Food temperature measuring devices are provided and readily accessible Thermometer not available at time of inspection.
Disclosure of menu items offered or served raw or undercooked Consumer advisory information is not on menu board for breakfast items served undercooked.
Test kit provided and used to measure sanitizing solution concentration No test strips for checking quat sanitizer.
Indoor and outdoor surfaces Carpeting on floor in dry storage room.
No direct connection between sewage system and from culinary equipment Prep sink does not have air gap. Ice machine is not installed yet. Must have air gap.
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