Thoma Dairy Bar, 103 N Main, Garnavillo, IA 52049 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- 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: Reach in cooler behind the counter containing creamers, caramel sauce, and milk temped at 45*-49*. Corrected on site.
- 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: There was no thermometer in the reach in cooler behind the counter.
|
05/14/2014 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Sanitizer test strips are needed for checking proper concentrations.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed cooked potatoes and ham not datemarked - corrected onsite.
|
05/09/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed butter setting out at room temperature. Discussed the ability to temper butter for use during the rush time and the need to keep refrigerated between uses.
- Sanitization of food contact surfaces - before use and after cleaning
There is no third compartment for sanitizing in the manual warewashing procedure. Previous inspection noted the need for a three-compartment warewash sink (with drain boards) yet one has not been installed. --Inadequate heat within the machanical warewashing machine for sanitizing.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed many salads, meats and cooked potatoes not datemarked. Guidance document left for reference.
- Test kit provided and used to measure sanitizing solution concentration
No Sanitizer test strips available for checking proper concentrations.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Clean dust from the east wall, in addition to the ventilation duct above the fryer hood.
|
03/21/2013 | Routine |
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