Food temperature measuring devices are provided and readily accessible Observation: 1) Missing a thermometer in walk-in cooler. Corrected at time of inspection. 2) Didn't have penetration probe (thin) food thermometer. Must provide thin probe thermometer to check food internal temperature.
Plumbing system repaired according to law Observation: The drain line underneath sanitizer basin on three compartment sink in kitchen leaks. Repair to maintain in good condition.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Observed a gallon milk was date marked on 01/03/2015 in walk-in cooler. Potentially hazardous food only have 7 days from day marked to use or discard. Corrected at time of inspection.
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Observation: Vent is dusty. Must clean off dust buildup on vent in walk-in cooler.
Backflow protection air gap, device standard, when required
Handwashing cleanser, availability Observation: Hand soap in soap dispenser cross from walk-in cooler was dry out. Replace fresh soap as needed.
Sanitization methods - hot water, chemical Observation: Sanitizer in the container was too weak. QA sanitizer concentration must be maintained between 200 to 400ppm. Check concentration with test strips after made.
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