Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Observation: need to have thermometer in the cooler.
Handwashing cleanser, availability Observation: no soap at hand wash sink. Must have soap dispencer.
Manual warewashing equipment, chemical sanitization using detergent-sanitizers Observation: Using dawn dish soap without a sanitizer step. Must use a sanitizer rinse for all dishes
Storage and maintenance of wet and dry wiping cloths Observation: need to have wiping cloth stored in sanitizer bucket for wiping counters and tables.
Test kit provided and used to measure sanitizing solution concentration Observation: must have test strips for checking sanitizer.
06/15/2015
Other
No violation noted during this evaluation.
07/08/2014
Other
Handwashing cleanser, availability Observation:need soap at handwash sink
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Observation: need thermoaters for hot and cold
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