- Sanitizers
Observation: Chemical sanitizer measured 0 ppm. Staff refilled sanitizer. High heat is properly working
- Foods are cooled using appropriate methods
Observation: Staff are cooling cooked meats while covered in walk in cooler. Staff uncovered during inspection.
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01/27/2016 | Regular |
- Safe, unadulterated, honestly presented
Observation: There was a sprinkler head break in the walk in cooler unit. The PIC had shown me pictures which foods were exposed from water due to the breakage. The water from the sprinkler was not potable water. All foods on the right hand side of the cooler unit were disposed. The facility has already ordered the part for repair.
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01/18/2016 | Other |
- Bare hand contact with ready to eat foods
Observation: Food employee handled ready to eat buns with bare hands. Employee was instructed to throw away buns and handle ready to eat foods with gloves on. Buns were voluntarily discarded and employee washed hands and put gloves on during the inspection. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Utensils in storage not clean to sight or touch. Utensils were voluntarily washed, rinsed and sanitized during inspection. Corrected.
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08/28/2015 | Regular |
- Equipment and utensils-durability and strength
Observation:Ensure spatulas, etc. are smooth and easy to clean
- 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:Ensure thermometers in all cold hold units are placed where they are easily viewable
- Storage of clean equipment and utensils
Observation:tableware container in upstairs service area with visible residue
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Ensure proper concentration of sanitizer solution in warewashing area
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02/05/2015 | Regular |
- In-use utensils, between-use storage
Observation: Observed forks stored with handles out.
- Package integrity
Observation: Observed dented can in establishment. Can was voluntarily discarded.
- Sanitizers
Observation: Observed quat sanitizer in bucket below 200ppm. Sanitizer was dumped. Corrected.
- 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: Observed various potentially hazardous foods in the walk in cooler temped at 45*. Foods were voluntarily discarded. Observed onion flour rub that is dipped in milk stored at room temperature. Flour rub was voluntarily discarded. Corrected.
- Foods are cooled using appropriate methods
Observation: Observed foods being cooled in large quantities.
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08/05/2014 | Routine |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food is properly labeled
Observation:Some food containers not labeled
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Food residue buildup in joint areas of tables and equipment. Mold/mildew visible in caulking.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Cooling parameters not met for cooked pork product.
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03/12/2014 | Routine |
- Utensils and pressure measuring devices maintained
Store single use items up off the floor. Maintain all food utensils to be smooth and easy to clean.
- Miscellaneous sources of contamination
Ice used for drinks must be covered or protected from contamination.
- Foods are cooled using appropriate methods
Cooling at room temp can only be done until any foods that are cooling reach 135*, once 135* is reached the foods must be placed in mechanical refrigeration.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Ceiling soiled in walk in cooler. Clean walls and ceilings on a regular basis to prevent accumulation of dust or other residues.
- Food temperature measuring devices are provided and readily accessible
Regularly clean and sanitize probe style thermometers. Store thin tip probe thermometers where they are easily accessible for checking cook temps.
- Linens- cleaning and storage
Store single use items up off the floor. Maintain all food utensils to be smooth and easy to clean.
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08/27/2013 | Routine |
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