equipment food contact surfaces and utensils clean to sight and touch. Observation: Cambro containers out of the dishwasher have sticker residue from day dots.
Equipment and utensils-durability and strength Observation: Spatulas are not in good repair or easily cleanable. Discarded at time of inspection.
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation: Baked potatoes, leftover chicken, and sauces are not monitored for proper cooling all the way to 41 degrees.
Protecting food from environmental contamination Observation: Ice bin isn't covered and is left open to contamination.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Cleaning is needed under ice machine in back of house. Flooring under hand sink at bar.
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