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: Hot dogs on roller grill temperature too low (122F). Person In Charge turned the temperature control up
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No small diameter probe thermometer available on-site to check internal food temperatures.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips available on-site to test food contact sanitizer concentration available at time of inspection.
10/15/2015
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: The display racks for milk products are soiled with dust residue and what appears to be mold.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Floors have a build up of pop syrup residue under the pop syrup boxes and floors have an accumulation of residue under shelving/equipment in the retail area.
Separation from food, equipment, utensils, linens, and single service Observation: Chemicals stored on top of the ice machine. Chemicals stored in a cabinet with food product ("Black Coffee Shot"). Corrected at time of inspection.
Handwashing signage Observation:Handwashing sign was not posted at the Employee handsink in the food prep area.
Posting inspection reports Observation:Inspection was not posted in area easily visible to customers.
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