- Removing dead or trapped birds, insects, rodents, and other pests
Observation: Several dead pests down stairs under the pipes.
- Food storage containers identified with common name of food
Observation: Several items in the walk in cooler had dates of the products but did not have the product name on the container.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several carts were not clean to sight as well as several other spots of the prep area when I entered.
- Outer openings are protected
Observation: The back door was not sealed when I entered the facility.
- Handwashing signage
Observation: The hand washing sinks did not have hand wash signs by them. I provided hand wash signs and the PIC placed them by the sinks.
- When to wash
Observation: A cook wiped his hands on his apron and then went back to prepping food. The PIC stated he would talk to his staff about the situation.
- 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 intake vents in the prep area were not clean to sight.
- 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: Sausage and meat balls on the line were 46 degrees F.
- Multiuse food contact surfaces are cleanable
Observation: A couple of plastic containers were damaged and shall be removed.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight. Lots of lime and some mold spots.
- Separation from food, equipment, utensils, linens, and single service
Observation: Two separate spots there were chemical spray bottles that were being stored above food utensils The units were moved.
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12/08/2015 | Regular |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw shredded beef was above raw shrimp.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The floors when I entered, walls, and intake vents were not clean to sight.
- Food employees hair is effectively restrained
Observation: Managers were prepping food with out hair restraints.
- Protecting food from environmental contamination
Observation: The sanitizer buckets were setting on the floor. They shall be stored 6 inches off of the floor.
- Air drying of equipment and utensils
Observation: Several containers that were on the line were not air dried.
- Bare hand contact with ready to eat foods
Observation: The wait staff was placing lemons in clients drinks with their bare hands.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The rice scoop was not clean to sight.
- Food storage containers identified with common name of food
Observation: The big white storage bins in the storage room were not labeled with the food inside the units.
- 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: Cooked noodles on the line were 45-47 degrees F.
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11/13/2014 | Regular |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
- 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
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11/27/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Racks/carts in the back prep area were not clean to sight.
- Common name-working containers
Chemical spray bottles were not labeled in the back prep area. Corrected at time of inspection
- When to wash
Employees were placing gloves on without washing their hands. Corrected at time of inspection
- Air drying of equipment and utensils
Dishes were not air dried prior to being placed into storage.
- Duties of PIC
The manager on site could not remember the 5 food borne illnesses and the 5 symptoms of food borne illness,
- Food storage containers identified with common name of food
Bins in the back containing spices/flour were not labeled. Water bottle containers in the frying area were not labeled.
- Linens- cleaning and storage
Scoop handles were laying in the food in the prep area.
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11/12/2013 | Routine |
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