- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No supervisor with certified food protection manager certificate employed.
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02/05/2016 | Follow Up LOC |
- Equipment and utensils are adequately rinsed after washing
Observation: Food employee in produce department not rinsing utensils after washing, and before sanitizing. Corrected by instructing proper washing procedures.
- Bare hand contact with ready to eat foods
Observation: Food employee in bakery handling baked goods with bare hands. Corrected by instructing and discarding food.
- Hand drying provided
Observation: No hand drying provided at hand washing sink in bakery. Corrected by stocking.
- 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: Food items such as fried and roasted chicken, smoked ribs, house prepared sandwiches, and commercially processed foods stored in display cooler near kitchen held at temperatures ranging between 48*F and 51*F. Corrected by moving select items to alternate refrigeration, and discard other items.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No supervisor with certified food protection manager certificate employed.
- Cleaning procedure
Observation: Food employee in kitchen used cloth towel to dry hands. Corrected by instructing to discard towel, and rewash hands.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used to wipe equipment surfaces not stored in sanitizer solution in kitchen or bakery.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Cooling foods are stored properly
Observation: Cooling foods are stored in closed containers. Corrected by issuing guidance documentation.
- Preventing contamination from equipment, utensils, and linens
Observation: Band saw not cleaned and sanitized after processing beef and before processing pork. Corrected by instructing to either process pork before beef, or clean and sanitize between uses.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips provided for chemical sanitizer solution in kitchen, bakery, produce, or meat department.
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01/29/2016 | Regular |
- Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
Observation: Establishment selling house-made cured and vacuum packaged meats without approved HACCP plan.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No supervisor with certified food protection manager certificate employed.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Ready to eat smoked salmon dated with expiration date 25 days from the inspection date. Corrected by discarding.
- Fish packaged using a reduced oxygen packaging method is frozen before, during, and after packaging
Observation: Unfrozen vacuum packaged smoked salmon sold in retail case. Corrected by discarding.
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11/30/2015 | Physical Recheck |
- Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
Observation: Vacuum packing, curing and selling retail house made smoked meats including sausages, pork chops, pork hock, and beef jerky without approved HACCP plan
- Fish packaged using a reduced oxygen packaging method is frozen before, during, and after packaging
Observation: Vacuum packaging, curing, and selling retail smoked salmon, currently out of stock. Corrected by instructing not to reorder.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No supervisor with certified food protection manager certificate employed.
- Variance obtained for specialized processing methods
Observation: Vacuum packaging, curing and selling retail house made smoked meats without approved variance.
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10/02/2015 | Physical Recheck |
Restaurant representatives - add corrected or new information about Super Saver Iv, 1141 N Broadway, Council Bluffs, IA 51503 »