- Sanitizers
Observation:Quat based sanitizer measured 150 ppm. Staff made new sanitizer at proper concentration.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice chute for crushed ice dispenser is visible buildup and cappuccino machine has webbing.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Ceiling tiles and lights above prep area in kitchen are visibly soiled.
|
12/07/2015 | Regular |
| No violation noted during this evaluation. | 03/10/2015 | Physical Recheck |
- Food employees outer clothing is clean
Observation:Soiled aprons are used multiple days before they are washed. Employees are responsible for washing their aprons according to the management staff.
- Food and water temperature measuring devices are appropriately scaled
Observation:Thermometers not easily visible in cold hold units
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean in place equipment visibly soiled
- Linens- cleaning and storage
Observation:Soiled aprons stored on shelving that contains food contact surfaces and food containers
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Visibly soiled walls, ceilings, ductwork, vents, vent covers, light fixtures, etc. throughout the establishment.
- Designated areas for employees
use of designated areas by employees
|
12/04/2014 | Regular |
- Cutting surfaces maintained
Resurface or replace cutting boards when they are no longer smooth and easy to clean
- Designated areas for employees
use of designated areas by employees
- Test kit provided and used to measure sanitizing solution concentration
Use sanitizer test strips to determine sanitizer solution concentration Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Beverage dispensers and ice chutes visibly soiled
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Whipped topping not datemarked according to manufacturer instructions. Corrected on site
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Visible dust accumulation on vent covers, air diffusers, etc.
- Sanitization of food contact surfaces - before use and after cleaning
Three compartment sink Corrected at time of inspection
- Posting of a valid license
- Roasts held at a temperature of 130°F or above
Maintain hot held foods at 135* or higher Corrected at time of inspection
|
12/18/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Whipped topping not datemarked according to manufacturer instructions. Corrected on site
- Posting of a valid license
- Roasts held at a temperature of 130°F or above
Maintain hot held foods at 135* or higher Corrected at time of inspection
- Sanitization of food contact surfaces - before use and after cleaning
Three compartment sink Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Visible dust accumulation on vent covers, air diffusers, etc.
- Cutting surfaces maintained
Resurface or replace cutting boards when they are no longer smooth and easy to clean
- equipment food contact surfaces and utensils clean to sight and touch.
Beverage dispensers and ice chutes visibly soiled
- Test kit provided and used to measure sanitizing solution concentration
Use sanitizer test strips to determine sanitizer solution concentration Corrected at time of inspection
- Designated areas for employees
use of designated areas by employees
|
12/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Kum & Go #226, 1373 Pierce St, Sioux City, IA 51105 »