Test kit provided and used to measure sanitizing solution concentration Observation: No quat based sanitizer test strips on site.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No fine tipped probe thermometer on site.
Raw animal foods separated from each other during storage, separation, holding, and display Observation: Raw beef patties stored above precooked chicken. Employee voluntarily moved raw beef patties to bottom shelf.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Sanitizer spray tested at 500ppm. Employee diluted the solution to the proper level of 200ppm.
11/18/2015
Regular
No violation noted during this evaluation.
11/07/2014
Regular
Clean condition-hands and arms
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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