- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Milk shall be maintained at 41 degrees F or below. The milk was tossed.
- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
Person in charge shall know how to wash dishes and what temps the milk and cold hold produicts shall be maintained at or below.
- Food Source/Handling
- Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
Food that has just one ingredient shall have the food name on the label. Food with more than one ingredient shall have the net weight, name of product, address where product is produced, and the ingredients on the label.
- Warewashing
- Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
Shall wash dishes in this order. Wash-rinse-sanitize.
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
Shall obtain a set of test strips to test sanitizer with.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Shall place a hand wash sign at each hand wash sink.
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
Shall seal the wood behind the prep area.
- Other Operations
- Adequate pest control (Inadequate or improper pest control 6-501.111(C), p 178)
Shall have proper pest control in the facility.
- Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
Shall obtain an approved sanitizer in the facility.
- Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
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5/5/2010 | Routine |
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