Bare hand contact with ready to eat foods Observation:Observed employee chopping onions with bare hands - hands washed, gloves put on, corrected on site.
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:There is no refrigerator thermometer in the prep cooler - only a dial stem food thermometer was inside.
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