TOMMYS CAFE

Violations (20)

• 2-301.14CriticalCorrected on site

  Iowa food code item 8 (Risk Factors)

  Observation: Employee observed not washing hands after removing gloves when tasks have changed. Corrected by: washing hands in between removing used gloves and donning new gloves.

  Risk Factors | P | Item 8

• 5-205.11CriticalCorrected on site

  Iowa food code item 10 (Risk Factors)

  Observation: Hand sink located on cook line was observed being used to also store dirty dishes. Corrected by: removing dishes from the sink and sending back to ware washing. Discussed with staff that a sink designated for hand washing cannot be used for any activities other than washing hands.

  Risk Factors | PF | Item 10

• 3-302.11(A)(1)CriticalRepeatCorrected on site

  Iowa food code item 15 (Risk Factors)

  Observation: Raw shell eggs were observed being stored above corned beef and shredded cheese in the reach-in cooler on the cook line. Corrected by: relocating raw shell eggs to the shelf below cooked/ready to eat food products.

  Risk Factors | P | Item 15

• 3-302.11(A)(2)CriticalRepeatCorrected on site

  Iowa food code item 15 (Risk Factors)

  Observation: Package of raw tenderized pork observed being stored above raw eggs in the reach-in cooler. Corrected by: relocating the tenderized raw pork below the raw shell eggs in the cooler.

  Risk Factors | P | Item 15

• 4-601.11(A)CriticalRepeat

  Iowa food code item 16 (Risk Factors)

  Observation: The following food contact surfaces were observed with a build up of dried food debris or soil and require additional cleaning and sanitizing: the deflector shield on the interior of the large ice machine, a container of knives, the magnetic knife racks, the interior of the upright reach-in cooler, the underside of the lid to the small food prep cooler, and the gaskets around the doors to the low-boy cooler.

  Risk Factors | PF | Item 16

• 4-703.11CriticalRepeatCorrected on site

  Iowa food code item 16 (Risk Factors)

  Observation: Employee was observed sanitizing baking sheets in the a quaternary ammonium solution in the 3-compartment sink for less than 10 seconds. Corrected by: educating staff that when using a quaternary ammonium sanitizer solution, the objects must be fully immersed in the solution for a minimum of 30 seconds. Staff corrected by sanitizing objects for 30 seconds or longer.

  Risk Factors | P | Item 16

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

  Iowa food code item 22 (Risk Factors)

  Observation: Two containers of cut lettuce and one container of sliced cheese were observed holding at temperatures between 51*-54*F. Products were filled above the top of the containers in the cold prep table. Staff reported that products had been stored in the table for approximately 1 hour. Corrected by: relocating containers of lettuce and cheese to the walk-in cooler to rapidly cool products to 41*F.

  Risk Factors | P | Item 22

• 3-501.17CriticalRepeat

  Iowa food code item 23 (Risk Factors)

  Observation: Several containers of prepared or opened food products were observed without proper date marking (diced ham, mushroom/pepper medley, etc.).

  Risk Factors | PF | Item 23

• 3-501.18CriticalRepeatCorrected on site

  Iowa food code item 23 (Risk Factors)

  Observation: Container of shaved ham from 7/13/26 was still in the reach-in cooler on the cook line. Corrected by: voluntarily discarding product held beyond the allowed 7-day timeframe.

  Risk Factors | P | Item 23

• 7-201.11CriticalCorrected on site

  Iowa food code item 28 (Risk Factors)

  Observation: One bottle of TAP magic cutting fluid was observed being stored on a shelf above the donut frosting station. Corrected by: removing the cutting fluid and relocating it to an area separated from food, equipment, utensils, and single service items.

  Risk Factors | P | Item 28

• 4-204.115, 4-204.116, 4-204.117CriticalCorrected on site

  Iowa food code item 48 (Good Retail Practices)

  Observation: Facility does not have a tool available on site for checking the temperature of their high heat dish machine's sanitizing cycle. Corrected by: owner left during inspection and returned with newly purchased dish machine thermometer.

  Good Retail Practices | PF | Item 48

• 3-304.15(A)CriticalRepeatCorrected on site

  Iowa food code item 15 (Risk Factors)

  Observation: Employee observed using gloves to crack raw shell eggs and then proceeded to handle sliced bread for toast. Corrected by: discarding used gloves, washing hands, and donning new gloves in between tasks.

  Risk Factors | P | Item 15

• 3-304.11CriticalRepeat

  Iowa food code item 15 (Risk Factors)

  Observation: The container of applesauce in the upright reach-in cooler in the kitchen was observed with two small single service condiment containers being used as scoops.

  Risk Factors | P | Item 15

• 3-302.11(A)(3-9)RepeatCorrected on site

  Iowa food code item 15 (Risk Factors)

  Observation: A stack of sliced pepper jack cheese was observed being stored on top of a lid inside of the reach-in cooler on the cook line without any food protection. The containers of apples and applesauce in the reach-in cooler located in the upper kitchen level did not have lids covering the product during storage.

  Risk Factors | C | Item 15

• 3-307.11Corrected on site

  Iowa food code item 39 (Good Retail Practices)

  Observation: Several sticky fly traps were observed being hung from the ceiling throughout the kitchen and food prep areas. Corrected by: removing the sticky fly traps from the kitchen.

  Good Retail Practices | C | Item 39

• 4-601.11(B)(C ), 4-602.13

  Iowa food code item 49 (Good Retail Practices)

  Observation: The upright cooler in the back elevated kitchen area was observed with a build up of soil along the door handle, the glass front door, and along the interior shelves of the unit. The interiors of both proofers in the donut prep area have a build up of food debris and require additional cleaning.

  Good Retail Practices | C | Item 49

• 3-302.12Corrected on site

  Iowa food code item 37 (Good Retail Practices)

  Observation: Spray bottle of water for the donut station was not properly labeled. Corrected by: labeling container with the common name of the product, "water."

  Good Retail Practices | C | Item 37

• 6-202.15

  Iowa food code item 38 (Good Retail Practices)

  Observation: The rear customer exit door was observed with a significant amount of gapping present along the bottom of the door. Daylight can be seen shining in. This outer opening is not protected.

  Good Retail Practices | C | Item 38

• 6-501.111(A)(B)(D)

  Iowa food code item 38 (Good Retail Practices)

  Observation: Mouse droppings were observed in several areas throughout the facility including around the perimeter of the donut preparation area, along the bottom of the rolling cart beside the proofer, along the edges of the rolling can rack, and along the bottom shelf of the front ordering counter.

  Good Retail Practices | C | Item 38

• 6-501.112Corrected on site

  Iowa food code item 38 (Good Retail Practices)

  Observation: One sticky trap with a dead baby mouse was observed underneath a shelving unit located in the small storage room off the cook line. Corrected by: removing the dead mouse.

  Good Retail Practices | C | Item 38