- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Staff stored raw beef above cucumbers. Staff stored raw beef above cooked noodles. Staff moved items during inspection.
- 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: Facility does not have Employee Reporting procedures.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Posting inspection reports
Observation: Most current inspection is not posted for public viewing.
- When to wash
Observation: Cook did not wash hands after cleaning wok with gloved hands. Staff was directed to wash hands and don new gloves.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked chicken temped at 54 degrees, cooked beef and shrimp temped at 48 degrees. Items were voluntarily discarded during inspection.
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02/16/2016 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: No written procedures for clean up of vomiting and diarrhea.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Ventilation hood and filters are visibly soiled
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walls, floors and ceiling are visibly soiled
- 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: Facility is not using Form 1B for Employee Health Reporting.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked shrimp, chicken, beef, egg rolls, wontons, rice, noodles and cut leafy greens are not date marked for keeping over 24 hours.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers are not present in any cold hold unit.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Storing food product directly in contact with grocery bags.
- In-use utensils, between-use storage
Observation: Scoops are stored in contact with food items.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked rice is out at room temperature
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02/04/2016 | Regular |
- Material characteristics of non-food contact surfaces
Observation:Use plastic liners inside of cardboard boxes. Discard boxes if they become soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors and walls behind and under equipment with excessive residue buildup. Broken and/or missing floor tiles must be replaced. Damaged wall behind cooking equipment must be repaired.
- Protecting food from environmental contamination
Observation:Store raw meat and seafood below vegetables in the coolers
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Place thermometers where they are easy to see in the coolers
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02/13/2015 | Regular |
- Cleaning procedure
Observation:Improper hand washing. Must wash hands using soap and water when working with raw animal foods and when changing tasks.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Raw beef thawing at room temperature.
- Posting inspection reports
Observation:Post the most recent inspection report.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Visible residue buildup under and behind cooking equipment, coolers, tables, etc. Thoroughly clean all surfaces in the kitchen on a regular schedule.
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03/12/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Under and behind the oven was not clean to sight. These areas need to be cleaned.
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09/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Dakao Restaurant, 800 W 7th St, Sioux City, IA 51103 »