Cleaning of cooking and baking equipment Observation: Facility not utilizing the 2nd (rinse) step in the required wash, rinse and sanitize process. Inspector discussed providing a larger area for drying racks so the 3rd sink will no longer be used as the drying rack area.
In-use utensils, between-use storage Observation: Ice cream scoops stored in holder without a continuous flow of running water.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Stainless steel under cutting board not clean to sight or touch.
Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
Test kit provided and used to measure sanitizing solution concentration Observation: No sanitizer test strips on site.
02/12/2016
Regular
Handwashing cleanser, availability Observation:Soap and paper towels required at all handsinks.
Manual warewashing sinks requirements Observation:three bay sink requirement not met. This is a service site where all disposable items are used for consumer. Utensils are only items washed.
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