Jesse E. Marshall Boy's Club, 823 Pearl St, Sioux City, IA 51101 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 07/16/2015 | 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.
- 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 did not have a thin tipped thermometer.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The milk cooler did not have a thermometer in it.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- 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 facility does not have a sick policy on hand. I provided them with one and the person in charge stated he would make sure everyone signed off on it.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan. I provided them with one and the PIC stated they would copy it and place it into protocol.
- Food storage containers identified with common name of food
Observation: Food storage container in the pantry were not labeled.
|
07/06/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation:Keep hand sink easily accessible at all times.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Datemark all potentially hazardous ready to eat foods and use or discard within 7 days
- 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:Provide thermometers in all cold hold units and monitor temps regularly
|
07/18/2014 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
|
08/02/2013 | Routine |
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