- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The pop spickets were not clean to sight. The units were pulled and cleaned prior to me leaving.
- 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: The fridge unit in the prep area did not have a thermometer placed in it.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The containers holding some utensils on the line were not clean to sight.
- Handwashing signage
Observation: The front hand sink did not have a hand wash sign posted by it. I provided a sign and the PIC placed it by the sink.
- Sanitizers
Observation: The sanitizer the common towels were laying in tested 0 ppm. The units were dumped and switched to 100 ppm sanitizer.
- Food is properly identified and monitored
Observation: Lettuce, cheese, tomatoes were not identified with a four hour time mark. The facility just changed to a new time mark system and started placing time marks on the items.
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01/11/2016 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a written procedure for cleaning up diarrhea and vomit.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The ceiling tiles were not clean to sight.
- Sanitization methods - hot water, chemical
Observation: The dishes were not being placed in the sanitizer long enough according to the time specified on the sanitizer label.
- Posting inspection reports
Observation: The most recent inspection was not posted.
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01/13/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Utensils under the prep area were not clean to sight.
- Food employees hair is effectively restrained
Observation: The managers were not wearing a hair restraint while prepping food on the prep line.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The containers holding utensils were not clean to sight in the prep area.
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03/28/2014 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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11/13/2013 | Routine |
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