| No violation noted during this evaluation. | 01/13/2016 | Follow Up LOC |
- Outer openings are protected
Observation: Back exterior door is not properly sealed as light is exposed at top of door.
- In-use utensils, between-use storage
Observation: Utensils to serve rice are stored in container of standing water. Staff removed during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine barrier is visibly soiled
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Crab meat, cooked eel and rice is not date marked for keeping over 24 hours. Staff dated items during inspection.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Staff is holding cooked rice at 80 degrees. Staff reports rice was cooked at 11am and will discard at 3pm. No written records or time stamping present.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw seafood above avacados. Raw chicken stored above salad in prep cooler. Staff moved raw items to bottom shelf. Corrected.
- Sanitizers
Observation: Bleach sanitizer measured over 100 ppm. Staff added water to proper concentration.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: Facility is not using Form 1B for Employee Health Reporting.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified food protection manager on site. Required by June 2016.
|
12/29/2015 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility did not have a thin probe thermometer. The facility did not have an accessible thermometer in most cold hold units.
- Handwashing signage
Observation: The hand wash sink did not have a hand wash only sign on it. I provided a hand wash sign to the PIC and the PIC placed it by the hand sinks.
- Food employees hair is effectively restrained
Observation: The prep cook was not wearing a hair restraint.
- Wiping cloths properly air dried
Observation: Wiping cloths were setting on counter tops after each use.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager. I will check this one this fall during the second inspection of the year.
- Protecting food from environmental contamination
Observation: The rice in the back room was open and stored on the floor. The units were picked up off the floor and closed to the open air.
- When to wash
Observation: The prep employees were not washing hands prior to placing gloves on. I discussed the importance of hand washing to the prep staff and they agreed to wash hands prior to placing gloves on.
- Disclosure of menu items offered or served raw or undercooked
Observation: The consumer advisory was not posted so the public can view it. A consumer advisory was posted in the lobby.
- Bare hand contact with ready to eat foods
Observation: The prep cook was wearing a glove on one hand and the other hand was still holding onto ready to eat foods. I discussed the importance with the prep cook of washing hands then placing gloves on. He agreed and went over and washed his hands and placed a glove on.
- Drying mops
Observation: Mops were not being air dried in the back room.
|
06/30/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Datemark all ready to eat potentially hazardous foods, when package is opened, and use or discard those food items within 7 days
- Posting inspection reports
Observation:Current inspection report not posted
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Thermometers not easily viewable in cooling units
- Food storage containers identified with common name of food
Observation:Label all food containers as to the contents
|
10/07/2014 | Regular |
- Food is properly identified and monitored
Observation:Food not properly timemarked. Food discarded.
- In-use utensils, between-use storage
Observation:Scoops without handles being used in bulk food containers
- Posting inspection reports
Observation:Report not posted
|
04/02/2014 | Routine |
- Preventing contamination from equipment, utensils, and linens
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
11/07/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Reach in cooler Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
|
10/24/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
New menus are in the process of being printed. Corrected at time of inspection
- Responsibilities of Permit Holder
Post current license.
- Bare hand contact with ready to eat foods
Use gloves, deli tissue, etc. when handling ready to eat foods Corrected at time of inspection.
|
04/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Fuji Bay Japanese Restaurant, 513 6th St, Sioux City, IA 51101 »