Capacity, availability, and pressure of hot and cold water Observation: The facility's hot water heater broke. The facility does not have hot water. I discussed with the owner bringing in a temporary hand wash set up to wash hands and heating up water to 100 degrees F to wash dishes. He agreed. The facility stated he has ordered a hot water heater and at about 12 pm 7-7-2015 it will be installed.
07/06/2015
Non Illness Complaint
No violation noted during this evaluation.
06/01/2015
Physical Recheck
Demonstration of Knowledge Observation: The person in charge did not know how cold the fridge unit needed to be maintained and how hot the hot hold foods need to be kept at.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: There was not a certified food protection manager on site.
Posting inspection reports Observation: The most recent inspection was not posted.
Common name-working containers Observation: Spray bottles were not labeled in the prep area.
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 little fridge unit on the serving line was temping at 50 degrees F. There was not any food in the unit but it shall maintain 41 degrees F if any potentially hazardous food are going to be stored in there.
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 did not have a sick policy in place.
Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a written procedure for cleaning up diarrhea and vomit.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Sausages that were being cooled down were not date marked.
Test kit provided and used to measure sanitizing solution concentration Observation: I did not see any test strips in the prep area.
Storage of clean linens, single-service, and single use articles Observation: Forks, knives, spoons in the serving line shall be stored handle up. Single service cups shall be stored in plastic sleeves or dispenser units.
Hand drying provided Observation: Hand towels were not present at the handsink during inspection. I asked the gal to place more paper towels in the dispenser and she stated the facility was out.
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