Test kit provided and used to measure sanitizing solution concentration Observation: No test kit for testing concentration of sanitizer.
Hand drying provided Observation: Hand towels being used to dry hands.
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: No thermoeter in make table cooler. Thermometer was provided during inspection. Corrected.
Posting inspection reports Observation: Most recent inspection not posted where the public can view it.
Food storage containers identified with common name of food Observation: Food working container not labeled with common name of food. Container was labeled during inspection. Corrected.
Sanitization of food contact surfaces - before use and after cleaning Observation: Upon discussion with PIC it was determined that food contact surfaces are not being properly sanitized. PIC stated he will start using sanitizer that the front bar area uses.
Demonstration of Knowledge Observation: Person in charge unable to answer food safety questions when posed by Inspector.
Light intensity Observation: Light above warewashing broken and light that is being used is placed on the side of the warewashing sink.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Observed potentially hazardous food not date marked. Food was date marked during inspection. Corrected.
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