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:Make table > 41*.
Storage of clean linens, single-service, and single use articles Observation:Single service items stored on floor in storage area.
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:Thermometer inside of make table cooler not functioning properly.
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