Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Sanitizer does not register on test strip at time of inspection
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No thin tipped thermometer on site for checking temperatures of hot and cold food.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Eggs holding at 50 degrees. Waffle mix holding at 70 degrees. Establishment moved eggs to refrigerator with tongs and will bring out enough waffle mix to fill a tray then discard at end of service. Container of mix will be kept in cooler.
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