Material characteristics of non-food contact surfaces Observation: eliminate bare wood board in prep area.
Protecting food from environmental contamination Observation:Food may not be stored on bus tub rack. Place in refrigerator to drain.
Cooling foods are stored properly Observation: Do not stack foods above load limit in line preparation refrigerator.
Records, creation and retention for parasite destruction Observation: Staff shall monitor freezer temperature daily as salmon is treated for parasite destruction onsite and record when product is removed from freezer.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: sides of woks and outsides of plastic bins in prep area require a more thorough cleaning.
10/07/2014
Regular
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:Provide a thin foods thermometer. Applicant states a thin foods thermometer is on order.
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