Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Chlorine sanitizer in bucket tested above 200ppm. Employee and inspector mixed a new batch of sanitizer up to the proper concentration of 50-100ppm.
Physical facilities maintained in good repair Observation: Floors in poor repair.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No fine tipped probe thermometer on site.
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Observation: Thermometers in coolers are inaccurate.
Light bulbs, protective shielding Observation: No light protective shield cover or shatter proof bulb in walk in cooler behind deli.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: No date marking on deli meats. Employee date marked the items and will be going by the 7 day date marking system.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Tuna in container date marked 1-25-16 which is 10 days old. Employee voluntarily discarded the product during inspection.
02/04/2016
Regular
Physical facilities maintained in good repair Observation:Flooring in poor repair.
Outer openings are protected Observation:Gaps around exterior doors.
Hand drying provided Observation:Papertowels to be provided at handsink.
01/13/2015
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Racks in cooler and bottom of cooler with debris.
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