A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No thin tipped thermometer on site.
Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures Observation: Establishment has one double door glass front cooler and one standup refrigerator, these may not be adequate to store/cool food during preparation. Establishment must keep record of food temperatures for caterings to provide proof that number of coolers is sufficient for the business.
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