Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Chili and cooked meats are not date marked for keeping over 24 hours. Staff date marked during inspection.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips for Chlorine sanitizer.
Bare hand contact with ready to eat foods Observation: Handles hot dog without gloves. Staff was directed to discard product.
12/23/2015
Regular
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:Provide an accurate thermometer in the reach in cooler
In-use utensils, between-use storage Observation:Store the ice scoop on a clean surface
Storage of clean linens, single-service, and single use articles Observation:Store all single use containers up off the floor
12/05/2014
Regular
When to wash Glove change does not replace hand washing Corrected at time of inspection
Restricted use pesticides Unapproved insecticide on premises Corrected at time of inspection
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Shelves and racks in reach in coolers visibly soiled
Using a handwashing sink- operation and maintenance Use the handsink for handwashing only, not as a dumpsink
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Replace thermometer in reach in cooler
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