| No violation noted during this evaluation. | 01/20/2016 | Follow Up LOC |
- 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 PIC could not discuss the 5 food borne illness symptoms or 5 food borne illness. The facility did not have any signed sick policies.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility stated they had a CFPM but could not provide the certificate of completion of the serve safe course.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan.
- Eating, drinking, or using tobacco
Observation: The drinking cups were not covered in the food prep area.
|
10/30/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards on site had deep groves and were considered uncleanable.
- Food storage containers identified with common name of food
Observation: Several containers were not labeled on site.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Behind the oven unit were not clean to sight. The equipment, in the front display area, was not clean to sight.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: A filter in the vent hood was missing.
|
08/07/2014 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
10/29/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
|
10/29/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent above the oven unit was not clean to sight.
- Food temperature measuring devices are provided and readily accessible
I did not observe a thermometer in the sandwich cooler by the prep area. The egg unit thermometer was inaccurate.
- equipment food contact surfaces and utensils clean to sight and touch.
The ice chutes were not clean to sight. --The microwave unit was not clean to sight. The tops of the cappuccino machine was not clean to sight.
- Food employees hair is effectively restrained
The employee prepping sandwiches was not wearing a hair restraint.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Sanitization methods - hot water, chemical
The sanitizer water was 100 ppm.
- 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 facility has a sck police but it does not contain all of the 5 symptoms of food borne illness andall of the 5 main food borne illnesses.
|
10/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Kum & Go #228, 1925 S Lakeport Rd, Sioux City, IA 51106 »