Air drying of equipment and utensils Observation:CONTAINERS STACKED WET, DISHES REWASHED TO CORRECT.
11/18/2015
Regular
No violation noted during this evaluation.
11/13/2015
Non Illness Complaint
Responsibilities of Permit Holder License and last inspection not posted.
Posting of a valid license License and last inspection not posted.
Foods are cooled using appropriate methods inadequate cooling methods: Sausage gravy at 61 degrees after in refrigerator for 5.5 hours. Gravy discarded- corrected.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Date Marking: Few items without date-sausage, egg filling and sreak-egg filling.
11/26/2013
Routine
Clean condition-hands and arms
Eating, drinking, or using tobacco
Mechanical warewashing equipment, hot water sanitizing temperatures
Shellstock, maintaining identification
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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