Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:
07/17/2015
Follow Up LOC
Test kit provided and used to measure sanitizing solution concentration Observation: chlorine tests strips which register 50-100ppm are needed in the warewashing area
Miscellaneous sources of contamination Observation: a plastic cup is used for an ice scoop. Need a scoop with a handle so hands don't touch ice
Food temperature measuring devices are provided and readily accessible Observation: thermometer was found way in back of fridge. Should be in warmest part of the fridge (door etc)
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: a CFPM is needed at this establishment because there is food prep
Sanitizers Observation: concentrated and scented bleach is use is not approved for food contact surfaces.
07/06/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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