Sanitization methods - hot water, chemical Observation: Dish machine was not working properly. The front rack area was temped at 155.6*F and back was temped at 162*F for the final rinse plate surface temperature. All dish surfaces must reach 160*F or above.
03/10/2015
Regular
Package integrity Observation: Dented can of ravioli found in dry storage.
Sanitizers Observation: Sanitizer bucket concentration all below 200 ppm.
08/06/2013
Routine
Backflow protection air gap, device standard, when required
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