Food temperature measuring devices are provided and readily accessible Observation: Thermometers are not provided in milk coolers.
Cleaning frequency of food contact surfaces (PHF/TCS) Observation: Milk steamers and smoothie makers are not cleaned and sanitized every four hours. Staff washed and sanitized during inspection.
Sanitizers Observation: Bleach sanitizing solution was at 200 ppm. Voluntarily disposed and made new bleach solution at correct concentration.
11/19/2015
Regular
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Visible debris near floor sinks and walls.
Food storage, prohibited areas Observation: Single use items and food items stored in the rest room.
11/25/2014
Regular
Test kit provided and used to measure sanitizing solution concentration Use test strips to determine sanitizer solution concentration
Frozen PHF/TCS foods are properly slacked and thawed Thaw frozen foods in the refrigerator or under constantly running cold water Corrected at time of inspection
Hand drying provided Keep the handsink easy to access and provide paper towels at all handsinks
Using a handwashing sink- operation and maintenance Keep the handsink easy to access and provide paper towels at all handsinks
Food temperature measuring devices are provided and readily accessible Provide accurate thermometers in all cold hold units
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Provide accurate thermometers in all cold hold units
equipment food contact surfaces and utensils clean to sight and touch. Single use items visibly soiled. Protect single use items by maintaining the items in the plastic sleeves. Restrooms are not an approved storage area for food contact surfaces. Corrected at time of inspection
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