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

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Business Info

Restaurant: HORIZON RESTAURANT
Type: Restaurant without liquor
Sub type: Full Service
Address: 1220 Tri View Blvd., Sioux, IA 51103
Owner and phone: HORIZON ENTERPRISES, INC.
(712)239-4195

Total inspections: 24
Last inspection: 8/13/2010

Restaurant representatives - add corrected or new information about Horizon Restaurant, 1220 Tri View Blvd., Sioux City, IA »

Inspection findings

Inspection Date

Type

No violation noted during this evaluation. 8/13/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      The fridge unit holding ham and cut tomatos is only running about 45 degrees F. The cut ham was 50 degrees F and the cut tomatos were 50 degrees F. Both items were tossed.
8/10/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Salsa placed in little containers shall be moved to the walk in cooler. The items were temped at 44 degrees F, Ham-44 Degrees F, Turkey-43 Degrees F, (Turkey-50 Degrees F, Ham-47 Degrees F, and Burger-52 Degrees F) all items were tossed in brakets. All cold hold foods shall be stored at 41 degrees or below.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      The cream pies shall have 7 day date marks placed on them from the time they were opened. Several pies tossed.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Pipes are leakiing above the dish washing area. They shall be fixed.
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      Cups shal not exceed the cup dispenser limit. Shall store all single use containers into plastic sleeves or dispensing units. Dish racks shall be stored up off of the floor.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Shall clean the microwave units. Lots of stuff on the inside of the units.
    • Ventilation (Ventilation/hoods/devices/systems inadequate 4-301.14, p 119, 6-304.11, p 174)
  • 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 the common name of the chemical.
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
7/27/2010Routine
No violation noted during this evaluation. 10/13/2009Mail-In
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      All tomatos on the line shall be maintained at 41 degrees or below. The ones on the salad bar were 45 degrees F and the ones in the prep area were 56-57 degrees F.
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Cooks shall wash there hands through out the day. When I was there the cook held raw food and placed it on the grill then held bread and other ready to eat foods with out washing his hands or replacing his gloves.
    • 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 (Food on display not protected from contamination 3-306.11, p 70)
      Shall cover food in the chest freezers and fridges.
  • 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 into dispensing units.
    • 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 replace the floor tiles where missing in the entrance area.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Shall clean the vent hoods above the fryer and the oven area.
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Shall operate bleach sanitizer at 50-100 ppm. Use your test strips.
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
9/17/2009Routine
No violation noted during this evaluation. 7/15/2008Re-Check
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Shall wash hands after eggs are cracked or touching raw products and moving to ready to eat products. Common towels are not allowed.
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Shall cover drinking cups with a lid or the drinking cup shall have a screw cap lids.
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      All employees shall have a hair restraint while prepping or serving food in the food prep area.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Cream pies shall be dated with a 7 day date mark. After 7 days the product shall be discarded.
    • Food Protection (Thawing procedures not met 3-501.13, p 79)
      The pork that was being thawed shall be thawed in 3 ways. By refridgeration over night, by running water (70 degrees F) in the sink, or by the microwave.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      The ice chute shall be cleaned. Some mold spotted. Shall clean the can opener. All the single use containers shall be stored into plastic sleeves or in a dispensing unit.
    • 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)
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
      All lights shall be covered or replaced with a shatter proof bulbs in the food prep area.
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      Shall clean the bottom of the walk in cooler. A couple of egg cartons spotted.
6/16/2008Routine
No violation noted during this evaluation. 8/13/2007Re-Check
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
      The chicken salad shall be cooled down to 41 degrees F prior to placing it in the cold hold unit. Cold holding units maintain temperatures and they will not cool things down.
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Hamburgers-46.5 F, Chicken-46.5 F, Fridge-50 F. Both items were tossed. All items in the cold hold unit shall be maintained at 41 degrees F or below. Once the items are removed from this temperature the have 2 hours to be heated up. Milk shall not be stored in the waitress station fridge. It shall only hold non potentially hazardous materials.
  • Food Source/Handling
    • Food Protection (Food on display not protected from contamination 3-306.11, p 70)
      All food in the walk in cooler once the temperature is met shall be covered.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Raw turkey shall not be stored above the raw beef.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      All single use containers in the prep area shall be covered or placed into a dispenser.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      The vent unit in the walk in cooler shall be cleaned. The vent unit above the oven shall be cleaned.
  • Other Operations
    • Handling/storage/labeling of toxic items (Containers of toxic materials/personal care items: manufacturer's label 7-101.11, p 181)
      Shall place a label on the chemical spray bottles with the chemicals inside the bottle.
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      Some of the floor entering the walkin cooler needed to be cleaned. Walls behind the ovens shall be cleaned.
7/31/2007Routine
No violation noted during this evaluation. 8/3/2006Re-Check
  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Loose meats shall be maintained at 140 F or above. I temped a hot hold unit that was storing loose meats and they temped out at 135 F.
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      All glasses that are being used for a beverage in the food prep area shall be covered in the prep food area.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Shall obtain a test kit to test the sanitizer solution of choice with.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
      The hanging thermometer in the walkin was inaccurate and shall be replaced.
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Steel sponges shall not be used on food contact surfaces. Shall clean the can opener in the prep area. Shall store all single use containers in a plastic sleeve or in a dispenser. Shall remove all spatulas and whisks that are damaged. They are now uncleanable.
    • 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 (Lights not shielded 6-202.11, p 168)
      All lights in the food prep area shall be covered with a plastic or glass shield.
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      Shall clean behind the machines in the prep room.
6/30/2006Routine
No violation noted during this evaluation. 8/8/2005Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      HAM - 43.9 DEG. F, 44.5 DEG F; HAMBURGER - 43.7 DEG F; SAUSAGE 44.2 DEG F.
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      BEEF - 132.2 DEG F, 135 DEG F.
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
      Cooks unable to adequately demonstrate knowledge of food safety as defined by code
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      ALL CREAM PIES/CHEESE CAKES SHALL BE DATED WITH A 7-DAY DATE MARK.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
    • Equipment adequate to maintain temperature (Cold & hot holding equip, inadequate in number & design 4-301.11, p 117)
    • Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
      SHALL KEE P FOOD COVERED IN THE WALK-IN COOLER (USE LIDS)/FREEZER. CONTINERS SHALL BE REPLACED THAT ARE BROKEN.
    • 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)
  • Other Operations
    • Handling/storage/labeling of toxic items (Restricted Use Pesticide not applied by a certified applicator 7-202.12, p 183)
      CHLORINE SANITIZER SHALL BE 50-100 PPM.
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
7/8/2005Routine
No report available.7/12/2004Re-Check
No report available.7/7/2004Routine
No report available.8/18/2003Routine
No report available.8/1/2003Re-Check
No report available.6/30/2003Routine
No report available.8/15/2002Re-Check
No report available.6/26/2002Routine
No report available.8/10/2001Re-Check
No report available.7/12/2001Routine
No report available.9/7/2000Re-Check
No report available.8/4/2000Re-Check

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