Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation:There is no sanitizer available to sanitize equipment and utensils after washing and rinsing.
Water from a non public water system is sampled and tested at least annually and as required by state water quality regulations Observation:Well water has not been tested since February 2013.
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:There is no thermometer in the kitchen refrigerator.
Test kit provided and used to measure sanitizing solution concentration Observation:There are no test papers to monitor sanitizer concentration.
11/05/2014
Regular
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Clean condition-hands and arms
Eating, drinking, or using tobacco
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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