Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:floors under shelves in storage room dirty.
In-use utensils, between-use storage Observation:scoops laying in working containers of flour in storage room.
Food temperature measuring devices are provided and readily accessible Observation:no thermometer in prep table. Thermometer placed in prep table during inspection.
Bare hand contact with ready to eat foods Observation:cook cut roast beef sandwich with bare hands. Sandwich discarded.
Established procedures for responding to vomiting and diarrheal events Observation:procedures not available for review.
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