Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: There was a container of cooked chicken in the walk in cooler dated from 05/24/15. Corrected on site by discarding.
Using a handwashing sink- operation and maintenance Observation: The handsink in the kitchen is used for other things besides handwashing. Left a handwashing only sign to be placed at the handwash sink in kitchen.
06/02/2015
Regular
Handwashing sinks-Numbers, capacities, location, and placement Observation: There was no designated hand sink in the kitchen. Corrected on site by designating the prep sink to now become the hand sink. This hand sink is to be used as a hand washing sink only.
03/10/2015
Regular
Warewashing equipment cleaning frequency, operation, use limitations, and clean solutions
Food temperature measuring devices are provided and readily accessible Thin probe tip sensitive thermometer is needed for checking food temperatures.
Storage or display of food in contact with water or ice Observed the bottom layer of bagged ice, located in the ice storage unit, apparently got frozen into standing water that resulted in bagges of ice partially exposed from a block of ice making up the base of freezer unit. The bottom layer of ice must be disposed of and not offered for sale.
Test kit provided and used to measure sanitizing solution concentration
In-use utensils, between-use storage Clean ice scoops and store on a sanitary surface.
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