| No violation noted during this evaluation. | 7/6/2010 | Routine |
| No violation noted during this evaluation. | 6/23/2009 | Mail-In |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Tomatos on the line fridge shall be maintained at 41 degrees or below. The whole unit was about 47-50 degrees F. They tossed the tomatos.
- Warewashing
- Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
Shall obtain a set of test strips to test the sanitizer with.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
Shall obtain a probe thermometer to temp small masses with.
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
The ceiling is in bad shape. It shall be cleaned and fixed. Note: The vent is not working properly by signs of grease on the ceiling.
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
The vent screens shall be cleaned in the walk in coolers/freezers.
- Other Operations
- Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
The bucket sanitizer was 0 ppm. It shall be 200-400ppm.
|
5/15/2009 | Routine |
| No violation noted during this evaluation. | 6/5/2008 | Routine |
| No violation noted during this evaluation. | 6/25/2007 | Routine |
| No violation noted during this evaluation. | 7/11/2006 | Re-Check |
- Personnel
- Proper handwashing (Where to wash 2-301.15, p 42)
Employees shall wash their hands in the prep area in the designated hand sink.
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
All drinking glasses shall be covered while being stored in the prep room.
- Food Source/Handling
- Food Protection (Ice used as exterior coolant, prohibited as an ingredient 3-303.11, p 64)
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Shall store raw beef below ready to eat products in the chest fridges.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Shall repair plumbing to the hand sink in the prep room.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Shall provide thermometers in all of the cold hold units in the facilty.
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Shall clean the can opener. Shall cover the straws in the bar area or put them in a dispenser. The ice in the the ice holding unit in the bar area can not come in contact with a cold plate or the hoses.
- Food contact surfaces (Beverage tubing/cold plates in contact with stored ice 4-204.16, p 110)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Duct tape is not an approved way to fix handles. In the bar area the handle shall either be fixed or replaced on the cooler. Shall clean the bottoms of all shelves in the chest coolers.
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
Shall clean the vent filters in the walkin coolers.
|
6/20/2006 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
|
8/9/2005 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
COLD HOLD UNIT BY THE OVENS SHALL NOT EVER HOLD ANY POTENTIALLY HAZARDOUS FOODS - PEA SALAD, SEAFOOD SALAD, ETC.
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
CANNOT SMOKE IN THE PREP AREA. CANNOT HAVE CIGARETTES PLACED IN AN EMPLOYEES EAR WHILE PREPPING FOOD. SHALL COVER DRINKING GLASSES WHILE IN THE PREP ROOM.
- Food Source/Handling
- Food Protection (Ice used as exterior coolant, prohibited as an ingredient 3-303.11, p 64)
- Labeling (Food does not conform to standard of identity 3-601.11, p 93)
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
SHALL PLACE RAW BEEF UNDER THE READY-TO-EAT PRODUCT.
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
MECHANICAL LOW TEMP DISHWASHER WAS NOT SANITIZING DISHES SHALL SET UP A SANITIZING SINK TO SANITIZE DISHES.
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
SHALL SANITIZE THE COUNTER TOPS.
- Food contact surfaces (Iron, use limitation as a food contact surface 4-101.12, p 102)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
- Other Operations
- Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
CHEMICAL SANITIZERS FOR BLEACH SHALL BE 50-100 PPM
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
|
6/16/2005 | Routine |
| No report available. | 3/12/2004 | Routine |
| No report available. | 6/30/2003 | Re-Check |
| No report available. | 8/2/2002 | Re-Check |
| No report available. | 6/20/2002 | Re-Check |
| No report available. | 7/19/2001 | Routine |
Restaurant representatives - add corrected or new information about Casa Del Rey, 1303 Douglas St., Sioux City, IA »