Horizon Restaurant, 1220 Tri View Blvd, Sioux City, IA 51103 - inspection findings and violations



Business Info

Name: HORIZON RESTAURANT
Address: 1220 Tri View Blvd, Sioux City, IA 51103
Phone: 712-255-1658
Total inspections: 7
Last inspection: 01/28/2016

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Inspection findings

Inspection date

Type

  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Observation: Raw chicken is stored above lettuce. Staff moved during inspection.
  • Food temperature measuring devices are provided and readily accessible
    Observation: No thermometer at full service station holding milk product and no thermometer in cooler at ice cream station.
  • 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: Whipped cream temped 53 degrees at ice cream service station. Staff moved items to alternate cooler.
  • Test kit provided and used to measure sanitizing solution concentration
    Observation: No test strips for chlorine or quat based sanitizer.
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: No certified Food protection manager on site.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Open bagged lettuce and cooked beef are not date marked for keeping over 24 hours. Staff dated items during inspection.
01/28/2016Regular
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: The facility does not have a certified food protection manager on site.
  • Sanitizers
    Observation: The bleach water was 200 ppm. The unit was remixed to 50 ppm.
  • Physical facilities maintained in good repair
    Observation: The hand sink handle was not tight and would not turn on. The handle was turned on prior to me leaving.
  • Storage and maintenance of wet and dry wiping cloths
    Observation: The wiping cloths were not being placed back into into sanitizer.
  • When to wash
    Observation: The staff was placing gloves on without washing hands. I discussed the importance of washing hands prior to gloves with the PIC.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: Non food contact surfaces throughout the prep area were not clean to sight.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: The cutting boards were not clean to sight in the prep area. The units were taken and flipped to the other side that was cleanable.
  • 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 facility does not have a sick policy on site. I provided a sick policy and the PIC stated they would put it into protocol.
  • Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
    Observation: The small fridge unit on the prep line did not have a thermometer inside the unit.
09/29/2015Regular
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation:Datemarking lacking in all areas of the restaurant.
  • Protecting food from environmental contamination
    Observation:Keep food items in coolers covered or protected
01/21/2015Regular
No violation noted during this evaluation. 07/18/2014Other
  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Observation: Observed raw hamburger stored above ready to eat ham in kitchen counter cooler. Raw hamburger was moved to bottom shelf. Corrected.
  • Physical facilities maintained in good repair
    Observation: Observed physical facilities not maintained in good repair.
  • Light bulbs, protective shielding
    Observation: Observed lights not shielded in back kitchen area and pie cooler.
  • Disclosure of menu items offered or served raw or undercooked
    Observation: Observed hamburgers in menu not asterisked.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Observed microwave in kitchen area not clean to sight or touch.
  • Raw animal foods separated from each other during storage, separation, holding, and display
    Observation: Observed raw hamburger stored above whole muscle raw meat in walk in cooler. Whole muscle meat was moved to a different shelf. Corrected.
  • Sanitizers
    Observation: Observed quat based sanitizer below 200ppm.
  • Heating, ventilating, and air conditioning systems design, installation, and cleaning
    Observation: Observed build up in vent system.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Observed ready to eat/potentially hazardous foods held longer than 24 hours not date marked.
  • In-use utensils, between-use storage
    Observation Observed handles stored in foods. All handles were removed. Corrected.
07/07/2014Routine
  • In-use utensils, between-use storage
    Observation:Use seperate utensils for all food products
  • Restriction-presence and use
    Observation:Sanitizer above required concentration
01/23/2014Routine
  • Food employees hair is effectively restrained
    Hairnets, hats, ponytail holders, or other adequate hair restraints must be worn by all employees that handle food.
  • Foods are cooled using appropriate methods
    Cool large masses of food quickly. Ice bath, smaller quantities, etc.
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Floors soiled especially under equipment. Observed walk in freezer floor with accumulation of food debris. Walls soiled especially behind equipment.
07/25/2013Routine

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