Designated areas for employees use of designated areas by employees
equipment food contact surfaces and utensils clean to sight and touch.
Hand drying provided Provide paper towels for hand sink in bar.
Equipment and utensils are adequately rinsed after washing All 3 compartments of "food" sink shall be utilized as follows: 1st - wash, 2nd - clear rinse, 3rd - sanitize.
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Foods shall be rapidly reheated prior to placing in "crock pots". Reheat in microwave oven or on top of grill.
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Thermometer in refrigerator was registering over 50 and the actural temperature was approximately 40 degrees.
Light bulbs, protective shielding Lights in walk-in cooler and in food preparation area are required to be shielded or utilize shatterproof bulb.
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