Posting inspection reports Observation: Inspection report not posted.
Posting of a valid license Observation: License displayed expired in 2014.
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: Could not locate thermometer in cooler.
Equipment and utensils are adequately rinsed after washing Observation: Dipping well runt running.
Handwashing aides and devices, use restrictions Observation: Soiled towels hanging on hand sink
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Milk cooler is emitting a strong odor.
The ability to describe the symptoms associated with the diseases that are transmissible through food Observation: Staff not familiar with symptoms or reportable diseases
When to wash Observation: Did not observe any hand washing during inspection.
Test kit provided and used to measure sanitizing solution concentration Observation: Using a quatenary based sanitizer, no test strips.
Dispensing of single-service and single-use articles Observation: Regular spoons and sample spoons not dispensed by the handle.
07/28/2015
Regular
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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