| No violation noted during this evaluation. | 10/06/2015 | Follow Up LOC |
- 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:Cottage cheese 45 degrees and the lettuce was 47 degrees F. The units were under 41 degrees at 10 am and were allowed to serve the product until 2 pm. After this time the product shall be discarded.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight. The unit was cleaned prior to me leaving.
|
10/01/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a written policy for cleaning up diarrhea and vomiting. I handed them a noro clean up policy and the person in charge stated they would give it to Rich so he would copy it and place it into policy.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine unit was not clean to sight. The person in charge went over to clean the unit.
|
03/10/2015 | Regular |
- 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 vents were not clean to sight.
|
10/31/2014 | Regular |
| No violation noted during this evaluation. | 07/22/2014 | Routine |
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Two large spoons on the holding racks were not clean to sight.
- 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 cheese, taco meat, and tomatoes temped out at 50-53 degrees on the salad bar. Products were discarded at the end of the lunch.
- Food on display is protected from contamination by consumers
Observation: Food on display (peaches and carrots) by the buffet line were not under a sneeze gaurd
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: A rack that stored food had metal shavings on it. The unit was not clean to sight.
|
03/12/2014 | Routine |
- Designated areas for employees
use of designated areas by employees
- Toilet room
receptacle, enclosed, fixtures clean
- Food storage containers identified with common name of food
Shaker containers were not labeled in the storage unit.
- equipment food contact surfaces and utensils clean to sight and touch.
The ice machine was not clean to sight. Several utensils were not clean to sight in the side storage racks. Corrected at time of inspection
|
10/29/2013 | Routine |
- Shellstock, maintaining identification
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
03/04/2013 | Routine |
Restaurant representatives - add corrected or new information about East Middle School, 5401 Lorraine Ave, Sioux City, IA 51106 »