Hand and arm jewelry prohibition Observation: Food employee in elementary kitchen wearing watches and wrist bands.
Food on display is protected from contamination by consumers Observation: Sneeze guard provided for salad bar in high school kitchen not adequately protecting salad greens and toppings.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strip provided in elementary kitchen for chemical sanitizer.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Chemical sanitizer not provided for dish washer. Corrected by submerging inlet line in sanitizer solution and priming to test strength in dish machine.
Sanitizers Observation: Chemical sanitizer solution greater than 200ppm (parts per million) when tested with "Precision chlorine test paper". Corrected by draining and remaking, tested to confirm.
Foods are cooled using appropriate methods Observation: Elementary kitchen cooling chili in covered deep hotel pans in reach-in refrigerator. Temperature around 72*F after 2.5 hours. Corrected by stirring and inserting product with ice paddle and removed covering to cool faster.
Warewashing equipment, determining chemical sanitizer concentration Observation: No monitoring of chemical sanitizer for dish washer.
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