Material characteristics of non-food contact surfaces Observation:bare wood in kitchen needs painted
Handwashing sinks-Numbers, capacities, location, and placement Observation: Need to have hand wash sink in kitchen. will remodel the kitchen by 8/12/16.
01/13/2016
Pre Opening
Storage and maintenance of wet and dry wiping cloths Observation: wiping cloth must be kept in bucket of sanitizer
12/15/2015
Regular
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation:food in salad bar out of temp...Ice added to bring food back to temp.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:food in cooler must be date marked if held more than 24 hours. Food in cans discarded.
Smoke free air act Observation:Smoking in back room of bar.
03/05/2015
Regular
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:no Therm in kitchen refrig.
Indoor and outdoor surfaces Observation: Shelf at back of bar is bare wood. Shelves need to be smooth and easily cleanable.
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