| No violation noted during this evaluation. | 01/27/2016 | Follow Up LOC |
- Material characteristics of non-food contact surfaces
Observation: Material above three compartment sink in bar is absorbent and not smooth and easily cleanable.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Diced tomatoes and chopped lettuce are not date marked for keeping over 24 hours. Staff voluntarily discarded during inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Facility does not have Certified Food Protection Manager on site.
- Established procedures for responding to vomiting and diarrheal events
Observation: Facility does not have written procedures for clean up of vomiting and diarrhea in place.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Cooked spaghetti date marked 12/13/2015 has not been discarded. Staff voluntarily discarded during inspection.
|
12/21/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Pay attention to datemarking. Outdated foods were discarded
- Eating, drinking, or using tobacco
Observation:Food may not be consumed by employees in food prep areas
- 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:Ensure vent hood can adequately ventilate the kitchen. Clean walls and ceiling of residue
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
|
09/30/2014 | Routine |
- Material characteristics of non-food contact surfaces
Cover all areas subject to splash with smooth, durable, easy to clean surfaces.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Test kit provided and used to measure sanitizing solution concentration
Obtain and use sanitizer solution test strips. Chlorine 50-100ppm
- Toilet room
receptacle, enclosed, fixtures clean
- Utensils and pressure measuring devices maintained
Pizza pans with visible residue. Cracked food containers. Damaged utensils. Single use items stored where they are subject to contamination. Corrected at time of inspection
- Designated areas for employees
use of designated areas by employees
- Food storage - preventing contamination from the premises
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Foods in cooler past their datemark. Foods discarded. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Pizza pans with visible residue. Cracked food containers. Damaged utensils. Single use items stored where they are subject to contamination. Corrected at time of inspection
- Linens- cleaning and storage
Pizza pans with visible residue. Cracked food containers. Damaged utensils. Single use items stored where they are subject to contamination. Corrected at time of inspection
|
11/12/2013 | Routine |
Restaurant representatives - add corrected or new information about El Fredo Pizza, 523 W 19th St, Sioux City, IA 51103 »