Established procedures for responding to vomiting and diarrheal events Observation: No required written procedures for clean up of vomiting and diarrhea.
The ability to describe the symptoms associated with the diseases that are transmissible through food Observation: Owner is unable to name symptoms associated with food borne illness.
Handwashing signage Observation: No signage at hand sink in bar or kitchen. Staff hung sings during inspection.
License required to operate a food establishment Observation: Owner has opened without a permit to operate.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Junes in bar cooler are not date marked. Staff dated juices during inspection.
Food temperature measuring devices are provided and readily accessible Observation: No thermometer in cooler storing juices. Staff placed in cooler.
Using a handwashing sink- operation and maintenance Observation: Hand sink in bar has visible build up in basin.
Indoor and outdoor surfaces Observation: Hand sink plumbing fixture has piping exposed.
Outer openings are protected Observation:Back exterior door is not properly sealed as light is visible.
Restriction-presence and use Observation: Chemical sprays for odor are stored next to liquor. Owner moved to back storage.
Toilet room receptacle, enclosed, fixtures clean
Hand drying provided Observation: Hand sink in bar does not have hand towels. Owner placed paper towels at sink.
Storage and maintenance of wet and dry wiping cloths Observation: Wet wiping cloths are stored on counter.
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