Firehouse Bar, 1211 5th St, Sioux City, IA 51101 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up written procedure. A noro clean up procedure was handed out and the PIC stated he would copy it and place it into protocol.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being stored on counter tops after each use.
- Protecting food from environmental contamination
Observation: Ice bins were not being covered. The units were covered prior to me leaving. A can was in the ingredient ice area. The unit was removed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The prep area was not clean to sight. Continue to clean the water on the floor and the grease in spots.
- Handwashing signage
Observation: There was not a hand washing sign by the back bar. I handed one out and the PIC posted it.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine in the back bar area was not sanitizing dishes. The dish machine person was called to fix the unit.
- 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 walk in cooler vent screens were not clean to sight.
- Handwashing aides and devices, use restrictions
Observation: The hand sink was not accessible in the prep area. The unit was cleaned out.
|
09/24/2015 | Regular |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
11/05/2013 | Routine |
- Handwashing cleanser, availability
Soap and handtowels were not stored at ther back bar hand sink.
- Food temperature measuring devices are provided and readily accessible
The facility does not have a thin tipped thermometer. The bar coolers did not have thermometers placed in them.
- Linens- cleaning and storage
The ice machine was not clean to sight. Duct tape was used to fix the ice machine door. Duct tape is not allowed to be used to fix the ice machine door. Single use containers were not being stored in plastic sleeves/dispenser units.
- Food on display is protected from contamination by consumers
Ice in the bar was not protected.
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
Cheese 45 degrees in the new cooler. The products in the cooler shall maintain 41 degrees or below.
- When to wash
Employees were not washing hands prior to entering the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
The ice machine was not clean to sight. Duct tape was used to fix the ice machine door. Duct tape is not allowed to be used to fix the ice machine door. Single use containers were not being stored in plastic sleeves/dispenser units.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer in the dish machine was operating at 0 ppm. The units shall maintain 50-100.
- Hand drying provided
Soap and handtowels were not stored at ther back bar hand sink.
|
10/21/2013 | Regular |
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