Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:clean vent hood
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation:need to throw out expired containers, old leftovers
Test kit provided and used to measure sanitizing solution concentration Observation:need chlorine test kit
08/19/2015
Regular
Test kit provided and used to measure sanitizing solution concentration
equipment food contact surfaces and utensils clean to sight and touch.
Material characteristics of non-food contact surfaces
Handwashing sinks-Numbers, capacities, location, and placement
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