equipment food contact surfaces and utensils clean to sight and touch. Observation: Spray bottle without sanitize. Remixed to correct. Dishes in the dishwasher machine not sanitize, it was ran again thru dishwasher. Inspector will recheck at the next regular inspection
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Establishment without a certified manager. Information was left today with the owner on ServSafe classes by ISU
Bare hand contact with ready to eat foods Observation:Buns, condiments tacos prepared with bare hands. It was explained today to the owner the importance of hand barriers, we discussed a different manner to comply. Inspector will recheck at the next regular inspection
Warewashing equipment, determining chemical sanitizer concentration Observation: Dishwasher machine not dispensing sanitize solution. Machine was prime and adjusted today. Owner will monitor chemicals. Inspector will recheck at the next regular 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:Cooling units without thermometers. They will be provided to correct
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Pan of lasagna not dated. dated to correct. Inspector will recheck at the next regular inspection
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