- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: potentially hazardous foods that require temperature control for safety such as commercially processed deli meats and salads must be datemarked and either sold, consumed or discarded after seven days. Guidance document was left for reference.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: soiled knives and utensils. Additionally, the meat slicers are said to be sanitized many times throughout the day but must be cleaned and sanitized at least every 4-hours, as does the meat saw and all other food handling equipment. Initiated cleaning onsite.
- Physical facilities maintained in good repair
Observation: floor tile missing behind the deli counter and soft spots in the floor needs to be repaired and/or replaced for effective cleaning.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: a general cleaning of the walk-in cooler, cooler curtains, cooler doors and handles, floor, lower walls and tables is needed in the meat & deli area.
- Food is properly labeled
Observation: packaged foods such as meats & sausage must be properly labeled with the name and address of the facility, the common name of the food packaged, if the food contains two or more ingredients there must be a full listing of ingredients in descending order of predominance by weight, net contents (i.e. net weight, count or volume) and any cautionary statement such as allergen information.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: someone associated with the daily operations of this establishment who has supervisory responsibilities must successfully complete a certified food protection course and have a copy of the certificate of completion onsite for reference.
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11/25/2015 | Regular |
- Outer openings are protected
Observation: side door in the back of the fsacility with a gap along the bottom of the door. Person-in_charge said the sweep had fallen off and was going to be repaired.
- Food storage - preventing contamination from the premises
Observation:Pickles and other food products stored on the floor in the cooler.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Management may have taken the class approximately 10 years ago. Class needs to be taken or renewal needs to occur every 5 years.
- Established procedures for responding to vomiting and diarrheal events
Observation:Inspector provided example of procedures for cleaning up a bodily fluid spill.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:raw meat stored over a gallon of milk in cooler.
- Rodent bait stations
Observation:open rodent bait stations. Bait stations need to be closed to prevent rodents from carrying the poison throughout the facility.
- Bare hand contact with ready to eat foods
Observation: Employee grabbed chopped onions with bare hands. Inspector asked employee to wash hands and put golves on. Employee complied. Inspector observed the same employee anser the phone, use a pen to take an order and return to making a sandwich without washing his hand and changing gloves first. Inspector asked employee to wash hands and change gloves. Employee complied.
- Toilet room
receptacle, enclosed, fixtures clean
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05/12/2015 | Non Illness Complaint |
- Designated areas for employees
use of designated areas by employees
- Outer openings are protected
Gaps under or around exterior door back door, stated that sweep has recently fell of and was stored by the door.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken and beef stored above ready-to-eat foods (corn dogs), moved, corrected on-site.
- equipment food contact surfaces and utensils clean to sight and touch.
Remove the ice from the freezer, excessive ice. This water or ice is not potable and any foods that come in direct contact with water/ice.
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08/15/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Remove the ice from the freezer, excessive ice. This water or ice is not potable and any foods that come in direct contact with water/ice.
- Designated areas for employees
use of designated areas by employees
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken and beef stored above ready-to-eat foods (corn dogs), moved, corrected on-site.
- Outer openings are protected
Gaps under or around exterior door back door, stated that sweep has recently fell of and was stored by the door.
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08/15/2013 | Routine |
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