Food is properly identified and monitored Observation: The food in the front display case was being given a 4 hour time mark and the person in charge did not have the items timed marked. The items were all discarded. The person in charge then went over and prepped new food and time marked them.
Eating, drinking, or using tobacco Observation: A drinking glass was not covered in the food prep area. The cup was discarded.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Pop spickets were not clean to sight. The person in charge cleaned the units prior to me leaving.
Identifying information-original container Observation: Several chemicals by the prep area were not labeled. The person in charge went over and labeled the containers prior to me leaving.
Food employees hair is effectively restrained Observation: The person in charge was not wearing a hair restraint while preparing food.
04/27/2015
Regular
Established procedures for responding to vomiting and diarrheal events Observation: The facility did not have a diarrhea and vomiting procedure.
Demonstration of Knowledge Observation: The facility did not know all the food safety 101 information.
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 manager did not remember the 5 main food borne illnesses.
The ability to describe the symptoms associated with the diseases that are transmissible through food Observation: The manager did not remember the 5 food borne illness symptoms.
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