Cleaning of cooking and baking equipment Observation: Cleaning frequency of microwave oven greater than 24 hours.
Bare hand contact with ready to eat foods Observation: Food employee handled ready to eat bun. Corrected by instructing when to use tongs, gloves, paper, or some other barrier.
Sanitizers Observation: Concentration of chemical sanitizer solution stored in bar area greater than 200ppm (parts per million) when tested with chlorine test strips. Corrected by disposing.
Material characteristics of non-food contact surfaces Observation: Unsealed wood floors in walk-in refrigerator are nonabsorbent and not easily cleanable.
Restricted use pesticides Observation: Fly strip with pesticide additive stored on beer tap. Corrected by disposing.
Maintaining premises free of litter and unnecessary equipment Observation: Excess unused equipment store in kitchen area.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Bin and internal components of ice machine soiled with mold accumulation.
Safe, unadulterated, honestly presented Observation: Nacho cheese sauce soiled with mold accumulation. Corrected by disposing.
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