Test kit provided and used to measure sanitizing solution concentration Observation:Ensure that test strips are being used to determine sanitizer concentration
Posting inspection reports Observation:Inspection report not posted
Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures Observation:Food items in open front coolers stored above the safe load limits for that equipment
Multiuse food contact surfaces are cleanable Observation:Maintain utensils to be smooth and easy to clean(spatulas)
In-use utensils, between-use storage Observation:Bulk food scoops must have handles and the handles must be stored out of the food when not in use.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation:Sliced tomatoes, chopped lettuce on grill area make table above 41*. Spoke with management about different procedures for maintaining foods at 41* or less.
04/02/2015
Regular
Test kit provided and used to measure sanitizing solution concentration Observation:Sanitizer test strips must be used to determine sanitizer solution concentration
Reminder statement Observation:Reminder not present in menu
Handwashing signage Observation:Hand sink only signs not posted
Sanitization of food contact surfaces - before use and after cleaning Observation:Thoroughly clean and sanitize all food contact surfaces prior to use.
Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures Observation:Cold hold foods in open front cooling units stored outside of the unit manufacturer's safe load limits
Disclosure of menu items offered or served raw or undercooked Observation:Disclosure not present in menu
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