Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Clean condition-hands and arms
Shellstock, maintaining identification
Eating, drinking, or using tobacco
Discharge from eyes, nose, and mouth
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
07/16/2013
Routine
Posting of a valid license Last inspection report is not posted.
Common name-working containers Two spray bottles (one at bar and one in the kitchen) are not labeled with the contents
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Found the dishwasher sanitizer concentration to be approximately 10 ppm after priming and running through several wash cycles.
In-use utensils, between-use storage Ice scoop at the bar was being stored on a pop syrup box
Light bulbs, protective shielding Light shields in the kitchen are missing the end caps.
Test kit provided and used to measure sanitizing solution concentration No chlorine test strips available during the inspection
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Containers of roast beef, mashed potatoes and gravy were not dated in the walk-in cooler
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