- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several dishes were not clean to sight by the three hole sink. the dishes were placed into the three hole sink to be washed. Chicken flour was not being sifted every four hours. The unit is not being sifted every four hours.
- Protecting food from environmental contamination
Observation: There was one ice scoop handle that was laying in the ice. The handle was placed up out of the ice. The ice was not covered in the bar area. A cover was being used prior to me leaving.
- Sanitizers
Observation: Quat sanitizer was tested at 0 ppm. The PIC added more quat sanitizer and now the unit tested out at 200 ppm.
- When to wash
Observation: One prep cook did not wash hands prior to placing gloves on. I talked to the PIC about the situation and the employee went and washed hands and placed a new set of gloves on.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The walk in cooler was not clean to sight. The tops of the cooler unit had water dripping from it. Fans were not clean to sight throughout the facility. Several non food contact surfaces were not clean throughout the facility.
- 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: The far right of the prep fridge on the pizza line was only holding 50-51 degree temps. The other parts of the unit were 38-40 and the cheese pan was switched to one of those places.
- 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 walk in cooler vent was not clean to sight.
- Food storage containers identified with common name of food
Observation: The ice bucket in the prep area were not labeled ice bucket only.
- 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 tipped thermometer. The facility did not have a thermometer ranging from 0-220 degrees F.
- Outer openings are protected
Observation: The back door was not sealed.
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07/24/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea and vomit clean up procedure.
- Indoor and outdoor surfaces
Observation: The ceiling of the beer cooler was damaged.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The beer chest fridges did not have a thermometer placed in them.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Top of the fridge units/equipment in the food prep area, sides of fryer, and top of light covers were not clean to sight,
- Protecting food from environmental contamination
Observation: The onions were being stored in a blue trash can. The unit is an unapproved storage unit. The ice bin did not have a cover to protect it.
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups behind the bar were not protected.
- Eating, drinking, or using tobacco
Observation: Drinking cups were not covered in the prep area.
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07/03/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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08/01/2013 | Routine |
- Light bulbs, protective shielding
The ceiling in the beer cooler is uncleanable. A couple of lights in the prep area were not covered or protected.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
The probe thermometer was inaccurate on site. The cook temped some hamburger and the thermometer temped 145 degrees F. I temped the same product and temped 190 degrees F. The thermometer in the chest fridge in back was reading 15 degrees F. The facility did not have a thin probe thermometer on site to temp small masses with.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vents above the grills and fryers were dusty. The vent screens in the walk in coolers were dusty.
- Food storage containers identified with common name of food
The bucket used to transport ice with was not labeled.
- Ice used as exterior coolant not used as a food
Several boxes in the walk in freezer were on the floor. Ice was being used to cool a cold plate and then used as an ingredient. There was not a ice cover present during inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Common towels in the raw chicken area were being used in other areas of the prep kitchen.
- Food on display is protected from contamination by consumers
Several boxes in the walk in freezer were on the floor. Ice was being used to cool a cold plate and then used as an ingredient. There was not a ice cover present during inspection.
- Food temperature measuring devices are provided and readily accessible
The probe thermometer was inaccurate on site. The cook temped some hamburger and the thermometer temped 145 degrees F. I temped the same product and temped 190 degrees F. The thermometer in the chest fridge in back was reading 15 degrees F. The facility did not have a thin probe thermometer on site to temp small masses with.
- Beverage tubing, cold plates, and ice unit drain lines
The ice holding units had cold plates and hoses entering into the ice. The ice machine was filthy.
- Indoor and outdoor surfaces
The ceiling in the beer cooler is uncleanable. A couple of lights in the prep area were not covered or protected.
- When to wash
Cooiks were not washing hands prior to placing gloves on.
- Food storage - preventing contamination from the premises
Several boxes in the walk in freezer were on the floor. Ice was being used to cool a cold plate and then used as an ingredient. There was not a ice cover present during inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The taco cooler gaskits are damaged and shall be replaced or repaired. The insides of the beer cooler were dusty.
- equipment food contact surfaces and utensils clean to sight and touch.
The ice holding units had cold plates and hoses entering into the ice. The ice machine was filthy. --The kitchen has lots of dust and grease over the shelves, light covers, sides of the equipment,and cold hold units. Common towels were being stored out of sanitizer.
- Roasts held at a temperature of 130°F or above
Steaks-50-54 degrees F, pepperoni-50-54 degrees F, tomatoes-48 degrees F, taco meat-50 degrees F, and cheese-58 degrees F. All items discarded.
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07/18/2013 | Routine |
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