PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation: Gravies being reheated in hot holding unit at time of inspection. Gravies removed and reheated on stove to over 165* before being placed in hot holding unit.
Food temperature measuring devices are provided and readily accessible Observation: Thermometer used to check food temperatures not available at time of inspection.
Equipment location, installation, repair, and adjustment Observation: Seals on the prep table cooler are worn and cracked.
First aid supplies - storage Observation: Hydrogen peroxide stored over food contact surfaces. Hydrogen peroxide moved away from food contact surfaces.
Food storage - preventing contamination from the premises Observation: Trays of food stored on the floor in the walk in cooler.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Inside of the microwave is soiled.
Posting inspection reports Observation: Most current inspection report not posted.
Cleanability of floors, walls, and ceilings Observation: Broken tiles on the floor in the kitchen.
Test kit provided and used to measure sanitizing solution concentration Observation: Test kit not available to check sanitizer concentrations.
Material characteristics of non-food contact surfaces Observation: Cardboard used to line shelving.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Thin probe, tip sensitive, digital thermometer not present to check temperatures in thin foods.
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