Storage of clean linens, single-service, and single use articles Observation: The single use containers were not being stored in plastic sleeves or dispensing units.
The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees Observation: The facility did not have a sick policy on site. I handed out a sick policy to the manager on site and went over it with him. He stated he would educate everyone else and place it into policy.
Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a diarrhea vomit clean up plan. I provided them a plan and they stated they would copy it and place it into their policy book.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a certified food protection manager.
equipment food contact surfaces and utensils clean to sight and touch. Observation: The ice machine was not clean to site. The person in charge clean the unit prior to me leaving.
Test kit provided and used to measure sanitizing solution concentration Observation: The facility does not have test strips to test their bleach water.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: The facility was not sanitizing dish when i entered the facility. The person in charge stated he would make sure the dishes are sanitized after the dishes are washed and rinsed.
03/18/2015
Regular
Storage of clean linens, single-service, and single use articles Observation: Single use containers were not protected.
04/07/2014
Physical Recheck
The ability to describe the symptoms associated with the diseases that are transmissible through food Observation: The facility does not have a sick policy. The person in charge did not know the five main food borne illnesses and symptoms associated with food borne illness.
equipment food contact surfaces and utensils clean to sight and touch. Observation: The equipment has some dust and stuff on them. Shall clean the units prior to opening.
Hand drying provided Observation: There was not any hand towels at the hand sink.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: The counters and shelves were not clean to sight.
Handwashing cleanser, availability Observation: There was not any soap at the hand sink.
Posting inspection reports Observation: Post the most recent inspection report.
Handwashing signage Observation: The hand sinks did not have a hand wash signs posted by each sink.
Demonstration of Knowledge Observation: The person in charge did not know what temperature the fridge shall maintain at or below.
Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a procedure for cleaning up vomit or diarrhea.
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