equipment food contact surfaces and utensils clean to sight and touch. Observation: Ice cream topping containers soiled.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Interior of refrigeration units and ice cream bunkers soiled.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Working containers of soup passed of expiration date. Disposed of.
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: Items in prep table at 44 degrees.
Posting inspection reports Observation: Inspection report not posted
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: Thermometers in refrigeration units missing/not working.
Posting of a valid license Observation: License on display expired in March of 2014.
03/23/2015
Regular
No violation noted during this evaluation.
09/11/2014
Non Illness Complaint
Food temperature measuring devices are provided and readily accessible Thin probe thermometer required to correctly monitor food temps.
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