Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
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: All freezers must have thermometers in them
Common name-working containers Observation: Label spray bottle as to content
08/28/2014
Routine
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Food temperature measuring devices are provided and readily accessible
Food is properly labeled
Hand drying provided
Heating, ventilating, and air conditioning systems design, installation, and cleaning
equipment food contact surfaces and utensils clean to sight and touch.
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