- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
SALAD BAR: IMPROVE ON USING TIME AS A CONTROL FACTOR OR KEEP THE PRODUCT AT 41 DEGREES F & BELOW. ICE CREAM MIX IN THE MACHINE & WALK-IN COOLER NOT 41 DEGREES F & BELOW.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
HOT HOLD SECTION: IMPROVE ON USING TIME AS A CONTROL FACTOR OR KEEP PRODUCT AT 135 DEGREES F AND ABOVE.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
IMPROVE ON DATE MARKING OF SLICED & SHREDDED CHEESES, SALADS, AND PREPARED TOMATOES.
- Food Protection (Food on display not protected from contamination 3-306.11, p 70)
- Warewashing
- Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
NOTED CLEAN CONTAINRS NOT BEING AIR-DRIED PRIOR TO BEING STACKED.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
MUST REPAIR OR REPLACE OUTSIDE THERMOMETERS ON REFRIGERATED UNITS.
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
CONTAINERS & PANS BEING RETURNED TO THE CLEAN CONTAINER RACK; BUT NOT CLEAN.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
MUST CLEAN PORTABLE RACKS. MUST CLEAN THE OUTSIDES OF EQUIPMENT, COOLER & FREEZER DOORS.
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
FRYER LINE & GRILL AREA EXHAUST FILTERS NOT CLEAN.
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11/3/2010 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
SHREDDED CHEESES & TOMATOES ON THE BUFFET LINE 45 - 50 DEGREES F. THIS IS BEING CORRECTED BY USING TIME AS A CONTROL FACTOR.
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
THERMOLABEL WOULD NOT TURN BLACK ON THE FACE OF THE PLATE. THIS WILL BE CORRECTED BY INCREASING THE FINAL RINSE BOOSTER HEATER TEMPERATURE.
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10/1/2009 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
ITEMS ON THE SALAD 50 DEGREES F.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
CHICKEN STRIPS & ROTISSERIE CHICKEN 120 DEGREES F.
- Food Source/Handling
- Food Protection (Food on display not protected from contamination 3-306.11, p 70)
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
KEEP PRODUCT CONTAINERS LABELED.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
RAW CHICKEN STORED OVER RAW BEEF & OTHER PRODUCTS.
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
DISH MACHINE NOT SANITIZING.
- Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
CONTAINERS NOT BEING AIR-DRIED PRIOR TO STACKING.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
HAND WASH SIGN NEEDED IN THE SOUTH WAITRESS STAND.
- Facility/Equipment Requirements
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
MUST KEEP SINGLE USE ITEMS PROTECTED - DRINK CUPS & STORED PRODUCTS.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
IMPROVE CLEANING OF EQUIPMENT IN THE BAKERY.
- Ventilation (Ventilation Hood Systems, no drip prevention 4-204.11, p 108)
DRIP CUPS MISSING IN EXHAUST HOODS IN FRY STATIONS.
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9/21/2009 | Routine |
- Facility/Equipment Requirements
- Ventilation (Ventilation/hoods/devices/systems inadequate 4-301.14, p 119, 6-304.11, p 174)
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
THE STEAK SECTION CEILING MUST BE CLEANED OR CEILING TILES REPLACED. IMPROVE FLOOR CLEANING BENEATH EQUIPMENT. RID THE BACK DELIVERY AREA OF STANDING POOLING WATER.
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
MUST POST AN UP-TO-DATE LICENSE FOR CUSTOMER VIEWING.
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5/13/2009 | Other (Explain In Notes) |
- Facility/Equipment Requirements
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
MUST KEEP DISH MACHINE RACKS OFF THE FLOOR.
- Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
MUST CAULK THE PREP SINK IN THE SALAD AREA.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
CAULK AROUND ELECTRICAL CONDUIT (CEILING).
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10/17/2008 | Routine |
- Facility/Equipment Requirements
- Ventilation (Ventilation Hood Systems, no drip prevention 4-204.11, p 108)
INSTALL DRAIN DRIP PAN ON EXHAUST HOODS. INSTALL EXHAUST FAN IN REST ROOM.
- Other Operations
- Inside physical facilities designed/maintained (Hand, culinary, or warewashing sink not equipped with soap & towels for hand washing (prohibition) 6-301.13, p 173)
- Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
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10/15/2008 | Pre-Opening |
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