| No violation noted during this evaluation. | 12/29/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine was not sanitizing dishes during inspection. The unit was out of sanitizer. Sanitizer was replaced and the unit was fixed prior to me leaving.
- Common name-working containers
Observation: The chemical spray bottles in the prep area were not labeled. The person in charge labeled the units prior to me leaving.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The carts were not clean in the prep area.
|
05/19/2015 | Regular |
| No violation noted during this evaluation. | 07/25/2014 | Follow Up LOC |
- Bare hand contact with ready to eat foods
Observation: An employee was prepping salads and was using her bare hands.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The pizza fridge, bottom of the salad fridge were not clean to sight.
- Food employees hair is effectively restrained
Observation: The person prepping food in the prep area did not have her hair restrained.
- 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 the 5 food borne illnesses or symptoms.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thermometer to temp thin masses.
- 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: The side fridge by the pizza oven was operating at 45 degrees F.
- Food is properly labeled
Observation: The flour container did not have a label on it. Several squirt bottles did not have labels on them.
|
06/26/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
06/19/2013 | Routine |
- Food employees outer clothing is clean
The person in charge was not wearing a hair restraint when I arrived.
- Shucked shellfish, packaging and identification
The flour container and shaker container was not labeled.
- Storage and maintenance of wet and dry wiping cloths
Common towels were not being placed in sanitizer after each use. They were just laying on counter tops after each use. The pizza grates had lots of food on them.
- Food temperature measuring device construction
The facility does not have a thin tipped thermometer to temp small mases with.
- Discharge from eyes, nose, and mouth
|
05/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Chuck E. Cheese's, 4400 Sergeant Rd, Sioux City, IA 51106 »