Sanitizers Observation: Bleach water was 200 ppm. The solution was remixed to 50 ppm.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a certified food protection manager on site.
05/12/2015
Regular
Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a procedure for diarrhea and vomiting.
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 facility does not have a thin probe thermometer.
Sanitizers Observation: The bleach water was 200 ppm.
05/10/2014
Routine
Food temperature measuring device construction The facility did not have a thin probe thermometer.
Mechanical warewashing equipment, hot water sanitizing temperatures
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