Select Mart, 4103 Floyd Blvd, Sioux City, IA 51108 - inspection findings and violations

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Business Info

Name: SELECT MART
Address: 4103 Floyd Blvd, Sioux City, IA 51108
Phone: 712-239-5263
Total inspections: 3
Last inspection: 07/22/2015
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Inspection findings

Inspection date

Type
  • 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.
    Observation: The PIC could not remember the 5 symptoms of food borne illness or the 5 food borne illnesses. The PIC stated he remembered the facility had a facility but could not locate it. I provided a sick policy to the facility and the PIC stated he would incorporate it into their protocols.
  • Posting inspection reports
    Observation: The most recent inspection was not posted.
  • Established procedures for responding to vomiting and diarrheal events
    Observation: The facility did not have a diarrhea vomit clean up plan. I provided a noro clean up document to the PIC and he stated he would copy it and place it into protocol.
  • Test kit provided and used to measure sanitizing solution concentration
    Observation: The facility does not have test strips to test sanitizer.
  • Storage of clean linens, single-service, and single use articles
    Observation: The single use container by the dispensers were not protected.
  • Outer openings are protected
    Observation: The back door was not sealed/.
  • A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
    Observation: The facility does not have a thin tipped thermometer to temp their pizzas.
  • Food is properly identified and monitored
    Observation: Pizzas were not time marked in the hot holding unit. The units were only being held for an hour. The units were time marked prior to me leaving.
 07/22/2015Regular
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: The facility did not have a certified food protection manager on site.
  • Storage and maintenance of wet and dry wiping cloths
    Observation: Wiping cloths were being placed on counter tops after each use.
  • Hand drying provided
    Observation: There was no hand towels placed by the hand sink by the fryer area.
  • Established procedures for responding to vomiting and diarrheal events
    Observation: The facility did not have a diarrhea vomit clean up plan. I provided one to the PIC and she stated she would copy it and place it into protocol.
  • 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: The vents in the walk in cooler and the intake vents were not clean to sight.
  • Posting inspection reports
    Observation: The most recent inspection was not posted.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: The ice bucket in the back was damaged and considered uncleanable.
  • Test kit provided and used to measure sanitizing solution concentration
    Observation: The facility did not have test strips to test quat sanitizer with.
  • Protecting food from environmental contamination
    Observation: Scoops did not have handles on them in the popcorn container. The scoop was discarded and replaced.
  • Demonstration of Knowledge
    Observation: The person in charge did not know the basic food safety 101 requirements.
  • Food is properly identified and monitored
    Observation: Hot holding items were not time marked. The units were time marked prior to me leaving.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: Non food contact surfaces were not clean to sight in the prep area.
  • Sanitizers
    Observation: The sanitizer was 100 ppm. The quat based sanitizer shall maintain 200 ppm.
 07/21/2015Regular
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Utensils and counter tops not clean to sight.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: Microwave, tops of machines, and lots of water on the floor of the walk in cooler were not clean to sight.
  • Food temperature measuring devices are provided and readily accessible
    Observation: Walk in fridge thermometer damaged.
  • A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
    Observation: No thin tipped thermometer on site.
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: No certified food protection manager on site.
  • 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: No sick policy on site.
  • Storage of clean linens, single-service, and single use articles
    Observation: Single use containers were out of protection.
  • Food is properly identified and monitored
    Observation: Time on pizza not being labeled.
  • 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:Pizza was 113 degrees F. Product was discarded.
 01/14/2014Routine

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