- Physical facilities maintained in good repair
Observation: Restroom is currently being remodeled
- Established procedures for responding to vomiting and diarrheal events
Observation:No established written procedures for clean up of vomiting and diarrhea. Provided guidance document to PIC on instructions to respond to events.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink in service area has food debris in basin. Staff washed, rinsed and sanitized during inspection.
- Hand drying provided
Observation: No hand towels present at hand sink in service area. Staff provided hand towels during inspection.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable Employee Reporting Agreement at establishment during time of inspection. Provided PIC Form 1B to be reviewed and signed by current food employees.
- Protecting food from environmental contamination
Observation: Deli ham is stored uncovered and directly on rack in prep cooler. Staff voluntarily discarded during inspection. Several containers of spices, garlic and salt are uncovered. Staff covered items during inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager on site.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer in self service cooler holding refrigeration required flan. Staff placed thermometer in cooler during inspection.
- In-use utensils, between-use storage
Observation: Several food containers are using utensil with no handle as scoop or scoop handle is stored in contact with food item. Staff removed all utensils during inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Deli ham is not date marked for keeping over 24 hours. Staff dated item during inspection.
|
02/17/2016 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for cleanup of vomiting and diarrhea events.
- Using a handwashing sink- operation and maintenance
Observation: Fork and food in front hand sink. Fork and food were removed during inspection.
- Food storage - preventing contamination from the premises
Observation: Food in storage not covered.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food.
- Sanitizers
Observation: Bleach sanitizer below 50ppm. PIC added to bleach to achieve proper concentration during inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer provided in front make table cooler.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager employed by the establishment.
|
08/26/2015 | Regular |
- Food storage containers identified with common name of food
Observation:Food containers must be labeled as to what food is in the container.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Some of the food items requiring datemarking were not datemarked. Discussed with employees proper datemarking procedure.
|
02/05/2015 | Regular |
- Sanitizers
Observation: Observed bleac sanitizer in 3 compartment sink below 50ppm. Bleach was added to water during inspection to achieve 50ppm. Corrected.
- In-use utensils, between-use storage
Observation: Observed spoon stored in food. Spoon was taken out of food. Corrected. Observed plastic spoons stored with handles in container. Spoons were voluntarily discarded during inspection. Corrected.
- Food storage containers identified with common name of food
Observation: Observed various foods not labeled with the common name of the food. Foods were labeled during inspection. Corrected.
- 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: Observed shredded lettuce and cut tomatoes on make table temped between 48-66*. Tomatoes and lettuce were moved to large cooler. Corrected. Observed potentially hazardous foods in front reach in cooler temped between 50-51*. Foods were voluntarily discarded during inspection. Corrected.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods held longer then 24 hours not date marked. Foods were date marked during inspection. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed build up in back deep freezer.
|
07/28/2014 | Routine |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Foods being cooled at room temperature 110* Cooling foods placed in cooling unit
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Opened package of ham not datemarked
- Using a handwashing sink- operation and maintenance
Observation:Handsink draining slowly
|
03/04/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Corrected at time of inspection
|
08/27/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark refrigerated foods that are held longer than 24 hours. Foods were discarded. Corrected at time of inspection
- Food storage containers identified with common name of food
- Disclosure of menu items offered or served raw or undercooked
- Designated areas for employees
use of designated areas by employees
- Food temperature measuring devices are provided and readily accessible
Store stem type probe thermometers where all employees are able to use them.
- Foods are cooled using appropriate methods
Cool large amounts of hot foods quickly. Use small, shallow containers to help the hot foods to cool quickly. Hot foods that are being cooled must be placed in a cooling unit when they reach 135*. To cool foods safely they must be cooled from 135* to 70* within 2 hours and then further cooled to 41* or less within the next 4 hours.
- Cleanability of floors, walls, and ceilings
Replace damaged ceiling tiles
- Miscellaneous sources of contamination
Scoops used to dispense food items must have a handle and the handle of the scoop must be stored out of the food.
- Test kit provided and used to measure sanitizing solution concentration
Provide and use sanitizer test strips.
|
08/21/2013 | Routine |
Restaurant representatives - add corrected or new information about Tacos Momia, 1100 Nebraska St, Sioux City, IA 51105 »