- Handwashing signage
Observation: The hand wash sink by the dish machine did not have a hand wash sign. I provided a hand wash sign.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Turkey cooked the day before and lettuce in a container was not dated. The PIC dated the product prior to me leaving.
- Food storage containers identified with common name of food
Observation: A couple of bags were not labeled with what was inside the unit.
- Food employees hair is effectively restrained
Observation: The cook was not wearing a hair restraint while prepping food.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- 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 milk cooler did not have a thermometer placed in it.
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11/18/2015 | Regular |
- Handwashing signage
Observation: The hand sink in the dish washer area did not have a hand wash sign posted by it.
- Foods are cooled using appropriate methods
Observation: Cooling foods were sealed. Open rims in a corner which allows foods to cool faster. The couple of foods that were cooling the saran wrap was popped open on a side or the plastic lid was lifted.
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03/17/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: A container holding utensils by the dish washer was not clean to sight.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Several precooked meats in the fridge units were dated 9-13-2014 and not discarded after 7 days.
- Handwashing signage
Observation: Hand wash signs were not posted by hand sinks.
- Hand drying provided
Observation: The sink by the dish washer did not have hand towels in the dispenser unit.
- Food employees hair is effectively restrained
Observation: The food prep workers were not wearing hair restraints while prepping food.
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09/23/2014 | Routine |
- Food employees hair is effectively restrained
Observation: Cooks were not wearing hair restraints while prepping foods.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Precooked ham/beef was not dated marked.
- 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.
- Handwashing aides and devices, use restrictions
Observation: Several boxes were being stored on top of the hand sink.
- Eating, drinking, or using tobacco
Observation: Drinking cups in the prep area were being left out of protection (cups shall be covered with a screw cap lid or with a lid and a straw).
- Posting inspection reports
Observation: I did not see a food service license and the most recent health inspection posted.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Counter tops/shelves were not clean to sight.
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02/28/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/12/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Chicken-43 to 45 degrees F and ground ham-43 degrees F.
- equipment food contact surfaces and utensils clean to sight and touch.
The bottom of the fridge corner was not clean to sight. The bottom of the juice unit was not clean to sight. The rack treys had some crumbs on them. --The ice machine was not clean to sight. The single use cups were out of protection.
- Posting of a valid license
- Poisonous or toxic materials used and applied
The quat used in the prep area was 400 ppm. The solution needs to be maintained at 200 ppm.
- Linens- cleaning and storage
The ice machine was not clean to sight. The single use cups were out of protection.
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07/29/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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03/04/2013 | Routine |
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