Cutting surfaces maintained Observation:Cutting boards in poor condition.
Storage of clean linens, single-service, and single use articles Observation:Single use items are to be stored inverted when not in use.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Cooler handles with buildup , water standing bottom of cooler.
06/24/2015
Regular
Physical facilities maintained in good repair Observation:Wood particle boards with edges chipping.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Hinges of coolers with debris, areas around food storage. Hand contact surfaces to be clean and sanitized, handles of coolers. Shelving under prep tables with debris.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:Tip sensitive thermometer required for temp of thin foods.
06/17/2014
Routine
Designated areas for employees use of designated areas by employees
Hand drying provided soap and papertowels must be at handsinks in bars
equipment food contact surfaces and utensils clean to sight and touch. cooler handles and hinges with buildup, shelving in prep area with debris
Handwashing cleanser, availability soap and papertowels must be at handsinks in bars
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