- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Tops of the machines were not clean to sight.
- Handwashing aides and devices, use restrictions
Observation: The hand sink in the back room had items being stored in them other then soap and hand towels. The items were removed.
- Ice used as exterior coolant not used as a food
Observation: Ice in the ice machine was being used as a coolant.
- Storage of clean linens, single-service, and single use articles
Observation: The single service cups were exceeding the cup dispenser limit.
- Common name-working containers
Observation: Spray bottles were not labeled in the prep room. The manager labeled the spray bottle.
- Handwashing signage
Observation: The hand wash sink did not have a sign placed by it. I provided a hand wash sign and it was placed by the sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The Cappuccino machine was not clean to sight. The unit was being clean prior to me leaving.
- Toilet room
receptacle, enclosed, fixtures clean
|
01/15/2016 | 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.
- Food is properly identified and monitored
Observation: The corn dogs on hot hold were using a time mark and the person in charge did not write the time mark down.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cappuccino machine and the three hole sinks were not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The donut case was not clean to sight.
- Storage of clean linens, single-service, and single use articles
Observation: The single use containers under the fountain pop were exceeding the dispenser limit.
|
01/21/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation The hand sink was not accessible to wash hands when I first entered the facility.
- Food is properly identified and monitored
Observation: The breakfast sandwiches needed to be taken out of the warmer at 10 am and when I started doing the inspection the sandwiches were still in the warmer. The items were disposed of.
- 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 person in charge did not have a sick policy in place. Person in charge did not know what temps the hot dogs were to be held at.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The ceilings in the walk in cooler and the tops of the machines were not clean to sight.
- Storage or display of food in contact with water or ice
Observation: The ice machine had food in it being used to keep food cold.
- 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 does not have a thin probe thermometer.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The facility was not sanitizing their tongs and food equipment after use.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
|
03/17/2014 | Routine |
- Designated areas for employees
use of designated areas by employees
- Common name-working containers
Several spray bottles were not labeled. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent screen had some dust on it.
- Test kit provided and used to measure sanitizing solution concentration
The facility did not have test strips for bleach water.
- Posting of a valid license
- equipment food contact surfaces and utensils clean to sight and touch.
The tops of the machines were not clean to sight. --The pop spickets and the ice chute were not clean to sight. Corrected at time of inspection
- Handwashing signage
- Food temperature measuring devices are provided and readily accessible
|
09/30/2013 | Routine |
- Common name-working containers
Several spray bottles were not labeled. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
The tops of the machines were not clean to sight. --The pop spickets and the ice chute were not clean to sight. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
- Test kit provided and used to measure sanitizing solution concentration
The facility did not have test strips for bleach water.
- Designated areas for employees
use of designated areas by employees
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent screen had some dust on it.
- Handwashing signage
- Posting of a valid license
|
09/30/2013 | Routine |
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