| No violation noted during this evaluation. | 02/25/2015 | Follow Up LOC |
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: The utensil used for hot dogs is not cleaned and sanitized every 4 hours.
- Using a handwashing sink- operation and maintenance
Observation: The hand sink is used to store items/tools. Corrected by moving the items.
- Sanitizers
Observation: Bleach sanitizer above required level above 200 ppm. Corrected by adding water.
- 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 does not have a tip sensitive thermometer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods (sandwiches) in the customer cold hold units not date marked. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces (ice machine and cappuccino machine) not clean to sight or touch.
- Manual warewashing sinks requirements
Observation: The 3-whole sink is not being used.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surface (handles) not clean.
|
02/24/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Place sanitizer test strips in a convenient location for use by employees
|
11/25/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
11/25/2013 | Routine |
- Posting of a valid license
Properly post licenses and current inspection report.
- Separation from food, equipment, utensils, linens, and single service
Store toxic materials adequately seperate from equipment used to clean food contact surfaces.
- Test kit provided and used to measure sanitizing solution concentration
Must provide sanitizer test strips and use them to determine sanitizer solution concentration
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Thoroughly clean countertops under and behind food equipment. Clean debris and trash from walk in cooler and freezer. Clean and organize rear storage room. Remove excess trash and items not needed for the establishment operations.
- Maintaining premises free of litter and unnecessary equipment
Thoroughly clean countertops under and behind food equipment. Clean debris and trash from walk in cooler and freezer. Clean and organize rear storage room. Remove excess trash and items not needed for the establishment operations.
- Outer openings are protected
Gaps under or around exterior door or windows( rear door propped open)
- Food temperature measuring devices are provided and readily accessible
- Responsibilities of Permit Holder
Properly post licenses and current inspection report.
- Sanitization of food contact surfaces - before use and after cleaning
Three compartment sink must be thoroughly cleaned.
- Plumbing system repaired according to law
Repair the freezer condensate line and remove the accumulating ice in the walk in freezer.
- Using a handwashing sink- operation and maintenance
Handsinks must be thoroughly cleaned. HANDSINKS ARE TO BE USED FOR HANDWASHING ONLY. Keep handsinks easily accessible(do not store items on or in front of the handsinks.
- equipment food contact surfaces and utensils clean to sight and touch.
Remove residue buildup and thoroughly clean the inside and outside of the ice machine
- 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.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code
- Designated areas for employees
use of designated areas by employees
- Toilet room
receptacle, enclosed, fixtures clean
|
11/13/2013 | Routine |
- Light intensity
Thoroughly clean countertops under and behind food equipment. Clean debris and trash from walk in cooler and freezer. Clean and organize rear storage room. Remove excess trash and items not needed for the establishment operations.
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Food temperature measuring device construction
- Private homes
Thoroughly clean countertops under and behind food equipment. Clean debris and trash from walk in cooler and freezer. Clean and organize rear storage room. Remove excess trash and items not needed for the establishment operations.
- Insect control devices are properly designed and installed
Gaps under or around exterior door or windows( rear door propped open)
|
11/13/2013 | Routine |
Restaurant representatives - add corrected or new information about Sioux-Per Center, 1212 N Main St, Sioux Center, IA 51250 »