Sanitization methods - hot water, chemical Observation: 1)Dish machine not reaching 160*F for sanitizing, only reached 125*F. Must get unit serviced before usage. Only allowed to use three compartment sink to do warewashing before health department physical recheck. 2)Chlorine sanitizer was tested lower than 50ppm. Chlorine sanitizer concentration must be maintained 50-100ppm. Must use test strips to ensure concentration be maintained after made each time.
Food temperature measuring devices are provided and readily accessible Observation: Didn't provide thermometer in reach-in cooler. Must have a thermometer to monitor cooler temperature. Corrected at time of inspection
Toilet room receptacle, enclosed, fixtures clean
Plumbing system repaired according to law Observation: 1)faucet at three compartment sink in kitchen leaking. Repair. 2)Pump motor under dish machine is leaking. Repair. MUST REPAIR ALL PLUMBING TO KEEP IN GOOD CONDITION.
08/21/2014
Routine
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Stored frozen foods shall be maintained frozen
Manual warewashing equipment, hot water sanitizing temperatures
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