Sanitizers Observation: Quat based sanitizer solution measured 150ppm. No immersing large equipment for 60 seconds. Staff made new sanitizer at correct concentration.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Ice schute is visibly soiled. Due for service cleaning today.
11/23/2015
Regular
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation:Reheating/Cooking of foods must be done in an approved heating/cooking unit(crock pots may be used for hot holding only)
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Opened package of hot dogs not datemarked
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation:Egg Croissant 112*, item discarded
Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours Observation: Foods reheated must be heated to 165* within 2 hours. Foods reheated in a microwave must be reheated to 165*. ie:Mac and cheese
Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable Observation:Inaccurate thermometer in under counter cooling unit
06/20/2014
Routine
Food temperature measuring device construction Obtain a thin tip probe thermometer for checking food temps
Shucked shellfish, packaging and identification Ingredient label not provided
Mechanical warewashing equipment, hot water sanitizing temperatures
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