Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: The facility does not have a date marking system. Milk is not date marked.
Manual warewashing sinks requirements Observation: The facility does not have a 3-compartment sink.
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: Potentially hazardous foods (milk and yogurt) above required temp at 47 degrees. Corrected by voluntarily discarding the food and turning the fridges cooler.
Test kit provided and used to measure sanitizing solution concentration Observation: The facility does not have test strips for sanitizer.
Hand drying provided Observation: No papertowel by the hand sink. Corrected.
Posting inspection reports Observation: The most recent inspection is not posted in the view of the public.
Handwashing cleanser, availability Observation: No soap at the hand sink. Corrected.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: The fridges do not have thermometers.
Sanitization methods - hot water, chemical Observation: The facility does not have a sanitizer.
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