Test kit provided and used to measure sanitizing solution concentration Observation: no strips provided for dishmachine
Hand drying provided Observation: no hand-drying provided at bar handsink
Common name-working containers Observation: sanitizer spray bottle not labeled
Separation from food, equipment, utensils, linens, and single service Observation: chemicals stored above clean equipment in dishroom
Storage and maintenance of wet and dry wiping cloths Observation: wiping cloths not stored in sanitizer
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 inside all coolers
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