Storage and maintenance of wet and dry wiping cloths Observation: Quat sanitizer in bucket below required concentration. Sanitizer was re-filled to achieve proper concentration during inspection. Corrected.
10/20/2015
Regular
Posting inspection reports Observation:Inspection report not posted
Using a handwashing sink- operation and maintenance Observation:Handsink being used as a dump/rinse sink
09/23/2014
Routine
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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