Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Area around dairy cooler sliding door tracks not kept clean.
11/09/2015
Non Illness Complaint
Handwashing cleanser, availability Observation: Handwashing sink in meat department not accessible. All items in handsink were moved at time of inspection.
Eating, drinking, or using tobacco Observation: Employee drinks in deli and Cafe not properly covered. Drinks were replaced at time of inspection.
Test kit provided and used to measure sanitizing solution concentration Observation: Test strips for quat sanitizer not available in meat department. PIC provided test strips 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: Cut melon in produce area datemarked for 8 days instead of 7. Dates were adjusted at time of inspection.
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: Ribs in deli hot case not properly re-heated. Ribs re-heated to 165* in steamer at time of inspection. Chicken noodle soup and mashed potatoes in Cafe not properly re-heated. Items were voluntarily discarded.
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:Sausage patties in Cafe holding at 85-90*. All items were re-heated at time of inspection.
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