- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Deli meats were on the shelf with a date mark of 7-5-2015. The items were removed and discarded.
- 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 written diarrhea vomit clean up plan. I provided the facility with a noro clean up document and the facility agreed to copy it and place it into protocol.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The vents were not clean to sight in the walk in cooler unit.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting boards were not clean to sight. The facility stated they will be sanded and the uncleanable and deep groves will be removed
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The utensil rack by the three hole sink was not clean to sight.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemical spray bottles were being stored above food containers. The units were moved.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: There was a two tracks of ice on the freezer floor.
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07/07/2015 | Regular |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The cake fridge did not have a thermometer.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The vents in the dairy cooler were not clean to sight.
- Indoor and outdoor surfaces
Observation: The produce prep area baseboards were missing or damaged.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The baking carts were not clean to sight.
- Food storage containers identified with common name of food
Observation: Several containers in the baking area were not labeled.
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05/27/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards were not clean to sight. They were stained and had some deep groves on them in the food prep area. Several containers in the bakery area were not clean to sight.
- 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: Cheese was being stored above the load limit of the chest fridge and was temping out at around 45 degrees F.
- Food is honestly presented
Observation: Packaged foods in the bakery area had some yellow labels covering the ingredients and refrigerate portion of the label. Containers in the bakery containing sprinkles were not labeled.
- 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: There was not a thermometer in the cake cooler unit.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Carts in the bakery, the fan in the bakery, and the counter tops in the bakery were not clean to sight.
- Hand drying provided
Observation: There was not any hand towels at one hand sink in the food service area.
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12/11/2014 | Regular |
- Air drying of equipment and utensils
Observation: The equipment by the three hole sink were air dried.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The racks and shelves by the dish washing area were not clean to sight.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The walk in cooler vent screen was not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards were not clean to sight.
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05/20/2014 | Routine |
- When to wash
The cook was not washing hands prior to placing gloves on. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent hood was not clean to sight.
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10/30/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
There was a flour package that was damaged on the flour shelf. The bottom of the egg cooler unit had some crumbs and food on the shelf. The chicken treys had some chicken blood and food on them. The window on the door entering the meat cooler had some mold on the unit.
- Package integrity
I observed four dented cans in the can shelf. Corrected at time of inspection
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07/22/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
There was a damaged container that was storeing food containers in it.
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04/24/2013 | Routine |
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