- Food shall be obtained from sources that comply with law
Observation: There were homemade candies from an unlicensed facility being sold in the convenience store. Corrected on site by removing.
- 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: There is still excessive grease accumulation on the wall and surrounding equipment by the deep fat fryer.
- Test kit provided and used to measure sanitizing solution concentration
Observation: There are no test strips to check the concentration level of the chlorine based sanitizer. Repeat violation.
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04/01/2015 | Physical Recheck |
- Separation from food, equipment, utensils, linens, and single service
Observation: There was a bottle of disinfectant/cleaner stored on the same counter as foods. Corrected on site by moving to a different area.
- Bare hand contact with ready to eat foods
Observation: There was bare hand contact with a chicken nugget while taking a temperature. Corrected on site by discarding.
- 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: There is an excess of grease accumulation by the deep fryer on the walls and surrounding equipment. Repeat violation.
- Test kit provided and used to measure sanitizing solution concentration
Observation:There are no test strips to check the concentration level of the chlorine based sanitizer. Repeat violation.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation: The deep fried foods such as pre-cooked chicken nuggets and wings were not cooked to 135 or above. Corrected on site.
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03/13/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
- Food temperature measuring devices are provided and readily accessible
Thin probe tip sensitive digital thermometer required - Repeat Violation.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli sandwiches not datemarked - corrected onsite.
- Food is properly labeled
Sandwiches made and packaged onsite for resale must contain labeling information that includes the name of this facility, common name of food packaged, list of ingredients, net contents and any cautionary statement. Repeat violation. Datemarking also applies and must be dated to correspond with the oldest potentially hazardous food ingredient.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed three containers of Mrs. Gerry's Potato Salad with a Use By date of 8/8, and 8/18 that were set aside for disposal and shall not be served to the public. Repeat Violation, corrected onsite however, a long term corrective action plan is needed.
- 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
More ventilation required for deep fat fryer area.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed grease build-up on wall behind and all around deep fat fryer, in addition to grease build-up on electrical panels above deep fat fryer. The continued use of deep fat fryer must be properly located and ventilated. Cleaning and removal of unnecessary articles throughout the kitchen is needed.
- Food shall be obtained from sources that comply with law
Observed three containers of Mrs. Gerry's Potato Salad with a Use By date of 8/8, and 8/18 that were set aside for disposal and shall not be served to the public. Repeat Violation, corrected onsite however, a long term corrective action plan is needed.
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09/05/2013 | Routine |
- 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
More ventilation required for deep fat fryer area.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed grease build-up on wall behind and all around deep fat fryer, in addition to grease build-up on electrical panels above deep fat fryer. The continued use of deep fat fryer must be properly located and ventilated. Cleaning and removal of unnecessary articles throughout the kitchen is needed.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed three containers of Mrs. Gerry's Potato Salad with a Use By date of 8/8, and 8/18 that were set aside for disposal and shall not be served to the public. Repeat Violation, corrected onsite however, a long term corrective action plan is needed.
- Food temperature measuring devices are provided and readily accessible
Thin probe tip sensitive digital thermometer required - Repeat Violation.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Food shall be obtained from sources that comply with law
Observed three containers of Mrs. Gerry's Potato Salad with a Use By date of 8/8, and 8/18 that were set aside for disposal and shall not be served to the public. Repeat Violation, corrected onsite however, a long term corrective action plan is needed.
- Test kit provided and used to measure sanitizing solution concentration
- Food is properly labeled
Sandwiches made and packaged onsite for resale must contain labeling information that includes the name of this facility, common name of food packaged, list of ingredients, net contents and any cautionary statement. Repeat violation. Datemarking also applies and must be dated to correspond with the oldest potentially hazardous food ingredient.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli sandwiches not datemarked - corrected onsite.
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09/05/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed heavily soiled three compartment warewash sink and all racks and accessories associated with it. --Observed soiled valves on soft-serve ice cream machine, malt mixer and utensils used in preparing malts.
- Hand drying provided
- Toilet room
receptacle, enclosed, fixtures clean
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer step being used for ware. Repeat violation.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Food shall be obtained from sources that comply with law
Observed Mrs. Gerry's Potato Salad with a use by date of 6-5-2013, Mrs. Gerry's Coleslaw with a use by date of 6-6-2013, in addition to several repackaged containers of the same, and also including repackaged Mrs. Gerry's Chicken Salad with unknown date. All product was removed from retail shelf and shall not be offered to the public for consumption.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed excessive grease on, under and all around the deep fat fryer that includes splatter on the wall behind unit. Kitchen needs a thorough cleaning and removal of all unnecessary articles. Restroom also needs thorough cleaning.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli sandwiches and repackaged foods must contain datemarking and the seven-day datemarking shall begin with the oldest potentially hazardous food contained in the deli sandwich, for example.
- Test kit provided and used to measure sanitizing solution concentration
Repeat violation.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed Mrs. Gerry's Potato Salad with a use by date of 6-5-2013, Mrs. Gerry's Coleslaw with a use by date of 6-6-2013, in addition to several repackaged containers of the same, and also including repackaged Mrs. Gerry's Chicken Salad with unknown date. All product was removed from retail shelf and shall not be offered to the public for consumption.
- Food temperature measuring devices are provided and readily accessible
Thin probe tip sensitive digital thermometer is required for thinly cooked foods.
- Maintaining premises free of litter and unnecessary equipment
Observed excessive grease on, under and all around the deep fat fryer that includes splatter on the wall behind unit. Kitchen needs a thorough cleaning and removal of all unnecessary articles. Restroom also needs thorough cleaning.
- Food is properly labeled
All packaged food produced and/or repackaged onsite (cups of packaged ice cream, deli sandwiches, all repackaged salads, etc.) shall contain a label that identifies this establishment, the common name of food packaged, a full list of ingredients in descending order of predominance by weight, net contents (weight, volumn or count) and any cautionary statement such as allergens. Repeat violation.
- Plumbing system repaired according to law
Observed plugged drain at handwash sink. Repeat violation.
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06/13/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed excessive grease on, under and all around the deep fat fryer that includes splatter on the wall behind unit. Kitchen needs a thorough cleaning and removal of all unnecessary articles. Restroom also needs thorough cleaning.
- Food shall be obtained from sources that comply with law
Observed Mrs. Gerry's Potato Salad with a use by date of 6-5-2013, Mrs. Gerry's Coleslaw with a use by date of 6-6-2013, in addition to several repackaged containers of the same, and also including repackaged Mrs. Gerry's Chicken Salad with unknown date. All product was removed from retail shelf and shall not be offered to the public for consumption.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli sandwiches and repackaged foods must contain datemarking and the seven-day datemarking shall begin with the oldest potentially hazardous food contained in the deli sandwich, for example.
- Maintaining premises free of litter and unnecessary equipment
Observed excessive grease on, under and all around the deep fat fryer that includes splatter on the wall behind unit. Kitchen needs a thorough cleaning and removal of all unnecessary articles. Restroom also needs thorough cleaning.
- Food is properly labeled
All packaged food produced and/or repackaged onsite (cups of packaged ice cream, deli sandwiches, all repackaged salads, etc.) shall contain a label that identifies this establishment, the common name of food packaged, a full list of ingredients in descending order of predominance by weight, net contents (weight, volumn or count) and any cautionary statement such as allergens. Repeat violation.
- Test kit provided and used to measure sanitizing solution concentration
Repeat violation.
- Hand drying provided
- Food temperature measuring devices are provided and readily accessible
Thin probe tip sensitive digital thermometer is required for thinly cooked foods.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed Mrs. Gerry's Potato Salad with a use by date of 6-5-2013, Mrs. Gerry's Coleslaw with a use by date of 6-6-2013, in addition to several repackaged containers of the same, and also including repackaged Mrs. Gerry's Chicken Salad with unknown date. All product was removed from retail shelf and shall not be offered to the public for consumption.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed soiled valves on soft-serve ice cream machine, malt mixer and utensils used in preparing malts. --Observed heavily soiled three compartment warewash sink and all racks and accessories associated with it.
- Toilet room
receptacle, enclosed, fixtures clean
- Plumbing system repaired according to law
Observed plugged drain at handwash sink. Repeat violation.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer step being used for ware. Repeat violation.
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06/13/2013 | Routine |
Restaurant representatives - add corrected or new information about The Store, 200 W Bridge St 243 Elkader, Ia 52043, , IA »