- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods not date marked in the walk-in cooler and deli cooler. Corrected by voluntarily discarding the foods.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor in the walk-in cooler and freezer in the deli department.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
- Outer openings are protected
Observation: Outer openings not protected around the doors in the back storage area.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces, soda nozzles, can opener, and cappuccino machine, not clean to sight or touch. Can opener was washed and sanitized.
- Hand drying provided
Observation: No hand towels at the hand sink in produce.
|
11/11/2015 | Regular |
| No violation noted during this evaluation. | 10/16/2015 | Follow Up LOC |
| No violation noted during this evaluation. | 10/23/2014 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods without date marking in the deli walk-in cooler and fridge.
- When to wash
Observation: Observed employees not washing hands before using gloves. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw poultry stored above ready to eat cold meats in the meat cooler. Corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed no chlorine test strips in the deli.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Observed no thermometer in the cold hold units. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surface (thermometers in the deli) not clean to sight or touch.
- Dispensing of single-service and single-use articles
Observation: Observed single-use utensils not stored properly.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed common towels in-use not stored in sanitizer solution. Corrected.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Observed the facility does not have a tip sensitive thermometer.
- Handwashing signage
Observation: Observed no hand wash signs at the hand sinks. Corrected.
- Bare hand contact with ready to eat foods
Observation: Observed bare hand contact with ready to eat foods. Corrected.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed no Consumer Advisory for the eggs cooked to order.
- Safe, unadulterated, honestly presented
Observation: Observed out-of-date formula placed in the isle for purchase by consumers. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces (cupboards and shelves) not clean.
- Package integrity
Observation: Observed canned foods with dents and contents leaking from the cans.
|
10/20/2014 | Regular |
- Responsibilities of Permit Holder
Food license and most recent inspection must be posted where public may see them
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw poultry must be shelved beneath all other food. Corrected at time of inspection
- Foods are cooled using appropriate methods
Pans of hot food must be vented to cool Corrected on-site
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Air screen in back must be cleaned. Fan cage in deli prep cooler must be cleaned.
- Posting of a valid license
Food license and most recent inspection must be posted where public may see them
|
11/12/2013 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
06/13/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
06/13/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Meat retail case: ground beef must be shelved beneath asperagus/bacon bundles
- Food is properly labeled
Food labels must include common name, weight or count, list of ingredients in descending order of predominance by weight, and name and address of manufacturer or packer.
- Plumbing
materials, design, construction and installation
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Discussed Food Employee Reporting Agreement.
- Roasts held at a temperature of 130°F or above
Deli: polish sausage & kraut 112-122 degrees
- Laundry facilities
requirement, location, and use
- Test kit provided and used to measure sanitizing solution concentration
Chlorine test strips must be provided in deli. Quaternary test strips must be provided in meat depaartment.
- equipment food contact surfaces and utensils clean to sight and touch.
Cappuccino machine must be cleaned.
- Sanitization methods - hot water, chemical
Deli: dishes must be WASHED in detergent, RINSED in plain water, then SANITIZED in solution mixed 3/4 teaspoon bleach to every 1 gallon water. THIS IS VERY IMPORTANT!
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Refrigerated ready-to-eat potentially hazardous food held longer than 24 hours must be marked with a "consume by date". May keep food 7 days if held at 41 degrees or below.
|
06/03/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Discussed Food Employee Reporting Agreement.
- Food is properly labeled
Food labels must include common name, weight or count, list of ingredients in descending order of predominance by weight, and name and address of manufacturer or packer.
- equipment food contact surfaces and utensils clean to sight and touch.
Cappuccino machine must be cleaned.
- Test kit provided and used to measure sanitizing solution concentration
Chlorine test strips must be provided in deli. Quaternary test strips must be provided in meat depaartment.
- Plumbing
materials, design, construction and installation
- Roasts held at a temperature of 130°F or above
Deli: polish sausage & kraut 112-122 degrees
- Laundry facilities
requirement, location, and use
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Refrigerated ready-to-eat potentially hazardous food held longer than 24 hours must be marked with a "consume by date". May keep food 7 days if held at 41 degrees or below.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Meat retail case: ground beef must be shelved beneath asperagus/bacon bundles
- Sanitization methods - hot water, chemical
Deli: dishes must be WASHED in detergent, RINSED in plain water, then SANITIZED in solution mixed 3/4 teaspoon bleach to every 1 gallon water. THIS IS VERY IMPORTANT!
|
06/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Sunshine Foods, 106 N Boone, Rock Rapids, IA 51246 »