- Eating, drinking, or using tobacco
Observation: Drinking cups were not covered in the prep area. The prep cook placed his cup in the employee area.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does have test strips for quat sanitizer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Product in the fridge unit was not dated. The product was dated prior to me leaving.
- Common name-working containers
Observation: One chemical spray bottle was not labeled. The PIC labeled the unit before I left.
- Storage or display of food in contact with water or ice
Observation: Pop bottles were being stored in the ingredient ice storage unit. The pop units were moved out of the ingredient ice.
- 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 PIC stated he would place it into protocol.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were not being stored in sanitizer after each use.
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11/12/2015 | Regular |
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals were being stored above drinking glasses.
- Protecting food from environmental contamination
Observation: The sanitizer buckets were setting on the floor.
- Eating, drinking, or using tobacco
Observation: The cook did not have a covered drinking cup in the prep area.
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12/12/2014 | Regular |
- Eating, drinking, or using tobacco
- 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
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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12/18/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Smoke free air act
- Light bulbs, protective shielding
The walls are not finished in the prep area. Shall finigh and seal them.
- Cleanability of floors, walls, and ceilings
The walls are not finished in the prep area. Shall finigh and seal them.
- Service sink required
There is not a mop sink in the facility.
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11/25/2013 | Routine |
- Cleanability of floors, walls, and ceilings
There was not a floor to wall juncture in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Food contact surfaces were not clean to sight (counter tops, utensils, sinks, ect). --Non food contact surfaces were not clean to sight (shevles, sides of equipment, ect).
- Designated areas for employees
use of designated areas by employees
- Poisonous or toxic materials used and applied
One chemical spray bottle was not labeled in the back room.
- 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.
The owner did not know all the food service requirments. The facility did not have a sick policy.
- Handwashing signage
The sinks did not have hand wash signs posted above them.
- Light bulbs, protective shielding
There was not a floor to wall juncture in the prep area.
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11/15/2013 | Routine |
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