- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Deli meats and prepared foods not date marked in the kitchen. Pre-packaged foods with 8-day marking.
- 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: Foods from hot hold (from lunch) are placed into plastic packaging (with lids) for re-sale. The packages are placed in the customer reach-in cooler. Foods temped at 100 degrees after 1.5 hours. Foods were removed from the reach-in cooler and placed in the walk-in cooler to cool properly with the lids off.
- Package integrity
Observation: Dented cans in the customer reach-in shelves. Corrected by voluntarily placing the cans in the return area.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have the written procedures to clean-up vomit and diarrhea. Corrected by providing the written procedures and the facility has all the items required in the procedure.
- Food storage containers identified with common name of food
Observation: Foods in storage containers not labeled.
- 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.
- Foods are cooled using appropriate methods
Observation: Foods left over from the lunch (hot hold case) are placed in plastic packaging with lids and put into the customer reach-in shelf. Temped packaged foods from lunch temped at 100 degrees after 1.5 hours.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent is not clean.
- Storage of clean linens, single-service, and single use articles
Observation: Single-service items stored next to the hand sink exposed to splash.
- Safe, unadulterated, honestly presented
Observation: Expired baby formula in the customer reach-in shelf. Corrected by voluntarily placing the formula in the return area.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Deli slicer is not cleaned and sanitized every 4 hours.
- Sanitizers
Observation: Sanitizer in a bottle above required level. Corrected by mixing a new batch of sanitizer.
|
02/17/2016 | Regular |
| No violation noted during this evaluation. | 08/28/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM and is not planning to send an employee until .
- 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: Cooked potatoes cooling in the walk-in cooler temped at 46 degrees after 22 hours. Potatoes were voluntarily discarded. Corrected by cooling foods in smaller portions.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods not date marked.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat foods, deli meats and produce. Deli meats were voluntarily discarded. Corrected by wearing gloves and placing Bare Hand Contact sign up.
- Posting of a valid license
Observation: The license is not posted in the view of the public.
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
- Food storage containers identified with common name of food
Observation: Foods storage containers not identified with the correct common food name. EX: Taco meat stored in Mrs. Gerry's salad container.
- 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: Cut watermelon below required temperature at 47 degrees after 48 hours. Watermelon was voluntarily discarded. Whole watermelon will be stored in the walk-in cooler prior to being cut.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef stored above ready to eat foods in the customer meat reach-in cooler.
- Bait stations, pesticides, and tracking powders approved
Observation: Unapproved pest control spray, Raid, in the back loading area.
- Foods are cooled using appropriate methods
Observation: Foods are not cooled properly. Foods were voluntarily discarded. Corrected by separating foods into smaller portions when cooling.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine and can opener not clean to sight or touch.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
- Package integrity
Observation: Dented cans in the customer reach in shelves. Dented cans in the kitchen used to make foods served in the deli case. Corrected by removing all the dented cans from the shelves and the kitchen.
|
06/11/2015 | Regular |
| No violation noted during this evaluation. | 01/20/2015 | Follow Up LOC |
- Demonstration of Knowledge
Observation: Observed employee unable to answer food safety questions.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Observed raw meat juice spilled on floor in deli walk in cooler.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Observed vent system not clean to sight.
- Package integrity
Observation: Observed dented can. Can was removed. Corrected.
- 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: Observed cheese held at room temperature. Cheese was moved to cooler during inspection. Corrected.
- Food is properly labeled
Observation: Observed foods packaged in the establishment not labeled as required by law.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed ice machine not clean to sight or touch.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw animal foods stored next to and above ready to eat foods in back meat counter. Meats were moved during inspection. Corrected.
- Cleaning of maintenance tools and mop water disposal
Observation: Upon discussion with employee it was determined that mop water is being dumped in deli warewashing sink.
- Drying mops
Observation: Upon discussion with employee it was determined that mop in deli area is not placed to air dry after use.
- Sanitizers
Observation: Observed bleach sanitizer below 50ppm. Bleach was added to solution during inspection. Corrected.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw poultry stored next to raw ground beef in deli walk in cooler. Meats were moved to different shelves. Corrected.
- Using a handwashing sink- operation and maintenance
Observation: Observed soiled dishes on hand sink in deli prep area. Observed food in hand sink in deli prep area. Dishes were moved during inspection.
|
12/30/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Refrigerated ready-to-eat potentially hazardous food held longer than 24 hours must be marked with a 7 day "consume by date". (cheese spread and dip in walk-in cooler)
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floor of walk-in cooler must be cleaned.
- Sanitization methods - hot water, chemical
Bleacvh must be mixed to yield 50-100 ppm ( it was too weak ) Corrected at time of inspection
- Food is properly labeled
Spreads and Dips in walk-in cooler must be labeled and dated when they are packaged.
|
09/18/2013 | Routine |
- 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
- 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
- Shellstock, maintaining identification
|
04/08/2013 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/08/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Dairy walk-in cooler fan cages & deli exhaust hood
- Roasts held at a temperature of 130°F or above
Retail case - bacon was 47-49. Must be held at 41 or below.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- equipment food contact surfaces and utensils clean to sight and touch.
Deli walk-in cooler floor must be cleaned. Meat walk-in cooler door latch must be repair ed.Produce sinks and floor under sinks must be cleaned. Drain plugs must be provided.
- Test kit provided and used to measure sanitizing solution concentration
Test strips must be provided to check strength of sanitizer.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Food is properly labeled
Foodo must be labeled with name and address, common name of product, weight or count, and list of ingredients in descending order of predominance by weight.
- Food storage - preventing contamination from the premises
Food must be stored up off floor (produce cooler)
- Sanitizers
Meat - sanitizer was not strong enough. Bleach must be mixed to 50-100 ppm and quat must be mixed to 200 ppm.
|
04/04/2013 | Routine |
- Food is properly labeled
Foodo must be labeled with name and address, common name of product, weight or count, and list of ingredients in descending order of predominance by weight.
- Test kit provided and used to measure sanitizing solution concentration
Test strips must be provided to check strength of sanitizer.
- equipment food contact surfaces and utensils clean to sight and touch.
Deli walk-in cooler floor must be cleaned. Meat walk-in cooler door latch must be repair ed.Produce sinks and floor under sinks must be cleaned. Drain plugs must be provided.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Dairy walk-in cooler fan cages & deli exhaust hood
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Sanitizers
Meat - sanitizer was not strong enough. Bleach must be mixed to 50-100 ppm and quat must be mixed to 200 ppm.
- Roasts held at a temperature of 130°F or above
Retail case - bacon was 47-49. Must be held at 41 or below.
- Food storage - preventing contamination from the premises
Food must be stored up off floor (produce cooler)
- Self-draining equipment including
sinks, drainboards, and equipment compartments
|
04/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Van's Market Place Foods, 1227 Valley Dr, Rock Valley, IA 51247 »