Service sink required Observation: No mop sink in establishment.
Tableware that is not pre-wrapped is presented so that only handles are touched Observation: Forks and spoons stored in different directions and stored with handles inside storage container.
Food temperature measuring devices are provided and readily accessible Observation: No thermometer in cooler.
07/07/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Preventing contamination when tasting
08/12/2013
Routine
Eating, drinking, or using tobacco
Sewage disposed of according to law Observed no mop sink in the establishment.
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Cleaning of maintenance tools and mop water disposal Observed no mop sink in the establishment.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
Clean condition-hands and arms
Toilets and urinals provided according to law Observed no mop sink in the establishment.
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