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:thermometers needed in all freezers
Toilet tissue available Observation:toilet paper and hand towels needed in restroom- corrected
Warewashing equipment cleaning frequency, operation, use limitations, and clean solutions
Microwave ovens Observation:Inside top of Micro wave needs to be cleaned
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