Test kit provided and used to measure sanitizing solution concentration Observation:Observed establishment unable to provide test strips for checking concentration of quat sanitizer.
Handwashing signage Observation:Observed no handwashing sign posted at main kitchen handsink.
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation:Observed meat sauce in steam table not properly re-heated to 165* within 2 hours. Inspector recommended product be discarded.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation:Observed raw shell eggs in walk-in cooler stored above ready-to-eat foods.
05/22/2014
Routine
Bare hand contact with ready to eat foods Observed bare hand contact while prepping vegetables for sandwiches. Gloves were donned. Corrected at time of inspection
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