Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Clean stove in kitchen
Packaged foods shall comply with standard of identity requirements Observation: Label Sandwich with source and ingredents
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: Sandwiches temperature was 70 degrees-discarded
Storage and maintenance of wet and dry wiping cloths Observation: Keep wiping cloths in sanitized solution when not in use
06/23/2014
Routine
Capacity, availability, and pressure of hot and cold water
equipment food contact surfaces and utensils clean to sight and touch. --clean fryers andaround burners on stove
Food temperature measuring devices are provided and readily accessible Prep Cooler Retail case Reach in cooler
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
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