Storage and maintenance of wet and dry wiping cloths Observation:STORAGE AND MAINTENANCE OF DRY WIPING CLOTHS-Soiled wiping cloths stored on top of frozen yogurt machines.
equipment food contact surfaces and utensils clean to sight and touch. Observation:EQUIPMENT FOOD CONTACT SURFACES CLEAN TO SIGHT AND TOUCH-The drinking fountain water dispenser is soiled with residue. Owner cleaned this during the inspection. Corrected at time of inspection.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Floors are in the prep area are sticky from food spills and food residue.
Test kit provided and used to measure sanitizing solution concentration Observation:TEST KIT PROVIDED AND USED TO MEASURE SANITIZING SOLUTION CONCENTRATION-Establishment's test strips onsite only measure chlorine sanitizer up to 10 ppm. Test strips for chlorine sanitizer must have a range of at least 0-200 ppm.
Toilet room receptacle, enclosed, fixtures clean
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Interiors of refrigeration and freezer units are soiled with spills and food residue. Exterior surfaces of 2 door reach in cooler and the non-operating 2 door prep cooler are soiled with food residue.
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