| No violation noted during this evaluation. | 09/14/2015 | Physical Recheck |
- Miscellaneous sources of contamination
Observation: Drains for both condenser units in the produce walk in cooler are blocked causing water to drip on boxes of produce and vegetables below on the shelves. Person in charge will have the drains cleaned and placed tubs above produce to catch the drips.
- Variance obtained for specialized processing methods
Observation: Meat department is now currently making bacon in house using a process of seasonings and vacuum sealing to arrive at a final product which requires a HACCP plan. Person in charge needs to submit bacon recipe for HACCP approval. House made bacon is not to be produced until approved the pork belly bacon process is approved.
- 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: Tofu(43F), Cream cheese spread(44F), Tempeh(44F) on the deli prep cooler are not holding at correct cold holding temperature. Person in charge had staff place perishable foods in lower level of the cooler which is holding. Person in charge will monitor upper deli cooler temps or service the unit.
- Cutting surfaces maintained
Observation: Cutting boards in the deli department need to be resurfaced.
- Outer openings are protected
Observation: Gap along the bottom of the exit door in the produce preparation room.
- Compliance with submitted HACCP plans and approved variance procedures
Observation: Log forms required under the HACCP Program for establishment are not being filled out per directions listed on the logs. Employees must record all requested information listed on forms. No employees are signing off as requested on the HACCP forms. Repeat violation since last routine inspection.
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09/01/2015 | Regular |
| No violation noted during this evaluation. | 03/17/2015 | Physical Recheck |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable Employee Reporting Agreement available.
- Shellstock identification
Observation: Shell stock tags for clams and oysters are not being kept with the fresh product until they are all sold. Manager placed the correct tags with the fresh shell stock.
- 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: Alfalfa sprouts(46F), Lettuce blend in customers self serve contains(46F) at the lettuce produce cooler is not able to maintain 41F or below. Manager began pulling the product and placing it into the walk in produce cooler. Salad will be moved to original display cooler that cold holds correctly.
- Records maintained and made available to the regulatory authority up on request
Observation: No log forms completed as required under the HACCP Program for establishment. Cooking,cooling,refrigeration, thermometer/equipment calibration, manager audit forms, employee training records. Repeat violation since last routine inspection.
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03/05/2015 | Physical Recheck |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable Employee Health Policy available at time of inspection.
- Shellstock identification
Observation: No shellstock tags available for fresh oysters and clams in the meat department.
- Outer openings are protected
Observation:Large gap along the bottom of the exit door in the produce preparation room.
- 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: Bean sprouts(47F), Alfalfa sprouts(46.2F), Lettuce blend in cutomers self serve contains(46F) at the lettuce produce cooler is not able to maintain 41F or below. Produce manager turned down the cooler.
- Established procedures for responding to vomiting and diarrheal events
Observation: No Bodily Fluids clean up procedure available onsite at time of inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Records maintained and made available to the regulatory authority up on request
Observation: No log forms completed as required under the HACCP Program for establishment. Cooking,cooling,refrigeration, thermometer/equipment calibration, manager audit forms, employee training records. Repeat violation since last routine inspection.
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02/23/2015 | Regular |
| No violation noted during this evaluation. | 07/25/2014 | Follow Up LOC |
- 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: Cut melon in containers(45,46F) in the produce grab coolers are not able to maintain cold holding temperatures of 41F or below. Items discarded by manager. Cut melon pieces and cut half melons will be stored on ice bath to control temperature.
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07/02/2014 | Physical Recheck |
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Multiple spray bottles and red sanitizer buckets of quat solution test low, 0ppm. A new batch was made and all bottles changed. Wall quat dispenser in the delivery area is not mixing correctly. Solution is dispensing low.
- 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: Rotisserie whole chickens(128F) hot holding in the hot case were not maintaining temperatures of 135F or above. Employee stated the chickens were made two hours earlier. All chickens removed to be cooled down for store use only. Ambient temp of the hot case is 150F.
- Sanitizers
Observation: Quat sanitizer in the meat department three compartment sink tested high, above 500 ppm. Employee added water to the solution. Dispensing unit is not mixing correctly at the three compartment sink.
- 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: Milk(57F), Almond milk(55F), coconut milk(56F) in the coffee bar cooler was not able to maintain temperatures of 41F or below. All milk discarded and a service call was made by the manager. Cut watermelon(48F) in containers on the produce grab shelf were not able to maintain cold temps of 41F or below. Melon cut yesterday was discarded by staff. Melon cut today was within four hours and moved to an ice bath. Ambient temp of the grab cooler is 41F. Cream cheese (44F)spread in the deli prep cooler top portion was not able to maintain 41F or below. Manager discarded cream cheese. Plastic pan was double lined. Employee removed large plastic pan to allow cold are to reach cream cheese better.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried debris build up on the blade and blade area of the meat department slicer. Employee stated the slicer was not used today. Slicer cleaned and sanitized by employee.
- Operational procedures and training program in place
Observation: Operational procedures and training program in place or available for HACCP and variance for Reduced Oxygen Processing.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips available to test sanitizer concentration.
- Handwashing signage
Observation: Missing hand washing reminder sign at the produce hand washing sink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust build up on the walk in cooler fan guards.
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06/26/2014 | Routine |
- Clean condition-hands and arms
- 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
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
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10/09/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- 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
- Shellstock, maintaining identification
|
10/09/2013 | Routine |
- Food employees hair is effectively restrained
Observed no facial hair restraints on food employee.
- Food on display is protected from contamination by consumers
Observed free samples not protected while on display. Observed self-service lettuce and spinach was not protected while on display.
- In-use utensils, between-use storage
Observed ice scoop stored in red sanitizer bucket. Observed knife rack stored in between prep surfaces at the meat department.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed residue build under dish machine area.
- Roasts held at a temperature of 130°F or above
Observed potato slad and macaroni at a temperature of 45*F. Person in charge stated product was transported from New Pioneer Co-Op in Coralville and arrived within 30 minutes prior to inspection. Observed alfalfa sprouts at 47*F in the produce section.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed clear wrap packaging equipment had residue build up on the white covering.
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10/03/2013 | Routine |
- Food on display is protected from contamination by consumers
Observed free samples not protected while on display. Observed self-service lettuce and spinach was not protected while on display.
- In-use utensils, between-use storage
Observed ice scoop stored in red sanitizer bucket. Observed knife rack stored in between prep surfaces at the meat department.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed clear wrap packaging equipment had residue build up on the white covering.
- Food employees hair is effectively restrained
Observed no facial hair restraints on food employee.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed residue build under dish machine area.
- Roasts held at a temperature of 130°F or above
Observed potato slad and macaroni at a temperature of 45*F. Person in charge stated product was transported from New Pioneer Co-Op in Coralville and arrived within 30 minutes prior to inspection. Observed alfalfa sprouts at 47*F in the produce section.
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10/03/2013 | Routine |
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