Payless Foods, 733 16th Se Ave, Dyersville, IA 52040 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 05/15/2015 | Follow Up LOC |
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Deli - the chinese food in the hot holding case had a temperature of 103*. Corrected on site by removing and reheating on stove.
- Food is properly labeled
Observation: Deli - There are some packaged snack mixes that are not labeled with the ingredients.
- Storage or display of food in contact with water or ice
Observation: Retail - The frozen pizza reach in freezers has moderate amount of ice build up that is dripping on to the packages. Picture is attached to report.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Deli - there was a rack of about 5 trays of fish filets thawing in the meat department. Corrected on site by moving to the walk in cooler.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Deli - Raw chicken stored over ready to eat foods such as deli ham in the walk in cooler. Corrected on site by moving to different shelf.
|
03/12/2015 | Regular |
- 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
Observed three 5-gallon pails of turkey dressing with tightly sealed lids that were 53* to 55* after being refrigerated over night - disposed of. Large volumes must be broken down in a manner that will cool from 135* to 70* within two hours, and from 70* to 41* in four hours. Guidance document left for reference.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed dust accumulation on the underneath side of the hood in deli department.
- Roasts held at a temperature of 130°F or above
Observed casserole and chicken tenders at 120* in the deli hot hold unit. Unit heater was turned off at the time - after being turned on the unit appears to be working properly.
- Capacity, availability, and pressure of hot and cold water
Observed very low volume of water at the handwash sink in meat department. Repairs are scheduled.
|
11/15/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed casserole and chicken tenders at 120* in the deli hot hold unit. Unit heater was turned off at the time - after being turned on the unit appears to be working properly.
- Capacity, availability, and pressure of hot and cold water
Observed very low volume of water at the handwash sink in meat department. Repairs are scheduled.
- 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
Observed three 5-gallon pails of turkey dressing with tightly sealed lids that were 53* to 55* after being refrigerated over night - disposed of. Large volumes must be broken down in a manner that will cool from 135* to 70* within two hours, and from 70* to 41* in four hours. Guidance document left for reference.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed dust accumulation on the underneath side of the hood in deli department.
|
11/15/2013 | Routine |
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