Name: SIOUX CITY ELKS CLUB
Address: 1001 Tri View Ave, Sioux City, IA 51103
Total inspections: 3
Last inspection: 12/01/2015
equipment food contact surfaces and utensils clean to sight and touch. Observation: Ice machine in storage area has visible barrier that is soiled.
Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
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 Observation: Vents in restrooms are visibly soiled.
Restriction-presence and use Observation: Raid stored in bar area.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Cooked turkey is not date marked for keeping over 24 hours.
Food temperature measuring devices are provided and readily accessible Observation: Cooler in bar storing milk does not have thermometer.
Handwashing signage Observation: No signage at hand sink in bar. Provided signage during inspection.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips on site for quat based sanitizer.
Cleaning of cooking and baking equipment Observation:Poorly cleaned utensils in kitchen drawers
Food storage containers identified with common name of food Observation:Food containers not labeled as to the contents
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:Ensure that all coolers containing food items have easily visible thermometers
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Food items in cooler must be datemarked
Handwashing sinks-Numbers, capacities, location, and placement Observation:Keep the handsink area easily accessible
Private homes Floors soiled especially under equipment. Mop not hung to air dry.
Food temperature measuring device construction Thermometer not visible
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Corrected at time of inspection
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Handwashing aides and devices, use restrictions Floors soiled especially under equipment. Mop not hung to air dry.