Test kit provided and used to measure sanitizing solution concentration Observation:There are no iodophor test papers to monitor iodine sanitizer concentration, iodine shall be in water at least 68 degrees and the concentration no less than 12 mg/L and no more than 25 mg/L.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:There is no digital, instant-read food thermometer to monitor cooking temperatures of pizza.
Storage of clean equipment and utensils Observation:Observed clean utensils stored directly under paper towel holder at bar - moved, corrected on site.
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:Mushrooms in upright beer cooler were 51 degrees, condenser is frozen up - unit no longer self-defrosts. Cheese and pepperoni slices were discarded, unit was unplugged to allow to defrost. Corrected on site.
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:There are no thermometers in the beer walk-in cooler (where cheese is stored) and the upright beer cooler (where cheese and meats are stored).
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