- Toilet room
receptacle, enclosed, fixtures clean
- Sanitizers
Observation: Sanitizer measured below 200 ppm. Staff remixed sanitizer to proper concentration.
- Dispensing of single-service and single-use articles
Observation: Single use utensils are stored with handle down.
- Safe, unadulterated, honestly presented
Observation: Several dented cans in dry storage. Staff marked and set aside for return during inspection.
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01/12/2016 | Regular |
- Physical facilities maintained in good repair
Observation: The storage unit holding the sugar and flour were damaged..
- Eating, drinking, or using tobacco
Observation: A cook had a drinking cup in the prep area. The unit was removed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The top of the drawer was not clean to sight.
- Air drying of equipment and utensils
Observation: Several pieces of equipment were not air dried.
- Storage of clean equipment and utensils
Observation: Dish racks were setting on the floor in the prep area.
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07/27/2015 | Regular |
- Food employees hair is effectively restrained
Observation: The cook had bangs that were restrained.
- Indoor and outdoor surfaces
Observation: The walls in the dishwasher were damaged and need to be fixed. The vents in the facility were damaged and shall be fixed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottoms of the outside freezer unit was not clean to sight. The fan in the dishwasher room was not clean to sight.
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03/19/2015 | Regular |
- 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 borne illness and the 5 food borne illnesses.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Chest fridge food was 45 degrees F.
- 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: Vents were dusty.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several food contact surfaces were not clean to sight. Lots of crumbs and food on these areas.
- Storage of clean equipment and utensils
Observation: Dish racks were sitting on the floor in the dish washing room.
- Food storage containers identified with common name of food
Observation: Sugar bin was not labeled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Carts, shelves, behind the oven were not clean to sight.
- Common name-working containers
Observation: Chemical spray bottles were not labeled in the prep area.
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10/07/2014 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Tops of lights, shelves in spice area, and edges of counters were not clean to sight.
- License required to operate a food establishment
Observation: Operating without a license.
- Eating, drinking, or using tobacco
Observation: Employees had uncovered drinks in the prep area.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Meat was thawing in the the three hole sink.
- Common name-working containers
Observation: A chemical spray bottle was not labeled.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: The booster heater was not turned on prior to washing dishes.
- Indoor and outdoor surfaces
Observation: Baseboards were not in place. Mops were not hung to air dry and edges to shelves were not cleanable.
- Food storage containers identified with common name of food
Observation: Several containers were not labeled during the inspection.
- 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 did not have a thin probe thermometer on site.
- Storage of clean linens, single-service, and single use articles
Observation: Single service cups in storage were not protected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several dishes were not clean to sight in storage.
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04/22/2014 | Routine |
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