- Handwashing cleanser, availability
Observation: Paper towel dispensers in the kitchen and women restroom are empty and not working. Employees are using roller paper towels, t but not in dispenser. Must provide disposable towels to every handwashing sink. Restocked now or repair dispensers.
- Food is properly labeled
Observation: Several containers with food are no labeled in reach -in cooler. Must label all working container with correct common name for easy identification.COrrected on site.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Dishes stored in cabinets and have food debris. 2) Dishes not clean in back storage area. Non food -contact surface must be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Food employees hair is effectively restrained
Observation: Observed employee are not wearing hair restraints while preparing food. All employees must wear effective hair restraints to prevent contamination. Corected on site COS.
- Material characteristics of non-food contact surfaces
Observation: 1)Some of the cabinet’s shelves in the kitchen are not a smooth and cleanable surface. 2) wooden shelf across the cooler is peeling away. Must varnish or paint with the light color at least two coats to provide smooth, nonabsorbent and easily cleanable surface.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Hadwashing sink blocked by equipment in back storage and not cleaned. Handwashing sink must be accessible to employee to ensure they are washing hands when necessary.
- Food storage - preventing contamination from the premises
Observation: Several boxes with food ( zucchini, strawberry) stored on the floor in walk-in cooler uncovered. Food shall be stored at least 6" off the floor and covered to prevent contamination.
- Multiuse food contact surfaces are cleanable
Observation: Washed utensils stored right side up in the kitchen next to the dish sink and exposed to contamination. Clean utensils must be stored so that they can adequately drain.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Visible mold growth on ice machine chute in back storage area. Empty, wash, rinse, sanitize, and maintain cleaning at frequency to prevent future growth.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food employee is not aware of the procedures for vomiting and diarrheal events in store. Must have procedure for employees to follow when responding to vomiting and diarrheal events. Provided info and handouts.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Food debris in left microwave oven. Mustbe cleaned and at least every 24 hours by using the manufacturer'srecommended cleaning procedure.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths lying onthe kitchen's counter. In between uses wiping cloths must be maintained in sanitizer. CORRECTED. COS
- Posting inspection reports
Observation: Most recent inspection report is not posted for consumers to view. Must post the inspection report at eye level for consumers to view. Corected on site.
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06/18/2015 | Regular |
- Food storage, prohibited areas
Observation: A large can of crushed tomatoes was stored on the floor in the kitchen. ALL food items SHALL be kept at least 6" off the floor. CORRECTED ON SITE.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloth observed on the counter. ALL wiping cloths used on food contact surfaces in between uses SHALL ALWAYS be kept in sanitizer. The wiping cloth was placed in the laundry basket during this inspection. CORRECTED ON SITE.
- Restriction-presence and use
Observation: In the back storage area a can of "RAID." was stored on a rack with other chemicals. This is NOT a approved insecticide and MAY NOT be used in a food establishment. The owner placed the can of "RAID" in her car. CORRECTED ON SITE.
- Plumbing system maintained in good repair
Observation: The wash side of the 3 tank sink has a small leak. This 3 tank sink is never used due to the kitchen has a dish machine.In the event the dish machine was nonfunctional should have the 3 tank sink available to wash, rinse, and sanitize equipment. Repair as needed.
- Drying mops
Observation: One mop was air drying laying against the wall. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. CORRECTED ON SITE.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Handwashing signage
Observation: The back handwashing sink in the storage area did not have a sign posted when food employees shall wash their hands. ALL handwashing sinks used by food employees shall have a sign when to wash their hands. Given several signs during this inspection due to many of the other signs posted at handwashing sinks were in poor condition. Suggest laminating to keep the signs in good condition. CORRECTED ON SITE.
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: In the back storage area near the ice machine two scoops were in a dirty bowl with a plastic bag. The bowl and both scoops were placed into the dish machine in the kitchen. (The bas was discarded). SHALL always keep the ice scoop either in a container that can be washed, rinsed, and sanitized or in the ice machine with the handle stored upward to prevent contamination. --Observation: The reach in cooler in the kitchen had food debris buildup. Shall clean ALL equipment items as often as necessary to keep clean. CORRECTED ON SITE.
- Cooling foods are stored properly
Observation: Cooling a small amount of soup in plastic with a lid. Owner was able to verbalize the proper way to cool food rapidly. Owner also said when she has large quantities of soup to cool she places in the walk in cooler. The small amount of soup in the reach in cooler the lid was removed during this inspection to cool adequately. The food establishment has a handout how to cool food properly.Refer to the handout as needed. CORRECTED ON SITE.
- Smoke free air act
Observation: One of the entrances did not have the official no smoking sign posted. Given during this inspection to post. ALL entrances shall have the official no smoking sign posted for the consumers to view. CORRECTED ON SITE.
- Maintaining premises free of litter and unnecessary equipment
Observation: THIS IS A REPEAT VIOLATION. The back storage area has an EXCESSIVE amount of equipment such as crock pots and other equipment. SHALL remove all unnecessary items that are in disrepair or no longer used in the food establishment. The 3 tank sink is difficult to use due to ALL OF THE EQUIPMENT ITEMS STORED ON THE FLOOR. CLEAN THE BACK STORAGE AREA.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the walk in cooler raw eggs stored over oatmeal and almonds. The eggs were moved to the lower shelf during this inspection. CORRECTED ON SITE.
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04/24/2014 | Routine |
- Common name-working containers
1) Spray bottel of water was not labeled. All working containers must be labeled with common name of product. Labeled during inspection. 2) Spray bottels hanging on shelfing unit holding single service items. There must be adequate separtion from food and food items and chemicals to ensure there is no contamination. Bottles moved during inspection. CORRECTED.
- Cutting surfaces maintained
Cutting boards are deeply scoured and stained. Cutting surfaces must be maintained so they are easily cleanable and ale to e sanitized. Replace cutting boards.
- Food in a hermetically sealed container
Label on 2 jars of jelly stated they came from "CHeRith VaLLeY" and no other information was on label. All hermetically sealed containers must come from a licensed food processing plant to be sold in a licensed establishment. Removed during inspection.
- Maintaining premises free of litter and unnecessary equipment
1) Light in walk-in cooler is not working. Must have adequate light in walk-in to provide for easy identification of goods and to aid in cleaning. 2) Back room were 3 tank sink and ice machine is located has many items that hinder cleaning and are not needed for operations. Clean out as needed.
- Light intensity
1) Light in walk-in cooler is not working. Must have adequate light in walk-in to provide for easy identification of goods and to aid in cleaning. 2) Back room were 3 tank sink and ice machine is located has many items that hinder cleaning and are not needed for operations. Clean out as needed.
- equipment food contact surfaces and utensils clean to sight and touch.
Under slide out freezer drawers have ice cubes, drips, and debris. Clean and maintain cleaning at frequency to prevent future build-up.
- Separation from food, equipment, utensils, linens, and single service
1) Spray bottel of water was not labeled. All working containers must be labeled with common name of product. Labeled during inspection. 2) Spray bottels hanging on shelfing unit holding single service items. There must be adequate separtion from food and food items and chemicals to ensure there is no contamination. Bottles moved during inspection. CORRECTED.
- Food temperature measuring devices are provided and readily accessible
Unable to locate thermometer in either kitchen home style coolers. Every cooler must beprovided a thermometer. Place thermometer in eah unit.
- Using a handwashing sink- operation and maintenance
Kitchen sink was blocked during inspection. Hand sink must be maintained for hand washing only. Objects removed during inspection.
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05/22/2013 | Routine |
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