The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Observation: The PIC did not know the 5 food borne illnesses or 5 symptoms. I provided a sick policy to the PIC and she stated she would have everyone sign it.
Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a diarrhea vomit clean up plan. I provided the facility with a noro clean up document and the PIC stated she would incorporate it into their protocols.
09/08/2015
Regular
Condiments are protected from contamination by consumers
Posting of a valid license
Roasts held at a temperature of 130°F or above Hot held cheese was 75-80 degrees F. The product shall maintain 135 degrees F or above once the cheese bag is placed into the warmer. Corrected at time of inspection
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Food storage containers identified with common name of food The chips container was not labeled.
Ice used as exterior coolant not used as a food
Linens- cleaning and storage Both ice holding units have cold plates and tubing going into ingredient ice. Ice scoops were being stored with the handle in contact with the ice.
Beverage tubing, cold plates, and ice unit drain lines Both ice holding units have cold plates and tubing going into ingredient ice. Ice scoops were being stored with the handle in contact with the ice.
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