Sparkys One Stop #8, 200 S Berlin, Schaller, IA 51053 - inspection findings and violations

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Business Info

Name: SPARKYS ONE STOP #8
Address: 200 S Berlin, Schaller, IA 51053
Phone: 712-275-4200
Total inspections: 8
Last inspection: 07/23/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 07/23/2015Physical Recheck
  • 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
    Observation: Improper cooling of breakfast meat. Had been sitting on the shelf, double stacked with temps ranging from 90-100 degrees. Corrected on site and educated on proper process.
  • Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
    Observation: Vents in cooler have dust build up. Exhaust system over fryer area have grease and dirt build-up.
 07/01/2015Regular
  • Mechanical ventilation
    Observation: Exhaust fans in both bathrooms.
 12/12/2014Regular
  • Drying mops
    Observation: Need area for air drying of mops. Not on a cardboard box.
  • Eating, drinking, or using tobacco
    Observation: Employee eating while working with food. Corrected on site.
  • Sanitizers
    Observation:Sanitizer weak. Corrected on site.
 06/23/2014Routine
  • Mechanical warewashing equipment, hot water sanitizing temperatures
 12/19/2013Routine
  • Mechanical warewashing equipment, sanitization pressure
 12/19/2013Routine
  • Shellstock, maintaining identification
  • Eating, drinking, or using tobacco
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Discharge from eyes, nose, and mouth
  • Mechanical warewashing equipment, sanitization pressure
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Clean condition-hands and arms
 09/25/2013Routine
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Clean condition-hands and arms
  • Mechanical warewashing equipment, hot water sanitizing temperatures
  • Shellstock, maintaining identification
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Eating, drinking, or using tobacco
  • Discharge from eyes, nose, and mouth
 09/25/2013Routine

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