Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation:The dishmachine is not sanitizing today. Corrected on site.Prime the sanitizer after hooking up a new container.
Miscellaneous sources of contamination Observation:The upright breakfast freezer has heavy frost around food items.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:No thermometer in the upright refrigerator. Replace the thermometer in the refrigerator in the kitchen.
12/03/2015
Regular
Eating, drinking, or using tobacco Observation:Employees have open beverage in the prep area and behind the bar. Corrected during this inspection.
In-use utensils, between-use storage Observation:Ice scoop is stored on top of the ice machine. Corrected.
05/28/2015
Regular
No violation noted during this evaluation.
09/11/2014
Routine
Multiuse food contact surfaces are cleanable Scented bleach is used at the bar-only use regular bleach for santiizing.
Sanitization of food contact surfaces - before use and after cleaning
Eating, drinking, or using tobacco Employee has open beverage behind the bar.
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