Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observed cheese soup containers (3) in reach in cooler at 48*F and above. Foods were date marked 12/5. Foods were voluntarily discarded. Discussed cooling methods and observed other products being cooled in compliance with the Food Code. Corrected on-site
Test kit provided and used to measure sanitizing solution concentration Provide test strips that monitor the concentration of quartenary chemical for wiping cloth buckets.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observed chemical concentration of chlorine sanitizer is not dispensing at recommended concentration to attain 100ppm. Repair was called during this inspection. Use 3 compartment sink with manual sanitizing until the mechanical washer is repaired. Corrected at time of inspection
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