Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:need serv safe class
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:need to clean grill hood and freezer doors (mildew)
09/08/2015
Regular
equipment food contact surfaces and utensils clean to sight and touch.
Disclosure of menu items offered or served raw or undercooked
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
When to wash
Bare hand contact with ready to eat foods
Storage and maintenance of wet and dry wiping cloths
Food is properly labeled
Cleanability of floors, walls, and ceilings
Heating, ventilating, and air conditioning systems design, installation, and cleaning
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