- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Not date marking cooked/prepared foods.
- 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: Sausage links and hard boiled eggs in refrigerator at 45 degrees.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No probe type (thin tipped) thermometer for taking internal temperatures of food.
- 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: Missing thermometers in coolers/refrigerator.
- Posting of a valid license
Observation: Changed franchise, did not update information for licensing.
- Foods are cooled using appropriate methods
Observation: Placing hot foods in tightly covered plastic containers and putting in refrigerator to cool.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Not sanitizing food contact surfaces
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips for checking sanitizing solution.
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08/27/2015 | Regular |
Restaurant representatives - add corrected or new information about Quality Inn, 1701 N Jefferson, Indianola, IA 50125 »