Established procedures for responding to vomiting and diarrheal events Observation: The facility did not have a procedure for cleaning up vomit and diarrhea.
Separation from food, equipment, utensils, linens, and single service Observation: Chemicals were being stored above the three hole sink.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a certified food protection manager.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: The facility does not have a thin probe thermometer.
01/07/2015
Regular
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: I did not observed a thin probe thermometer on site.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Drawers under the dough maker were not clean on site.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: No certified food protection manager on site.
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