- Designated areas for employees
use of designated areas by employees
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several areas of the back prep area were not clean to sight.
- Protecting food from environmental contamination
Observation: Buckets of onions were setting on the floor in the walk in cooler. The units were placed off of the floor prior to me leaving.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up document and the PIC stated she would copy it and place it into protocol.
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10/12/2015 | Regular |
- Common name-working containers
Observation: One chemical bottle did not have a label on it.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The carts, intake vent screens, shelves/counter tops, and fan were not clean to sight.
- Food storage containers identified with common name of food
Observation: Several small containers in the back prep area did not have labels on them.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The pop spickets were not clean to sight.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The walk in cooler vent screen was not clean to sight.
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09/24/2014 | Routine |
- Shellstock, maintaining identification
- Preventing contamination when tasting
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
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08/21/2013 | Routine |
- Duties of PIC
The manager stated she and the staff have signed off on the sick policy but could not remeber where it was stored. She could not remember the 5 food borne illness symptoms and illnesses.
- equipment food contact surfaces and utensils clean to sight and touch.
The racks in the prep area were not clean to sight. --In the flour and sugar containers the facility is using containers as scoops and they do not have a handle. The scoops with handles are laying in the food products in some of the bins. The equipment in the back room was not clean to sight.
- Poisonous or toxic materials used and applied
The quat sanitizer up front was 400 ppm. The concentration shall maintain 200 ppm.
- Indoor and outdoor surfaces
There was a damaged floor tile when I enter the facility.
- Bare hand contact with ready to eat foods
One cook was handling buns with his bare hands when I entered the facility.
- Multiuse food contact surfaces are constructed of safe materials
In the flour and sugar containers the facility is using containers as scoops and they do not have a handle. The scoops with handles are laying in the food products in some of the bins. The equipment in the back room was not clean to sight.
- Hand drying provided
The hand sink by the prep area did not have hand towels.
- Linens- cleaning and storage
In the flour and sugar containers the facility is using containers as scoops and they do not have a handle. The scoops with handles are laying in the food products in some of the bins. The equipment in the back room was not clean to sight.
- Eating, drinking, or using tobacco
Drinking cups in the prep area did not have lids with straws or screw cap lids to protect them.
- Designated areas for employees
use of designated areas by employees
- When to wash
Cooks did not wash hands prior to placing gloves on.
- Food storage containers identified with common name of food
The buckets used to transport ice with was not labeled, "Ice bucket only".
- Food temperature measuring devices are provided and readily accessible
The facility does not have a thin tipped thermometer to temp small masses with.
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08/13/2013 | Routine |
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