Food and water temperature measuring devices are appropriately scaled Observation: meat thermometer does not meet Code requirement -- provide thermometer that reads 0-220*F or digital
Test kit provided and used to measure sanitizing solution concentration Observation: chlorine test strips not available for bleach sanitizer
04/18/2015
Regular
No violation noted during this evaluation.
05/05/2014
Routine
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Mechanical warewashing equipment, hot water sanitizing temperatures
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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