Test kit provided and used to measure sanitizing solution concentration Observation: No test strips at the facility.
Using a handwashing sink- operation and maintenance Observation: Cups being stored in hand washing sink. Person in charge voluntarily removed the cups.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Quat sanitizer tested at 500ppm. Person in charge diluted the solution to 200ppm.
Food temperature measuring devices are provided and readily accessible Observation: No fine tipped thermometer at the facility.
11/02/2015
Regular
No violation noted during this evaluation.
10/15/2014
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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