Sanitization methods - hot water, chemical Observation: Bleach-water sanitizer tested over 200ppm. Must maintain 50-100ppm. Corrected on site.
Material characteristics of non-food contact surfaces Observation: Repaint all cupboards (upper and lower) in kitchen area to make surface smooth and easily cleanable.
Bare hand contact with ready to eat foods Observation: Must wear glove when handling ready-to-eat foods including buns, lettuce, onion, and tomato for burgers. Corrected on site with education.
Equipment location, installation, repair, and adjustment Observation: Replace door gasket on reach-in freezer in kitchen area to properly seal door and prevent ice build-up.
08/11/2014
Routine
Material characteristics of non-food contact surfaces Take out all items in cupboards and wipe out food, dust, mouse droppings. Must clean more frequently and watch for signs of pest issue to prevent food and equipment contamination.
Premises maintained free of insects, rodents, and other pests The presence of insects rodents, and other pests are controlled as required
equipment food contact surfaces and utensils clean to sight and touch. 1) Microwave has food build-up on top the interior space. Clean more frequently. 2) Dry food and working containers of spices have mouse droppings on them. Must remove and sanitze. Spray sanitizer in all cupboards frequently to prevent food borne illness do to pest control issues.
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