- Hand drying provided
Observation: One hand sink did not have hand towels provided by it. Hand towels were placed in the dispenser unit.
- 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: One fridge did not have an accessible thermometer placed in it. A thermometer was placed in the fridge unit.
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10/16/2015 | Other |
No violation noted during this evaluation. | 06/30/2015 | Other |
- Sanitizers
Observation: Quat sanitizer was 400 ppm. The product was diluted and was 200 ppm.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottom of the freezer units, edges of the facility in the Pizza Hut area, and the push carts in the walk in cooler units were not clean to sight.
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06/26/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The cooler shelves under the cheese and the plastic storage containers in the walk in cooler unit were not clean to sight.
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07/24/2014 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- 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
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07/19/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Eating, drinking, or using tobacco
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07/19/2013 | Routine |
- Air drying of equipment and utensils
A couple of containers in the kitchen were washed and the placed back into storage without them being air dried.
- Roasts held at a temperature of 130°F or above
Chest fridge was operating at 48-50 degrees F. All potentially hazardous items discarded.
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07/08/2013 | Routine |
- Air drying of equipment and utensils
A couple of containers in the kitchen were washed and the placed back into storage without them being air dried.
- Roasts held at a temperature of 130°F or above
Chest fridge was operating at 48-50 degrees F. All potentially hazardous items discarded.
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07/08/2013 | Routine |
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