Foods are cooled using appropriate methods Observation: appropriate cooling methods not used in establishment. Inspector has discussed proper methods and issued guidance documents.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: thin tip thermometer not available in establishment for checking thin foods.
Using a handwashing sink- operation and maintenance Observation: Handwashing sink used as a dump sink. corrected during inspection.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: pepper spread prepared on site held past 7 days. Corrected by disposal.
Designated areas for employees use of designated areas by employees
Smoke free air act Observation: Iowa smokefree air act information not posted at entrance.
Protecting food from environmental contamination Observation: food items stored next to handwashing sink. corrected by removal.
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