Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Open ham without a date mark. Corrected.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: The facility does not have a tip sensitive thermometer.
Sanitizers Observation: Quat sanitizer above required level at 500 ppm. Corrected by remixing the solution.
Test kit provided and used to measure sanitizing solution concentration Observation: The test kit is not used to measure sanitizer concentration.
Hand drying provided Observation: No papertowels at the hand sink.
Common name-working containers Observation: Sanitizer bottle not labeled. Corrected.
Food storage - preventing contamination from the premises Observation: Food stored on the floor in the walk-in cooler.
Frozen PHF/TCS foods are properly slacked and thawed Observation: Foods thawed on the counter.
06/25/2015
Regular
Clean condition-hands and arms
Eating, drinking, or using tobacco
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
11/15/2013
Routine
Preventing contamination when tasting
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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