- Food storage containers identified with common name of food
Observation: Large bins were not labeled by the milk cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: A couple of ready to eat items in the fridge unit were not dated. The PIC dated the items prior to me leaving.
- Indoor and outdoor surfaces
Observation: Ceiling tiles are damaged and shall be replaced.
- Light bulbs, protective shielding
Observation: Lights were not covered in the prep area.
- 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.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw hamburger was being stored above ready to eat meat. The hamburger was moved to the bottom shelf.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up document.
- Storage of clean linens, single-service, and single use articles
Observation: Some single use cups were not being stored in dispenser units or plastic sleeves under the serving area.
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02/10/2016 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have any test strips for quat sanitizer.
- When to wash
Observation: The cook placed gloves on without washing her hands. I discussed the importance of hand washing prior to glove use with her and she agreed.
- Sanitizers
Observation: The bleach water was 200 ppm. The solution was remixed to 50 ppm.
- Food is properly labeled
Observation: The water spray bottles were not labeled.
- 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 thin probe thermometer.
- Hand drying provided
Observation: There was not any hand towels at the hand wash sink in the prep area. Hand towels were placed at the hand wash sink.
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09/30/2015 | Regular |
- 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 fridge units did not have thermometers that were accurate. Place new thermometers in the fridge units.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottom of the freezer unit was not clean to sight.
- Sanitizers
Observation: The sanitizer was 0 ppm. More bleach was added to the mix and it checked out at 50-100 ppm.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea and vomit clean up plan. I handed out a noro clean up plan and the person in charge stated she will copy one and put it into their procedures.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
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02/20/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight.
- Demonstration of Knowledge
Observation: The person in charge did not remember the 5 symptoms of food borne illness and 5 food borne illnesses.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The thermometer in the fridge unit was reading -10 degrees F and the unit was operating at 40-42 degrees F.
- 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 thin probe thermometer.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a Certified Food Protection Manager.
- Sanitizers
Observation: The bleach water was 200 ppm.
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09/17/2014 | Routine |
- 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 thin probe thermometer. I will check to see in the fall if the facility has upgraded to a thin probe thermometer.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being left out of sanitizer after each use.
- Sanitizers
Observation: Bleach water initially tested 200 ppm. The concentration was diluted to 50 ppm.
- Bare hand contact with ready to eat foods
Observation: The cook handling chips without gloves.
- 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 thermometer in the fridge unit was damaged and shall be replaced.
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02/18/2014 | Routine |
- Food employees hair is effectively restrained
The cook was not wearing a hair restraint.
- Food temperature measuring devices are provided and readily accessible
- Roasts held at a temperature of 130°F or above
The fridge unit was running at 43 degrees F. The cook turned the unit down and was reading 41 degrees F. Corrected at time of inspection
- Poisonous or toxic materials used and applied
Bleach water tested at 200 +++ ppm. The concentration shall maintain 50-100 ppm. The cook diluted the concentration of bleach to 100 ppm. Corrected at time of inspection
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09/06/2013 | Routine |
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