Sanitization methods - hot water, chemical Observation: Sanitizer solution (chlorine) concentration in bar area tested too high (greater than 200 ppm). Discussed proper levels with Person In Charge
Test kit provided and used to measure sanitizing solution concentration Observation: No chlorine test strips available to verify sanitizer concentration.
Handwashing signage Observation: No handwashing reminder signs posted in both male and female restroom. Person In Charge posted provided signage.
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: No thermometer to measure ambient cooler temperature in bar reach-in cooler that contains food.
09/17/2015
Regular
Using a handwashing sink- operation and maintenance Observed utensils stored in handwashing sink.
Test kit provided and used to measure sanitizing solution concentration Establishment does not have chlorine test papers to check the sanitizer concentration for sanitizing dishes.
Food employees hair is effectively restrained Observed food handler preparing food was not wearing a hair restraint.
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