No violation noted during this evaluation. | 12/09/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: shelving and walls in walk-in are in poor condition.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: deli meats kept at various temps between 45 to 55 degrees. cooler not working properly. above temps foods were removed and destroyed. Unit needs repaired b4 use
- Shellstock identification
Observation: shellstock identification not kept and not put on individual small containers. Was corrected at time of inspection.
- Demonstration of Knowledge
Observation: Store/deli management needs more knowledge.
- Maintaining premises free of litter and unnecessary equipment
Observation: back room needs some clean-up of non food areas.
|
12/02/2015 | Regular |
- Posting inspection reports
Observation:Inspection report need posted
- Outer openings are protected
Observation:Daylight showing at receiving door
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:No vent fan in mens restroom
- Test kit provided and used to measure sanitizing solution concentration
Observation:Need test strips to check sanitizer consentration
- Material characteristics of non-food contact surfaces
Observation:Shelf in dairy case need cleaned(spillage)-corrected at time of inspection
- Drainboards, utensil racks, or tables are provided for soiled and clean utensils
Observation:No drainboards on 3compartment sink-using drain rack
- Light bulbs, protective shielding
Observation:End caps need placed on light shields in meat market
|
04/29/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
10/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Foodland Super Markets, 62 5th St, Woodbine, IA 51579 »