| No violation noted during this evaluation. | 12/15/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several areas of the facility were not clean to sight. Continue to clean.
- 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 they would copy it and place it into protocol.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several items in the walk in cooler were not date marked. The items were dated prior to me leaving.
- Multiuse food contact surfaces are cleanable
Observation: Steel sponges were damaged and discarded.
- Separation from food, equipment, utensils, linens, and single service
Observation: Raid was being stored above utensils and food. The units were moved to a safe spot.
- Food storage containers identified with common name of food
Observation: Several foods in the walk in cooler unit were not labeled.
- Indoor and outdoor surfaces
Observation:The gaskets on the ice machine were damaged.
- Drying mops
Observation: Mops were not hung while air drying in the facility.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were being left out of sanitizer after each use.
- Protecting food from environmental contamination
Observation: Food/utensils being stored under Buddha were not in a safe spot due to ashes. The units were moved from under Buddha. Scoop handles were laying in ice and food in the containers. The handles were stored handle up out of the food item when I left.
- Foods are cooled using appropriate methods
Observation: Large batches of rice and noodles were being cooled in the walk in cooler unit. The items shall be placed in the freezer unit to cool to 41 with in 6 total hours. The walk in has been tried on other items and not been successful at cooling foods.
- In-use utensils, between-use storage
Observation: Rice scoops were being stored in room temperature water.
|
11/25/2015 | Regular |
- Protecting food from environmental contamination
Observation: Scoop handles were laying in the food. The handles were lifted out of the food. Food was under ashes from Buddha. The covered food containers were moved. Food was not covered in the cooler units. Food was covered prior to me leaving.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were setting out on counter tops after each use. The cloths were set back into sanitizer.
- 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 document and the facility stated they would copy it and place it into protocol.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: One container of cooked chicken was not date marked. The item was date marked.
- 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: The oven vent filters were not clean to sight.
- When to wash
Observation: An employee came from outside and went over through the prep area and started cooking without washing his hands. The cook was told to go wash his hands and did. I discussed the importance of hand washing with the PIC and she stated she would make sure employees would wash hands when entering the prep area.
- Foods are cooled using appropriate methods
Observation: Large batches of cooked chicken were being cooled in the walk in fridge. The units were taken and placed in the chest freezer to cool adequately.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces throughout the facility were not clean to sight. Continue to clean.
- Eating, drinking, or using tobacco
Observation: An employee had an open container drinking cup in the prep area. The cup was disposed of and the PIC stated she would not allow employees to drink with open containers in the prep area anymore.
|
06/29/2015 | Regular |
| No violation noted during this evaluation. | 12/03/2014 | Follow Up LOC |
- Demonstration of Knowledge
Observation: The person in charge did not know food safety 101 requirements.
- Drying mops
Observation: The mops were not being hung after each use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The walk in cooler, fan, and microwave unit was not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine front panel was damaged and is uncleanable. Fix the unit.
- Handwashing signage
Observation: The hand sink in the prep area did not have a hand wash sign posted by it.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food safety manager.
- Protecting food from environmental contamination
Observation: The handles from the utensils were laying in direct contact with the food. Insulation was falling onto food in the freezer units. Open containers being stored under Budda has ashes falling into it.
- Storage and maintenance of wet and dry wiping cloths
Observation: The wiping cloths were being stored out of sanitizer after each use.
|
11/12/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The facility was not date marking the cooked product.
- Maintaining premises free of litter and unnecessary equipment
Observation: The ice machine was broken and being used. Shall remove the item from the facility.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The insides of the vent area are not clean to sight. The light covers were not clean to sight.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen chicken were thawing in a bucket by the hand sink. Fridge units, walk in cooler, running water, and a microwave are the only way allowed to cool products.
- Food temperature measuring devices are provided and readily accessible
Observation: The fridge unit by the dry storage area did not have a thermometer placed in it.
- Foods are cooled using appropriate methods
Observation: The facility was using a sandwich machine to cool beef and a walk in cooler to cool noodles. The facility stated they will use a chest freezer to cool all products from now on.
- Handwashing signage
Observation: The hand sink by the prep area did not have a hand wash sign at it.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Rice was being held at 90-95 degrees.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were being placed on counter tops after each use.
- Cleaning of cooking and baking equipment
Observation: Baking pans above the three hole sink were 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: The vent screen in the walk in cooler were not clean to sight.
|
04/02/2014 | Routine |
- Designated areas for employees
use of designated areas by employees
- Linens- cleaning and storage
The flour scoop was laying handle down in the flour. Scoops to the seasoning did not have handles on them. Corrected at time of inspection
- Using a handwashing sink- operation and maintenance
Several bowls were being stored a the hand sink when I arrived.
- equipment food contact surfaces and utensils clean to sight and touch.
The grill area is filthy. Lots of grease all around the area. The fan is dusty and shall be cleaned. The light covers were not clean to sight. The microwave was not clean to sight. Lots of dust and ashes around Budda. Shall clean the area.
- Foods are cooled using appropriate methods
Chicken that was being cooked was being placed into the prep fridge by the grill area. The unit shall only be used to maintain temperature and not to cool hot items down.
- Roasts held at a temperature of 130°F or above
Chicken out on the floor in a bucket was being used to cook with. The items shall be maintained in the prep fridge unit or in the walk in cooler unit. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent hood has lots of grease all around it.
- Food storage - preventing contamination from the premises
Onions were being stored on the floor. Beef/chicken in the walk in cooler and chest fridge were left uncovered.
- Multiuse food contact surfaces are constructed of safe materials
The flour scoop was laying handle down in the flour. Scoops to the seasoning did not have handles on them. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
There was not a thermometer in the chest fridge by the dry storage area.
- Food storage containers identified with common name of food
A flour bucket was not labeled in the dry storage area.
|
12/16/2013 | Routine |
- Discharge from eyes, nose, and mouth
- 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
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
03/06/2013 | Routine |
Restaurant representatives - add corrected or new information about New King Sea Restaurant, 1902 Court St, Sioux City, IA 51104 »