Western Iowa Tech Community College, 4647 Stone Ave, Sioux City, IA 51106 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Posting inspection reports
Observation: The most recent inspection was not posted.
- 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 vents were not clean to sight.
- Sanitizers
Observation: The ready to use sanitizer in the coffee shop tested 500 ppm. The unit was diluted to 200-400 ppm.
- Food is properly identified and monitored
Observation: Yogurt was being left out of a cooler unit due to the unit being fixed. The staff was told they shall place a four hour time mark on the units unit the unit is fixed. They agreed.
- Air drying of equipment and utensils
Observation: Several dishes were not air dried prior to storage.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation: Apples were not being prewashed prior to serving. The staff stated the will wash all fruit that is not prewashed.
- Storage of clean equipment and utensils
Observation: Several food utensils were being stored with non food contact utensils.
- 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 sandwich cooler did not have a thermometer placed in it. A thermometer was placed in the unit prior to me leaving.
- Protecting food from environmental contamination
Observation: Onions were being stored on the floor and under the three hole sink. The items were moved to a safe spot.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The pop spickets were not clean to sight. The units were cleaned. The coffee pots were not clean to sight. The units were being cleaned prior to leaving the facility. Several dishes were not clean to sight. The units were placed in the dish machine and cleaned.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces were not clean to sight.
- Wiping cloths properly air dried
Observation: Wiping clothes were being placed on counter tops in the coffee shop after each use.
|
08/19/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cappuccino machines were not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The tops of the machines were not clean to sight.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were being placed on counter tops in the prep area after each use.
- Foods are cooled using appropriate methods
Observation: Foods that were cooling in the fridge unit were saran wrapped sealed. Better to leave one of the corners open to allow the cooling product to breathe.
- Storage of clean linens, single-service, and single use articles
Observation: Several single use containers were exceeding the dispenser units.
|
12/08/2014 | Regular |
- Cutting surfaces maintained
The single white cutting board in the back room had deep groves in it and is considered uncleanable. Single use cups were being left out of protection in storage.
- Poisonous or toxic materials used and applied
Bleach water was 200 ppm in the prep area. The santizer was remixed to a concetration of 50-100 ppm. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Cheese was being left out on the counter top to be used for hamburgers and was temped at 55-60 degrees F. The cheese was placed into the cooler and employees were told not to leave it out anymore. Corrected at time of inspection
- Food storage - preventing contamination from the premises
Onions in the prep room were sitting on the floor. The items shall be stored 6 inches off of the floor.
- Food is properly labeled
Several containers on the shelves did not have labels. The label shall contain an ingredient list, a net weight, name of the product, and address where the product is made.
- Package integrity
There were three dented cans in the can storage area. The items were discarded. Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths in the coffee area were being left out of santizer after each use.
- Linens- cleaning and storage
The single white cutting board in the back room had deep groves in it and is considered uncleanable. Single use cups were being left out of protection in storage.
|
08/12/2013 | Routine |
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