Customer self service operations are monitored by food employees suitable utensils are provided or dispensing methods that protect the food are used
Dispensing of single-service and single-use articles Observation: Tasting spoons not dispensed by handles. Rearranged at time of inspection.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Diced cheese for tasting in wine cooler at 53 degrees. Disposed of at time of inspection, will not use this cooler for storing cheese
Handwashing sinks-Numbers, capacities, location, and placement Observation: No hand sink in pizza prep area.
04/14/2015
Regular
Food temperature measuring devices are provided and readily accessible No thin probe thermometer for checking burgers.
Test kit provided and used to measure sanitizing solution concentration Using a quat sanitizer with chlorine test strips.
06/06/2013
Routine
Test kit provided and used to measure sanitizing solution concentration Using a quat sanitizer with chlorine test strips.
Food temperature measuring devices are provided and readily accessible No thin probe thermometer for checking burgers.
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