Hand drying provided Observation: provide paper towels at hand sink.
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: put thermometer in sandwich case
Established procedures for responding to vomiting and diarrheal events Observation: need to post.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: need food safety class
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