Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:Thermometers not provided in all coolers.
Test kit provided and used to measure sanitizing solution concentration Observation:Test strips not available tor checking concentration of chlorine sanitizer.
Air drying of equipment and utensils Observation:Utensils not properly air dried.
Material characteristics of non-food contact surfaces Observation:Portion of counter and storage shelving in food prep area not in good repair and easily cleanable.
Food temperature measuring devices are provided and readily accessible Observation:Stem thermometer not available.
10/02/2015
Regular
Test kit provided and used to measure sanitizing solution concentration Observation: There was no sanitizer nor sanitizer test strips available at the time of inspection.
Warewashing equipment cleaning frequency, operation, use limitations, and clean solutions
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: I observed raw shell eggs stored above coffee creamer in the kitchen refrigerator.
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