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Anthon Shell, 101 W. Main Street, Anthon, IA - Restaurant inspection findings and violations

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Restaurant: ANTHON SHELL
Type: Convenience store
Sub type: Meat & poultry, Dairy, Produce
Address: 101 W. Main Street, Anthon, IA 51004
Owner and phone: CHARLIE, INC.
(712)365-4471
Total inspections: 17
Last inspection: 6/30/2009

Restaurant representatives - add corrected or new information about Anthon Shell, 101 W. Main Street, Anthon, IA »

Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 6/30/2009Mail-In
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      The pizza cold hold unit shall be maintained at 41 degrees. The pizza ingredients were running about 44 degrees F.
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      All employees shall wear hair restraints while prepping or serving food in the food prep area.
  • Warewashing
    • Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
      Shall utilize the thrid hole of the sink to sanitize dishes. They were out of sanitizer.
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Shall obtain a set of test strips to test the sanitizer solution.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Shall fix the drip to the hand sink in the front.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
      Shall provide a thermometer to temp small masses with.
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Shall clean the pop spickets more frequently. Shall store all the single use containers into plastic sleeves or into dispensing units. Shall place the straws into plastic sleeves or into dispensing units.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Shall clean the bottom of the freezer units. Lots of crumbs and food on the bottom of them.
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
      The frame to the door shall repaired. With out a frame around the door the wall is deamed uncleanable.
  • Other Operations
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
      Shall post the license so the public can view it.
 6/29/2009Routine
No violation noted during this evaluation. 11/3/2008Mail-In
No violation noted during this evaluation. 11/22/2007Re-Check
  • Personnel
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
      Common towels can not be used to wipe hands with for hand drying.
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      All employees shall wear hair restraints while prepping or serving food in the food service area.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Warewashing sink used for handwashing 4-501.16(A), p 124)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      The pop spickets shall be cleaned more frequently. They are filty. All single use utensils shall be placed in a plastic sleeve or in a dispenser.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Common towels shall sbe placed in sanitizer after each use. The bottoms of the freezer shall be cleaned out. Some crumbs were spotted.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Vent in the walk in cooler shall be cleaned. Lots of dust on them.
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      There was a bottle labeled bleach water that had windex in it. Labels for bottles shall be followed.
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
      Mops shall be hung after each use.
 10/18/2007Routine
No violation noted during this evaluation. 9/21/2006Re-Check
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      All employees shall wear hair restraints while prepping or serving food in the food service area.
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Shall obtain test strips for the sanitizer solution.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Shall clean the ice machine. Shall clean pop nozzles more frequently.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Shall clean the bottom of the fridges/freezers in the facility. Shall clean the inside of the microwave.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Shall clean the vents above the oven/in the walkin cooler.
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      All chemical spray bottles shall be properly identified with their chemical labels.
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
      Shall hang mops after each use.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
      Shall post the food service/food establishment license so the public can see it.
 9/21/2006Routine
No violation noted during this evaluation. 12/13/2005Re-Check
  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      CHICKEN 130.8 & 129.8 DEGREES F. PIZZA 126.19 DEGREES F. NOTE: USE A 4 HR TIME MARK.
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
  • Food Source/Handling
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      EMPLOYEES CANNOT STORE RAW CHICKEN ABOVE READY-TO-EAT FOOD, SALAD DRESSING, MUSTARD.
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Warewashing sink used for handwashing 4-501.16(A), p 124)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      POP DISPENSER NOZZLES SHALL BE CLEANED DAILY.
    • Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
    • Ventilation (Ventilation Hood Systems, Filter: not movable, cleanable 4-202.18, p 107)
  • Other Operations
    • Handling/storage/labeling of toxic items (Containers of toxic materials/personal care items: manufacturer's label 7-101.11, p 181)
      LABEL ALL PLASTIC SPRAY BOTTLES.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
 10/17/2005Routine
No report available.10/4/2004Re-Check
No report available.9/21/2004Routine
No report available.9/22/2003Routine
No report available.9/20/2002Re-Check
No report available.9/3/2002Routine
No report available.10/16/2001Routine
No report available.12/7/2000Re-Check
No report available.10/2/2000Routine



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