Test kit provided and used to measure sanitizing solution concentration Observation:No test strips available to test sanitizer.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Stovetop accumulated with grease and food particle debris. (Photo 1)
Foods are cooled using appropriate methods Observation: Baked potatoes being cooled in the tightly wrapped foil that they were cooked in. (Photo 2) Potatoes unwrapped to correct. Establishment will develop a written procedure for cooling their baked potatoes and submit to inspector.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw bacon stored above ready to eat cheese. Items were rearranged to correct.
Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Floor in kitchen area heavily soiled with grease and food. Kitchen hood has visible accumulation as well. (Photo 4 and 5)
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