- Cutting surfaces maintained
1) Cutting boards in meat cut room have become soiled. Must resurface or replace to prevent buildup of bacteria and contamination. 2) The following door gaskets have torn and must be replaced: french toast sticks, crown creamery moose tracks, and deliano's cheeseburgers. Must replace door gaskets to ensure adequate temp is maintained.
- Laundry facilities
requirement, location, and use
- Package integrity
1) Observed dented can of oysters. Must not sell any can that is dented on top, bottom, or side seals. Also any can that cannot sit level or has sharp points due to denting. Corrected at time of inspection. 2) Observed some moldy tomatoes in retail area. Must not sell any produce that has gone bad (moldy). Corrected at time of inspection
- Plumbing system repaired according to law
Employee RR has blocked toilet. Must repair or replace to prevent buildup of bacteria and contamination.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
1) Observed dented can of oysters. Must not sell any can that is dented on top, bottom, or side seals. Also any can that cannot sit level or has sharp points due to denting. Corrected at time of inspection. 2) Observed some moldy tomatoes in retail area. Must not sell any produce that has gone bad (moldy). Corrected at time of inspection
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer in meat cut room was tested too low at time of inspection. Must maintain quat sanitizer between 200-400ppm for adequate sanitation.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw animal products stored in wrong order in retail coolers. Pork feet, salt pork, pork tails, sausage, and bacon all above ready to eat food. Turkey above pork, and chicken above beef. Must store all raw animal products in order of required internal cooking temp.
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12/19/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw products stored above ready to eat foods and in wrong order. Pork patties above hot dogs, salt pork above smoked items, chicken above beef, and beef above pork. Must store raw products below all ready to eat items, and store items with highest internal cooking temp at bottom. Bottom to top as follows- chix, ground beef, whole muscle beef, pork, seafood, ready to eat food.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer was tested around 100ppm for quat sanitizer. Must maintain quat sanitizer between 200-400ppm for adequate sanitation. Corrected at time of inspection
- Handwashing signage
RR's do not have employee handwashing sign posted. Must post a sign informing employees when to wash hands.
- Posting of a valid license
Did not have most recent inspection report posted. Must post most recent inspection report in area viewable to public.
- Roasts held at a temperature of 130°F or above
Prairie Farms juice and milk were temped at 47*F in True cooler. All potentially hazardous food must be maintained at 41*F or below. Both were discarded at time of inspection. May not use cooler for potentially hazardous food until unit can maintain 41*F or below.
- Package integrity
Found some dented cans of vegetables in retail area. May not sell a can that is dented on top, bottom, or side seals. Also any can that cannot sit level or has sharp points due to denting. Cans were discarded at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Vents in walk in meat cooler and cut room have dust buildup. Must keep clean to prevent buildup of bacteria.
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06/26/2013 | Routine |
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