Physical facilities maintained in good repair Observation:Lights not shielded in food prep areas
Storage of clean linens, single-service, and single use articles Observation:Store single use food containers in plastic sleeves, inverted, or otherwise protected from contamination
05/16/2014
Routine
Test kit provided and used to measure sanitizing solution concentration Provide sanitizer test strips chlorine 50-100ppm
Food is properly labeled Label cookies/bars that are not prepared on site with Name and address of manufacture, list of ingredients, and this statement "This product produced in an unlicensed kitchen"
Food shall be obtained from sources that comply with law Food from unapproved source on premises. Only foods that are produced on site or are purchased from a licensed facility are allowed to be sold. Corrected at time of inspection
Food temperature measuring devices are provided and readily accessible Provide thermometers for checking food temps and in all cooling units
Linens- cleaning and storage Store single use items up off the floor, adequately seperate from potential contamination.
Using a handwashing sink- operation and maintenance Place handwash sign above hand sink
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Corrected at time of inspection Datemark all ready to eat potentially hazardous foods when packages are opened ie hot dogs
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