Handwashing sinks-Numbers, capacities, location, and placement Observation:Facility without a designated hand washing sink. Staff using triple sink for hand washing. Inspector will recheck at the next regular inspection.
12/10/2015
Regular
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. No hand wash sink in kitchen, employees washing hands in the 3 compartment sink.
Food employees hair is effectively restrained Hair restaints does not cover all the hair, exposed hair was present.
Miscellaneous sources of contamination Food served not protected, no shield guard availble.
Handwashing sinks-Numbers, capacities, location, and placement
Food temperature measuring devices are provided and readily accessible No thermometer in the milk cooler.
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