Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw meats stored above cooked rice. Staff moved meats to bottom shelf.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Ice machine is visibly soiled with black matter. Staff shut off machine to drain and cleaned during inspection.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Cooked beans, rice and meat are not date marked for keeping over 24 hours. Staff dated items during inspection.
Using a handwashing sink- operation and maintenance Observation: Hand sink has spatula and sponge in basin. Staff removed items and sanitized sink during inspection.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: No CFPM on site
12/30/2015
Regular
No violation noted during this evaluation.
12/16/2015
Follow Up LOC
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 thin probe thermometer.
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.
Hand drying provided Observation: The sink did not have any hand towels placed by it.
Handwashing cleanser, availability Observation: The sink did not have any soap placed by it.
Demonstration of Knowledge Observation: The PIC did not know food safety 101.
Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a diarrhea vomit clean up plan.
10/07/2015
Regular
Foods are cooled using appropriate methods Observation: Foods were being cooled in the upright cooler. A better area to cool foods would be in the freezer.
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 fridge units were operating at 44 degrees F. The units shall maintain foods at 41 degrees F or below.
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