Super 8 - Spirit Lake, 2203 Circle W Dr, Spirit Lake, IA 51360 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine sanitizer test strips on site.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No fine tip probe thermometer on site to temp foods.
- Using a handwashing sink- operation and maintenance
Observation: Ice bin and ice stored in hand washing sink. Manager removed ice and bucket from sink and will no longer be using it for anything other than hand washing.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Employees not using the middle compartment sink to rinse food equipment. Inspector discussed the 3 step manual ware washing process and the employees will be utilizing the proper steps starting today.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Gravy mix temped at 130*F after taken off of hot hold at . Employee voluntarily discarded the product.
|
02/26/2016 | Regular |
- Posting of a valid license
Observation:License to be posted in view of the public.
- Foods are cooled using appropriate methods
Observation:Foods are to be cooled in the fridge, not room temp, lids off and in small portions.
- Sanitization methods - hot water, chemical
Observation:Sanitization must be done during the dish washing procedure. Bleach is ok to use at the right concentration. 1 tsp/ gal water.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Employee illness reporting policy handed out.
|
02/26/2015 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Clean condition-hands and arms
|
04/23/2013 | Routine |
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