Test kit provided and used to measure sanitizing solution concentration Observation: test strips not provided
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: tip sensitive thermometer not provided
Where to wash Observation: Food license was originally approved in 1993 and handwashing was allowed in three compartment sink -- one sink has now been designated for handwashing only, and the other two sinks will be used for batch warewashing.
Maintaining premises free of litter and unnecessary equipment personal items required to be stored separate from items necessary for business
Handwashing signage Observation: signage not provided at handsink -- corrected
08/06/2015
Regular
No violation noted during this evaluation.
05/03/2014
Routine
Equipment and utensils are adequately rinsed after washing REPEAT VIOLATION: Use proper three sink sequence: wash, rinse, sanitize
Hand drying provided
Duties of PIC reviewed employee health policy
Handwashing signage
Handwashing sinks-Numbers, capacities, location, and placement REPEAT VIOLATION: no handsink in food prep area. Owner shall designate one sink on three compartment sink for handwashing only, then use the remaining sinks to batch wash food contact surfaces.
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