Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy Observation: Thermometer in 3 door prep cooler (True) in kitchen is not accurate.
Plumbing materials, design, construction and installation
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Ready to eat food (hot dogs and milk) did not have a date mark.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Wood cabinets in kitchen (inside and in door tracks), and under/behind bar equipment have both become soiled.
equipment food contact surfaces and utensils clean to sight and touch. Observation:Pop nozzles @ bar and Frigidaire freezer (right) in laundry room have both become soiled.
Material characteristics of non-food contact surfaces Observation:Using paper towels to soak up moisture @ bar. Also following areas are no longer smooth, easily cleanable, and nonabsorbent: small rack by dumpster door, wood supports @ bar, shelves @ bar.
Indoor and outdoor surfaces Observation:Bar area does not have cove base where bar top meets floor.
Posting inspection reports Observation:Most recent inspection report not posted.
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