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IN = In compliance OUT = Not in compliance N/O = Not observed N/A = Not applicable (*) = Corrected on site during inspection (COS) R = Repeat
violation
Supervision 15. Food separated and rotected (Cross Contamination and OUT
Environmental)
1. Person in charge present, demonstrates knowledge, and IN
performs duties 16. Food contact surfaces: cleaned and sanitized OUT, R
2. Certified Food Protection Manager IN 17. Proper disp siti n f returned, reviously served, reconditioned, and IN
unsafe food
Employee Health
Potentially Hazard us F d Time/Temperature Control for Safety
3. Management, food employee and conditional employee IN
knowledge, responsibilities and reporting 18. Proper cooking time and tem eratures N/O
4. Proper use of exclusions and restrictions IN 19. Proper reheating pr cedures of hot holding N/O
5. Procedures for responding to vomiting and diarrheal events IN 20. Proper cooling time and temperatures OUT,
(*), R
Good Hygienic Practices
21. Proper hot h lding temperatures N/O
6. Proper eating, tasting, drinking, or tobacco use IN
22. Proper cold holding temperatures IN
7. No discharge from eyes, nose, and mouth IN
Unofficial 23. Proper date marking and disposition IN
Control of Hands as a Vehicle of Contamination 24. Time as a public health control: procedures and records N/A
8. Hands clean and properly washed IN onsumer Advisory
9. No bare hand contact with ready to eat foods N/O 25. Consumer advisory provided for raw or undercooked foods N/A
10. Hand washing sinks properly supplied and accessible IN High y Susceptible Populations
Approved Source
26. Pasteurized foods used; prohibited foods not offered N/A
11. Foods obtained from an approved source IN
Food/Color Additives and Toxic Substances
12. Foods received at proper temperatures N/O
27. Food additives: approved, properly stored, and used N/A
13. Food in good condition, safe, and unadulterated IN
28. Toxic substances properly identified, stored and used OUT, R
14. Required records available; shellstock tags, parasite destru tion N/A
Conformance with Approved Procedures
Protection from Contamination
29. Compliance with variance, specialized process, reduced oxygen N/A
packaging criteria, and HACCP plan
Inspection reports shall be posted no higher than eye level where the public can see and in a manner that the public can
reasonably read the report.
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Page 2 of 3
15. 3-302.11(A)(3- C Observation: Corn dogs are stored in walk in cooler without covering. Frozen foods in stand up freezer 2/23/2020
9) are not covered.
16. 4-601.11(A) PF Observation: Slicer to raw meat and ready to eats foods have visible food debris on surfaces. 2/23/2020
Knife is stored against wall and metal pipe.
Pop dispensers are visibly soiled with sticky residue.
Staff removed, cleaned and sanitized during inspection.
20. 3-501.14(A) P Observation: Rice in walk in cooler temped at 44 degrees. Beans in walk in cooler temped at 48 COS
degrees. Product was pulled from steam table yesterday at 4pm. Staff voluntarily discarded during
inspection.
28. 7-102.11 PF Observation: Clean spray bottle with purple liquid are not labeled. 2/23/2020
33. 3-501.15(A) PF Observation: Foods are cooled in deep metal pans with lids and stacked. Staff voluntarily discarded COS
during inspection.
Unofficial
37. 3-302.12 C Observation: Spices stored above prep tab e are not abeled. 2/23/2020
47. 4-101.19 C Observation: Using card board to l ne rusted shelves. Not cleanable surface. 2/23/2020
47. 4-501.12 C Observation: Cutting board on sm ll prep cooler next to grill has deep cuts and stains. 2/23/2020
56. 4-202.18, 4- C Observation: Vent lat on lters are visibly soiled. 2/23/2020
204.11, 4-
301.14
Non Violation Comments
Item Question Comment
Number
Discussed proper cleaning: removi g all parts slicer, proper storage in clean areas.
Follow-up will be completed on or after 2/23/2020 by Physical Recheck.
The following guidance documents have been issued:
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Page 3 of 3
DIA_15FoodSeparate 15 Food Separated and Protected English
dAndProtectedEnglis
h
DIA_16FoodContactS 16 Food Contact Surfaces Cleaned and Sanitized
urfacesCleanedAndS
anitized
DIA_20OralCultureCo 20 Oral Culture Cooling Spanish
olingSpanish
DIA_20ProperCooling 20 Proper Cooling Time and Temperature
TimeAndTemperature
DIA_20TwoStageCool 20 Two Stage Cooling Poster
ingPoster
DIA_28ToxicSubstan 28 Toxic substances identified stored and used
cesIdentifiedStoredAn
dUsed
DIA_33CoolingMetho 33 Cooling Methods
ds
FDA - Hemp Press FDA - Hemp Press Release December 2018
Release December
2018
FDA Safety Advisory - FDA Safety Advisory - Liquid Nitrogen
Liquid Nitrogen
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