- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The food service area was not clean to sight. Dishes were not clean. Shall clean all food contact surfaces prior to opening. The ice machine was not clean to sight.
- 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 person in charge did not have a sick policy in place.
- Established procedures for responding to vomiting and diarrheal events
Observation: The person in charge did not have a diarrhea vomit clean up plan in place.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The fridge units were not turned on. They shall maintain 41 degrees F or below.
- 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 hoods were not clean to sight.
- Manual warewashing sinks requirements
Observation: The three hole sink is unapproved.
- 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.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: There is not a hand washing sink in the prep area.
- Handwashing cleanser, availability
Observation: There was not any soap at the hand sink in the dish washing area.
- Disclosure of menu items offered or served raw or undercooked
Observation: Items in the menu were not identified.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces were not clean to sight. Continue cleaning the units.
- 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: All fridge units did not have a thermometer placed inside the units.
- Indoor and outdoor surfaces
Observation: Seal walls were damaged and fix damage ceiling tiles in prep area.
- Hand drying provided
Observation: There was not any hand towels at the hand sink in the dish washing area.
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04/27/2015 | Pre Opening |
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