Test kit provided and used to measure sanitizing solution concentration Observation: Facility uses both chlorine & quat sanitizer, only has test strips for quat.
Eating, drinking, or using tobacco Observation: Several open drink containers in kitchen area.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Slicer not cleaned and sanitized after last use.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Facility made BBQ sauces being stored at room temperature.
Warewashing equipment, determining chemical sanitizer concentration Observation: Dish machine not dispensing chemical sanitizer.
10/07/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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