Storage and maintenance of wet and dry wiping cloths Observation: Observed a common towel in-use and not stored in sanitizer solution.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Observed no date marking on cold hold foods in the cooler.
Common name-working containers Observation: Observed a bottle in-use without a label. Corrected.
Sanitizers Observation: Observed the chlorine sanitizer above the required level 50 ppm. Corrected.
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: Observed potentially hazardous foods not maintained at 41 degrees or below (50-46 degrees).
equipment food contact surfaces and utensils clean to sight and touch. Observation: Observed food contact surfaces (pans below the prep area) not clean to sight or touch.
Food storage containers identified with common name of food Observation: Observed foods not properly labeled in the coolers and on the storage shelves.
Test kit provided and used to measure sanitizing solution concentration Observation: Observed not test strips at the facility.
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