- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin probe thermometer.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided them with a noro clean up document.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces were not clean to sight in the prep area.
- Protecting food from environmental contamination
Observation: Several food containers were not covered in the prep area. The containers were covered prior to me leaving.
- Storage and maintenance of wet and dry wiping cloths
Observation: The wiping clothes were not being air dried after each use.
- Eating, drinking, or using tobacco
Observation: Employees were eating food in the prep area. I discussed the reasons it is not allowed to eat in the prep area with the PIC.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several dishes were not clean to sight in the prep area. The units were placed in the three hole sink and washed during inspection.
- Handwashing signage
Observation: The hand sink in the back did not have a hand wash sign placed by it. I provided one and the PIC placed it by the sink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked chicken was not date marked. The units were dated prior to me leaving.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Tamales were being hot held at 80-85 degrees F. The units shall maintain 135 degrees F. The units were only on the hot hold unit for an hour and placed in the freezer to cool down to 41 degrees F.
- Physical facilities maintained in good repair
Observation: The gaskets on the fridge unit were damaged.
- Food storage containers identified with common name of food
Observation: The big containers were not labeled in the back prep area.
|
09/11/2015 | Regular |
| No violation noted during this evaluation. | 10/30/2014 | Follow Up LOC |
- Hand drying provided
Observation: The hand sink did not have hand towels provided.
- 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 did not have a sick policy in place.
- Food storage containers identified with common name of food
Observation: The sugar container in the back room was not labeled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Carts, back room, sugar and flour containers, and over all prep area was not clean to sight.
- Identifying information-original container
Observation: One chemical container was not labeled under the three hole sink.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: There was not a thin probe thermometer on site when I was inspecting.
- Demonstration of Knowledge
Observation: The person in charge did not know the food safety 101 requirements.
- Packaged foods shall comply with standard of identity requirements
Observation: The packaged bread in the front did not have ingredients, name of the product, net weight, or address where the product was made.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef was being stored above some carrots.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Protecting food from environmental contamination
Observation: Eggs were being stored on top of the garbage can.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Tongs, containers, and counter tops in the prep area were not clean to sight.
|
10/16/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Preventing contamination when tasting
- Discharge from eyes, nose, and mouth
|
10/25/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Preventing contamination when tasting
- Discharge from eyes, nose, and mouth
|
10/25/2013 | Routine |
- Handwashing cleanser, availability
- When to wash
A baking employee walked from outside and went to his prepping area and did not wash his hands. The employees who were washing hands were not using soap or hand towels to wash their hands with.
- equipment food contact surfaces and utensils clean to sight and touch.
A common towel was being left outof sanitizer after each use. Racks, insides of microwave units, insides of cooler units, tops of equipment, shelves, and cardboard ontop of shelves were not clean to sight. --Counter tops and several utensils were not clean to sight.
- Storage and maintenance of wet and dry wiping cloths
A common towel was being left outof sanitizer after each use. Racks, insides of microwave units, insides of cooler units, tops of equipment, shelves, and cardboard ontop of shelves were not clean to sight.
- Drying mops
The kitchen was very unclean to sight. The owner needs to clean all floor areas, walls behind ovens, and back shelving areas.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The kitchen was very unclean to sight. The owner needs to clean all floor areas, walls behind ovens, and back shelving areas.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Beef was being stored above ready to eat foods in the walk in cooler.
- Handwashing signage
The facility did not have a handwash sign at the hand sink by the bread prep area.
- Duties of PIC
The owner stated she has a sick policy but has not had all food handlers sign the policy and it was at home.
- Cleaning procedure
A baking employee walked from outside and went to his prepping area and did not wash his hands. The employees who were washing hands were not using soap or hand towels to wash their hands with.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked beef in the walk in cooler was not date marked.
- Food employees hair is effectively restrained
A prep employee was not wearing a hair restraint.
- Food temperature measuring devices are provided and readily accessible
- Posting of a valid license
- Hand drying provided
- Test kit provided and used to measure sanitizing solution concentration
The facility could not find their test strips for bleach water.
- Eating, drinking, or using tobacco
A drinking cup in the back was not covered with a lid and a straw or a screw cap lid.
- Food is properly labeled
Bread that was packaged did not hav a label on it. The label shall contain an ingredient list, net weight, name, and address of the producer. Water spray bottles were not labeled during inspection.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Roasts held at a temperature of 130°F or above
Eggs just delivered were setting on the ground out of refrigeration. I told the owner they shall be placed in the walk in cooler as soon as possible after they have been delivered.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent in the chest fridge was not clean to sight.
- Light bulbs, protective shielding
Lights in the prep area were not covered. Light above the oven unit was not protected.
|
10/09/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
- Drying mops
The kitchen was very unclean to sight. The owner needs to clean all floor areas, walls behind ovens, and back shelving areas.
- equipment food contact surfaces and utensils clean to sight and touch.
Counter tops and several utensils were not clean to sight. --A common towel was being left outof sanitizer after each use. Racks, insides of microwave units, insides of cooler units, tops of equipment, shelves, and cardboard ontop of shelves were not clean to sight.
- Cleaning procedure
A baking employee walked from outside and went to his prepping area and did not wash his hands. The employees who were washing hands were not using soap or hand towels to wash their hands with.
- Test kit provided and used to measure sanitizing solution concentration
The facility could not find their test strips for bleach water.
- Storage and maintenance of wet and dry wiping cloths
A common towel was being left outof sanitizer after each use. Racks, insides of microwave units, insides of cooler units, tops of equipment, shelves, and cardboard ontop of shelves were not clean to sight.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent in the chest fridge was not clean to sight.
- Food is properly labeled
Bread that was packaged did not hav a label on it. The label shall contain an ingredient list, net weight, name, and address of the producer. Water spray bottles were not labeled during inspection.
- Duties of PIC
The owner stated she has a sick policy but has not had all food handlers sign the policy and it was at home.
- Handwashing signage
The facility did not have a handwash sign at the hand sink by the bread prep area.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- When to wash
A baking employee walked from outside and went to his prepping area and did not wash his hands. The employees who were washing hands were not using soap or hand towels to wash their hands with.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked beef in the walk in cooler was not date marked.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Beef was being stored above ready to eat foods in the walk in cooler.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The kitchen was very unclean to sight. The owner needs to clean all floor areas, walls behind ovens, and back shelving areas.
- Hand drying provided
- Eating, drinking, or using tobacco
A drinking cup in the back was not covered with a lid and a straw or a screw cap lid.
- Roasts held at a temperature of 130°F or above
Eggs just delivered were setting on the ground out of refrigeration. I told the owner they shall be placed in the walk in cooler as soon as possible after they have been delivered.
- Posting of a valid license
- Food employees hair is effectively restrained
A prep employee was not wearing a hair restraint.
- Handwashing cleanser, availability
- Light bulbs, protective shielding
Lights in the prep area were not covered. Light above the oven unit was not protected.
|
10/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Natalia's Bakery, 2025 Court St, Sioux City, IA 51104 »