- Eating, drinking, or using tobacco
Observation:Open employee beverage stored on the bottom shelf of the prep table in the kitchen. Corrected at time of inspection.
- Designated areas for employees
use of designated areas by employees
- Mechanical warewashing equipment, hot water sanitizing temperatures
Surface temperature of pans running through the hot water sanitizing dishmachine tested at below 160F and dishmachine water temp was not able to reach a minimum temp of 165F. Establishment will manually sanitize dishes in the 3 compartment sink until the dishmachine is properly repaired. Observation:4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. (A) Except as specified in ¶ (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF), or less than: (1) For a stationary rack, single temperature machine,165oF
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Automatic Quat Sanitizing dispensing unit at the 3 compartment sink is not dispensing enough sanitizer solution (tested at 50 ppm)to properly sanitize dishes.
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04/07/2014 | Routine |
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