| No violation noted during this evaluation. | 12/15/2015 | Follow Up LOC |
- 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: Chicken sticks on hot hold buffet temped at 89-90*. Chicken sticks were removed and discarded during inspection. Corrected.
- Common name-working containers
Observation: Orange juice bottle being used to store bleach sanitizer not labeled. Bottle was labeled during inspection. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Storage where cans are stored not clean to sight or touch.
- Food storage - preventing contamination from the premises
Observation: Bag of flour on storage shelf not closed. Bag was closed during inspection. Corrected.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Chlorine sanitizer in manual dish machine below 50ppm. Person in charge called dish machine service during inspection and stated manual sanitization will be done until machine is fixed.
- 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: Cut melons on salad bar temped at 55*.
- In-use utensils, between-use storage
Observation: Utensil stored in food in container in prep kitchen cooler. Utensil was removed during inspection. Corrected.
|
12/09/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cleaned cutting boards and ice scoop not clean to sight or touch. Corrected by washing and sanitizing all surfaces
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken and shrimp above ready to eat foods. Corrected by placing the raw chicken and shrimp below the ready to eat foods.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM. Needs a class in Chinese.
|
06/18/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths in use in food prep area not stored in bucket of sanitizer.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Bleach solution used for sanitizer didn't have any measurable bleach. Also, make sure to use 3 step process of wash, rinse, and sanitize when washing pans in 3-compartment sink.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw chicken stored over beef and fish.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: No written employee health policy and signed training/reporting agreements.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager - need class in Chinese.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No written employee health policy and signed training/reporting agreements.
|
12/15/2014 | Regular |
- Common name-working containers
Observation: Observed bleach bottle not properly labeled. Bottle was labeled. Corrected.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Observed crab meat being thawed in 70* water. Crab meat was removed and put in walk in cooler. Corrected.
- Sanitizers
Observation: Observed bleach sanitizer in bucket below 50ppm. Bleach was added. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed various foods not date marked. Foods were date marked during inspection. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw fish stored above cheese. Observed raw chicken stored above salads. Ready to eat foods were removed to a different shelf. Corrected.
|
05/30/2014 | Physical Recheck |
- Sanitizers
Observation: Observed bleach sanitizer above 100ppm. Water was added to bleach. Corrected.
- 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: Observed cut melons and broccoli salad on salad bar temped between 43-50*, items were voluntarily discarded. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed various cooked foods held longer than 24 hours not date marked, foods were dated. Corrected.
- Cutting surfaces maintained
Observation: Observed various cutting boards not maintained in good repair.
- Plumbing system maintained in good repair
Observation: Observed continuous drip at hand sink. Drip was fixed during inspection. Corrected.
- Miscellaneous sources of contamination
Observation: Observed rice on hot hold stored on top of saran wrapped pan. Rice was removed. Corrected.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw chicken stored above raw beef and fish. Meats were moved during inspection. Corrected.
- Sanitization methods - hot water, chemical
Observation: Observed dish machine not properly sanitizing food equipment and utensils, all sanitizing must be done manually until fixed.
- Food storage containers identified with common name of food
Observation: Observed working food containers not labeled with the common name of the food.
- Demonstration of Knowledge
Observation: Observed person in charge unable to answer questions posed by Inspector.
- Eating, drinking, or using tobacco
Observation: Observed employee drinking from an open beverage container in the food prep area, container was covered. Corrected.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Observed raw chicken being thawed at room temperature and temped at 47-53*.
- 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: Observed cooked chicken on bar temped at 112*. Chicken was re-heated during inspection. Corrected.
- When to wash
Observation: Observed food employees not wash hands before food preparation.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Observed hot water turned off at hand sink, hot water was turned on during inspection. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw meats stored above and next to ready to eat foods. Meats were moved during inspection. Corrected.
|
05/14/2014 | Routine |
- Shellstock, condition
Food containers stored on the floor in kitchen
- Private homes
Thoroughly clean walk in freezer of accumulating food debris. Organize the walk in freezer and store all food up off the floor.
- Insect control devices are properly designed and installed
Rear screen door must be repaired. Fly strips are not allowed in a food establishment Corrected at time of inspection
- Food temperature measuring device construction
Thermometer not visible Thermometer does not have adequate range
|
11/15/2013 | Routine |
- Shellstock, maintaining identification
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
04/27/2013 | Routine |
- Eating, drinking, or using tobacco
Personal drinks must be kept in covered container. Open beverage containers in unapproved area Corrected at time of inspection
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Preventing contamination from equipment, utensils, and linens
Cardboard and plastic grocery bags are not approved food contact surfaces.
- Clean condition-hands and arms
- Identifying information-original container
Bleach must be mixed 3/4 teaspoon to 1 gallon water to yield 50-100 ppm, which turns test strip medium purple.
- Food temperature measuring device construction
Food thermometer was still in package. It must be kept out and USED.
- Discharge from eyes, nose, and mouth
|
04/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Season Buffet, 1925 S Main Ave, Sioux Center, IA 51250 »