- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being placed back into sanitizer after each use.
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02/19/2016 | Regular |
- Foods are cooled using appropriate methods
Observation: The salad in the walk in cooler was sealed and placed into the walk in cooler. Try the freezer or leaving part of the container open so it can cool within 6 hours.
- In-use utensils, between-use storage
Observation: Utensils were being stored with band aids and lint rollers. The units were moved.
- 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: A salad was 48 degrees in the walk in cooler. The unit was discarded.
- Food storage containers identified with common name of food
Observation: Several container's labels were rubbed off and unreadable.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Racks were not clean to sight.
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02/19/2016 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility did not have test strips for bleach water.
- Sanitizers
Observation: Bleach water was 200 ppm.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have procedures for cleaning up diarrhea and vomit.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: The person in charge could not remember the 5 food borne illnesses/symptoms.
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03/09/2015 | Regular |
No violation noted during this evaluation. | 09/30/2014 | Non Illness Complaint |
- Sanitizers
Observation: Bleach water was 0 ppm.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The person in charge did not remember food borne illnesses and food borne illness symptom.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: The dish washer was not working.
- Food storage containers identified with common name of food
Observation: Shaker containers were not labeled.
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03/10/2014 | Routine |
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
The facility does not have a Sick Policy in place. The employees need to sign the policy.
- Linens- cleaning and storage
Single use utensils were not facing one direction.
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03/19/2013 | Routine |
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