Sanitization methods - hot water, chemical Observation: Using Clorox Cleaner + Bleach as food contact surface sanitizer. Must use food grade chlorine sanitizer. Chlorine sanitizer concentration must be maintained between 50 to 100ppm.
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Observation: Vent is dusty. Must clean off dust buildup on vent in reach-in cooler.
Hand drying provided Observation: Has no paper towels provided, using cloth at handwashing station. Must use paper towels to dry hands to prevent contamination. REPEAT VIOLATION
Restaurant representatives - add corrected or new information about Mike's, 102 S Main, Alburnett, IA 52202 »