Burger King #9622, 90 Pierce St, Sioux City, IA 51101 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Physical facilities maintained in good repair
Observation: Ceiling tiles in kitchen are are discolored and are beginning to drop.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken is stored above box of apples in walk in cooler. Manager moved items to bottom shelf during inspection.
- Sanitizers
Observation: Sanitizer measured over 100pmm. Staff added water for proper concentration of Chlorine sanitizer.
|
12/23/2015 | Regular |
| No violation noted during this evaluation. | 08/28/2015 | Non Illness Complaint |
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips are supplied, but the strips being used were water damaged. New test strips were provided
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floor areas in rear storage area with visible residue buildup under and behind equipment
- Physical facilities maintained in good repair
Observation:Walk in cooler door unable to stay closed
- Air drying of equipment and utensils
Observation:Equipment being dried incorrectly(wet-nesting)
|
12/12/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Single use cups with visible food debris. Place food containers in locations protected from splash or other contamination. Corrected at time of inspection
- 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.
Place a second thermometer in the walk in cooler. Walk in freezer thermometer does not appear to be working.
- Responsibilities of Permit Holder
Display the license and inspection report so they are viewable by the public
- Using a handwashing sink- operation and maintenance
Beverage ice in handsink. Handsinks are to be used for handwashing only.
|
12/03/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Preventing contamination when tasting
|
11/21/2013 | Routine |
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