Sanitizers Observation: Quat sanitizer solution in a bucket is below required level and sanitizer solution in a bottle above required level. Corrected by mixing a new batch of sanitizer for each location.
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: Cooked beans set out at room temperature temped at 124 degrees.
Cleaning procedure Observation: The facility is using a bucket of sanitizer, dip bucket, to wash their hands in the kitchen. Corrected by dumping the bucket out and getting rid of it.
Using a handwashing sink- operation and maintenance Observation: Hand towels are not accessible without re-contaminating hands. The 3-compartment sink faucet hose is directly in front of the area where you place your hands to pull out hand towels from the dispenser.
10/29/2015
Regular
Storage and maintenance of wet and dry wiping cloths Wiping clothes must be kept in clean containers of sanitizer.
Sanitizers Quaternary sanitizer must be mixed to yield 200 ppm ( spray bottles were too strong, mop bucket was too weak ). Corrected at time of inspection
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