- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Hamburger thawed on the counter.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Utensils cleaned every 12 hours. Corrected by cleaning and sanitizing every food shift in the 3 compartment sink.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained in good repair
Observation: Wood surfaces and walls, and floors in poor repair.
- Foods prepared in a private home may not be used of offered for human consumption
Observation: Foods made at home are served in the restaurant. Corrected by making all the foods in the food establishment.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have a test kit for the sanitizer
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12/03/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris on floor under equipment, Wood shelving and cabinets in poor repair.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Shelving in food prep areas with debris, interior of fridges with debris on bottom shelf
- Food temperature measuring devices are provided and readily accessible
Observation:Digital thermo required for checking chicken and burgers.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained in good repair
Observation:Wood surfaces and shelving in poor repair. Prep area with items in poor repair, ceiling, walls and floor. Cooling equipment in poor repair, rust on surfaces.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips needed to check sanitizer concentration.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
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12/17/2014 | Regular |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Food temperature measuring device construction
Food theermometer with temp sensor at tip of probe must be provided to check temp of thin foods like burgers and pizza.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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11/21/2013 | Routine |
Restaurant representatives - add corrected or new information about Stop Light Lounge, 10 1st Se St, Hartley, IA 51346 »