Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation: The facility does not have a Sick Policy.
Food storage - preventing contamination from the premises Observation: Foods stored on the floor in the storage room.
Test kit provided and used to measure sanitizing solution concentration Observation: The facility will need test strips for the sanitizer.
Dispensing of single-service and single-use articles Observation: Single-use items stored with the lip contact surface up.
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: The fridge does not have a thermometer.
Sanitization methods - hot water, chemical Observation: The facility does not have sanitizer.
Posting of a valid license Observation: The establishments license is not posted in the view of the public.
Posting inspection reports Observation: The previous inspection is not posted in the view of the public.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a CFPM.
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