- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer - will obtain.
- Handwashing aides and devices, use restrictions
Observation: Bucket of water sitting in hand sink.
- 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: Mashed potatoes in hot hold unit temping between 118 - 122 degrees, removed to be reheated.
- Food on display is protected from contamination by consumers
Observation: Bowls of carrots, broccoli, ham and cheese out for consumer self service - no barrier - will relocate or wrap.
- Backflow protection
air gap, device standard, when required
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02/29/2016 | Regular |
- Toilet room
receptacle, enclosed, fixtures clean
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Concentration of chemical sanitizer solution in spray bottles less than 150ppm (parts per million) when tested with QT-40 test strips. Corrected by disposing and remaking.
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06/29/2015 | Other |
- Storage and maintenance of wet and dry wiping cloths
Observation: Rags for wiping stored on top of sneeze guards
- Food on display is protected from contamination by consumers
Observation: Bowls of carrots, broccoli, and cucumbers served unprotected. Corrected by instructing food employees to discard food item in the event contamination from students occurs.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Prepared frostings made with diary stored past 7 day date marking. Corrected by disposing.
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02/19/2015 | Regular |
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