- In-use utensils, between-use storage
Observation: Utensils were being stored with band aids and lint rollers. The units were moved.
- 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:Noodles were 48 degrees in the walk in cooler unit.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Racks were not clean to sight.
- Food storage containers identified with common name of food
Observation: Several container's labels were rubbed off and unreadable.
- Foods are cooled using appropriate methods
Observation: The noodles in the walk in cooler were sealed and placed in the walk in cooler unit. Try using the freezer or keeping the unit partially uncovered to allow the items to breath.
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02/19/2016 | Regular |
- When to wash
Observation: An employee placed gloves on with out washing their hands.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan.
- 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 did not remember all the 5 food borne illnesses/symptoms.
- Eating, drinking, or using tobacco
Observation: One employee was drinking coffee with an uncovered cup.
- Indoor and outdoor surfaces
Observation: The dish washing are does not have base boards by the floor to the wall juncture.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight.
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03/09/2015 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thin tipped thermometer on site.
- Indoor and outdoor surfaces
Observation: The wall by the prep area was pealing. Table in the same location was damaged.
- Sanitizers
Observation: Bleach H2O was 0 ppm.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Wire racks/intake vents were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The paint brush on site is not approved for food service. A couple of containers were not clean to sight/baking pans were also noted not clean to sight (1 pan).
- 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 walk in cooler was running at 50-53. Cheese and chopped lettuce was discarded. The cooler was fixed prior to me leaving.
- Poisonous or toxic materials used and applied
Observation: Insecticide was noted in one cabinet. Item was discarded.
- Food storage containers identified with common name of food
Observation: Shaker containers were not labeled.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: The dish machine was not sanitizing dishes.
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03/10/2014 | Regular |
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