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 gravy mix and sausage links. Person in charge date marked the items during the inspection.
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 probe thermometer 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: Pancake mix held at 72*F. Person in charge voluntarily discarded the mix during inspection.
Handwashing cleanser, availability Observation: Hand soap dispenser not dispensing soap. (broke)? Person in charge provided soap at hand washing sink during inspection.
11/25/2015
Regular
Food temperature measuring devices are provided and readily accessible all coolers to have thermometer inside
In-use utensils, between-use storage utensils to be stored in product between use, gravy and sausage, hot items
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