Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: The dish machine is not sanitizing.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: The facility does not have a tip sensitive thermometer.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw pork stored about ready to eat foods. Corrected by moving the raw pork below the ready-to-eat foods.
12/03/2015
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Bottom of reach in coolers with debris.
12/30/2014
Regular
Sanitizers Quat sanitizer must be mixed to yield 200 ppm. Clorox Wipes are not permitted on food contact surfaces. Corrected at time of inspection
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