Name: LJ'S MOBILE CATERING
Type: Commissary or catering
Sub type: Other
Address: 2920 5th Ave, Marion, IA 52302
Owner and phone: LOESEL, TIM
Total inspections: 22
Last inspection: 12/3/2009
Food Protection (Storage, clean, off-the-floor 3-305.11, p 68) Boxes on floor in walk-in freezer.
Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120) Need chlorine test strips.
Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173) Handwashing signs needed at all handwashing sinks including restrooms that state "Employees must wash hands".
Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120) Need a thermometer to temp thin diameter masses.
Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129) Big mixer stored dirty. Please clean.
Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167) Coving needed at floor wall juncture under three tank sink.
Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46) Food employees not wearing any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings, or nets that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and single service articles.
Food Protection (Storage, clean, off-the-floor 3-305.11, p 68) In the walk in cooler large plastic container of pickles and a box of beef on the floor. In the walk in freezer numerous food items being stored on the floor. All food items shall be at least 6 inches above the floor to prevent contamination. The items in the cooler were moved to proper food storage area. CORRECTED ON SITE. Shall organize the freezer and move food items at least 6 inches above the floor.
Labeling (Food working containers not identified with common name of food 3-302.12, p 63) Containers of flour, sugar, and rice not labeled. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, salt, spices, and sugar shall be identified with the common name of the food. CORRECTED ON SITE.
Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59) Employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatuals, tongs, single-use gloves, or dispensing equipment. Food employees placed single service gloves on during the inspection. CORRECTED ON SITE.
Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173) A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Given two handwashing signs for posting.
Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168) The walk in freezer has two unshielded lights. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, and single service articles.
Adequate pest control (Outer openings, protected 6-202.15, p 170) The back door does not have a handle and needs to be placed to prevent entrance of insects and rodents. Shall provide a handle for the door.
Handling/storage/labeling of toxic items (Chemical sanitizers: Food-Contact Surfaces (40CFR180.940) 7-204.11, pg 184) Sanitizer in excess of required concentration over 400 p.p.m. in the 3 compartment sink. The quat sanitizer shall be maintained at 200 p.p.m. CORRECTED ON SITE.
Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82) Meat sandwich from truck at 68 degrees F, suggest monitor and discard any product that is out of temp range.
Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83) Need to date mark all PHF items with date and discard any remainder, ie potato salad, cottage, meat items, milk.
Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120) Need test strips for sanitizer.
Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133) Need to clean wall behind the three compartment sink, some buildup.
Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166) In process of remodeling kitchen, has plans with city of Marion currently. does most of work on weekends. All surfaces must be smooth, cleanable, and non absorbment.