Light bulbs, protective shielding Observation: Light above cold line in kitchen missing shield.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw meat stored above cooked meatloaf in walk-in cooler. Corrected.
Air drying of equipment and utensils Observation: Pans nested wet on storage shelves.
Storage and maintenance of wet and dry wiping cloths Observation: Sanitizer bucket stored on floor.
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: Make table holding at 43*. Unit was adjusted and proper temperature was reached. Corrected.
04/03/2014
Routine
Air drying of equipment and utensils Allow food containers to air-dry prior to stacking.
Roasts held at a temperature of 130°F or above Make table in kitchen hoding at 44-46*. Table was adjusted and proper temperature was attained. Corrected at time of inspection.
Sanitization methods - hot water, chemical Chlorine sanitizer in triple compartment sink at bar was above 200 ppm when tested. Corrected at time of inspection.
In-use utensils, between-use storage Store in-use utensils so handle does not contact product. (Ice Scoop)
Foods are cooled using appropriate methods Large quantities are difficult to cool within allotted times. Break product into smaller quantities to facilitate cooling.
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