- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several items are visible soiled and not clean to sight or touch: prep cooler, shelving, counters, microwaves.
- Restriction-presence and use
Observation: Bottle chemical and lubricants are stored on shelf next to bread items. Shelf was clean and chemical were discarded voluntarily.
- Foods are cooled using appropriate methods
Observation: Staff reports cooling cooked chicken on baking sheets at room temperature and then storing in chicken stacked in tupperware in cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: various deli meats are not date marked for keeping over 24 hours. Staff dated items during inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation:No test strips provided for Quat based sanitizer or Chlorine sanitizer for warewashing.
- 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: Cooked chicken tenders in covered tupperware temped at 50 degrees. Chicken was cooked at 9am. Staff was directed to place chicken on cookie sheet and place in freezer to cool.
- Bare hand contact with ready to eat foods
Observation: Staff member handling deli sandwich and toppings with bare hands. Staff voluntarily discarded sandwich.
- Sanitizers
Observation: Sanitizing spray solution measured 500ppm. Manager moved to restrict usage.
- Outer openings are protected
Observation:Exterior light through back loading door.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen soup thawing at room temperature. Instructed to thaw under running water. Corrected.
- Air drying of equipment and utensils
Observation: Stacked pots are stored with visible moisture.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Slicer is used for meats and cheeses. Slicer is visibly soiled. Staff clean and sanitized during inspection.
|
11/19/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Visible residue buildup under equipment
- Food storage containers identified with common name of food
Observation:Some food containers not labeled as to the contents
- Bare hand contact with ready to eat foods
Observation:Bread being touched with bare hands
- Posting of a valid license
Observation:Current inspection report and current license not posted
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Some food items not properly datemarked
|
10/07/2014 | Regular |
- Using a handwashing sink- operation and maintenance
Handsink has visible residue buildup. Provide a paper towel holder/dispenser at handsink.
- Material characteristics of non-food contact surfaces
Many surfaces in kitchen withresidue and dust buildup. Order clips and hooks, shelving, cooler interiors, salt shakers, utensils, etc.
- Posting of a valid license
- Food temperature measuring devices are provided and readily accessible
Thermometer not visible in all cold hold units
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
Corrected at time of inspection. Time mark hot foods that are not maintained at 135* and discard or use those foods within 4 hours.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment. Walls soiled especially behind equipment. Maintain a scheduled cleaning regimen for all surfaces in the kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Many surfaces in kitchen withresidue and dust buildup. Order clips and hooks, shelving, cooler interiors, salt shakers, utensils, etc.
|
12/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Little Chicago Deli, 525 4th St, Sioux City, IA 51101 »