Name: SOFTAIL SALOON
Address: 811 1st Ave, Superior, IA 51363
Total inspections: 3
Last inspection: 12/16/2015
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: Not all food coolers have thermometers inside.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No fine tipped probe thermometer on site.
Light bulbs, protective shielding Observation: No light protective shields on lights in kitchen and above food storage areas.
Test kit provided and used to measure sanitizing solution concentration Observation: No chlorine sanitizer test strips on site.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Artichoke dip date marked 11-27-15 held longer than date marking discard requirement. Employee discarded the dip during inspection.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Panini grill not clean to sight or touch. Employee cleaned the grill during inspection.
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation:Handed out the employee reporting form along with big 5 illness info sheet.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Hand contact surfaces to be clean and sanitized, handles, exterior of equipment.
Food storage - preventing contamination from the premises Observation:Food containers to be stored clear off the floor.
Disclosure of menu items offered or served raw or undercooked Observation:Disclosure added to menu.
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:Thermometers required in all cooler units.
Miscellaneous sources of contamination personnal use , open containers not allowed in food prep areas
Using a handwashing sink- operation and maintenance handsink to be clean and free of items to allow access