- Outer openings are protected
Observation: Exterior door is not properly sealed as light is exposed.
- Hand drying provided
Observation: No hand towels present at hand sink
- Handwashing cleanser, availability
Observation: No hand soap present at hand sink
- Sanitizers
Observation: No sanitizer used during inspection.
- Handwashing signage
Observation: No signage at hand sink.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Posting inspection reports
Observation: Most current inspection is not posted for public viewing.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cappuccino machine and slush machine are not clean to sight or touch.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips for chlorine sanitizer.
- Using a handwashing sink- operation and maintenance
Observation: No designated hand sink at facility
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01/26/2016 | Regular |
- Hand drying provided
Observation: The hand sink did not have any hand towels. The person in charge went over and placed hand towels by the hand sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cappuccino machine was not clean to sight. The person in charge went over and clean the unit prior to me leaving.
- Handwashing aides and devices, use restrictions
Observation: The sink had a drain going into the sink. The drain shall go to another drain.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea and vomit clean up plan. I provided one to the facility and the person in charge state he would copy it and place it in there policy booklet.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
- Handwashing cleanser, availability
Observation: Soap was not present at the hand sink during the beginning of the inspection. The person in charge went over and placed soap by the sink.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: The person in charge could not remember the 5 food borne illnesses and 5 food borne illness symptoms. I went over the sick policy and provided a new sick policy for the facilicy.
- 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.
- 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 cold hold unit did not have a thermometer placed in it.
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02/24/2015 | Regular |
- Operating pumps and hoses and protecting inlet, outlet, and hose fitting
Observation: A hose was draining into the hand sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cappuccino machine was not clean to sight.
- Indoor and outdoor surfaces
Observation: The tile floor in the back room was damaged and shall be replaced.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The vent screens in the walk in cooler were not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The back room area was not clean to sight.
- Storage of clean linens, single-service, and single use articles
Observation: The single service cups were exceeding the cup dispenser limit.
- Light bulbs, protective shielding
Observation: The light in the walk in cooler was not protected with a cover.
- 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 thermometer to temp the hot held products.
- Food storage containers identified with common name of food
Observation: The ice bucket was not labeled above the ice machine.
- 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 units in back do not have a thermometer placed in them.
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03/19/2014 | Routine |
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