Leeann Chin, 4400 Sergeant Rd 212 Sioux City, Ia 51106, , IA - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 10/21/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan. I handed out a noro clean up plan and the person in charge stated she would copy it and place it into her policies.
- 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 facility does not have a sick policy in place. I provided a sick policy to the person in charge and the person in charge stated she would place it into policy.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards had deep groves and considered uncleanable, the can opener was not clean to sight, and several utensils were not clean to sight in the utensil storage area. Boards were taken out of use and the food contact surfaces were cleaned prior to me leaving.
- Food storage containers identified with common name of food
Observation: The ice bucket was not labeled, "Ice Bucket Only". The person in charge labeled the container prior to me leaving.
- Storage of clean linens, single-service, and single use articles
Observation: The single use containers in the front service area were not in a dispenser unit or plastic sleeves.
- 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.
- Protecting food from environmental contamination
Observation: Onions were setting on the floor in the walk in cooler. The onions were placed on a rack in the cooler. Scoops laying in the food did not have handles on them. The scoops were removed.
- 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.
|
03/26/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting boards were not clean to sight.
- Food storage containers identified with common name of food
Observation: Corn starch and meat spice was not labeled.
- Identifying information-original container
Observation: Bleach sprayer was not labeled.
- Hand drying provided
Observation: Sinks did not have hand drying materials placed at them.
- Single -service and single-use articles may not be reused
Observation: Single use containers were not in plastic sleeves or in dispenser units.
- Storage and maintenance of wet and dry wiping cloths
Observation: Two wiping cloths were out of sanitizer.
- Air drying of equipment and utensils
Observation: A couple of dishes were not air dried prior to storage.
- Food employees hair is effectively restrained
Observation: Prep cooks were not wearing hair restraints.
- 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 person in charge did not know the 5 symptoms of food born illness and the 5 food borne illnesses.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure for cleaning up diarrhea and vomiting.
- When to wash
Observation: Cooks going from washing dishes to prepping food were not washing hands.
- Indoor and outdoor surfaces
Observation: The prep area were the cutting board is was not clean to sight.
|
05/08/2014 | Routine |
- Duties of PIC
The person in charge thought chicken needs to be cooked to 140 from raw. I told him to refresh himself with the food service 101. The facility has a sick policy and is still working on getting all employees to sign it.
- Roasts held at a temperature of 130°F or above
Cooked noodles were 50-55 degrees in the cold hold unit. The noodles were allowed to be taken to the freezer and cooled to 41 degrees. They were cooked at 10 am and were 50-55 degrees F when I checked them at 3:30 pm. Corrected at time of inspection
- Poisonous or toxic materials used and applied
Bleach water was 200 ppm. The concentration needs to be 50-100 ppm. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
- Linens- cleaning and storage
Sanitizer buckets were setting on the floor. Single use containers were not in protection.
- equipment food contact surfaces and utensils clean to sight and touch.
A wiping cloth was setting on the counter top.
|
05/01/2013 | Routine |
- Handwashing signage
Hand wash signs were ot posted at each hand wash sink.
- equipment food contact surfaces and utensils clean to sight and touch.
The non-food contact surfaces need to be cleaned prior to opening. --Food contact surfaces need to be cleaned again prior to opening.
- Food temperature measuring devices are provided and readily accessible
A thin probe thermometer was not present during inspection.
- Toilet room
receptacle, enclosed, fixtures clean
- 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.
Inspector went over the Sick Policy with the person-in-charge. The Food Service 101 was taught as well.
- Test kit provided and used to measure sanitizing solution concentration
Test strips not present during inspection.
|
04/23/2013 | Routine |
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