Food storage, prohibited areas Observation:Observed ice cream cones, beverages in bathroom on shelves across from toilet.
Prohibited storage areas for clean equipment and utensils Observation:Observed styrofoam cups stored on bathroom shelves across from the toilet.
Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable Observation:The thermometer in the pop cooler showed -20 degrees, air temperature was 39 degrees from the inspector's thermometer.
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:The thermometer in the kitchen refrigerator was an oven thermometer, did not show the actual air temperature.
Toilet room receptacle, enclosed, fixtures clean
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Observed mouse droppings in several kitchen cabinets and drawers as well as along the wall under the countertop.
08/11/2015
Regular
Eating, drinking, or using tobacco
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discharge from eyes, nose, and mouth
Shellstock, maintaining identification
07/08/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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