- Separation from food, equipment, utensils, linens, and single service
Observation: Windex was being stored above food. The unit was moved to a safe place away from the food.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: One fridge unit did not have a thermometer placed in it.
- 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.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility did not have test strips to test bleach water with.
- Eating, drinking, or using tobacco
Observation: There was one open container in the prep area. Lids with straws or screw cap lids are allowed. The cup was removed.
- Food is properly labeled
Observation: The jello in the containers was not properly labeled. The label shall contain ingredients, net weight, name and address where the product is made.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces was not clean to sight. (behind freezers, shelves, baking area, ect). Continue to clean the areas.
- Food storage containers identified with common name of food
Observation: A water spray bottle was not labeled in the facility. The unit was labeled prior to me leaving.
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10/14/2015 | Regular |
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