Effectively washing equipment and utensils Observation:NEED TO WASH TABLES OFF EFFECTIVLEY AND USE SANITIZER AFTER EACH PATRON, COS.
Packaged foods shall comply with standard of identity requirements Observation:NEED TO LABEL STAEAKS IN INDIVIDUAL PACKAGES, COS.
Test kit provided and used to measure sanitizing solution concentration Observation:NEED QUAT TEST STRIPS AND COLOR CHART FOR TESTING SANITIZER.
Established procedures for responding to vomiting and diarrheal events Observation:NEED PROCEDURES FOR RESPONDING TO VOMIT AND DIARRHEAL.
05/07/2015
Regular
Food temperature measuring devices are provided and readily accessible Observation:NEED THERMOMETER FOR FRIDGE IN BAR AREA.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:NEED TO WR&S POPCORN MACHINE. WILL CLEAN THIS PM.
Demonstration of Knowledge Observation: NEED BETTER DEMONSTRATION OF KNOWLEDG. PLEASE READ 2-101.11 IN FC
05/09/2014
Routine
Backflow protection air gap, device standard, when required
Food storage - preventing contamination from the premises
Maintaining premises free of litter and unnecessary equipment
Food is properly labeled Corrected at time of inspection
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Corrected at time of inspection
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