A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: The facility does not have a tip sensitive thermometer.
03/23/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Eating, drinking, or using tobacco
Clean condition-hands and arms
Discharge from eyes, nose, and mouth
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
12/19/2013
Routine
Food storage containers identified with common name of food Observed working food containers not labeled with the common name of the food.
Handwashing sinks-Numbers, capacities, location, and placement Observed plastic plates stored in the hand wash sink. Plates were removed. Corrected at time of inspection
In-use utensils, between-use storage Observed handles of forks stored inside the container. Observed microwave not clean to sight or touch.
Light bulbs, protective shielding Observed light not shielded in walk in cooler.
equipment food contact surfaces and utensils clean to sight and touch. Observed handles of forks stored inside the container. Observed microwave not clean to sight or touch.
Test kit provided and used to measure sanitizing solution concentration Observed no test kit for testing sanitizer concentration.
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