- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer did not register on test strip at the three compartment sink used for pans and baking sheets. COS by adding a chlorine based sanitizer to sanitize all pans/baking sheets.
|
10/16/2015 | Regular |
- Food is properly labeled
Observation: Displayed muffins and repackaged candies do not have ingredient labels. Packaged foods that are produced onsite must be labeled with the name and location of this establishment, the common name of food packaged, a full list of ingredients, net contents (count, weight or liquid volume) and any cautionary statement related to allergens.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Pizza hot holding until was holding pizza at 109*. Corrected on site.
- Bare hand contact with ready to eat foods
Observation: Employee was using bare hands while placing cookies in display case. Corrected on site by discarding.
|
01/15/2015 | Regular |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Hot holding units out front that are holding the pizza at 117*, pork sandwiches 122*, BBQ sandwiches 124*. Corrected on site.
|
05/20/2014 | Routine |
- Package integrity
Observed dented one gallon cans of Marinara Sauce, Blue Cut Green Beans and Aged Cheddar Cheese Sauce that were removed from inventory and set aside for return or disposal but shall not be served to the public. Corrected onsite.
- Single -service and single-use articles may not be reused
Single service plastic cupcake containers currently cleaned and reused in-house must have a letter of guarantee from the manufacturer that the plastic can be effectively cleaned and sanitized for reuse. Disposed of onsite.
- Light bulbs, protective shielding
Observed covers on florescent lights above prep tables that are not effectively shielded. Install shields that are proper lengths with end caps for correction.
- Duties of PIC
There is no employee health reporting agreement on file for food handlers. FDA Form 1-B has been left for reference in the past and that form, or something equivalent, must be reviewed, signed and on file for each food handler.
- Food storage containers identified with common name of food
Observed working containers of ingredients such as oils, flour and sugar not identified. Corrected onsite.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observed three large covered plastic pails of turkey juice prepared yesterday and still 46* at the time of inspection - Disposed of. Observed four large pails of turkey juice from today's production ranging in temperature from 124* - 135* that were reduced into smaller quantities for quick cooling. Cooling methods shall be implemented to ensure a temperature drop from 135* to 70* within two hours, and from 70* to 41* within four hours. Guidance document left for reference. Please contact inspector with any questions.
|
11/26/2013 | Routine |
- Package integrity
Observed dented one gallon cans of Marinara Sauce, Blue Cut Green Beans and Aged Cheddar Cheese Sauce that were removed from inventory and set aside for return or disposal but shall not be served to the public. Corrected onsite.
- Foods are cooled using appropriate methods
Observed three large covered plastic pails of turkey juice prepared yesterday and still 46* at the time of inspection - Disposed of. Observed four large pails of turkey juice from today's production ranging in temperature from 124* - 135* that were reduced into smaller quantities for quick cooling. Cooling methods shall be implemented to ensure a temperature drop from 135* to 70* within two hours, and from 70* to 41* within four hours. Guidance document left for reference. Please contact inspector with any questions.
- Light bulbs, protective shielding
Observed covers on florescent lights above prep tables that are not effectively shielded. Install shields that are proper lengths with end caps for correction.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observed three large covered plastic pails of turkey juice prepared yesterday and still 46* at the time of inspection - Disposed of. Observed four large pails of turkey juice from today's production ranging in temperature from 124* - 135* that were reduced into smaller quantities for quick cooling. Cooling methods shall be implemented to ensure a temperature drop from 135* to 70* within two hours, and from 70* to 41* within four hours. Guidance document left for reference. Please contact inspector with any questions.
- Food storage containers identified with common name of food
Observed working containers of ingredients such as oils, flour and sugar not identified. Corrected onsite.
- Single -service and single-use articles may not be reused
Single service plastic cupcake containers currently cleaned and reused in-house must have a letter of guarantee from the manufacturer that the plastic can be effectively cleaned and sanitized for reuse. Disposed of onsite.
- Duties of PIC
There is no employee health reporting agreement on file for food handlers. FDA Form 1-B has been left for reference in the past and that form, or something equivalent, must be reviewed, signed and on file for each food handler.
|
11/26/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw shell eggs stored above milk in reach-in cooler and must be moved so that raw egg cannot drip down on ready to eat foods. Initiated correction onsite.
- Food is properly labeled
Packaged foods that are produced onsite must be labeled with the name and location of this establishment, the common name of food packaged, a full list of ingredients, net contents (count, weight or liquid volume) and any cautionary statement related to allergens.
- Roasts held at a temperature of 130°F or above
Observed pizza prep table condenser unit froze and not cooling properly. Pizza ingredients were holding at 50* and moved to walk-in cooler. Unit was turned off, allowed to thaw and now appears to be working properly.
- Compliance with submitted HACCP plans and approved variance procedures
Time as the public health control is used for pizza in the hot hold retail unit - to properly do so, the pizza must be identified with the time to reference for the four-hour period.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed relatively small percent of food not properly datemarked, including items located in the freezer. Frozen items need to contain the prep date, freeze date, and thaw date so the seven-day shelf-life can always be determined. Thawed items were corrected onsite.
|
06/18/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed pizza prep table condenser unit froze and not cooling properly. Pizza ingredients were holding at 50* and moved to walk-in cooler. Unit was turned off, allowed to thaw and now appears to be working properly.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed relatively small percent of food not properly datemarked, including items located in the freezer. Frozen items need to contain the prep date, freeze date, and thaw date so the seven-day shelf-life can always be determined. Thawed items were corrected onsite.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw shell eggs stored above milk in reach-in cooler and must be moved so that raw egg cannot drip down on ready to eat foods. Initiated correction onsite.
- Food is properly labeled
Packaged foods that are produced onsite must be labeled with the name and location of this establishment, the common name of food packaged, a full list of ingredients, net contents (count, weight or liquid volume) and any cautionary statement related to allergens.
- Compliance with submitted HACCP plans and approved variance procedures
Time as the public health control is used for pizza in the hot hold retail unit - to properly do so, the pizza must be identified with the time to reference for the four-hour period.
|
06/18/2013 | Routine |
Restaurant representatives - add corrected or new information about J & D Mart, 6835 Columbus St, New Vienna, IA 52065 »