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 needed in freezers
Common name-working containers Observation: Label spray bottle in Kitchen as to content
Food storage - preventing contamination from the premises Observation: bags of cheeses not closed up refrigerator
Plumbing system maintained in good repair Observation: repair faucets on sinks in kitchen= repaired with duct tape
Cleaning frequency of food contact surfaces (non-PHF/TCS) Observation:Clean pop head holder at bar
Foods prepared in a private home may not be used of offered for human consumption Observation: Home canned pickles in Walk in cooler= discarded
04/30/2015
Regular
equipment food contact surfaces and utensils clean to sight and touch.
Food temperature measuring devices are provided and readily accessible
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
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