling time.
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07/09/2014 | Routine |
- Outer openings are protected
Need self closure on back door to help keep pests out.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, all wet cloths must be kept submerged in solution, those used for raw meats must be kept separated from other cloths. 2) Clean lower shelf of prep tables, some food particles.
- Posting of a valid license
Need to post the most recent inspection within public view, has previous year posted.
- Common name-working containers
Need to label the buckets used to hold the wiping cloths. to help identify the contents. Correcting on site.
- Food employees hair is effectively restrained
Need to wear hair restraint when working with foods, most not wearing hair restraint.
- Hand and arm jewelry prohibition
Need to remove watches when working with foods, ie meat cutting, sandwich making.
- Bare hand contact with ready to eat foods
Observed handling ready to eat foods with bare hands, must use gloves or other means to prevent bare hand contact with foods. Corrected on site with education.
- Food storage - preventing contamination from the premises
1) Has cases of canned food on floor in dry storage, case of potatoes in walk in cooler, and cases of frozen food on floor in walk in freezer. All foods must be stored at least 6 inches off floor. 2) Has several racks in kitchen and coolers that are set up less than 6 inches off floor, several are adjustable, raise the lowest rack to at least 6 inches off floor to aid cleaning.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has smoked turkey that is ready to eat not date marked, must date according to manuf recommendation for usage. Corrected on site.
- Cleanability of floors, walls, and ceilings
1) Wall behind the three compartment sink has exposed wallboard, seal with at least two coats of light colored paint or varnish to make cleanable and nonabsorbent again. 2) Missing floor wall coving in back area of kitchen behind three compartment sink, and in women's RR.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, all wet cloths must be kept submerged in solution, those used for raw meats must be kept separated from other cloths. 2) Clean lower shelf of prep tables, some food particles.
- Sanitization of food contact surfaces - before use and after cleaning
Wiping cloth bucket for deli too weak, remade to 200 ppm quat today. Corrected on site.
- When to wash
Observed changing gloves without washing hands first, must wash hands before and after glove usage.
- Cutting surfaces maintained
Cutting board surface at back counter some dark areaa, clean.
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12/05/2013 | Routine |
- Cleanability of floors, walls, and ceilings
1) Wall behind the three compartment sink has exposed wallboard, seal with at least two coats of light colored paint or varnish to make cleanable and nonabsorbent again. 2) Missing floor wall coving in back area of kitchen behind three compartment sink, and in women's RR.
- Bare hand contact with ready to eat foods
Observed handling ready to eat foods with bare hands, must use gloves or other means to prevent bare hand contact with foods. Corrected on site with education.
- Food employees hair is effectively restrained
Need to wear hair restraint when working with foods, most not wearing hair restraint.
- Food storage - preventing contamination from the premises
1) Has cases of canned food on floor in dry storage, case of potatoes in walk in cooler, and cases of frozen food on floor in walk in freezer. All foods must be stored at least 6 inches off floor. 2) Has several racks in kitchen and coolers that are set up less than 6 inches off floor, several are adjustable, raise the lowest rack to at least 6 inches off floor to aid cleaning.
- Hand and arm jewelry prohibition
Need to remove watches when working with foods, ie meat cutting, sandwich making.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, all wet cloths must be kept submerged in solution, those used for raw meats must be kept separated from other cloths. 2) Clean lower shelf of prep tables, some food particles.
- Sanitization of food contact surfaces - before use and after cleaning
Wiping cloth bucket for deli too weak, remade to 200 ppm quat today. Corrected on site.
- Cutting surfaces maintained
Cutting board surface at back counter some dark areas, clean.
- Common name-working containers
Need to label the buckets used to hold the wiping cloths. to help identify the contents. Correcting on site.
- When to wash
Observed changing gloves without washing hands first, must wash hands before and after glove usage.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, all wet cloths must be kept submerged in solution, those used for raw meats must be kept separated from other cloths. 2) Clean lower shelf of prep tables, some food particles.
- Outer openings are protected
Need self closure on back door to help keep pests out.
- Posting of a valid license
Need to post the most recent inspection within public view, has previous year posted.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has smoked turkey that is ready to eat not date marked, must date according to manuf recommendation for usage. Corrected on site.
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12/05/2013 | Routine |
- Condiments are protected from contamination by consumers
1) Has several cases of frozen meats on floor in walk in freezers, must store all foods at least 6 inches off floor. 2) Still has several racks that are set up less than 6 inches off floor, walk in coolers and freezers and in dry storage areas and one plastic rack behind front counter. Any able to be adjusted should be adjusted to have lowest shelf at least 6 inches off floor to aid cleaning. Do not purchase any more that do not have the lowest shelf adjustable. 3) Lemons not covered at front counter and condiment lid open at grilling outdoors, keep lids on containers.
- Material characteristics of non-food contact surfaces
1) Exterior of walk in cooler door by kitchen is getting rusty, resurface to keep surface cleanable and smooth. 2) Clean backsplash of the soda machine, soiled.
- When to wash
Reminder to wash hands before put on gloves and when remove them before move on to next task, observed one staff put on gloves before washing hands. Corrected on site.
- Other liquid waste and rain water
Needs catch bucket for portable handwashing setup at outdoor grill area, corrected on site, must dispose of in mopsink.
- Common name-working containers
Sanitizer solution in white container needs to be labeled with common name to identify contents. Correcting on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean can opener and microwave, both have some food particles dried on. 2) Shelving racks in walk in cooler next to kitchen and after the prep room are soiled, clean. 3) Scoops in sugar has handle touching product, keep inverted. 4) Using round bowl instead of utensil with handle in brown sugar, replace with scoop, if want to keep utensil in product, keep scoop handle inverted out of product. 5) has single use cups on floor in dry storage area, must store all food service items at least 6 inches off floor.
- Foods are cooled using appropriate methods
Has chili in plastic container cooling in walk in cooler, still at 150 degrees, divided into shallow metal pans and spoons to stir, will monitor to ensure gets from 135 degrees F to 70 degrees within two hours and to 41 degrees within next 4 hours. Handouts on cooling given today.
- Food employees hair is effectively restrained
Most staff not wearing hair restraints, most wear hat, visor, or net when working with foods.
- Package integrity
1) Has jerky as a date marked item, and has exceeded the 7 days hold time, must discard after 7 days. Suggest making smaller batches. 2) Has three dented cans of tomato soup, unable to be used. Will discard, correcting both on site.
- In-use utensils, between-use storage
1) Clean can opener and microwave, both have some food particles dried on. 2) Shelving racks in walk in cooler next to kitchen and after the prep room are soiled, clean. 3) Scoops in sugar has handle touching product, keep inverted. 4) Using round bowl instead of utensil with handle in brown sugar, replace with scoop, if want to keep utensil in product, keep scoop handle inverted out of product. 5) has single use cups on floor in dry storage area, must store all food service items at least 6 inches off floor.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
1) Has jerky as a date marked item, and has exceeded the 7 days hold time, must discard after 7 days. Suggest making smaller batches. 2) Has three dented cans of tomato soup, unable to be used. Will discard, correcting both on site.
- Food storage - preventing contamination from the premises
1) Has several cases of frozen meats on floor in walk in freezers, must store all foods at least 6 inches off floor. 2) Still has several racks that are set up less than 6 inches off floor, walk in coolers and freezers and in dry storage areas and one plastic rack behind front counter. Any able to be adjusted should be adjusted to have lowest shelf at least 6 inches off floor to aid cleaning. Do not purchase any more that do not have the lowest shelf adjustable. 3) Lemons not covered at front counter and condiment lid open at grilling outdoors, keep lids on containers.
- Linens- cleaning and storage
1) Clean can opener and microwave, both have some food particles dried on. 2) Shelving racks in walk in cooler next to kitchen and after the prep room are soiled, clean. 3) Scoops in sugar has handle touching product, keep inverted. 4) Using round bowl instead of utensil with handle in brown sugar, replace with scoop, if want to keep utensil in product, keep scoop handle inverted out of product. 5) has single use cups on floor in dry storage area, must store all food service items at least 6 inches off floor.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Clean floors of walk in coolers some buildup in traffic areas.
- Test kit provided and used to measure sanitizing solution concentration
Does not have chlorine or quat sanitizer test strips for checking concentration of sanitizers.
- Storage and maintenance of wet and dry wiping cloths
1) Exterior of walk in cooler door by kitchen is getting rusty, resurface to keep surface cleanable and smooth. 2) Clean backsplash of the soda machine, soiled.
- Bare hand contact with ready to eat foods
Observed grill staff outdoors handling buns with bare hands, discarded those buns, and now will handle with tongs, sandwich wrap, or gloves to prevent bare hand contact. Correcting on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
1) Has marker board for deli meats, but not all are labeled as to when opened, must label when opened and use within first 7 days or discard remainder ie turkey. 2) Has homemade potato salad marked for 14 day hold, must not exceed 7 days, will discard after 7 days, which has not passed yet. All PHF must be used within 7 days of opening, thawing. Correcting on site now.
- Hand and arm jewelry prohibition
Observed some wearing watches, must not wear any wrist jewelry and hand jewelry to plain band style rings.
- Outer openings are protected
1) Need self closure on back entry door.
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05/28/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Clean floors of walk in coolers some buildup in traffic areas.
- Food storage - preventing contamination from the premises
1) Has several cases of frozen meats on floor in walk in freezers, must store all foods at least 6 inches off floor. 2) Still has several racks that are set up less than 6 inches off floor, walk in coolers and freezers and in dry storage areas and one plastic rack behind front counter. Any able to be adjusted should be adjusted to have lowest shelf at least 6 inches off floor to aid cleaning. Do not purchase any more that do not have the lowest shelf adjustable. 3) Lemons not covered at front counter and condiment lid open at grilling outdoors, keep lids on containers.
- Test kit provided and used to measure sanitizing solution concentration
Does not have chlorine or quat sanitizer test strips for checking concentration of sanitizers.
- Other liquid waste and rain water
Needs catch bucket for portable handwashing setup at outdoor grill area, corrected on site, must dispose of in mopsink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
1) Has marker board for deli meats, but not all are labeled as to when opened, must label when opened and use within first 7 days or discard remainder ie turkey. 2) Has homemade potato salad marked for 14 day hold, must not exceed 7 days, will discard after 7 days, which has not passed yet. All PHF must be used within 7 days of opening, thawing. Correcting on site now.
- Material characteristics of non-food contact surfaces
1) Exterior of walk in cooler door by kitchen is getting rusty, resurface to keep surface cleanable and smooth. 2) Clean backsplash of the soda machine, soiled.
- Outer openings are protected
1) Need self closure on back entry door.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
1) Has jerky as a date marked item, and has exceeded the 7 days hold time, must discard after 7 days. Suggest making smaller batches. 2) Has three dented cans of tomato soup, unable to be used. Will discard, correcting both on site.
- In-use utensils, between-use storage
1) Clean can opener and microwave, both have some food particles dried on. 2) Shelving racks in walk in cooler next to kitchen and after the prep room are soiled, clean. 3) Scoops in sugar has handle touching product, keep inverted. 4) Using round bowl instead of utensil with handle in brown sugar, replace with scoop, if want to keep utensil in product, keep scoop handle inverted out of product. 5) has single use cups on floor in dry storage area, must store all food service items at least 6 inches off floor.
- Hand and arm jewelry prohibition
Observed some wearing watches, must not wear any wrist jewelry and hand jewelry to plain band style rings.
- Bare hand contact with ready to eat foods
Observed grill staff outdoors handling buns with bare hands, discarded those buns, and now will handle with tongs, sandwich wrap, or gloves to prevent bare hand contact. Correcting on site.
- Linens- cleaning and storage
1) Clean can opener and microwave, both have some food particles dried on. 2) Shelving racks in walk in cooler next to kitchen and after the prep room are soiled, clean. 3) Scoops in sugar has handle touching product, keep inverted. 4) Using round bowl instead of utensil with handle in brown sugar, replace with scoop, if want to keep utensil in product, keep scoop handle inverted out of product. 5) has single use cups on floor in dry storage area, must store all food service items at least 6 inches off floor.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean can opener and microwave, both have some food particles dried on. 2) Shelving racks in walk in cooler next to kitchen and after the prep room are soiled, clean. 3) Scoops in sugar has handle touching product, keep inverted. 4) Using round bowl instead of utensil with handle in brown sugar, replace with scoop, if want to keep utensil in product, keep scoop handle inverted out of product. 5) has single use cups on floor in dry storage area, must store all food service items at least 6 inches off floor.
- Storage and maintenance of wet and dry wiping cloths
1) Exterior of walk in cooler door by kitchen is getting rusty, resurface to keep surface cleanable and smooth. 2) Clean backsplash of the soda machine, soiled.
- Condiments are protected from contamination by consumers
1) Has several cases of frozen meats on floor in walk in freezers, must store all foods at least 6 inches off floor. 2) Still has several racks that are set up less than 6 inches off floor, walk in coolers and freezers and in dry storage areas and one plastic rack behind front counter. Any able to be adjusted should be adjusted to have lowest shelf at least 6 inches off floor to aid cleaning. Do not purchase any more that do not have the lowest shelf adjustable. 3) Lemons not covered at front counter and condiment lid open at grilling outdoors, keep lids on containers.
- Common name-working containers
Sanitizer solution in white container needs to be labeled with common name to identify contents. Correcting on site.
- Foods are cooled using appropriate methods
Has chili in plastic container cooling in walk in cooler, still at 150 degrees, divided into shallow metal pans and spoons to stir, will monitor to ensure gets from 135 degrees F to 70 degrees within two hours and to 41 degrees within next 4 hours. Handouts on cooling given today.
- Food employees hair is effectively restrained
Most staff not wearing hair restraints, most wear hat, visor, or net when working with foods.
- Package integrity
1) Has jerky as a date marked item, and has exceeded the 7 days hold time, must discard after 7 days. Suggest making smaller batches. 2) Has three dented cans of tomato soup, unable to be used. Will discard, correcting both on site.
- When to wash
Reminder to wash hands before put on gloves and when remove them before move on to next task, observed one staff put on gloves before washing hands. Corrected on site.
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05/28/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents under hood system are dusty, clean.
- Designated areas for employees
use of designated areas by employees
- Food storage - preventing contamination from the premises
One case of canned foods on floor in dry storage area and getting more delivery today, must move all to shelving at least 6 inches off floor, as soon as possible.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine has some buildup on ice making tray edges, must empty, wash, rinse, sanitize, and let air dry before refill, suggest doing monthly or more frequently if buildup present.
- Toilet room
receptacle, enclosed, fixtures clean
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04/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Nelson's Meat Market Inc, 1140 Old Marion Ne Rd, Cedar Rapids, IA 52402 »