- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Maintaining premises free of litter and unnecessary equipment
Observation: Many unneeded items are stored on premise.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors and walls soiled in kitchen area, especially under and behind equipment. Floors soiled under shelving in back stock room. Discussed options with manager on how to set-up a cleaning schedule.
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01/12/2016 | Non Illness Complaint |
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray bottle of cleaner stored on shelf above single-service containers. Bottle was removed. Corrected.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floor soiled especially under shelving and behind equipment in dry storage area. Discussed cleaning routine with manager.
- Food storage - preventing contamination from the premises
Observation: Some food items stored on floor in dry storage area.
- Posting inspection reports
Observation: Most recent inspection report not posted in public view.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Container of cooked meat in cooler dated 11-18-15. Product was voluntarily discarded. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored above ready-to-eat foods in cooler. Eggs were moved to lowest shelf. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Shelving soiled in kitchen area. Microwaves soiled. Door handles soiled.
- Common name-working containers
Observation:Spray bottles of cleaners not labeled with common name of contents. Discussed requirement to label bottles with manager. Bottles were labeled. Corrected.
- Using a handwashing sink- operation and maintenance
Observation:Hand sink in kitchen had items placed inside. Items were moved. Corrected.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Pans of cooked meat placed in bain marie to reheat. Discussed time requirements for reheating TCS foods. Pans were removed and reheated on stove top. Temperature reached >165*. Corrected.
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12/01/2015 | Regular |
- Common name-working containers
Observation:Spray bottles of cleaners not labeled with common name of contents. Corrected.
- Package integrity
Observation:Several dented cans on display shelves. Products were removed from sale. Corrected.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Rice on steam table holding > 135*. Item was reheated and proper temperature was reached. Corrected.
- Hand drying provided
Observation:Hand sink in kitchen had no paper towels when inspector arrived. Corrected.
- Light bulbs, protective shielding
Observation:Light in walk-in cooler and lights above ice cream service area not shielded.
- 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 tomatoes and shredded lettuce in make table holding > 45*. Items were discarded. Corrected.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Food debris under shelving and along floor/wall junctures.
- Storage of clean linens, single-service, and single use articles
Observation:Box of plastic ware stored on floor in kitchen area.
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05/15/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Observed cooked chickens holding at 125* in cabinet. Chickens were removed and reheated. Corrected at time of inspection.
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03/19/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed cooked chickens holding at 125* in cabinet. Chickens were removed and reheated. Corrected at time of inspection.
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03/19/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Wooden tortilla maker shall be maintained clean. Observed soiled equipment in kitchen area. Blender, juicer, knives. Slicers and tenderizers are not cleaned at least every 4 hour during production. Slicers were still soiled from yesterday's production.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed cooked meat product in kitchen cooler no date marked. Ham in the meat case was not date marked.
- Food temperature measuring devices are provided and readily accessible
Tthermometerswere not placed in all cooling units. Probe thermometer was not available to check internal temperature of cooked items.
- Test kit provided and used to measure sanitizing solution concentration
Test strips were not available to check sanitizer concentration.
- Food is properly labeled
Baked goods supplied from area bakery does not have ingredient label provided.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Wooden tortilla maker shall be maintained clean. Observed soiled equipment in kitchen area. Blender, juicer, knives. Slicers and tenderizers are not cleaned at least every 4 hour during production. Slicers were still soiled from yesterday's production.
- Multiuse food contact surfaces are constructed of safe materials
Wooden tortilla maker shall be maintained clean. Observed soiled equipment in kitchen area. Blender, juicer, knives. Slicers and tenderizers are not cleaned at least every 4 hour during production. Slicers were still soiled from yesterday's production.
- 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
Observed beans from last night holding at 72*. Beans were voluntarily discarded. Left Guidance Document with operator.
- Bare hand contact with ready to eat foods
Employee handled tortillas with bare hands. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Observed chili holding at 52* in kitchen area.Observed cooked meat holding at 54*. Product were removed for re-heating. Corrected at time of inspection. --Spanish rice holding on make table at 110*. Rice was voluntarily discarded. Corrected at time of inspection.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Tthermometerswere not placed in all cooling units. Probe thermometer was not available to check internal temperature of cooked items.
- Foods are cooled using appropriate methods
Observed beans from last night holding at 72*. Beans were voluntarily discarded. Left Guidance Document with operator.
- Food on display is protected from contamination by consumers
Food on steam table for self-service is not protected from possible contamination.
- Sanitization methods - hot water, chemical
Observed warewashing done with a wash-rinse method. Sanitizer step was not used. Sink was set-up properly. Corrected at time of inspection.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code. Person in charge was not knowledgeable of cooling time and temperature requirements. Person-in-charge was not monitoring temperatures, checking sanitizer levels, and cooling processes.
- Duties of PIC
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code. Person in charge was not knowledgeable of cooling time and temperature requirements. Person-in-charge was not monitoring temperatures, checking sanitizer levels, and cooling processes.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Eggs in kitchen cooer were stored over cooked foods. Raw and cooked shrimp and raw and cooked pork were not seperated in the meat case.
- When to wash
Observed employee enter kitchen area and begin food handling without washing hands. Corrected at time of inspection.
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03/08/2013 | Routine |
- Sanitization methods - hot water, chemical
Observed warewashing done with a wash-rinse method. Sanitizer step was not used. Sink was set-up properly. Corrected at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Test strips were not available to check sanitizer concentration.
- Food temperature measuring devices are provided and readily accessible
Tthermometerswere not placed in all cooling units. Probe thermometer was not available to check internal temperature of cooked items.
- Food on display is protected from contamination by consumers
Food on steam table for self-service is not protected from possible contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed cooked meat product in kitchen cooler no date marked. Ham in the meat case was not date marked.
- Duties of PIC
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code. Person in charge was not knowledgeable of cooling time and temperature requirements. Person-in-charge was not monitoring temperatures, checking sanitizer levels, and cooling processes.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Eggs in kitchen cooer were stored over cooked foods. Raw and cooked shrimp and raw and cooked pork were not seperated in the meat case.
- 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
Observed beans from last night holding at 72*. Beans were voluntarily discarded. Left Guidance Document with operator.
- Food is properly labeled
Baked goods supplied from area bakery does not have ingredient label provided.
- Foods are cooled using appropriate methods
Observed beans from last night holding at 72*. Beans were voluntarily discarded. Left Guidance Document with operator.
- Bare hand contact with ready to eat foods
Employee handled tortillas with bare hands. Corrected at time of inspection.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Tthermometerswere not placed in all cooling units. Probe thermometer was not available to check internal temperature of cooked items.
- Multiuse food contact surfaces are constructed of safe materials
Wooden tortilla maker shall be maintained clean. Observed soiled equipment in kitchen area. Blender, juicer, knives. Slicers and tenderizers are not cleaned at least every 4 hour during production. Slicers were still soiled from yesterday's production.
- Roasts held at a temperature of 130°F or above
Observed chili holding at 52* in kitchen area.Observed cooked meat holding at 54*. Product were removed for re-heating. Corrected at time of inspection. --Spanish rice holding on make table at 110*. Rice was voluntarily discarded. Corrected at time of inspection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Wooden tortilla maker shall be maintained clean. Observed soiled equipment in kitchen area. Blender, juicer, knives. Slicers and tenderizers are not cleaned at least every 4 hour during production. Slicers were still soiled from yesterday's production.
- equipment food contact surfaces and utensils clean to sight and touch.
Wooden tortilla maker shall be maintained clean. Observed soiled equipment in kitchen area. Blender, juicer, knives. Slicers and tenderizers are not cleaned at least every 4 hour during production. Slicers were still soiled from yesterday's production.
- When to wash
Observed employee enter kitchen area and begin food handling without washing hands. Corrected at time of inspection.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code. Person in charge was not knowledgeable of cooling time and temperature requirements. Person-in-charge was not monitoring temperatures, checking sanitizer levels, and cooling processes.
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03/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Zamora Fresh Market, 4 E Main St, Marshalltown, IA 50158 »