- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking on soup in cooler. Employee date marked the product during inspection.
- In-use utensils, between-use storage
Observation: Utensil handle placed down in soup product. Employee removed the scoop from the soup during inspection.
- Handwashing cleanser, availability
Observation: No hand washing soap at hand wash sink. Employee provided soap at sink during inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine sanitizer test strips on site.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Employees were not able to mix sanitizer or find drain plug to complete the wash, rinse and sanitize steps. Inspector showed employees how to mix sanitizer to proper concentration of 50-100ppm during inspection.
- 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: Not all cold hold units have thermometers inside them.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No fine tipped probe thermometer on site to temp foods.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager at facility. Manager will be taking next course in Spirit Lake within the next 6 months.
- Storage of clean equipment and utensils
Observation: Utensils stored in soiled containers with food debris inside them.
- 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: Coolers in kitchen holding products around 47*F. Employees turned the dial colder on the units during the inspection. Products are now temping at 41*F.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Tomato basil soup date marked 1-22-16 not discarded. Employee discarded the product during inspection.
- Cleaning of maintenance tools and mop water disposal
Observation: No mop sink at facility.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
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02/03/2016 | Regular |
Restaurant representatives - add corrected or new information about Prairie Chick, 2605 41st St, Spirit Lake, IA 51360 »