Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation:Raw meats stored above ready to eat foods.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Storage rooms with visible debris on the floor
Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
Common name-working containers Observation:Working containers not labeled according to contents
Test kit provided and used to measure sanitizing solution concentration Observation:Staff unable to locate sanitizer test strips. Obtain and use the proper test strips for the sanitizer being used.
11/06/2014
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
Shellstock, maintaining identification
10/21/2013
Regular
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display Corrected at time of inspection
Food temperature measuring devices are provided and readily accessible
Roasts held at a temperature of 130°F or above Steam table chicken nuggets 126*, 132*,138*. Reheat or dispose of within 4 hours. Corrected at time of inspection
When to wash Glove change does not replace hand washing. Corrected at time of inspection
Linens- cleaning and storage Single use items stored on the floor. Corrected at time of inspection
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