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:The small breakfast cooler is 58 degrees. The refrigerator in the back area is 47 degrees. The small cooler is being defrosted today and the refrigerator has been turned up.
Air drying of equipment and utensils Observation:The dishes/utensils are not being air dried. Corrected during this inspection by purchasing a dish drainer or installing a wire shelf for draining dishes.
Posting inspection reports Observation:Most current food inspection is not posted.
06/16/2015
Regular
No violation noted during this evaluation.
10/27/2014
Regular
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:No small probe thermometer to check temperatures of food.
Food temperature measuring devices are provided and readily accessible Observation:No thermometer in the refrigerator.
Toilet room receptacle, enclosed, fixtures clean
Posting inspection reports Observation:No food inspection report is posted. Food license and inspection report must be posted for public viewing.
Plumbing system maintained in good repair Observation:Cold water faucet is not working at the 3 comp sink.
05/19/2014
Routine
Test kit provided and used to measure sanitizing solution concentration ONCE SANITIZER TYPE IS DETERMINED
Roasts held at a temperature of 130°F or above THE YELLOW REFRIGERATOR IS 42 F TO 43 F--THE DOOR WAS AJAR DURING THE INSPECTION.
Sanitization methods - hot water, chemical NO SANITIZER IS BEING USED FOR DISHWARE AND UTENSILS.
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