Dakao Restaurant, 800 W. 7th St., Sioux City, IA - Restaurant inspection findings and violations

Back to Iowa Restaurants, Iowa, IA smaller cities, IA small cities, All Cities.



Business Info

Name: DAKAO RESTAURANT
Type: Restaurant with liquor
Sub type: Full Service
Address: 800 W. 7th St., Sioux City, IA 51103
Owner and phone: CHINH TRAN & THANH DUC TRAN
(712)258-7959

Total inspections: 25
Last inspection: 10/28/2010

Restaurant representatives - add corrected or new information about Dakao Restaurant, 800 W. 7th St., Sioux City, IA »

Inspection findings

Inspection Date

Type

No violation noted during this evaluation. 10/28/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Chicken 48 degrees F, BBQ Pork 48 degrees F, and eggrools 48 degrees F. All items were tossed. All items shall maintain 41 degrees F or below.
  • Personnel
    • Personnel with infections restricted/excluded (Reporting by person-in-charge 2-201.11(B)(C)(D), p 31)
      Person in charge shall maintain records of staff if they are ill or well. Then the person in charge shall indicate if an employee is sick or whether they shall be restricked or excluded.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Shall place hand washing signs at each hand wash sink.
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      Shall store all single use containers into plastic sleeves or dispensing units.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Shall clean the vents in the vent hood.
10/21/2010Routine
No violation noted during this evaluation. 7/15/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Spring rolls 43-48 degrees F. All items tossed. All items shall maintain 41degrees F or below.
  • Personnel
    • Personnel with infections restricted/excluded (Removal of exclusions/restrictions 2-201.13, p 34)
      Son is excluded until the doctor releases him.
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
      Employees shall be washing hands at the hand sink in the back prep area.
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      All employees shall be wearing hair restraint while prepping/serving food.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Oil buckets shall be stored 6 inches off of the floor.
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      Shall obtain test strips to test sanitizer.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
    • Hot & cold water under pressure (Inadequate capacity of water system (hot/cold) 5-103.11, p 147)
      Shall have hot/cold running water at all times at the hand wash sink.
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Plumbing shall be fixed at the hand sink. It was leaking.
  • 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 provide a wire probe thermometer to temp small masses.
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Shall clean the can opener. Lots of grease on the units. All single use containers shall be placed into plastic sleeves/dispenser units.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Shall clean the vent hood - lots of grease and it is not working correctly.
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      The bleach sanitizer was 200+ ppm. SHall maintain 50-100 ppm. Soap does not need to be used with bleach. It shall be in different buckets.
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
      Shall post the most recent inspection report.
7/14/2010Food-Borne Illness
No violation noted during this evaluation. 2/2/2010Mail-In
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      The meat in the sandwich machine temped out at 42-44 degrees F.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      All food shall be stored 6 inches off of the floor. The oil buckets shall be stored 6 inches off off the floor.
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      Shall obtain test strips to test the sanitizer solutions on site.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
  • 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 wire probe to temp small masses with.
    • Food contact surfaces (Sponges, not allowed on FCS 4-101.16, p 103)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
      Shall fix the floor tiles where damaged.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Shall clean the vent filters above the fryer units. Lots of grease noticed in them.
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      Shall label all chemical spray bottles with there chemical names.
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
1/25/2010Routine
No violation noted during this evaluation. 1/22/2009Mail-In
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      All employees shall wear hair restraints while prepping or serving food in the food prep area.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      All food shall be stored 6 inches off of the floor in the dry storage area.
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Employees shall not touch ready to eat foods with bare hands. Tongs or glooves shall be used.
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Shall obtain 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 thermometer to test small masses with.
    • Food contact surfaces (Sponges, not allowed on FCS 4-101.16, p 103)
    • Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
    • Walls, floors, ceiling, lighting (Dustless cleaning methods, floors 6-501.13, p 177)
      The cardboard shall be changed every day on the floors in the prep area.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Shall clean the vents above the fryers and grills.
  • Other Operations
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
      Mops shall be hung after each use.
1/16/2009Routine
No violation noted during this evaluation. 2/1/2008Re-Check
  • Personnel
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
      Employees cannot use the common towel to wipe and wash hands with. Employees shall wash hands with soap and hand towels in the prep area.
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Cups in the food prep area shall have lids placed on them with a straw or a screw cap lids.
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      All employees shall wear hair restraints while prepping or serving the food in the food prep area.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Raw chichen cannot be stored above rice. The chicken shall be stored on the bottom of the cold hold unit in this facility.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      Bowels and pots cannnot be stored in the hand sink. The hand sink shall only have soap and hand towels stored in them.
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      The single use containers shall be covered with a plastic sleeve on stored in a dispensing unit.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      The oven above ther cold hold units shall be cleaned. Lots of crubs and stuff in it.
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
      Gaskits on the chest fridge shall be fixed. They are falling off of the door. Shall fix the ice machine door down stairs. One of the hinges are broken. All boxes in the facility shall be discarded. They are a safe haven for pests.
1/28/2008Routine
No violation noted during this evaluation. 2/6/2007Re-Check
  • Personnel
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
      Shall not use a common towel to wash hands with. Hands shall be washed in the sink with soap and handtowels.
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      All employees shall wear hair restraints while prepping or serving food in the food prep area.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Shall store raw beef below the rice in the fridge units.
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Shall obtain some tests strips to test the sanitizer of choice.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Shall cover all straws or place them in a dispenser to prevent contamination. Shall clean the can opener. Shall cover all single use items or place them in a dispenser so that contamination is prevented.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Shall clean all fridge and freezer bottoms. Lots of crumbs and other things on the bottoms of them.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Shall clean the vent units above the ovens. They are very greasy.
  • Other Operations
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
      Shall hang all mops after each use.
1/29/2007Routine
No violation noted during this evaluation. 3/27/2006Re-Check
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
      The person in charge shall know all cooking temperatures of the products that are being cooked. The person in charge did not know the cooking temperatures of chicken, fish, beef/pork. The person in charge shall also take temperatures through out the day to validate the food is being cooked to safe temperatures.
    • Demonstration of knowledge (Responsibility of person-in-charge 2-201.11, p 28)
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
      Common towels can not be used to wipe hands off. Employees shall wash their hands routinely through out the day to keep them clean.
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      All employees that are prepping food or severing food in the prep area shall wear an effective hair restraint. Several of the employees were not wearing hair restraints.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand sink not kept clean 6-501.18, p 178)
      The hand sink in the kitchen is not accessible. It is filled with water because of a back up in the drain pipe.
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Shall fix the drains in under the hand sink in the kitchen.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Shall provide thermometers in all cold holds. Shall provide probe thermometers so the cooks can check the temperatures of the food accurately.
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Brushes with metal coverings ar unapproved in the food service area. They are uncleanable and shall be left home. Shall clean the ice machine and the can opener. Shall store straws in a dispenser or they shall be covered in a plastic sleeve. All single use utensils shall be protected in covering or something to protect them from contaminants.
    • Food contact surfaces (Equipment & utensils: designed, constructed 4-201.11, p 105)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Shall clean the bottom of all fridges/freeers in the food prep areas. Shall clean the microwave.
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
      Shall fix the floors in the women's restroom area.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Shall clean the ducts above the oven/fryer units.
  • Other Operations
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
      Shall hang all mops/brooms after each use.
1/30/2006Routine
No violation noted during this evaluation. 3/7/2005Re-Check
No violation noted during this evaluation. 2/1/2005Routine
No report available.2/27/2004Re-Check
No report available.1/27/2004Routine
No report available.2/18/2003Re-Check
No report available.1/22/2003Routine
No report available.3/5/2002Routine
No report available.2/20/2001Complaint
No report available.2/15/2001Routine
No report available.2/18/2000Re-Check
No report available.2/10/2000Routine

Do you have any questions you'd like to ask about DAKAO RESTAURANT? Post them here so others can see them and respond.

×
DAKAO RESTAURANT respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend DAKAO RESTAURANT to others? (optional)
  
Add photo of DAKAO RESTAURANT (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

GOLDEN CORRAL BUFFET & GRILLSioux City, IA
TACO JOHNS NO. 2Sioux City, IA
*****
JIM'S BURGERSSioux City, IA
*
POPEYE'S CHICKEN & BISCUITSDes Moines, IA
Club DeliCedar Rapids, IA
****•
DEANNA'S JAVA STATIONClinton, IA
*****
ARLEYS ICE CREAM JUNCTIONOelwein, IA
****
COUNTRY CANDIESCenterville, IA
MIDWAY INNCedar Falls, IA
*
CYD CATERINGJohnston, IA
*****

Restaurants in neighborhood

Name

MARSHALL'S LIQUOR
BOB'S WATERING HOLE
ARCHIE'S DINER
MC DONALD'S #18099
SAM'S MINI MART
SELECT MART


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Iowa Restaurants, Iowa, IA smaller cities, IA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.