Using a handwashing sink- operation and maintenance Observation: No designated hand sink
License required to operate a food establishment Observation: Facility is delinquent on license fee.
Hand drying provided Observation: Facility is using common towel to dry hands. Owner provided paper towels during inspection.
Established procedures for responding to vomiting and diarrheal events Observation: No written procedures for clean up of vomiting and diarrhea. Provided procedures to implement at facility.
02/04/2016
Regular
No violation noted during this evaluation.
01/04/2016
Other
No violation noted during this evaluation.
09/09/2014
Non Illness Complaint
Food temperature measuring devices are provided and readily accessible JProvide thermometers in cold hold units.
Designated areas for employees use of designated areas by employees
Outer openings are protected Protect exterior doors with thresholds & sweeps.
Cleanability of floors, walls, and ceilings Provide smooth & easy to clean floors.
Test kit provided and used to measure sanitizing solution concentration Obtain sanitzer test strips.
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