Name: PIONEER'S REST AREA
Type: Convenience store
Sub type: None
Address: 4900 Old Highway Road, Dubuque, IA 52002
Owner and phone: PIONEER'S REST AREA LLP 563 581-8618
Total inspections: 5
Last inspection: 8/31/2010
No violation noted during this evaluation.
Food Temperature/Time Control
Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82) Turkey and siss cheese in hot holding measured 129 degrees. Minimum allowable hot holding temperature is 135 degrees.
Demonstration of knowledge (Responsibility of person-in-charge 2-201.11, p 28) Provide a written employee health reporting policy based on the 2005 Iowa Food Code. Forms 1a, 1b located in Annex 7 in rear of code provided at inspection may be used as a tool.
Food Protection (Storage, clean, off-the-floor 3-305.11, p 68) Bagged ice stored on floor of freezer.
Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137) Quat sanitizer must be mixed to 200-400 ppm for sanitization of food contact surfaces. Labeling on three compartment sink is innaccurate.
Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65) Store ice scoop in a manner that protects from contamination. Ice scoop holder is recommended. Store pizza cutter clean and dry (do not let set in soiled condition at ambient temperature.
License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3)) Most recent inspection is posted however not in a place readable by consumer.
Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5) Ice packaged in house must be labeled as to where packaged with a address. Weight is declared on bags and firm does not have a scale to measure weight. Certified scale must be used for a weight to be declared on package. You can sell product by large bag or small bag.
Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153) Prep area handsink drain is leaking and requires repair.
Demonstration of knowledge (Responsibility of person-in-charge 2-201.11, p 28) Complete employee reporting policy as it relates to health conditions and diseases transmissible through food. Forms 1a, and 1b from Annex 7 located in the rear of the Food Code may be used.
Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46) Provide employee hair restraint for food employees.
Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59) Provide barrier protection to eliminate bare hand contact with exposed ready to eat foods. Utensils, deli tissues and gloves are examples of barrier protection.
Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137) Provide soap and sanitizer to three compartment sink.
Manual washing/sanitizing (Cleaning agents (soap): maintained/used per label 4-501.17, p 125)
Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120) Provide sanitizer test strips for type of sanitizer purchased for three compartment sink.
Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120) Provide and calibrate food cooking thermometers.
Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129) Perform final cleaning of all food contact surfaces.
Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133) Perform final cleaning of all non food contact surfaces.
Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167) Install cove base where missing.
Refuse, recyclables, returnables (Facilities for refuse, recyclables, returnables 5-501.11-13 & 15, 16, p 159-160) Provide dumpster for garbage and place on cement.
Inside physical facilities designed/maintained (Toilet tissue, not available 6-302.11, p 174)