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: Replace thermometers in kitchen prep and salad tables.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Inside of microwave over cook line not clean.
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Observation: Filter missing in exhaust hood.
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