- Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
Observation: Several bags of veggies were vacuum packaged. The units were discarded. The manager stated he would not vacuum package any foods without a HACCP plan.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provide the facility with one and the facility stated they would copy it and place it into protocol.
- Food storage containers identified with common name of food
Observation: Several containers were not labeled.
- Protecting food from environmental contamination
Observation: The scoops in the ingredients did not have handles. The manager stated he was in the process of changing them out.
- 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 prep cooler had one spot were the sauces were 50 degrees F. The unit was running at 39-40 degrees. The sauces were discarded.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting boards in the prep area were not clean to sight. The units were flipped and the other sides were used. The ice machine was not clean to sight. The units were cleaned prior to me leaving.
|
07/07/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottom of the freezer unit was not clean to sight.
- Protecting food from environmental contamination
Observation: The scoops in the foods did not have handles. The dish racks were setting on the floor in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting boards were not clean to sight.
|
12/08/2014 | Regular |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
09/10/2013 | Routine |
- Linens- cleaning and storage
The ice machine was not clean to sight. Dish racks were being stored on the floor.
- Posting of a valid license
- Indoor and outdoor surfaces
The walls in the small serving area at Emmas were not cleanable. There was not any baseboards in the serving area at Emmas.
- Food storage containers identified with common name of food
The large flour, sugar, and brown powder containers were not labeled.
- Test kit provided and used to measure sanitizing solution concentration
The facility did not have test strips to test the sanitizer on site.
- Hand drying provided
Hand towels were not provided at each hand sink.
- Cleanability of floors, walls, and ceilings
The walls in the small serving area at Emmas were not cleanable. There was not any baseboards in the serving area at Emmas.
- equipment food contact surfaces and utensils clean to sight and touch.
The ice machine was not clean to sight. Dish racks were being stored on the floor. --Counter tops and shelves were not clean to sight in the back room. Common towels were being left out of sanitizer after each use.
- Disclosure of menu items offered or served raw or undercooked
|
08/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Clyde's Grill & Pub, 3828 Stadium Dr, Sioux City, IA 51106 »