Manual warewashing sinks requirements Observation: The facility does not have an approved three compartment sink.
Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy Observation: The facility does not have a thin tipped thermometer.
The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Observation: The facility does not have a sick policy on hand. I provided a sick policy to the person in charge and they stated they would have everyone sign it and place it into protocol.
Storage of clean linens, single-service, and single use articles Observation: Single use containers were not in plastic sleeves or dispenser units.
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 two chest fridges in the prep area did not have working thermometers in them.
equipment food contact surfaces and utensils clean to sight and touch. Observation: The fruit juice dispenser was not clean to sight.
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