Outer openings are protected Observation:Observed openings under both back exit doors.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:There is no digital, instant-read food thermometer with thin-diameter probe to monitor temperatures of thin foods.
Indoor and outdoor surfaces Observation:Observed floor in front of bar three compartment sink and around the ice machine is deteriorating, floor tiles are breaking up - owner stated the floors are due to be replaced.
Equipment location, installation, repair, and adjustment Observation:New handsink and three-compartment sinks are not caulked/sealed to the walls.
11/20/2015
Regular
Test kit provided and used to measure sanitizing solution concentration Observation:There are no chlorine test papers to monitor sanitizer concentration - must be 50 to 100 ppm
Using a handwashing sink- operation and maintenance Observation:Observed brush & spoon in bar handsink, corrected.
License required to operate a food establishment Observation:New owner took over business January 1 without applying for a food license and obtaining a preopening inspection first, before opening.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:There is no thermometer in mini refrigerator where half & half is stored.
Cleanability of floors, walls, and ceilings Observation:Floor behind bar is no longer smooth, durable & easily cleanable. Parts of the floor are chipping away.
Smoke free air act Observation:Observed ash tray on basement steps with butts and ashes - discussed all smoking must take place outside the building.
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