Marty's Tap, 1306 Court St, Sioux City, IA 51105 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- 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 hand. I handed out a sick policy to the facility and the bar tender stated she would incorporate it into their protocols.
- Handwashing signage
Observation: The hand sink did not have a hand wash sign placed by it. A hand wash sign was placed by the sink.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility did not have test strips for their sanitizer.
- Ice used as exterior coolant not used as a food
Observation: Some food was being kept cold in the ice machine. The food was taken out of the ice machine unit.
- Hand drying provided
Observation: The hand sink did not have hand wash towels place by it. Paper towels were placed by the hand wash sign.
- Food is properly identified and monitored
Observation: The hot dogs were being kept for two hours at a time. The units were not time marked. Prior to me leaving the PIC time marked the hot dogs.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I handed a noro clean up document and the PIC stated she would copy it and place it into protocols.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: The fridge units did not have a thermometer placed in them.
- Handwashing cleanser, availability
Observation: The hand sink did not have soap placed by it. Soap was placed by the hand sink.
- Protecting food from environmental contamination
Observation: The ice scoop's handle was laying in the ice. The unit was lifted out of the ice.
|
07/17/2015 | Regular |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- 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
- Eating, drinking, or using tobacco
|
08/08/2013 | Routine |
- Bare hand contact with ready to eat foods
- Linens- cleaning and storage
Crock pots in the prep area were not clean to sight. Single use containers and straws were out of protection at the bar area.
- Food employees hair is effectively restrained
The emplyee making sandwiches was not wearing a hair restraint.
- Test kit provided and used to measure sanitizing solution concentration
I did not observe a test kit during inspeciton.
- Handwashing signage
I did not observe a hand wash sign at the hand sink in the prep area.
- Hand drying provided
I did not observe hand towels at the hand sink in the prep area.
- Toilet room
receptacle, enclosed, fixtures clean
- Food temperature measuring devices are provided and readily accessible
- Cleaning procedure
When washing hands the employees were not drying their hands. Employees were not washing hands prior to making a sandwich.
- Frozen PHF/TCS foods are properly slacked and thawed
Whole muscle meat was just thawing on the counter tops.
- equipment food contact surfaces and utensils clean to sight and touch.
The fan behind bar was dusty. The microwave unit was filthy. --Crock pots in the prep area were not clean to sight. Single use containers and straws were out of protection at the bar area.
|
07/02/2013 | Routine |
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