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East Middle School, 5401 Lorraine Ave, Sioux City, IA - Restaurant inspection findings and violations

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Restaurant: EAST MIDDLE SCHOOL
Type: Private/public service institution (includes schools, hospitals & nutrition programs)
Sub type: Middle School
Address: 5401 Lorraine Ave, Sioux, IA 51106
Owner and phone: SIOUX CITY COMM SCHOOL DIST
712-274-4030
Total inspections: 13
Last inspection: 10/11/2010

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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 10/11/2010Food-Borne Illness
  • Warewashing
    • Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
      WAREWASHING HIGH TEMP MACHINE NOT SANITIZING. TEMPERATURE GAUGE ON THE FINAL RINSE 160F. PLUS THERMOLABEL DID NOT TURN BLACK. CORRECTED BE ALLOWING THE HOT WATER TO BUILD-UP.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      MUST PLACE A THERMOMETER INSIDE THE COLD SANDWICH/SALAD REFRIGERATOR.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      MUST KEEP SINGLE USE ITEMS PROTECTED. DRINK STRAWS MUST BE COVERED, INDIVIDUALLY WRAPPED OR INDIVIDUALLY DISPENSED FROM AN APPROVED DISPENSER.
 3/30/2010Routine
  • Food Source/Handling
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      KEEP CONTAINERS LABELED; SHAKERS.
  • Warewashing
    • Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
      MUST ALLOW CLEAN CONTAINERS TO AIR-DRY PRIOR TO BEING STACKED.
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
      TOWELS, CLOTH NOT APPROVED AS A SHELF COVER.
 10/12/2009Routine
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: location 4-204.112, p 112)
      THE THERMOMETER INSIDE THE "COKE" REFRIGERATOR MUST BE REPOSITIONED AND SECURED SOMEWHERE AROUND THE DOOR OPENING.
 7/7/2009Other (Explain In Notes)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
      KEEP SINGLE USE ITEMS PROTECTED - PLASTIC FOOD CONTAINERS. MUST DISCARD DAMAGED PLASTIC FOOD CONTAINERS. ITEMS TO BE DISCARDED.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      KEEP VENTS & GRATES ON EQUIPMENT CLEAN & FREE OF DUST. KEEP WIPING CLOTHS IN A CONTAINER OF SANITIZING SOLUTION.
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      IMPROVE CEILING CLEANING AROUND VENTS.
 4/9/2009Routine
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      KEEP SINGLE SERVICE ITEMS PROTECTED.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      KEEP THE FANS IN THE WAREWASHING AREA CLEAN.
 10/20/2008Routine
  • Warewashing
    • Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
      CLEAN PANS STACKED WET; DOES NOT MEET THE AIR-DRY REQUIREMENT.
  • Facility/Equipment Requirements
    • Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
      DISCARD DAMAGED UTENSILS - RUBBER SPATULAS.
    • Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
      CARDBOARD NOT APPROVED FOR ITS PRESENT USE OVER THE FRIER.
 4/16/2008Routine
  • Food Source/Handling
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      UTENSILS IN THE HAND SINK.
  • Facility/Equipment Requirements
    • Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
 11/7/2007Routine
No violation noted during this evaluation. 7/10/2007Other (Explain In Notes)
  • Food Source/Handling
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
    • Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
      NOTED A CONTAINER OF SHREDDED CHEDDAR WITH A DATE MARK OF 10-9-06 THIS PRODUCT HAS BEEN DISCARDED.
  • Warewashing
    • Mechanical washing/sanitizing (Sanitization pressure at 15 lbs. per square inch or > 4-501.113, p 126)
  • Facility/Equipment Requirements
    • Ventilation (Ventilation Hood Systems, no drip prevention 4-204.11, p 108)
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      Corrected on-site
 10/18/2006Routine
No violation noted during this evaluation. 7/6/2006Other (Explain In Notes)
  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      SOUTH HOT HOL DUNIT - PRODUCT TEMPERATURE 120 DEGREES F.
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Open beverage containers in unapproved area
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      NOTED PACKAGE OF SHREDDED CHEDDAR CHEESE WITHOUT AN OPEN DATE.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      MUST CLEAN THE BAFFLE INSIDE THE ICE BIN ON THE ICE MACHINE.
  • Other Operations
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
      MUST KEEP PESTICIDES STORED SEPARATE FROM ALL OTHER PRODUCTS.
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
 10/18/2005Routine
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Sanitizer in excess of required concentration
7/13/2005Other (Explain In Notes)



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