Beverage tubing, cold plates, and ice unit drain lines Observation: The beverage cold plates are stored in direct contact with the ice for human consumption in the bar area.
Premises maintained free of insects, rodents, and other pests The presence of insects rodents, and other pests are controlled as required
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: The prep cooler by the fryers and it's contents are registering at 44-45* temperature.
04/22/2014
Routine
Warewashing equipment cleaning frequency, operation, use limitations, and clean solutions
Food temperature measuring devices are provided and readily accessible Thin-probe tip-sensitive digital thermometer is needed for checking cook temperatures of thin foods.
Test kit provided and used to measure sanitizing solution concentration
Beverage tubing, cold plates, and ice unit drain lines Ice for human consumption cannot be stored in direct contact with ice used for cooling the soda cooling plate in bar area. Ice for consumption also needs to be covered for protected from contamination.
Roasts held at a temperature of 130°F or above Observed items requiring refrigeration (cheese, pre-cooked meat, diced tomatoes) setting out during the busy rush hour. Establishment is in the process of implementing a 4-hour time control where all potentially hazardous ready to eat foods are discarded after 4-hours above 41*. A written policy is needed and the time must be documented so there is no question when the time begins and the leftovers are discarded.
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