- 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: Chopped lettuce, shredded cheese, cottage cheese and cut melon on salad bar temped at 48 degrees. Staff pulled items and placed in walk in cooler until lunch service.
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02/17/2016 | Regular |
- Package integrity
Observation: Dented cans in storage. Cans were voluntarily discarded during inspection. Corrected.
- Foods are cooled using appropriate methods
Observation: Beef tips being cooled in large batches and in covered containers. Discussed cooling methods with PIC during inspection.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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09/30/2015 | Regular |
- Hand drying provided
Observation:Paper towel dispenser not operational. Ensure hand drying is available at all times.
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03/11/2015 | Regular |
- Light intensity
Observation:Inadequate lighting in dry storage area
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09/29/2014 | Routine |
- Hand drying provided
Observation:Place hand drying towels in a dispenser
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02/25/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Warmer sandwich temps 128*, 133*, 132*. Ensure all hot held foods maintain 135* or higher. Corrected at time of inspection
- Linens- cleaning and storage
Single use food trays stored on the floor. Self serve disposable tableware dispenser must be washed and sanitized.
- Dispensing of single-service and single-use articles
Single use food trays stored on the floor. Self serve disposable tableware dispenser must be washed and sanitized.
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10/17/2013 | Routine |
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