- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: No stove, microwave,etc. to heat foods. Not enough coolers to keep cold foods. No ice provided.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips for checking sanitizers.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: ham and cheese sandwiches were 52.4F.
- Posting inspection reports
Observation: Last inspection report not posted.
- Maintaining premises free of litter and unnecessary equipment
Observation: Old household kitchen dishwasher in kitchen.
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11/03/2014 | Regular |
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