Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Peas, chili and bean soup were dated past 7 days. These items have been disposed of. Employees have been trained to go through all of the refrigeration every day.
Test kit provided and used to measure sanitizing solution concentration Observation: Using wrong type of test strips for checking the concentration of bleach sanitizer. Inspector left test strips to use until the right ones can be purchased.
Eating, drinking, or using tobacco Observation: employee drinks were not covered. All employee drinks will be covered and stationed in a non food prep area.
Reminder statement Observation: No consumer advisory reminder statement on current menu. Asterisk will be placed by the undercooked food-eggs and hamburger.
Food and water temperature measuring devices are appropriately scaled Observation: Only thermometers available were 3 meat thermometers. Owner will buy a thin tip thermometer today.
Sanitizers Observation: Sanitizer for wiping cloths in the dining room tested too strong. Manager corrected by adding more water to the bucket and retesting.
Duties of PIC Observation: Numerous violations. Owner will train employees on covering open containers, use of thermometers, disposing of out dated food, strength of sanitizer and using gloves when working with ready to eat food.
Disclosure of menu items offered or served raw or undercooked Observation: No Consumer Advisory on the current menu. Consumer Advisory will be added to the new menus.
Bare hand contact with ready to eat foods Observation: Bare hand contact made with ready to eat food-toast. Tongs or gloves will be used when working with toast and any other ready to eat food. Gloves will be purchased today. Will use tongs or deli tissues until gloves are purchased.
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