- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Cleaning is needed in cook area in fry station and floor underneath. Floors soiled especially under refrigerators and freezers.
- equipment food contact surfaces and utensils clean to sight and touch.
Triple sink used for washing dishes was heavily soiled. Inside of refrigerator on shelving and handles are heavily soiled.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observed grill and utensils with grease build up. Utensils must be washed in triple sink using wash, rinse, sanitize method. Must demonstrate at next inspection.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
|
03/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Ll's Tavern, 222 W Herman St, Woolstock, IA 50599 »