A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No fine tipped thermometer on site.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: No date marking on ground meat in cooler. Owner in charge voluntarily discarded the product.
Mechanical warewashing equipment, sanitization pressure Observation: No 3-compartment sink.
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: No thermometers in coolers.
Test kit provided and used to measure sanitizing solution concentration Observation: No quat test strips on site.
11/25/2015
Regular
Manual warewashing sinks requirements 3 compartment sink needed for dishwashing, tub used for sanitizing currently
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