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: The thermometer in the cooler with the milk is dusty and difficult to read.
07/31/2015
Regular
No violation noted during this evaluation.
08/06/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Manual warewashing equipment, hot water sanitizing temperatures
09/30/2013
Routine
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Manual warewashing equipment, hot water sanitizing temperatures
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