Test kit provided and used to measure sanitizing solution concentration Observation:no test strips are available a the time of visit.
Eating, drinking, or using tobacco Observation:open container of beverage was sitting on prep cooler. 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:no thermometer was found in freezer
Bare hand contact with ready to eat foods Observation:Observed staff working on tomatoes and did not have food handler gloves. corrected on site.
Light bulbs, protective shielding Observation:shatterproof lightbulbs needed over prep, replace light shield over one set of bulbs.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:a thin tip thermometer is needed.
Disclosure of menu items offered or served raw or undercooked Observation:items that may be served less than well done are not denoted on menu
Frozen PHF/TCS foods are properly slacked and thawed Observation:observed frozen food being thawed on counter top.
Cleaning frequency of food contact surfaces (non-PHF/TCS) Observation:Pop nozzle has slimy build up
Storage and maintenance of wet and dry wiping cloths Observation:used wiping cloth out on counter
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