When to wash Observation:NEED TO WASH HANDS AFTER CLEARING BAR GLASSES FROM TABLES. COS WENT OVER WHEN TO WASH.
Warewashing equipment, determining chemical sanitizer concentration Observation:NEED CORECT AMOUNT OF SANITIZER IN SPRAY BOTTLE. COS.
06/12/2015
Regular
No violation noted during this evaluation.
06/12/2014
Physical Recheck
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:NEED A THIN TIPPED THERMOMETER TO TEMP THIN FOODS
Hand drying provided Observation:NEED DISPOSABLE TOWELS FOR HAND DRYING, COS
Food is properly labeled Observation: LABEL TOMATO JUICE, COS
equipment food contact surfaces and utensils clean to sight and touch. Observation:NEED TO SANITIZED INSIDE OF LEDGE PER OUR DISCUSSION ON ICE MACHINE.
06/05/2014
Routine
Food temperature measuring devices are provided and readily accessible
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.
Responsibilities of Permit Holder
Test kit provided and used to measure sanitizing solution concentration
Posting of a valid license
Cleaning of cooking and baking equipment
Hand drying provided Bar Corrected at time of inspection
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