Service sink required Observation: No mop/utility sink.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Soot on walls from oven exhaust.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips to check sanitizer concentration levels.
01/22/2016
Regular
Test kit provided and used to measure sanitizing solution concentration Observation:Test strips needed to check sanitizer and temperature.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Window sills to be clean, hand contact surfaces of equipment to be clean and sanitized.
Service sink required Observation:Utility sink needed in facility.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Debris on floor under equipment along walls.
12/18/2014
Regular
No violation noted during this evaluation.
07/11/2014
Pre Opening
Mechanical warewashing equipment, hot water sanitizing temperatures
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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