Cleaning procedure Observation: Food employee did not dry hands after hand washing. Corrected by instructed to always dry hands after washing
Sanitizers Observation: Concentration of chemical sanitizer solution in buckets used to sanitizer equipment surfaces greater than 200ppm when tested with chloring test strips. Corrected by disposing and remaking.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Concentration of chemical sanitizer solution in dish machine less than 50ppm (parts per million) when tested with chlorine test strips. Instructed to sanitize equipment and utensils in three compartment sink after washing.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips provided to measure concentration of Quaternary ammonia sanitizer solution used in three compartment sink, such as QT-40 strips.
Where to wash Observation: Food employee started to washing hands in three compartment sink. Corrected by instructed to wash hands in hand washing sink.
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