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: There is no thermometer in the small black refrigerator.
Test kit provided and used to measure sanitizing solution concentration Observation: There are no test papers available to check the quaternary sanitizer---Test papers have been ordered.
11/09/2015
Regular
No violation noted during this evaluation.
05/20/2015
Regular
No violation noted during this evaluation.
10/28/2014
Regular
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation:Sausage gravy is not being cooled down properly. Corrected on site by demonstration of an ice bath.
Other personal care items - storage Observation:Personal items are stored around and on the cookie oven.
Manual warewashing equipment, hot water sanitizing temperatures Observation:The quat sanitizer was well below 200 ppm.
05/13/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
Clean condition-hands and arms
10/21/2013
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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