- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw Pork roast stored above ready to eat food. This side of the cooler belongs to the concession stand (until their cooler/room is done). Raw meat was moved to the lowest rack. Chuck will teach them the proper way to store raw meat.
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09/29/2015 | Regular |
No violation noted during this evaluation. | 03/26/2015 | Regular |
No violation noted during this evaluation. | 12/02/2014 | Regular |
No violation noted during this evaluation. | 08/19/2014 | Routine |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: 2 lasagna covered in cooler. Corrected on site.
- Miscellaneous sources of contamination
Observation: Should be under #6-404.11. Segregation and location of other food. PF. Prom and booster club is storing food in school kitchen refrigeration. This food can not be stored with commodities and food that the kitchen is responsible for. Example: left over baked potatoes left in foil with no date marking. Leftover cooked meat, ice cream on floor of freezer, etc. Also black in freezer full of cookie dough and fund raiser pizza, leftover concession stand food. This does not meet the requirements of the license and responsibility of the kitchen. Food must be in separated in own refrigeration by the end of school year.
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04/29/2014 | Routine |
No violation noted during this evaluation. | 02/12/2014 | Routine |
- 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
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05/17/2013 | Routine |
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