Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a certified food protection manager on site.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:The facility still needs to be cleaned prior to opening.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: The fridge units did not have a thermometers placed in them.
04/24/2015
Regular
Refuse, recyclables, and returnables materials, design, construction, and installation
04/28/2014
Routine
Food temperature measuring devices are provided and readily accessible Provide a thin tip probe thermometer.
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