| No violation noted during this evaluation. | 10/27/2015 | Physical Recheck |
- Separation from food, equipment, utensils, linens, and single service
Observation: Medicine, derma spray stored above food contact equipment.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Remaining soup set on counter at room temperature to cool
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various potentially hazardous items held longer than 24 hours and not properly date marked.
- 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:Cooler where cream cheese is stored temped at 45 degrees.
- Person in charge is present
Observation:Person in charge not present during inspection. Employee reports they will not be present remainder of work day.
- Demonstration of Knowledge
Observation: Unable to demonstrate of food safety practices as required by code. Unable to describe cooling procedures, cold holding and date marking.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Boursin cheese and pesto spread made on site was date marked 9/28. Employee states she will voluntarily discard products.
- Foods are cooled using appropriate methods
Observation:Cooling soup at room temperature.
|
10/16/2015 | Regular |
- Foods are cooled using appropriate methods
Observation:Hot foods being cooled in reach in cooler with lid closed
- Posting inspection reports
Observation:Inspection report not posted
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Foods in reach in cooler not datemarked
- Test kit provided and used to measure sanitizing solution concentration
Observation:Sanitizer test strips not being used
- Food employees hair is effectively restrained
Observation:Inadequate hair restraints
- In-use utensils, between-use storage
Observation:Scoops stored with handles in the food items. Ice scoop stored on soiled towel.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Foods in prep table past their datemark
- Food temperature measuring devices are provided and readily accessible
Observation:Unable to locate a stem thermometer for checking food temps in the kitchen
- Food is properly labeled
Observation:Packaged foods not labeled properly. (Common name of food,name and address of packager,list of ingredients in descending order by weight,quantity)
- Storage of clean linens, single-service, and single use articles
Observation:Single use items and food items stored on the floor in rear storage area
- Food storage containers identified with common name of food
Observation:Food containers not labeled as to contents
|
11/17/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
|
10/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Daily Grind Market & Bakery, 511 4th St, Sioux City, IA 51101 »