Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: foods not dated in maketables
License required to operate a food establishment penalty fee due for opening without inspection and license
Handwashing sinks-Numbers, capacities, location, and placement handsink required on west end of kitchen
Disclosure of menu items offered or served raw or undercooked Observation: Consumer Advisory not provided in menu
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: thin probe tip-sensitive thermometer not provided
Handwashing signage handsink signage required at all handsinks
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 not provided in all coolers
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