- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken is stored above lettuce. Staff moved during inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer at full service station holding milk product and no thermometer in cooler at ice cream station.
- 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: Whipped cream temped 53 degrees at ice cream service station. Staff moved items to alternate cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips for chlorine or quat based sanitizer.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified Food protection manager on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Open bagged lettuce and cooked beef are not date marked for keeping over 24 hours. Staff dated items during inspection.
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01/28/2016 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- Sanitizers
Observation: The bleach water was 200 ppm. The unit was remixed to 50 ppm.
- Physical facilities maintained in good repair
Observation: The hand sink handle was not tight and would not turn on. The handle was turned on prior to me leaving.
- Storage and maintenance of wet and dry wiping cloths
Observation: The wiping cloths were not being placed back into into sanitizer.
- When to wash
Observation: The staff was placing gloves on without washing hands. I discussed the importance of washing hands prior to gloves with the PIC.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces throughout the prep area were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting boards were not clean to sight in the prep area. The units were taken and flipped to the other side that was cleanable.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The facility does not have a sick policy on site. I provided a sick policy and the PIC stated they would put it into protocol.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The small fridge unit on the prep line did not have a thermometer inside the unit.
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09/29/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Datemarking lacking in all areas of the restaurant.
- Protecting food from environmental contamination
Observation:Keep food items in coolers covered or protected
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01/21/2015 | Regular |
| No violation noted during this evaluation. | 07/18/2014 | Other |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw hamburger stored above ready to eat ham in kitchen counter cooler. Raw hamburger was moved to bottom shelf. Corrected.
- Physical facilities maintained in good repair
Observation: Observed physical facilities not maintained in good repair.
- Light bulbs, protective shielding
Observation: Observed lights not shielded in back kitchen area and pie cooler.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed hamburgers in menu not asterisked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed microwave in kitchen area not clean to sight or touch.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw hamburger stored above whole muscle raw meat in walk in cooler. Whole muscle meat was moved to a different shelf. Corrected.
- Sanitizers
Observation: Observed quat based sanitizer below 200ppm.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Observed build up in vent system.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed ready to eat/potentially hazardous foods held longer than 24 hours not date marked.
- In-use utensils, between-use storage
Observation Observed handles stored in foods. All handles were removed. Corrected.
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07/07/2014 | Routine |
- In-use utensils, between-use storage
Observation:Use seperate utensils for all food products
- Restriction-presence and use
Observation:Sanitizer above required concentration
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01/23/2014 | Routine |
- Food employees hair is effectively restrained
Hairnets, hats, ponytail holders, or other adequate hair restraints must be worn by all employees that handle food.
- Foods are cooled using appropriate methods
Cool large masses of food quickly. Ice bath, smaller quantities, etc.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment. Observed walk in freezer floor with accumulation of food debris. Walls soiled especially behind equipment.
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07/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Horizon Restaurant, 1220 Tri View Blvd, Sioux City, IA 51103 »