Disclosure of menu items offered or served raw or undercooked Observation:Disclosure not designated in menus for food items that may not be served fully cooked
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Installed a erase board to note discard times for products held up to 24 hours instead of datemarking.ie ham, roast beef, etc.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Maintain floors to be cleaned on a regular basis
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Observation:Keep vent hood free of excess grease residue
04/01/2015
Regular
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation:Dish machine not properly sanitizing. Use three compartment sink to sanitize until dish machine is repaired.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Insufficient datemarking.
Outer openings are protected Observation:Poor seal on rear door.
Disclosure of menu items offered or served raw or undercooked Observation:Improper disclosure in menu.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation:Raw beef stored above cheese in line cooler.
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