Posting inspection reports Observation: Post most recent inspection report in public view.
Sanitization methods - hot water, chemical Observation: No sanitizer available for washing equipment and utensils. Bleach was obtained from laundry room. Has Chlorine test strips. Use test strips frequently to ensure bleach-water solution is maintain 50-100ppm for proper food contact surface sanitation. Corrected on site with education.
Posting of a valid license Observation: Post current food license in public view.
05/19/2014
Routine
Air drying of equipment and utensils Air drying on towels. Must provide a smooth, nonabsorbent, and easily cleanable surface to air dry clean dishes. Towels absorb water leading to possible bacterial growth.
equipment food contact surfaces and utensils clean to sight and touch. Clean shelving in "lazy-susan" , has food debris.
Food temperature measuring devices are provided and readily accessible Provide a thermometer for fridge in laundry room.
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