Food storage - preventing contamination from the premises Observation: Food products in boxes stored in the floor in freezer. Person in charge voluntarily placed products on shelves.
Test kit provided and used to measure sanitizing solution concentration Observation: No sanitizer test strips 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 salads in walk in cooler. Person in charge voluntarily date marked products during inspection.
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Observation: Vent hood and vents clogged with food residue build up.
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 temperature measuring devices in cold holding units and freezer.
Food temperature measuring devices are provided and readily accessible Observation: No fine tipped thermometer on site.
11/10/2015
Regular
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Observation:Hood filters to be removed and cleaned.
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