Food storage - preventing contamination from the premises Observation: Food items (bags of onions, rice, etc.) and single-service items (case of trays) are being stored directly on the floor.
Service sink required Observation: A mop sink is not available in the establishment
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Thin-tip (tip sensitive) thermometer is not available for use.
Bare hand contact with ready to eat foods Observation: Tomatoes were being diced with bare hands
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Container of raw beef was found on the top shelf of the cooler
Test kit provided and used to measure sanitizing solution concentration Observation: Test strips are not available to test the sanitizer concentration.
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