Sanitizers Observation:Chlorine sanitizer exceeds 50-100 ppm requirement. Water added at time of inspection.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:Thin probe thermometer not available.
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:Cooked pork and salsa holding at 48* in make table cooler. Make table shall be kept shut as needed to help maintain 41* or below. Freezer was put in use at time of inspection.
Outer openings are protected Observation:Outer openings not protected.
07/10/2015
Regular
Test kit provided and used to measure sanitizing solution concentration Observation: Mobile unit unable to provide test strips for checking concentration of chlorine sanitizer.
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