Sanitization methods - hot water, chemical Observation: Not sanitizing utensils.
Handwashing signage Observation: No handwash sign at handsink. No sign in the Women's restroom stating that "Employee's must wash hands before returning to work".
Sponges-use limitations Observation: Sponge laying in sink.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips.
07/15/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Mechanical warewashing equipment, hot water sanitizing temperatures
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