Physical facilities maintained in good repair Observation: Evidence of water damage on kitchen ceiling. Floors in kitchen cracked and worn.
Maintaining premises free of litter and unnecessary equipment Observation: Excess unused equipment stored on premises.
Material characteristics of non-food contact surfaces Observation: Non durable shelving in food preparation and ware washing station.
Single -service and single-use articles may not be reused Observation: Single use ice cream containers reused as food storage containers.
Sanitizers Observation: Concentration of chemical sanitizer solution used in three compartment sink and used to wipe equipment surfaces greater than 200ppm (parts per million) when tested with chlorine test strips. Corrected by disposing.
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