Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Certified Food Protection Manager required
Test kit provided and used to measure sanitizing solution concentration Observation: test strips not provided for three compartment sink or glasswasher
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
Effectively washing equipment and utensils Observation: glasswasher not sanitizing -- use three compartment sink until machine has been serviced
Handwashing signage Observation: handsinks signs not provided
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