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 lettuce (60.1F) and sliced tomatoes (55.6F) not cold-holding in Salad Bar/Condiment area. Person In Charge plugged in the cooler. Employee did not plug in cooler when food was brought out from walk-in approximately one hour prior to inspection. Cooler unit reached cold-holding and food product was verified as cold-holding during inspection.
Food is properly labeled Observation: Prepared and Prepackaged sandwich (e.g. tuna, egg salad) labels do not contain ingredient information.
Handwashing signage Observation: No handwashing reminder sign posted in warewashing area or beverage line. Inspector provided a sign handout until a permanent handwashing sign is posted.
Outer openings are protected Observation: Gap between double doors on east and north.
Sanitizers Observation: Bleach solution sanitizer tested greater than 200 ppm. Person In Charge diluted spray bottle concentration.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw shelled eggs stored above ready to eat foods. Person In Charge moved raw shelled eggs to a lower shelf below all ready-to-eat foods.
Test kit provided and used to measure sanitizing solution concentration Observation: No chlorine test strips at time of inspection.
Food properly labeled with major food allergens Observation: Prepared and Prepackaged sandwiches (e.g. tuna, egg salad) labels do not contain major allergen(s).
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