- Protecting food from environmental contamination
Observation: Scoops in the spices did not have handles on them. The scoops were removed. The ice was not covered in the bar area. The facility stated they have the cover and will cover the ice in down times.
- 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 little fridge units under the prep tables did not have thermometer placed in them.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several scoops had handles that were damaged. The units were removed. Several dishes were not clean to sight by the dish machine.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces were not clean to sight. There was some standing water in the prep area and in some of the small fridge units.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were being placed on counter tops after each use.
- 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: Vents in the walk in cooler were not clean to sight.
- Food storage containers identified with common name of food
Observation: One spray bottle was not labeled in the prep area. The unit was labeled prior to me leaving.
- Storage of clean equipment and utensils
Observation: One sanitizer bucket was setting on the floor.
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08/10/2015 | Regular |
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The person in charge could not find the sick policies and had a difficult time remembering the 5 symptoms and 5 food borne illnesses.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being placed back into sanitizer after each use in the salad prep area. There was not a sanitizer bucket in the salad prep area.
- Handwashing signage
Observation: There was not a hand wash sign posted by the hand sink by the dish machine.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves, insides of cupboards, freezer bottoms, arms of computers, counter tops, microwave plate, and carts were not clean to sight.
- Protecting food from environmental contamination
Observation: Scoop handles were laying in the food in the prep area. Some scoops did not have handles on them. Ice in the bar area did not have a lid over the top of it.
- Food is properly labeled
Observation: One shaker container was not labeled.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards and bowels in the prep area were not clean to sight. Dish racks were setting on the floor by the dish machine.
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12/10/2014 | Regular |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/25/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Steak, hamburger, and other meat products in the pull drawers were 44-45 degrees F. The products need to maintain 41 degrees F or below. The items were discarded.
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07/11/2013 | Routine |
- Food on display is protected from contamination by consumers
The ice holding unit did not have a cover to protect the ice.
- Food employees hair is effectively restrained
The cooks were not wearing hair restraints.
- Food storage containers identified with common name of food
Oil spray bottles and shaker containers were not labeled during inspection.
- 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.
A sick policy was not in place and the person in charge did not know the 5 food borne illnesses and the 5 food borne illness symptoms.
- Food temperature measuring devices are provided and readily accessible
The prep cooler in the wairtress area did not have a thermometer in it.
- Plumbing system repaired according to law
The plumbing to the hand sink was damaged and was not working in the end of the inspection.
- Roasts held at a temperature of 130°F or above
Beef, chicken, and shrimp were 43-44 degrees in the pull drawers under the cooking units. The beer cooler had drink mixes in it that needed to be kept refrigerated and the unit was only holding temps of 42.5 degrees F.
- equipment food contact surfaces and utensils clean to sight and touch.
The microwave units were filthy during inspection. --Straws were not protected at the bar area. Scoop handles were laying in the food in the prep area. Dish washing racks were on the floor during inspection. Dishes in storage had some food left on them.
- Test kit provided and used to measure sanitizing solution concentration
The test strips are not reading correctly.
- Linens- cleaning and storage
Straws were not protected at the bar area. Scoop handles were laying in the food in the prep area. Dish washing racks were on the floor during inspection. Dishes in storage had some food left on them.
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06/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Applebee's Neighborhood Grill & Bar, 4555 Southern Hills Dr, Sioux City, IA 51106 »