Food storage - preventing contamination from the premises Observation: Card board boxes storing food is stored on floor.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips on site for bar or kitchen area.
Using a handwashing sink- operation and maintenance Observation: Hand sink in bar area is not empty as it has has brushes in basin.
Manual warewashing sinks requirements Observation: Kitchen does not have three compartment sink. Staff will transport equipment to catering kitchen for washing.
Food temperature measuring devices are provided and readily accessible Observation: No thin tip thermometer on site during inspection. No thermometer in both cooler in bar.
Sanitizers Observation: No sanitizer used in breakfast area.
12/07/2015
Regular
Posting of a valid license
Test kit provided and used to measure sanitizing solution concentration Obtain and use sanitizer test strips for both quaternary and chlorine sanitizers
Food temperature measuring devices are provided and readily accessible Ensure thermometers are provided in all cold hold units
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Provide portable handwash systems for portable bars
Linens- cleaning and storage Store single use items up off the floor
equipment food contact surfaces and utensils clean to sight and touch. Portable bars must be thoroughly cleaned to eliminate residues that may attract pests
Restaurant representatives - add corrected or new information about Stoney Creek Inn, 300 3rd St, Sioux City, IA 51101 »