- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves were not clean to sights in some areas.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility did not have test strips to test quat sanitizer.
- Food is properly labeled
Observation: The rice container was not labeled. Another large container in the dry storage room was not labeled. The units was labeled prior to me leaving.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight. The unit was cleaned prior to me leaving.
|
01/27/2016 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves and other non food contact surfaces were not clean to sight. The units were cleaned prior to me leaving.
- Food storage containers identified with common name of food
Observation: The cereal containers were not labeled. The PIC labeled them prior to me leaving.
|
07/27/2015 | Regular |
- Sanitizers
Observation: The quat sanitizer was 500 ppm. The person in charge added more water to the mix and the sanitizer was 400 ppm.
- Established procedures for responding to vomiting and diarrheal events
Observation: The person in charge did not know if the facility had a diarrhea vomit clean up plan. I handed out a diarrhea vomit clean up plan and the person in charge stated she would copy it and place it into policy
- 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 could not remember the 5 symptoms of food borne illness and the 5 food borne illnesses. I showed her their sick policy on the wall and went over the policy with her.
|
03/27/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:The facility did not have a Certified food protection manager on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: A couple of utensils were not clean to sight in the drawer unit.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure to clean up diarrhea and vomiting.
- Posting inspection reports
Observation: The most recent inspection report was not posted.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The serving site fridge did not have a thermometer stored in it.
|
10/06/2014 | Regular |
- Demonstration of Knowledge
Observation: The person in charge could not remember all the sick polciy.
- Storage of clean linens, single-service, and single use articles
Observation: Single service cups in the prep area were not protected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The cart was not clean to sight. Around the back of the oven by the drain was not clean to sight. The sides of the fridge units had some dust and grease on the sides of the units. The microwave unit was not clean to sight. Above the prep area shelf was loaded with dust.
|
05/15/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
|
08/20/2013 | Routine |
- When to wash
The cook did not wash hands prior to placing gloves on.
- Food storage containers identified with common name of food
The container holding the pasta products was not labeled.
- Roasts held at a temperature of 130°F or above
Milk 44-45 degrees F, cheese 49 degrees F, deli turkey- 50-51 degrees F,1/2 and 1/2 milk 49 degrees F, Beef 44-45 degrees F. The beef was unthawing and allowed to be cooked . The cheese, deli turkey 1/2 and 1/2 milk was discarded. The milk was taken from one cooler and placed into another cold hold unit that was operating at 38 degrees F.
- equipment food contact surfaces and utensils clean to sight and touch.
Counter tops were not clean to sight when I was doing the inspection. --The dry storage area was not clean to sight during the inspection.
|
08/06/2013 | Routine |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
03/27/2013 | Routine |
- Duties of PIC
The person in charge knew the sick policy but did not know where the policy was being stored.
- Test kit provided and used to measure sanitizing solution concentration
There was not any test strips to trest sanitizer during the inspecion.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The venthood above the grill was loaded with dust.
- Handwashing cleanser, availability
There was a bib being stored at the hand sink. Soap was not present at the sink by the prep sink.
- Cutting surfaces maintained
Cutting blocks had deep groves in them. Dish racks were being stored on the floor.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Stainless steel cleaner was being stored above the dish machine.
- Roasts held at a temperature of 130°F or above
Veil was brought from the other faciliry at 9 am and was 50 degrees F. The product was allowed to be cooked to 155 degrees F by 11 am.
- Using a handwashing sink- operation and maintenance
There was a bib being stored at the hand sink. Soap was not present at the sink by the prep sink.
- Food storage containers identified with common name of food
The cereal container was not labeled.
- Linens- cleaning and storage
Cutting blocks had deep groves in them. Dish racks were being stored on the floor.
|
03/21/2013 | Routine |
Restaurant representatives - add corrected or new information about Sioux City Ii Bickford Cottage, 4022 Indian Hills Dr, Sioux City, IA 51108 »