Refuse, recyclables, and returnables storage, maintenance, and removal
In-use utensils, between-use storage Observation: In-use knives stored in holder not clean. Corrected by washing knives and sanitizing holder.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: 1) Kitchen handsink not kept clean. Corrected by staff cleaning and sanitizing. 2) Ceiling vent and surrounding surface over cook line not clean. 3) Hole in wall in men's restroom. 4) Hood filters due for cleaning.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: No CFPM on staff.
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