equipment food contact surfaces and utensils clean to sight and touch. Observation: Food contact surfaces (ice machine and cappuccino machine) are not clean to sight or touch.
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 fridges do not have thermometers.
03/12/2015
Regular
Shellstock, maintaining identification
Clean condition-hands and arms
Eating, drinking, or using tobacco
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
08/09/2013
Routine
Food temperature measuring devices are provided and readily accessible Corrected at time of inspection
Sanitizers Quat sanitizer must be mixed to yield 200 ppm ( it was 400 ). Corrected at time of inspection
equipment food contact surfaces and utensils clean to sight and touch. Popcorn machine must be cleaned. Ice cream freezer must be defrosted.
Miscellaneous sources of contamination Food in freezer must be kept covered ( hot dogs in freezer ).
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