| No violation noted during this evaluation. | 01/14/2016 | Follow Up LOC |
- 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: The facility does not have a Sick Policy.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking system for the deli meats, salads, deli sandwiches in the customer reach-in cooler.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor in the walk-in coolers and back storage area.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink used to store items. Corrected by removing the items.
- Package integrity
Observation: Dented can on the customer reach in shelves. Corrected by placing the item in the return area.
- Outer openings are protected
Observation: Outer openings not protected in the receiving area. The owner has gotten bids for a new door.
|
11/10/2015 | Regular |
- Package integrity
Observation: Dented cans in the customer area. Corrected.
- Safe, unadulterated, honestly presented
Observation: Baby formula out of date in the customer area. Corrected.
- Cutting surfaces maintained
Observation: The cutting board in the meat department has deep cuts and can no longer be sanitized. The owner is looking for a replacement.
- Using a handwashing sink- operation and maintenance
Observation: The hand sink used to store merchandise. Corrected by removing items.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with deli meat. Corrected by using a deli tissue.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking system on the cold meat sandwiches, cut cold meats, and salads. Corrected by dating the items.
|
12/16/2014 | Regular |
- Preventing contamination from equipment, utensils, and linens
Owner stated meat machines in cooler are cleaned once a week. They must be cleaned at least once every 4 hours, or between species,
- Mechanical warewashing equipment, sanitization pressure
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
12/03/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Preventing contamination from equipment, utensils, and linens
Owner stated meat machines in cooler are cleaned once a week. They must be cleaned at least once every 4 hours, or between species,
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
12/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Total Stop Food Store, 113 N Main St, George, IA 51237 »