Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a procedure or supplies to clean-up vomit or diarrhea event.
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: Food temped below required temp at 114 degrees. Corrected by turning the hot hold table warmer or using the oven.
12/08/2015
Regular
No violation noted during this evaluation.
12/30/2014
Regular
Food temperature measuring devices are provided and readily accessible Provide thermometers in all cold hold units.
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