Sanitizers Observation: Windex being used on the counter. Will now use bleach water.
Equipment and utensils are adequately rinsed after washing Observation: Stoppers need for three compartment sink so that all sinks can be filled when washing dishes.
Test kit provided and used to measure sanitizing solution concentration Observation: Test strips needed for bleach sanitizer.
Food temperature measuring devices are provided and readily accessible Observation: Probe thermometer needed in kitchen for temping fryed food.
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: Chicken strips hot holding at 115 degrees. Strips were thrown out. Warmer turned up and the burned out bulbs will be replaced.
09/01/2015
Regular
Storage of clean linens, single-service, and single use articles Observation: Single service cups, etc stored on the floor. Now stored 6 inches off of floor.
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