Test kit provided and used to measure sanitizing solution concentration Observation: There are no test strips to check the concentration level of the ware wash chlorine based sanitizer.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: The kitchen is mildly soiled especially around and behind the equipment, in particular the deep fryer area. A good general cleaning is needed.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: There is no thin tip digital thermometer to check the temperatures of thin foods.
01/29/2015
Regular
equipment food contact surfaces and utensils clean to sight and touch. Remove and clean the gasket for the two lids on the top of soft-serve ice cream dispenser.
Test kit provided and used to measure sanitizing solution concentration
Roasts held at a temperature of 130°F or above Observed pizza sausage and mozzarella cheese setting out for easy pizza preparation. Placed in cooler for correction, but a long term correction must be implimented for holding refrigerated items at 41* or below.
Design and construction of equipment including hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
Bare hand contact with ready to eat foods Observed handeling lettuce with bare hands - corrected while onsite.
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