Sanitizers Observation: Sanitizer solution below required level. Corrected by adding more sanitizer to the solution.
Common name-working containers Observation: Bottle containing a liquid is not labeled. Corrected by labeling the bottle.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Lettuce and cheese held at room temperature. Corrected by placing the lettuce and cheese in the cooler.
Package integrity Observation: Dented cans on the storage rack in the kitchen. Corrected by removing the can.
10/21/2015
Regular
No violation noted during this evaluation.
03/13/2015
Regular
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: Observed a cold hold unit (milk cooler) without a working thermometer.
Test kit provided and used to measure sanitizing solution concentration Observation: Observed the facility does not have chlorine test strips.
11/10/2014
Regular
No violation noted during this evaluation.
05/07/2014
Routine
Sanitizers All spray bottles must be correctly labeled. Quaternary sanitizer must be mixed to yield 200 ppm. Corrected at time of inspection
Common name-working containers All spray bottles must be correctly labeled. Quaternary sanitizer must be mixed to yield 200 ppm. Corrected at time of inspection
09/13/2013
Routine
Sanitizers Quat sanitizer must be mixed to yield 200 ppm Corrected at time of inspection
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