- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight. The unit was being clean prior to me leaving.
- 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 to test small masses with.
- Air drying of equipment and utensils
Observation: The containers in the back were not being air dried prior to storage.
- Separation from food, equipment, utensils, linens, and single service
Observation: There was some chemicals above the three hole sink. The units were moved during inspection.
- Protecting food from environmental contamination
Observation: Several items in the freezer unit were uncovered. The manager stated she would cover the items after I left.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottoms of the untensil container in the back was not clean to sight. The fan in the prep room, can racks, freezer bottoms were not clean to sight.
- 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 were not clean to sight.
- 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 PIC stated they would place it into protocol.
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02/17/2016 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The carts with water on the bottom and the wire racks in the prep area were not clean to sight.
- Storage of clean linens, single-service, and single use articles
Observation: Several single use cups were exceeding the cup dispenser limit in the front display area.
- Indoor and outdoor surfaces
Observation: The gaskets were damaged on the ice machine.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan. I provided a diarrhea vomit clean up plan and the facility stated they would copy it and place it in their policy and procedures.
- Identifying information-original container
Observation: One chemical spray bottle was not labeled. One employee labeled the spray bottle.
- 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 could not remember the 5 food borne illnesses and the 5 food borne illness symptoms. I handed out a sick policy and the manager stated she would have everyone sign and place the procedure into policy.
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02/16/2015 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent screens in the walk in cooler units were not clean to sight.
- Equipment location, installation, repair, and adjustment
Observation: A couple of plastic containers were damaged (cracked or broken).
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight.
- Physical facilities maintained in good repair
Observation: The gaskets to the ice machine were damaged.
- Storage of clean linens, single-service, and single use articles
Observation: Single service cups were being left out of protection and were also exceeding the dispenser limit by the cash register.
- Storage and maintenance of wet and dry wiping cloths
Observation: One wiping cloth was left on the counter top after an employee was using it.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Racks that stored cans and wire racks were not clean to sight.
- Food storage containers identified with common name of food
Observation: An oil squirt bottle and some shaker containers were not labeled.
- Posting inspection reports
Observation: The most recent inspection report was not posted in the facility.
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02/10/2014 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- 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
- Eating, drinking, or using tobacco
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03/05/2013 | Routine |
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