- Protecting food from environmental contamination
Observation: Scoop handles in the freezer unit were laying in the food. The units were pulled out of the food and placed handle up out of the food.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals were being stored above containers in the prep area. The unit was moved.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting boards were not clean to sight. The units were removed and the PIC stated they will either sand them or replaced them.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have test strips to test quat sanitizer with.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The carts and the fan were not clean to sight.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided the facility with a noro clean up procedure and the PIC stated it would be placed in protocol.
|
09/25/2015 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were in the front prep area withour protection.
- In-use utensils, between-use storage
Observation: Utensils were being stored with the handle laying in the food.
- Food storage containers identified with common name of food
Observation: A couple of containers were not labeled on site.
- Demonstration of Knowledge
Observation: The person in charge did not know what temperature products in the fridge need to maintain at or below.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The upright coolers had lots of condensation on the sides of the unit. The vent screens were not clean to sight.
|
08/20/2014 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
08/08/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Milk 42-43 degrees F and cut fruit 42-44 degrees F. The food in the fridge unit was not maintaining temps of 41 degrees or below.
- Food storage containers identified with common name of food
Two containers in the back prep area did not have food labels on them. There was brown sugar in one and the other container contained another brown powder food.
- Duties of PIC
The person in charge could on find the sick policy. She knew some of the symptoms of food borne illness but could not remember the 5 food borne illnesses.
- Linens- cleaning and storage
The single use containers up front were out of protection. Scoop handle were laying in the food products.
|
07/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Peachwave, 5001 Sergeant Rd Ste 365 Sioux City, Ia 51106, , IA »