Test kit provided and used to measure sanitizing solution concentration Observation: No chlorine test strips available to test the concentration of the sanitizer solution.
05/17/2014
Physical Recheck
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Fried rangoons(64f) left out on a tray at room temperature after being prepared and not maintained temperatures of 135F or above. Employee placed them into the hot box.
Test kit provided and used to measure sanitizing solution concentration Observation: No sanitizer test strips available to test the concentration of sanitizer solution.
Sanitization of food contact surfaces - before use and after cleaning Observation: No sanitizer solution available in stand.
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: Sliced tomato(49F), in blue cooler was not maintaining temperature of 41F or below. Discarded.
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