Plumbing materials, design, construction and installation
05/22/2015
Physical Recheck
Manual warewashing sinks requirements Observation: Sink compartments not large enough to accommodate immersion of the largest equipment/utensils.
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: creamer cooler in holding at 47*F -- food employee turned temp down and will continue to monitor
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: thermometer not placed in creamer cooler
Handwashing cleanser, availability Observation: handsoap not provided at handsink
Plumbing materials, design, construction and installation
Handwashing signage Observation: handsink signage not placed at handsink
Food temperature measuring devices are provided and readily accessible Observation: long stem food thermometer not provided
05/05/2015
Regular
Handwashing sinks-Numbers, capacities, location, and placement handsink in food prep room located in a former restroom -- remove door to allow easy access to the sink
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