Food temperature measuring devices are provided and readily accessible Observation: Provide a stem thermometer to check proper temperature for meat and eggs.
Air drying of equipment and utensils Observation: Air drying on towel and stacking non-food contact supplies while still wet. Must air dry on a non-absorbent surface to prevent contamination and wait until equipment is completely dry before stacking.
02/10/2014
Routine
Plumbing system repaired according to law Faucet at 3 compartment sink is leaking. A part is on order and will arrive and repair tomorrow,
Test kit provided and used to measure sanitizing solution concentration Must provide quat test strips for sanitizer. Quat sanitizer must be maintained at 200ppm.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Packages of eggs, and sausage where not date marked. Must date mark potentially hazardous foods if not used within 24 hours after opening package. Have 7 days from date mark to use or discard product.
Food employees hair is effectively restrained Must wear an effective hair restraint when handling food. (ex. hat, hair net, visor)
equipment food contact surfaces and utensils clean to sight and touch. Clean food debris in 1) Cooki oven and 2) Microwave.
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