- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
- Equipment location, installation, repair, and adjustment
Observation: Observed cracked plastic lid on grill buffet table. Replace. All utensils must be maintained in good condition.
- Plumbing system repaired according to law
Observation: Three compartment sink in kitchen leaks: 1) Cold water handle on right side 2) Hot water handle on left side. Fix or replace. Must maintain all plumbing in good working order to prevent contamination. Get serviced by licensed plumber.
- When to wash
Observation: Sushi employee didn't change gloves after touch trash can. Must wash hands and change a new pair gloves after each task to prevent contamination.
- Material characteristics of non-food contact surfaces
Observation:1) Chipping wooden surface: a. On food prep table next to the hibachi grill, b. Shelving in dry storage. Must repaint with light color at least two coats to provide smooth and easily cleanable surface. 2)Cardboard was reused as liner in the following areas: a. Food prep table next to the fryer, b. at beverage station in kitchen. Cardboard is not allowed to reuse. Must provide smooth and cleanable food contact surface for this purpose. 3) The following shelves are rusting: a. Walk-in cooler, b. food prep room. Replace or resurface to prevent contamination.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Heavy grease buildup on sprayer above three compartment sink. Clean as needed.
- Food storage containers identified with common name of food
Observation: 1) Food on Salad bar were not labeled. Must label all foods for self-serve counter. 2) Condiment containers on wok table were not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1) Ice machine cross from dry storage has mold buildup on the front side ice chute. Clean more frequently to prevent contamination. 2) Scoop in large bulk storage bins not clean to touch. Clean as needed.
- Handwashing signage
Observation: No handwashing sign posted on hand sink in front beverage station. Every hand sink to be used by employee must has sign posted reminding employees to wash their hands.
- Common name-working containers
Observation: Sanitizer bucket at front was not labeled. Must label chemical after removed form original container for easy identification..
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintained in sanitizer between use at front. Wiping cloths must be maintain in sanitizer when not immediately use.
- 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: Precooked egg rolls were stored in room temperature on food prep cooler next to the fryer. Potentially hazardous food must be cold held at 41*F or lower. Put into cooler after used.
- Eating, drinking, or using tobacco
Observation: Food employee beverage was not covered on food counter. Food employee must drink from a closed beverage container to prevent mouth to hand contamination.
- In-use utensils, between-use storage
Observation: 1) Rice scoop were stored in room temperature on buffet table. Must stored scoop in temp controlled container at 135*F or above. 2) Bowl being used as scoop in rice warmer in kitchen. Must use utensil with handle stored outside of food and keep inverted to prevent contamination.
- Miscellaneous sources of contamination
Observation: 1) Iced Tea pitchers at front beverage station were not covered. 2) Vegetable containers in walk-in cooler were not covered. Must have lid or cover to prevent sources of contamination.
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04/25/2014 | Routine |
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