Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: no sanitizer available today. Dishes are only being washed and rinsed. Regular strength bleach or a quat ammonia sanitizer is needed.
Test kit provided and used to measure sanitizing solution concentration Observation: chlorine test strips are needed inside the snack bar to check sanitizer strength
07/29/2015
Regular
No violation noted during this evaluation.
07/14/2014
Follow Up LOC
In-use utensils, between-use storage Observation: ice cream scoops should not be stored in handwashing sink between uses. be sure to store in a sanitary manner.
Posting inspection reports Observation: current inspection report should remain up until the next routine inspection is performed.
Capacity, availability, and pressure of hot and cold water Observation: hot water is needed at hand sink in concession stand to wash hands and rinse utensils between uses.
Toilet tissue available Observation: two of the three ladies restroom stalls were without toilet tissue
Bare hand contact with ready to eat foods Observation: ice cream cones were handled with bare hands today. this is a ready to eat food and should have a barrier such as napkin or deli tissue
When to wash Observation: food handler should be washing hands after handling money and before handling food
07/07/2014
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
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