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: No thermometers in hot and cold hot units.
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.
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 hot dogs in plastic containers. Person in charge date marked the containers during inspection.
Test kit provided and used to measure sanitizing solution concentration Observation: No chlorine test strips on site.
12/01/2015
Regular
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Back room with debris scattered.
Refuse, recyclables, and returnables storage, maintenance, and removal
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