Test kit provided and used to measure sanitizing solution concentration Observation:There are no test papers to monitor sanitizer concentration - repeat violation.
Using a handwashing sink- operation and maintenance Observation:Observed bags of sandwich buns, pop cans in kitchen handsink - corrected on site.
Sanitization of food contact surfaces - before use and after cleaning Observation:Dishes and equipment are only washed and rinsed, there is no sanitizing step. Unscented bleach was obtained, corrected on site.
Toilet room receptacle, enclosed, fixtures clean
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:There is no digital instant-read food thermometer with thin-diameter probe.
Plumbing system maintained in good repair Observation:Faucet at three-compartment sink in kitchen leaks.
01/21/2015
Regular
Test kit provided and used to measure sanitizing solution concentration There are no chlorine test papers to monitor sanitizer concentration.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observed raw chicken and pork sausages stored above other foods in kitchen refrigerator, corrected.
Beverage tubing, cold plates, and ice unit drain lines Observed cold plate and beverage tubes are in ice bin. Establishment no longer sells fountain pop, water is still in use in the bargun but does not go through the cold plate.
Handwashing signage There are no handwashing signs in restrooms.
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Digital thermometer is not working.
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