equipment food contact surfaces and utensils clean to sight and touch. Observation: The ice chute is not clean to sight or touch.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: The date marking system is for 2 weeks according the the food supplier. Must provide proof.
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation: The facility does not have a sick policy.
05/20/2015
Regular
No violation noted during this evaluation.
10/16/2014
Follow Up LOC
Handwashing signage Observation: Observed no hand wash sign at the hand sink. Corrected.
Manual warewashing sinks requirements Observation: Observed no warewashing equipment in the facility.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation Observed potentially hazardous foods without date marking. Corrected.
Cleaning frequency of food contact surfaces (PHF/TCS) Observation: Observed the utensils are not cleaned every 4 hours.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Observed no tip sensitive thermometer.
10/15/2014
Regular
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Datemark food packages(wieners) when opened and use or discard those foods within 7 days Corrected at time of inspection
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