- Manual warewashing sinks requirements
Observation: At the time of this pre-opening inspection, management is not sure if a three compartment ware-wash sink with drainboards will be installed, or if a single sink that only allows the establishment to have a maximum of three utensils for use throughout the licensed facility, will be used. Please call inspector with any questions.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: A thin probe tip sensitive digital thermometer is required for use during food preparation and service.
- Physical facilities maintained in good repair
Observation: Management is going to install a drop-ceiling in the utility room that is going to be designated for ware washing, bagging ice, and limited food storage. All unnecessary articles will also be removed from same room and a thorough cleaning will be done.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: A hand wash sink, conveniently located and supplied with hot and cold running water, soap and disposable towels, must be installed before a food handling license can be approved.
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03/19/2014 | Pre Opening |
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