- Light bulbs, protective shielding
Observation: Light bulbs is burned out and no protective shielding in reach-in pizza cooler.
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02/17/2016 | Physical Recheck |
- Light bulbs, protective shielding
Observation: Light bulbs is not protective shatter resistant and burned out in pizza cooler.
- Plumbing
cleanable fixtures
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: A small amount of mold is on the front side ice chute machine.This is a repeat violation.
- Equipment location, installation, repair, and adjustment
Observation: Excessive ice buildup in chest ice cream freezer. --Observation: Open air frame is repaired by duct tape. Removed and corrected.
- 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:Open air cooler in retail area is out of temperature (44-45*F). Ham and cheese sandwiches,cream cheese, ham and hot dogs were temped internally between 44-52*F.All TCS food that was found above 41*F was discarded (4 hrs and more) or removed.This cooler wont'be be used for storage of TCS food until it can maintain 41*F or less.
- Hand drying provided
Observation:No paper towels at handsink in back storage area. Restocked and corrected.
- Food storage - preventing contamination from the premises
Observation:Boxes of food (crunchy nuggets) stored on the floor in back storage area. Removed off the ground, corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation:No procedures for responding to vomiting and diarrheal events.Provided form posted on the wall and corrected.
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02/05/2016 | Regular |
- Maintaining premises free of litter and unnecessary equipment
Observation: Over all the back area where the handwashing sink and the 3 compartment sink is less cluttered from the routine inspection.THE PIZZA OVEN WAS NOT REMOVED THIS WAS STATED IN THE ROUTINE INSPECTION THAT THE PIZZA OVEN NEEDS TO BE REMOVED FROM THE PREMISES.The PREMISES shall be free of:(A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Light intensity
Observation: Two over head lighting adjacent to the 3 compartment sink are burned out. Two new working lights shall be installed to have adequate lighting in the warewashing area.
- Test kit provided and used to measure sanitizing solution concentration
Observation: This food establishment uses chlorine (bleach) sanitizer for the 3 compartment sink. The only test strips at this time are Quat test strips. SHALL PROVIDE CHLORINE TEST STRIPS WITHIN 10 DAYS AND VERIFY WITH A LETTER OF CORRECTION TO LINN COUNTY PUBLIC HEALTH. THIS IS A REPEAT VIOLATION FROM THE ROUTINE INSPECTION DATED JULY 24TH 2014.
- Toilets and urinals provided according to law
Observation: During inspection the unisex restroom door had a sign stating "OUT OF ORDER." Spoke with the manager and he stated the toilet "works" the water continues to run. Shall repair as needed. The manager removed the sign. The inspector was able to flush the toilet two times without difficulty. DO NOT PLACE OUT OF ORDER SIGN ON THE RESTROOM DOOR. THE OWNER STATED THE "FLAPPER" NEEDS TO BE REPAIRED AND HE IS AWARE HOW TO REPAIR.A FOOD ESTABLISHMENT MUST HAVE A WORKING TOILET AT ALL TIMES TO REMAIN OPEN FOR BUSINESS. THIS FACILITY HAS THE UNISEX RESTROOM IF THIS TOILET CONTINUES TO BECOME NONFUNCTIONAL MUST CALL FOR REPAIR IMMEDIATELY IF THE OWNER CANNOT FIX WITH THE NEW "FLAPPER" ANDVERIFY WHEN THE TOILET WAS REPAIRED DUE TO THE WATER CONTINUES TO BE RUNNING PER A LETTER OF CORRECTION. SEND A INVOICE/BILL FROM A LICENSED PLUMBER THAT THIS TOILET WAS REPAIRED.
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07/31/2014 | Physical Recheck |
- Miscellaneous sources of contamination
Observation: Upon arrival for the inspection the ice machine door was upward and not in use. In between times of using the ice machine shall always CLOSE THE LID TO PREVENT CONTAMINATION. CORRECTED ON SITE.
- Handwashing signage
Observation: No sign at the handwashing sink in the unisex restroom when food employees shall wash their hands. ALL handwashing sinks shall be provided with signs stating when to wash hands. Given during this inspection to post. CORRECTED ON SITE.
- Equipment location, installation, repair, and adjustment
Observation: The reach in freezer for the ice cream is in need of defrosting. Defrost the reach in freezer.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following have build up of debris and shall be cleaned as often as necessary to keep clean. 1) The nozzles for the soda machine have dried build up of debris. All of the nozzles were removed during this inspection and washed, rinsed, and sanitized. 2) The microwave has an excessive amount of dried food debris build. up. BOTH WERE CORRECTED ON SITE.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Maintaining premises free of litter and unnecessary equipment
Observation: The food establishment shall be free of all not in use or non-functional equipment and items that are unnecessary to the operation of the food establishment. SUCH AS THE PIZZA OVEN. In the back area of the store.
- Manual warewashing sinks requirements
Observation: The 3 compartment sink was filled in all three sinks with debris, boxes, bottle soda, numerous clutter. The 3 compartment sink shall always be accessible to wash, rinse, and sanitize. The 3 compartment sink ALL ITEMS WERE REMOVED TO ANOTHER LOCATION TO ENABLE USING THE 3 COMPARTMENT SINK DURING THIS INSPECTION. SHALL ALWAYS HAVE THE SINKS EMPTY OF THE ABOVE ITEMS TO BE ABLE TO WASH, RINSE AND SANITIZE. CORRECTED ON SITE.
- Drying mops
Observation: The mop was not properly air-drying. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. ALL staff educated and verbalized understanding. CORRECTED ON SITE.
- Using a handwashing sink- operation and maintenance
Observation: The handwashing sink in the back area was not accessible due to numerous items stored in front of the sin. The sink was not visible due to all of the items stored in front and on the sink. ALL THE CLUTTER WAS REMOVED DURING THIS INSPECTION. A HANDWASHING SINK SHALL ALWAYS BE ACCESSIBLE FOR PROPER HANDWASHING. CORRECTED ON SITE.
- Indoor and outdoor surfaces
Observation: The roof is leaking and two tiles are nonfunctional due to the water. The rain water is not over the 3 compartment sink at this time but is over the handwashing sink. SHALL REPAIR THE ROOF AS NEEDED AND THE TILES REPLACED.studs, joists, and rafters may not be exposed in areas subject to moisture.
- Hand drying provided
Observation: The handwashing sink has paper towel dispenser but not accessible. The manager opened with a key and was able to provide paper towels. ALL handwashing sinks shall be provided with hand drying such as disposable towels. CORRECTED ON SITE.
- Handwashing cleanser, availability
Observation: After all the CLUTTER was removed from the handwashing sink the sink did not have any soap. All handwashing sinks shall be provided with soap. CORRECTED ON SITE
- Sanitizers
Observation: This food establishment has several "cleaning solutions" which ARE NOT FOR FOOD CONTACT SURFACES APPROVED. SHALL CLEAN FOOD CONTACT SURFACES SUCH AS TO CLEAN THE MICROWAVE WITH A APPROVED SANITIZER SUCH AS THE BLEACH SANITIZER AND KEEP THE CONCENTRATION AT 50-100 PPM. Staff was educated and verbalized understanding.Given a handout how to use bleach as a sanitizer.
- Sponges not used on clean or in use food contact surfaces
Observation: One sponge observed being used in the 3 compartment sink. Sponges cannot be used on food contact surfaces. The sponge was discarded during this inspection. CORRECTED ON SITE.
- In-use utensils, between-use storage
Observation: The stainless steel ice scoop was laying in the ice maker. If keep the handle in the ice SHALL ALWAYS KEEP THE HANDLE UPWARD TO PREVENT CONTAMINATION. CORRECTED ON SITE.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The temperature measuring device for the reach in sandwich and cheese cooler was reading 50 degrees. The inspector used several different thermometers and the unit is 41 degrees or lower. REPLACE THIS NONFUNCTIONAL THERMOMETER.
- Light intensity
Observation: The reach in freezer does not have any light bulbs. Shall install light bulbs for the reach in freezer holding the frozen pizza's, chicken and other pre-packaged food items.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The food establishment is using bleach (chlorine) as a sanitizer for the 3 compartment sink, but only has Quat sanitizer strips. SHALL PROVIDE CHLORINE SANITIZER STRIPS BY THE RE-CHECK INSPECTION. CHLORINE SANITIZER SHALL BE MAINTAINED AT 50-100 PPM.
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07/24/2014 | Routine |
- Material characteristics of non-food contact surfaces
1) Reusing cardboard flats. 2) Shelving unit in store is untreated particle board. All surfaces exposed to food and food items must be smooth, easily cleanable, and nonabsorbent. Don not reuse cardboard and paint shelving with 2 coats of light colored paint.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Under shelving in walk-in cooler many bottles and debris was observed. Clean under shelving/racks and maintained at frequecy to prevent future accumulation. 2) Back of establishment has all 3 tanks of sink filled with cans. Back of establishment is very cluttered with products. Establishment must be kept free of so mush overstock. Clean as needed.
- Posting of a valid license
Must post most recent inspection in area readily viewed by the public.
- equipment food contact surfaces and utensils clean to sight and touch.
Nozles on pop machine are sticky to the touch. All food contact surfaces must be clean to sight and touch. Wash rinse and santize nozzles.
- Maintaining premises free of litter and unnecessary equipment
1) Under shelving in walk-in cooler many bottles and debris was observed. Clean under shelving/racks and maintained at frequecy to prevent future accumulation. 2) Back of establishment has all 3 tanks of sink filled with cans. Back of establishment is very cluttered with products. Establishment must be kept free of so mush overstock. Clean as needed.
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11/25/2013 | Routine |
- Material characteristics of non-food contact surfaces
1) Reusing cardboard flats. 2) Shelving unit in store is untreated particle board. All surfaces exposed to food and food items must be smooth, easily cleanable, and nonabsorbent. Don not reuse cardboard and paint shelving with 2 coats of light colored paint.
- equipment food contact surfaces and utensils clean to sight and touch.
Nozles on pop machine are sticky to the touch. All food contact surfaces must be clean to sight and touch. Wash rinse and santize nozzles.
- Posting of a valid license
Must post most recent inspection in area readily viewed by the public.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Under shelving in walk-in cooler many bottles and debris was observed. Clean under shelving/racks and maintained at frequecy to prevent future accumulation. 2) Back of establishment has all 3 tanks of sink filled with cans. Back of establishment is very cluttered with products. Establishment must be kept free of so mush overstock. Clean as needed.
- Maintaining premises free of litter and unnecessary equipment
1) Under shelving in walk-in cooler many bottles and debris was observed. Clean under shelving/racks and maintained at frequecy to prevent future accumulation. 2) Back of establishment has all 3 tanks of sink filled with cans. Back of establishment is very cluttered with products. Establishment must be kept free of so mush overstock. Clean as needed.
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11/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Quickmart, 655 Robins Rd, Hiawatha, IA 52233 »