- Safe, unadulterated, honestly presented
Observation: 5 cans of outdated infant formula pulled from shelves today. Corrected
- Food is properly labeled
Observation: food prepared on site stored in walkin cooler need labels
- 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 training program in place to notify employees of illness reporting requirements. Form 1-B left today for consideration.
- 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: steam oven baked beans 112 deg. hot case chicken on left side 110 deg. Fried foods retail case cheesesticks 129 deg. All were turned up and corrected on site.
- Handwashing cleanser, availability
Observation: paper towels needed at hand sink by dishmachine
- Posting inspection reports
Observation: current inspection report should be posted in a public area until next inspection is performed
- PHF/TCS foods receiving temperatures
Observation: food received at 11am was still sitting out (frozen fish and raw meat boxes). Perishable food should be moved to refrigerator or freezer as soon as received to avoid temperature abuse.
- Protecting food from environmental contamination
Observation: boxes of fish and meat sitting directly on floor.
- Handwashing signage
Observation: signs needed at one sink in deli and one sink by dishmachine designating as "hand washing only". Left stickers for consideration
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: both thermometers on lunchmeat and cheese case by deli were 6 degrees too low
- 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: Fish labeled "keep frozen" exterior of box was 54 deg at beginning of inspection. It was moved to freezer. Cheese case by deli chunk cheese 47.8 deg. Milk walkin cooler Prairie Farms chocolate milk 44.7 deg.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: several items in walkin cooler prepared on site were not datemarked on day prepared
- Hand drying provided
Observation: hand soap needed at hand sink by dishmachine to encourage handwashing before handling clean dishes
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: unable to locate a working thermometer in the milk walkin cooler
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: no one carries current food safety certification
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: raw meat cutting boards were only rinsed after use. Should be washed, rinsed and sanitized at least once every 4 hours or between uses
- Equipment and utensils-durability and strength
Observation: several rubber spatulas removed from service today due to chips, cracks, and missing pieces which can get in food
- Storage of clean equipment and utensils
Observation: cooking and serving utensils were stored with food contact surface up in several places. Should be stored handles down.
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12/29/2015 | Regular |
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