Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: The little chest fridge did not have a thermometer in it.
Test kit provided and used to measure sanitizing solution concentration Observation: The facility does not have a test kit for quat sanitizer.
Protecting food from environmental contamination Observation: The bar tender was getting ice from the unit with the cold plate. Get the ice from the ice machine.
Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up document and the person in charge stated she would copy it and place it into their protocols.
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