Equipment and utensils-durability and strength Observation:Plastic containers with cracks and breaks.
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 required in all equipment for cooling.
04/10/2015
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Hand contact areas on equipment to be cleaned and sanitized
05/12/2014
Routine
Utensils and pressure measuring devices maintained Plastics with cracks and gaps not to be used in service
equipment food contact surfaces and utensils clean to sight and touch. door haqndles of slald cooler with buildup
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