Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Sprouts and the pre cooked chicken were not date marked. The items were dated prior to me leaving.
10/20/2015
Regular
Storage and maintenance of wet and dry wiping cloths Observation: Wiping cloths were being left out of sanitizer solution.
Demonstration of Knowledge Observation: The PIC did not know food safety 101.
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 on hand.
Common name-working containers Observation: One container of chemical was not labeled.
Test kit provided and used to measure sanitizing solution concentration Observation: The facility does not have test strips.
Light bulbs, protective shielding Observation: The light cover that is damaged in the prep area shall be fixed.
Protecting food from environmental contamination Observation: The garbage cans holding food were not food grade quality. Food in the walk in cooler was setting on the floor.
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 on site.
Established procedures for responding to vomiting and diarrheal events Observation: The facility did not have a diarrhea vomit clean up plan.
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