- Equipment and utensils-durability and strength
Observation: A steel sponge was breaking a part in the prep area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several items in the walk in cooler were not dated and in the salad walk in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice chutes on the ice machine and several pieces of equipment were not clean to sight.
- Storage and maintenance of wet and dry wiping cloths
Observation: The sushi cook had a common towel that he was wiping his knife with then placing it back onto the counter top. The common towel shall be placed back into sanitizer solution.
- When to wash
Observation: There were employees going from one task back to cooking with out washing their hands.
- Foods are cooled using appropriate methods
Observation: Noodles were cooling in a chest fridge by the prep area. A better place to cool these items is the chest freezer units.
- Cutting surfaces maintained
Observation: Cutting boards had deep groves and shall be replaced in the prep area.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- 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 vent screens were not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottoms of several containers racks and carts were not clean to sight. There was lots of standing water in the back of the facility
- Common name-working containers
Observation: A chemical spray bottle was not labeled in the prep area. The unit was labeled prior to me leaving.
- Food temperature measuring devices are provided and readily accessible
Observation: One thermometer was damaged and discarded.
- In-use utensils, between-use storage
Observation: Scoops were setting in standing water in a cup. Several scoop handles were setting in the food. Several scoops in the prep area did not have handles on them.
- Air drying of equipment and utensils
Observation: Several dishes were not being air dried prior to storage.
- Food storage containers identified with common name of food
Observation: Several containers in the walkin cooler were not labeled.
- 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: One fridge by the prep line was maintaining foods at 47-48 degrees F. All items were discarded.
|
02/18/2016 | Regular |
| No violation noted during this evaluation. | 01/13/2016 | Non Illness Complaint |
- Wiping cloths properly air dried
Observation: On Monday wiping cloths were being air dried outside. The owner stated she will make sure the employees are not doing this any more.
|
09/01/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 08/10/2015 | Physical Recheck |
- Sanitizers
Observation: One bleach water bucket did not register any bleach. The PIC added about a 1/2 cap of bleach to the gallon and the bleach bucket registered 100 ppm of bleach.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The cooked meat did not have dates on them.
- 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 was not clean to sight.
- 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: One fridge unit up by the sushi area did not have a thermometer placed in it. The PIC went over and placed a thermometer in the unit.
- Physical facilities maintained in good repair
Observation: There was one faucet that was leaking behind the prep area.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Chicken, beef, and fish were cooked the previous night (7-22-2015) and when I temped them during the inspection they were all 48-54 degrees F.
- Handwashing signage
Observation: The hand sink did not have a hand wash sign placed by it. I provided a hand wash sign to the PIC and she placed the sign by the hand sink.
- Eating, drinking, or using tobacco
Observation: One drinking cup was in the prep area was uncovered. The cup was taken to the dish washer and removed.
- Foods are cooled using appropriate methods
Observation: Large batches of meats and foods were being cooled in the walk in fridge units. Try using ice, cold wands, or the freezer to help items cool faster.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Carts, shelves, and other non food contact surfaces were not clean to sight in the prep area.
- Wiping cloths properly air dried
Observation: Wiping cloths were being left out on counter tops after each use.
|
07/23/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation: The facility was air drying common towels on garbage containers and the ground outside. The person in charge stated she would dry them in the back part of the prep area.
|
04/28/2015 | Non Illness Complaint |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The wire racks, freezer floor, and carts were not clean to sight.
- Hand drying provided
Observation: There was one hand sink without paper towels. The dispenser was loaded back up with paper towels.
- Protecting food from environmental contamination
Observation: One scoop was broken and removed and discarded.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight. The can opener was dismantled and cleaned.
- Food is properly identified and monitored
Observation: The chicken and pork on a stick was not time marked. It was having a temp of 114-120 degrees F. The items were time marked prior to me leaving.
- Air drying of equipment and utensils
Observation: Several dishes were not air dried in storage.
- 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 vents in the walk in cooler were not clean to sight.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up plan and the owner stated she was going to copy one for her own.
- When to wash
Observation: The sushi cook wiped his hands on a common towel. During my inspection I did not see one person wash their hands. The staff was instructed to wash hands and not wipe them on common towels.
|
02/18/2015 | Regular |
| No violation noted during this evaluation. | 10/23/2014 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being left out of sanitizer after each use.
- 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: Person in charge did not know all the 5 main food borne illnesses and 5 main food borne illnesses.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Several of pieces of fried foods were not being hot held to 135 degrees F. (Chicken, pizza, and mushrooms)
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The person in charge certification has been expired.
- Protecting food from environmental contamination
Observation: Most scoops in the facility did not have handles on them. The scoops need to have a handle on them so they can prevent contamination from the hands in the food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine, can opener, cutting boards and several utensils in the prep area were not clean to sight.
- In-use utensils, between-use storage
Observation: Handles were laying in the food in the fridge units.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a written procedure for cleaning up diarrhea and vomit.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Counter tops, shelves, boxes on the floor, counters in the dish washing areas, and carts were not clean to sight. Behind the fridge units was not clean to sight.
- Food is properly identified and monitored
Observation: Foods were not time marked on the hot hold line or in the sushi area with the rice and rolls.
|
10/09/2014 | Regular |
- 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: Three clams on cold hold were 50 degrees. The rest under the top ones were 41 degrees F or below.
|
06/11/2014 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a procedure for cleaning up diarrhea and vomit.
- Drying mops
Observation: Drying mops were not being hung after each use.
- 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: Mussels and shrimp on the buffet line were 45-48 degrees F.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several dishes and the can opener were not clean to sight. Scoops did not have handles on them. A paint brush was still in use to provide sauce to food.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There was water on the walk in cooler floor and areas where utensils were being stored were not clean to sight.
- Preventing contamination from equipment, utensils, and linens
Observation: There was an employee who was prepping cookies on top of a garbage can.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Chicken in the upright fridge on the prep line was being stored above ready to eat salads.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wiping cloths were laying outside of sanitizer.
- Toilet room
receptacle, enclosed, fixtures clean
- In-use utensils, between-use storage
Observation: Store scoops handle up out of the food.
- Food is properly labeled
Observation: Shaker containers were not labeled on the prep line.
|
05/29/2014 | Routine |
- 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
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
07/30/2013 | Routine |
- Linens- cleaning and storage
Scoops being used in the prep area did not have handles on them. The scoops with handles were being stored in direct contact with the food. Sanitizer buckets were being stored on the floor. Metal sponges in the prep area were damaged and shall be replaced. Some of the kitchen cutting equipment were not clean to sight. A paint brush was being used to place sauces on food. Only approved brushes can be used to apply sauce to food with. The rubber made containers in the back room did not have approved food container on the label.
- equipment food contact surfaces and utensils clean to sight and touch.
Scoops being used in the prep area did not have handles on them. The scoops with handles were being stored in direct contact with the food. Sanitizer buckets were being stored on the floor. Metal sponges in the prep area were damaged and shall be replaced. Some of the kitchen cutting equipment were not clean to sight. A paint brush was being used to place sauces on food. Only approved brushes can be used to apply sauce to food with. The rubber made containers in the back room did not have approved food container on the label.
- Utensils and pressure measuring devices maintained
Scoops being used in the prep area did not have handles on them. The scoops with handles were being stored in direct contact with the food. Sanitizer buckets were being stored on the floor. Metal sponges in the prep area were damaged and shall be replaced. Some of the kitchen cutting equipment were not clean to sight. A paint brush was being used to place sauces on food. Only approved brushes can be used to apply sauce to food with. The rubber made containers in the back room did not have approved food container on the label.
- Compliance with submitted HACCP plans and approved variance procedures
The facility does not have a written policy for sushin rice being used on sight. Time was being used on the product. One of the containers being prepared did not have a time on it.
- Poisonous or toxic materials used and applied
The bleach water was 0 ppm. The manager applied more bleach to the solution and prior to me leaving the solution was 50-100 ppm. Corrected at time of inspection
- Food storage containers identified with common name of food
A couple of breading containers were not labeled with what food was inside them.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
In the flour area the floors had some flour left on them.
- Bare hand contact with ready to eat foods
A prep cook was handling onions with his bare hands. The prep cook was instructed to wash his hands and place gloves on when prepping ready to eat foods. Corrected at time of inspection.
|
07/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Mr. Stir Fry, 4501 Southern Hills Dr 12 Sioux City, Ia 51106, , IA »