- Storage of clean linens, single-service, and single use articles
Observation: Single use cups in the front were not in plastic sleeves or dispenser units.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up plan document to the PIC and she stated she would copy it and place it into protocol.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The fridge down stairs did not have a thermometer placed into it.
- 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 PIC did not remember the components of the sick policy. I provided her form 1-B and reviewed it with her.
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07/23/2015 | Regular |
- Handwashing signage
Observation: The hand sink did not have a hand wash only sign posted by it.
- Posting inspection reports
Observation: The most recent inspection report was not posted.
- Storage of clean linens, single-service, and single use articles
Observation: Single service cups in the service area were out of plastic sleeves/dispenser units.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have any procedure for diarrhea and vomiting events.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The fridge unit downstairs did not have a thermometer placed in it.
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07/16/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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07/15/2013 | Routine |
- Equipment and utensils are adequately rinsed after washing
The facility was not wash, rinse, sanitizing dishes.
- Food temperature measuring devices are provided and readily accessible
No thermometers in the fridge unit where milk was being held.
- Compliance with submitted HACCP plans and approved variance procedures
If milk is going to be left out of refrigeration, the facility needs to place a time mark on the item. It has 4 hours out of temp control. Written policy is required.
- 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.
The facility does not have a Sick Policy on hand.
- Linens- cleaning and storage
Straws & single use cups were being left out of protection at the food prep area.
- Test kit provided and used to measure sanitizing solution concentration
There was not a 3 hole sink to wash dishes. No test strips to test sanitizer.
- Hand drying provided
Soap/hand towels are not present at each hand sink.
- Handwashing cleanser, availability
Soap/hand towels are not present at each hand sink.
- Sanitization methods - hot water, chemical
The facility was not wash, rinse, sanitizing dishes.
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06/24/2013 | Routine |
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