Test kit provided and used to measure sanitizing solution concentration Observation: No test strips to measure concentration of chemical sanitizer solution in produce area.
Using a handwashing sink- operation and maintenance Observation: In separate hand washing sinks, chemicals and used equipment stored inside. Corrected by removing.
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Gravy in hot well at temperatures ranging between 118*F and 121*F. corrected by disposing.
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