- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Bagged lettuce was not date marked for keeping over 24 hours. Staff dated bags of chopped lettuce. Open deli meat is not date marked
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat stored above celery and potatoes. Staff moved ready to eat items to alternate cooler.
- Safe, unadulterated, honestly presented
Observation: Two dented cans in dry storage. Staff marked and set aside for return during inspection.
- Storage of clean linens, single-service, and single use articles
Observation: Single use utensils for ice cream and coffee condiments are stored in baskets or with handle down.
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01/12/2016 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The plastic drawer unit was not clean to sight.
- Physical facilities maintained in good repair
Observation: The base boards behind the flour and sugar units was pulled off of the wall.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine was not sanitizing dishes. Ace refridgeration was called to fix the machine. The facility is currently manually washing dishes in the three hole sink.
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07/27/2015 | Regular |
- Food employees hair is effectively restrained
Observation: The person in charge was not wearing hair restraints.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight. The person in charge went over and cleaned the unit.
- Food storage containers identified with common name of food
Observation: The cereal container was not labeled. The person in charge labeled the container.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: A couple shelves were not clean to sight.
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02/25/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There was raw chicken thawing about beef and ready to eat foods.
- Handwashing signage
Observation: The hand sink did not have a post hand wash sign by it.
- Eating, drinking, or using tobacco
Observation: The employee's cup was not covered.
- Food employees hair is effectively restrained
Observation: The employee was not wearing a hair restraint.
- 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: Person in charge did not know the 5 main food borne illnesses and the 5 main food borne illness symptoms.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The microwave and the cart was not clean to sight.
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10/07/2014 | Regular |
- Using pasteurized eggs in recipes if eggs are to be undercooked
or are combined: cooked to order and immediately served
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: A spatula was damaged and discarded.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The wire racks and shelves were not clean to sight.
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03/12/2014 | Routine |
- Utensils and pressure measuring devices maintained
A couple of dishes were not clean to sight. The dishes were scrubbed and placed in the dish machine. A metal sponge was damaged and discarded during inspection. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
A couple of dishes were not clean to sight. The dishes were scrubbed and placed in the dish machine. A metal sponge was damaged and discarded during inspection. Corrected at time of inspection --The food racks and the shelves next to them were not clean to sight.
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08/20/2013 | 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 person in charge did not know all the 5 symptoms of food borne illness and the 5 food borne illnesses. Corrected at time of inspection
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03/27/2013 | Routine |
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