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: The reach in refrigerator in the kitchen was holding foods at 44*. All potentially hazardous foods were discarded. Owner will look into repairing.
Handwashing sinks-Numbers, capacities, location, and placement Observation: There was no hand sink designated behind the bar. COS by designating a hand sink and stocking with hand soap and paper towels.
Test kit provided and used to measure sanitizing solution concentration Observation: There are no test strips to check the concentration level of the quaternary sanitizer.
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