Food on display is protected from contamination by consumers Observation: Ice cream toppings were in open containers. Those have been thrown out and covered containers are now being used.
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation: Precooked rice in cooker was 107 degrees after 2 hours. Temperture must reach a minimum of 165 degrees in 2 hours. Rice was thrown out.
In-use utensils, between-use storage Observation: Ice scoop handle was laying in the ice in bar area. Ice was romoved. Bin was cleaned and new ice and handle were provided.
Cleanability of floors, walls, and ceilings Observation: Carpet on the floor in the new pizza prep area. Carpet will be removed and tile will replace work area.
01/22/2016
Regular
Test kit provided and used to measure sanitizing solution concentration Observation: Test strips were re-ordered today from Martin Brothers.
07/17/2015
Regular
Test kit provided and used to measure sanitizing solution concentration Observation: No test kit for testing the sanitizer. Will order today from vendor.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Fan in kitchen and ice machine filter have dust accumulation.
03/06/2015
Regular
Cooling foods are stored properly Observation:Take baked potatoes out of foil when cooling.
Storage and maintenance of wet and dry wiping cloths Observation: Store cloths in sanitizer when not in use.
11/05/2014
Regular
Foods are cooled using appropriate methods Observation: Foil on potato. In future foil will be removed, cooled on cookie sheet and when cooled will be stored in large container.
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