Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Sanitizer in 3-compartment sink tested below 200ppm. Employee added sanitizer to sink during inspection to a proper concentration of 200ppm.
Outer openings are protected Observation: Back door with light coming through.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: No thermometer in milk cooler. Employee placed thermometer in cooler during inspection.
Premises maintained free of insects, rodents, and other pests The presence of insects rodents, and other pests are controlled as required
Handwashing signage Observation: No hand washing sign at hand washing sink. Inspector provided sign during inspection.
01/19/2016
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Shelving with debris, area of cereal with debris.
Outer openings are protected Observation:Outer doors with gaps around doors. Possible bug/ pest entry into kitchen.
Physical facilities maintained in good repair Observation:Wood shelving and counmtertops in kitchen with edges chipping and in poor repair.
06/15/2015
Regular
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:Tip sensitive thermometer required for temp of thin foods, water proof suggested.
06/24/2014
Routine
Designated areas for employees use of designated areas by employees
equipment food contact surfaces and utensils clean to sight and touch. shelving under countertops with debris
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