MALDON KITCHEN + BAR

Violations (7)

• 4-601.11(A)CriticalCorrected on site

  Iowa food code item 16 (Risk Factors)

  Observation: The area where the edge of the slicer blade meets the base of the slicer was observed with a small accumulation of leftover dried food debris. Corrected by: disassembling the slicer and washing, rinsing, and sanitizing the equipment pieces.

  Risk Factors | PF | Item 16

• 3-501.16(A)(2)CriticalCorrected on site

  Iowa food code item 22 (Risk Factors)

  Observation: One bowl of a tomato-based glaze was observed being stored on top of the cold wells underneath the lid of a cold prep table in the kitchen at 48*F. Product had been stored in this manner since the conclusion of dinner service the previous evening. Corrected by: voluntarily discarding product that was held above the required internal temperature of 41*F.

  Risk Factors | P | Item 22

• 3-502.12(B)(3),(D)(2)(h),(E )(3),(F)(1)Critical

  Iowa food code item 29 (Risk Factors)

  Observation: Cooked short ribs that were placed in ROP packaging the previous evening were observed with a label identifying the product name and a date when the reduced oxygen packaging was performed, but the label did not contain the time that the ROP was performed, the time 48 hours later when the product needs to be removed from ROP packaging, or that the product needs to be held at 41*F or below.

  Risk Factors | PF | Item 29

• 3-502.12(C )CriticalCorrected on site

  Iowa food code item 29 (Risk Factors)

  Observation: Facility was observed using reduced oxygen packaging on salmon product that was thawed/no longer in a frozen state. Fish packaged using a ROP method must be frozen before, during, and after packaging. Corrected by: removing salmon from vacuum seal packaging

  Risk Factors | P | Item 29

• 3-502.12B1-3,D13,E2,8-201.13,8-201.14C&DCritical

  Iowa food code item 29 (Risk Factors)

  Observation: Facility does not have a written/approved HACCP plan for using reduced oxygen packaging methods for their fish products.

  Risk Factors | PF | Item 29

• 3-501.15(A)CriticalCorrected on site

  Iowa food code item 33 (Good Retail Practices)

  Observation: Heat treated tomatoes were observed cooling on a sheet pan in the kitchen at temperatures between 100*F-109*F. Corrected by: relocating pan of cooling tomatoes to the interior of a reach-in cooler.

  Good Retail Practices | PF | Item 33

• 3-501.13(A),(B),(C)Corrected on site

  Iowa food code item 35 (Good Retail Practices)

  Observation: Prepackaged frozen sushi rice was observed thawing on a prep table. Corrected by: relocating thawing product to the interior of a reach-in cooler. Observation: Two packages of ROP raw tuna steaks were observed thawing in a reach-in cooler while still inside of the ROP packaging from the food production facility. Corrected by: removing product from the ROP packaging and returning to the cooler.

  Good Retail Practices | Unknown priority | Item 35