- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several clear plastic containers were not clean to sight. The units were being cleaned prior to me leaving.
- 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 plan and the facility stated they would copy it and place it into protocol.
- 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 vent screens in the walk in cooler unit were not clean to sight.
- 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: Cheese in the walk in cooler was 46-48 degrees F. The cooler unit was being worked on while I was there and the product was placed in the freezer unit unit the unit was fixed.
- Air drying of equipment and utensils
Observation: Steel containers were not being air dried prior to storage
- Equipment and utensils-durability and strength
Observation: The ice scoop was damaged in the food prep area.
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06/22/2015 | Regular |
- 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: Shredded cheese was 47-55 degrees. The product was discarded and replaced by another container which was placed in another cold hold spot.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The chest fridge by the ware washing sink was not clean to sight.
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07/07/2014 | Routine |
- 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
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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08/05/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Posting of a valid license
- Compliance with submitted HACCP plans and approved variance procedures
Time as a control was being used on tomatoes and cheese in the side prep line. There was not a written policy for time as a control and the employees were not writing down times of both these products on the line.
- Duties of PIC
The person in charge coult not find the sick policy everyone had signed. The person in charge did not know the 5 symptoms of food borne illness and the 5 food borne illnesses.
- Light bulbs, protective shielding
The light in the walk in freezer unit was not protected.
- Food storage containers identified with common name of food
Squirt bottles were not labeled on the prep line.
- Linens- cleaning and storage
Sanitizer was being stored on the floor in the front ordering area.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent screens were greasy.
- Designated areas for employees
use of designated areas by employees
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06/07/2013 | Routine |
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