Test kit provided and used to measure sanitizing solution concentration Observation: There were no tests strips to check the concentration level of the quaternary based sanitizer in the spray bottle.
12/07/2015
Regular
No violation noted during this evaluation.
03/10/2014
Follow Up LOC
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation:Observed cooked rice pudding stored in uncovered bowls at room temperature on kitchen countertop - pudding was 96 degrees. Pudding is prepared at 10 am in nursing home kitchen, stored on stovetop at room temperature (burner is not on) until 11 am, then delivered to the assisted living kitchen where it is dished into the bowls and stored at room temperature until serving time at noon. Pudding was not cooled to 70 degrees within 2 hours.
Customer self service operations are monitored by food employees suitable utensils are provided or dispensing methods that protect the food are used
Foods are cooled using appropriate methods Observation:Based on interview with food director, the rice pudding was cooled at room temperature in a pan for 1 hour, then delivered to the assisted living kitchen and held at room temperature for one hour - pudding did not reach 70 degrees.
03/06/2014
Routine
Toilet room receptacle, enclosed, fixtures clean
Handwashing signage Kitchen, restroom
Test kit provided and used to measure sanitizing solution concentration Sanitizer test kit in use is discolored and can no longer register accurate sanitizer concentration.
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