Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Bottom of coolers with debris, food spillage, cabinet handles with buildup on face of door.
Test kit provided and used to measure sanitizing solution concentration Observation:Test kit needed to check dish washer sanitizer.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Area around sinks and air conditioner to be clean, window sill.
05/26/2015
Regular
No violation noted during this evaluation.
04/22/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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