Sanitization methods - hot water, chemical Observation: Unable to detect chlorine in dish machine.
Food temperature measuring devices are provided and readily accessible Observation: 1) Didn't provide food thermometer 2) Missing thermometers in cooler and fridge at back storage.
Cleaning of cooking and baking equipment Observation: Food debris buildup inside of: 1) microwave 2) oven.
Material characteristics of non-food contact surfaces Observation: Cardboard being used as mat in drawer.
Storage and maintenance of wet and dry wiping cloths Observation: Didn't maintain wet wiping cloth in sanitizer.
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: 1) Food in mini reach-in cooler at front was temped between 42.4*F to 47.9*F. Discarded. 2) Salsa stored in room temperature on service line.
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Food in hot holding equipment was temped at 128*F. Removed.
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