- Test kit provided and used to measure sanitizing solution concentration
Observation: There are no test strips to check the concentration level of the sanitizer.
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08/25/2015 | Regular |
| No violation noted during this evaluation. | 02/11/2014 | Routine |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: There is no handwashing sink where food preparation takes place.
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01/22/2014 | Pre Opening |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed soiled ice chute on the Pepsi fountain machine.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Handwashing sinks-Numbers, capacities, location, and placement
There shall be a designated handwash sink conveniently located in the food handling area(s) that is equiped with hot and cold running water through a single faucet and equiped with soap and single use towels.
- Cleanability of floors, walls, and ceilings
Long-term planning must include some ceiling repair or replacement in the back kitchen area so that it is tightly sealed and easily cleanable.
- Test kit provided and used to measure sanitizing solution concentration
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12/04/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed soiled ice chute on Pepsi fountain machine.
- Test kit provided and used to measure sanitizing solution concentration
Sanitizer test strips are required for mixing proper sanitizer concentrations.
- Handwashing sinks-Numbers, capacities, location, and placement
Inadequate number of hand washing lavatories necessary for convenient use by employees
- Sanitization methods - hot water, chemical
Commercial kitchens are required to sanitize ware after being washed and rinsed.
- Food temperature measuring devices are provided and readily accessible
Thin probe tip sensitive digital thermometer is required for use in reheating and maintaining food temperatures.
- Roasts held at a temperature of 130°F or above
Hot dogs and sandwiches holding at 110* and must be maintained at 135*. Hot dog unit was turned up for correction but no adjustment was located on sandwich unit - sandwiches were disposed of.
- Handwashing cleanser, availability
- Food shall be obtained from sources that comply with law
Observed raw shell eggs that were not considered from an approved licensed source at the time of inspection. Eggs were removed from self-serve cooler shelf.
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09/13/2013 | Routine |
Restaurant representatives - add corrected or new information about The Pit Stop, 402 S Hwy 52 646 Guttenberg, Ia 52052, , IA »