- Eating, drinking, or using tobacco
Observation: There were drinks that were uncovered in the prep area. The units were discarded.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan. I provided a noro clean up plan and the facility stated they would place it into protocols.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- Outer openings are protected
Observation: The side doors was not sealed.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food prep equipment was not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves were not clean to sight.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Handwashing cleanser, availability
Observation: Both hand sinks did not have soap placed them.
- In-use utensils, between-use storage
Observation: Scoop handles were laying in the product. Several scoops did not have handles on them.
- Designated areas for employees
use of designated areas by employees
- Food is properly labeled
Observation: Several packaged foods in the facility were not labeled. The units were labeled prior to me leaving.
- Handwashing signage
Observation: Both hand sinks did not have hand wash signs placed by them.
- Cleaning of cooking and baking equipment
Observation: Baking equipment was not clean to sight.
- When to wash
Observation: I observed employees going from the prep room to the cash register area then back to the prep area without washing their hands.
- Indoor and outdoor surfaces
Observation: Baseboards in the prep area were damaged.
- Storage and maintenance of wet and dry wiping cloths
Observation: The facility was not placing wiping cloths back into the sanitizer after each use.
|
02/23/2016 | Regular |
| No violation noted during this evaluation. | 03/03/2015 | Physical Recheck |
- Hand drying provided
Observation: The sink did not have paper towels placed by it.
- Indoor and outdoor surfaces
Observation: Bare wood in the prep area is not cleanable. The bottom of the bread prep, the legs to the other table, and the little table holding the machine needs to be sealed.
- Sanitizers
Observation: Bleach water was tested at 200 ppm. The sanitizer was remixed to 50-100 ppm.
- Food storage containers identified with common name of food
Observation: Big bins of sugar and flour were not labeled. The person in charge labeled the containers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several dishes were not clean to sight in the prep area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The wire racks, bottom of fridge units, intake vents, and bottom of the bread prep area were not clean to sight. Clean the prep area. Lots of spots where food has accumulated and needs cleaned.
- Protecting food from environmental contamination
Observation: Frosting and rolls once made were left uncovered in the prep area. Scoops did not have handles on them in the food containers. Flour was being stored on the floor in the prep area.
- When to wash
Observation: Employees were not washing hands during the time I spent in the facility.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility did not have test strips to test sanitizer with.
- 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: The person in charge did not remember the 5 symptoms of food borne illness and 5 illness.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility did not have a certified food protection manager.
- Food employees hair is effectively restrained
Observation: The employees in the prep area were not wearing hair restraints.
- Food is properly labeled
Observation: Several bagged foods were not labeled with ingredients, net weight, name of the product, and address where the product was made.
- Demonstration of Knowledge
Observation: The person in charge did not understand food safety 101.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan.
- 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 chest fridge in the prep area did not have a thermometer placed in it.
- Handwashing cleanser, availability
Observation: The sink did not have soap stored at it.
|
02/19/2015 | Regular |
- Poisonous or toxic material containers
Observation: Chemicals were being stored above food contact surfaces in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Surfaces in the food prep area was not clean to sight (bread/roll making area.)
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Push racks, wire racks, intake vents, and inside of fridge units were not clean to sight.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wiping cloths were being stored outside of sanitizer solution.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Eating, drinking, or using tobacco
Observation: Employees were eating and drinking with open containers in the food prep area.
- Physical facilities maintained in good repair
Observation: The wood door in the prep area shall be sealed. The wood under the prep table that is wood shall be sealed.
- Food temperature measuring devices are provided and readily accessible
Observation: The fridge had one thermometer that was broken.
- Outer openings are protected
Observation: The side door is not sealed.
|
02/07/2014 | Routine |
Restaurant representatives - add corrected or new information about Suarez Bakery, 708 14th St, Sioux City, IA 51105 »