Diving Elk, 1101 4th St #1 Sioux City, Ia 51101, , IA - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Handwashing signage
Observation: The hand sinks did not have hand wash signs posted by them. I provided hand wash signs for each sink and the PIC posted each sign prior to me leaving.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:The bar dish machine was not sanitizing dishes when I entered the facility. The PIC called the Braungers to fix the machine.
- Multiuse food contact surfaces are cleanable
Observation: Cutting boards had several deep groves and were considered uncleanable.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility had the components to the diarrhea vomit clean up plan but did not have a written procedure to clean them up. I provided a noro clean up plan to the facility.
- Posting inspection reports
Observation: The most recent inspection was not posted. The inspection was posted prior to me leaving.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The facility had difficulty in describing the symptoms of food borne illness. I handed out form 1-B and went over the symptoms with the PIC.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: One slab of deli meat was not dated. The item was dated prior to me leaving with its opening date.
|
12/07/2015 | Physical Recheck |
- Demonstration of Knowledge
Observation: The person in charge did not know food safety 101.
- 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: Several fridge units not turned on.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan.
- Handwashing cleanser, availability
Observation: Hand sinks did not have soap at each one of them.
- Common name-working containers
Observation: All chemical spray bottles and containers were not labeled.
- 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 temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Thermometers were not present during inspection.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: The person in charge did not have a sick policy.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces were not clean to sight.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: There was not a hand sink in the prep area behind the fireplace.
- 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.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test kits were not present during inspection/
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces were not clean to sight.
- Hand drying provided
Observation: Hand drying was not present at each hand wash station.
|
11/21/2014 | Regular |
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