Sanitizers Observation: Concentrated and scented bleaches are not approved for sanitizing food contact surfaces.
Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy Observation: Serving kitchen staff was not aware of how to calibrate a thermometer. Thermometer on site was off by 20*.
Handwashing signage Observation: At least one sink in each kitchen shall be designated as a dedicated handwashing sink. Signage shall be placed at each sink.
Test kit provided and used to measure sanitizing solution concentration Observation: No test kits available in the main kitchen or serving kitchens. Test kits shall be available to test sanitizer concentrations.
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