Physical facilities maintained in good repair Observation: There is open whole on the wall next to mop sink.
Smoke free air act Observation: No smoking signs provided on the doors.
Hand drying provided Observation: Paper towel dispenser need to be provided at each hand sinks.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips to check sanitizer solution at three compartment sink.
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observation: Handwashing sink not equipped with hot water at a temperature of at least 100° F through a mixing valve or combination faucet.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: 1) Shelves above thee compartment in back kitchen are rusty. 2) Cupboards shelf under coffee area cheeping away.
Material characteristics of non-food contact surfaces Observation: Back edge of three compartment hand sink in kitchen is not sealed, needs caulking.
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: Prep cooler and freezer must be working properly.
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