Tastee Inn & Out No. 1, 2610 Gordon Dr, Sioux City, IA 51106 - inspection findings and violations



Business Info

Name: TASTEE INN & OUT NO. 1
Address: 2610 Gordon Dr, Sioux City, IA 51106
Phone: 712-255-0857
Total inspections: 4
Last inspection: 10/12/2015

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Inspection findings

Inspection date

Type

  • Designated areas for employees
    use of designated areas by employees
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: Several areas of the back prep area were not clean to sight.
  • Protecting food from environmental contamination
    Observation: Buckets of onions were setting on the floor in the walk in cooler. The units were placed off of the floor 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 document and the PIC stated she would copy it and place it into protocol.
10/12/2015Regular
  • Common name-working containers
    Observation: One chemical bottle did not have a label on it.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: The carts, intake vent screens, shelves/counter tops, and fan were not clean to sight.
  • Food storage containers identified with common name of food
    Observation: Several small containers in the back prep area did not have labels on them.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: The pop spickets 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 walk in cooler vent screen was not clean to sight.
09/24/2014Routine
  • Shellstock, maintaining identification
  • Preventing contamination when tasting
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • 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
08/21/2013Routine
  • Duties of PIC
    The manager stated she and the staff have signed off on the sick policy but could not remeber where it was stored. She could not remember the 5 food borne illness symptoms and illnesses.
  • equipment food contact surfaces and utensils clean to sight and touch.
    The racks in the prep area were not clean to sight. --In the flour and sugar containers the facility is using containers as scoops and they do not have a handle. The scoops with handles are laying in the food products in some of the bins. The equipment in the back room was not clean to sight.
  • Poisonous or toxic materials used and applied
    The quat sanitizer up front was 400 ppm. The concentration shall maintain 200 ppm.
  • Indoor and outdoor surfaces
    There was a damaged floor tile when I enter the facility.
  • Bare hand contact with ready to eat foods
    One cook was handling buns with his bare hands when I entered the facility.
  • Multiuse food contact surfaces are constructed of safe materials
    In the flour and sugar containers the facility is using containers as scoops and they do not have a handle. The scoops with handles are laying in the food products in some of the bins. The equipment in the back room was not clean to sight.
  • Hand drying provided
    The hand sink by the prep area did not have hand towels.
  • Linens- cleaning and storage
    In the flour and sugar containers the facility is using containers as scoops and they do not have a handle. The scoops with handles are laying in the food products in some of the bins. The equipment in the back room was not clean to sight.
  • Eating, drinking, or using tobacco
    Drinking cups in the prep area did not have lids with straws or screw cap lids to protect them.
  • Designated areas for employees
    use of designated areas by employees
  • When to wash
    Cooks did not wash hands prior to placing gloves on.
  • Food storage containers identified with common name of food
    The buckets used to transport ice with was not labeled, "Ice bucket only".
  • Food temperature measuring devices are provided and readily accessible
    The facility does not have a thin tipped thermometer to temp small masses with.
08/13/2013Routine

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