| No violation noted during this evaluation. | 01/06/2016 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have certified food protection manager on site. The facility is signed up for serve safe in August.
- Storage and maintenance of wet and dry wiping cloths
Observation: The wiping cloths were setting on counter tops after each use.
- 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 person in charge did not remember the 5 food borne illnesses or the 5 food borne illnesses symptoms. I provided a sick policy to them and they stated they would go over it with all the staff and make sure they sign it and place it into protocol.
- Sanitizers
Observation: The quat sanitizer was 100 ppm. Another tablet was added and now was testing 200 ppm.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The tops of the ovens and other non food contact surfaces were not clean to sight. Continue to clean.
- Handwashing signage
Observation: The hand sink did not have a hand wash sign posted by it. I provided a hand wash sign to the PIC and she place it by the hand sink.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan in place. I provided them with a noro clean up document and they stated they would copy it and place it into protocol.
- 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 filters were missing in the vent hood.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: The upright fridge units did not have thermometers placed in them.
|
06/19/2015 | Regular |
- Light bulbs, protective shielding
Observation: Light in prep area was not covered.
- Storage of clean linens, single-service, and single use articles
Observation: Single service containers were not being placed into plastic sleeves/dispenser units.
- 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.
- Handwashing signage
Observation: The hand wash sink did not have a hand wash sign placed by it.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards were not clean to sight.
- Demonstration of Knowledge
Observation: Person in charge did not know food safety 101.
- Indoor and outdoor surfaces
Observation: Walls by the hand sink were damaged.
- Eating, drinking, or using tobacco
Observation: The employee had an open container in the prep area.
- 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 tipped thermometer.
- Posting inspection reports
Observation: Most recent inspection was not posted.
|
12/09/2014 | Regular |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
08/09/2013 | Routine |
- Roasts held at a temperature of 130°F or above
The walk in cooler was operating at 60-65 degrees F. The cheese downstairs was discarded.
|
08/07/2013 | Routine |
- Posting of a valid license
- Food employees hair is effectively restrained
The cook had bangs out of a hair restratint.
- Roasts held at a temperature of 130°F or above
Packaged cheese was 43 degrees F in the downstairs walkin cooler.
- Food on display is protected from contamination by consumers
There was watermelon and salad that was out of a sneeze gaurd in the serving area. Pizza was sitting on the floor in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Common towels were laying on the prep area out of sanitizer. The air conditioner was dusting in the prep area. --The entire prep area was not clean to sight. The dish racks were sitting on the floor.
- Indoor and outdoor surfaces
The floor in the prep area is damaged and shall be fixed.
- Sanitization of food contact surfaces - before use and after cleaning
- 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.
The person in charge did not know where their sick policy was and could not remember any of the food borne illnesse symptoms or illnesses.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
There was a chemical spray bottle above the sandwich machine.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent above the the oven was loaded with tons of dust and did not have the filters in the unit.
- Responsibilities of Permit Holder
- Plumbing system repaired according to law
The plumbing to the hand sink was leaking.
|
07/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Buffalo Alice, 1022 4th St, Sioux City, IA 51101 »