Material characteristics of non-food contact surfaces Observation:Bare wood shelving located in front service area that is not easily cleanable.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:Thin probe thermometer not available.
Food temperature measuring devices are provided and readily accessible Observation:Thermometer not available in prep area cooler.
Drainboards, utensil racks, or tables are provided for soiled and clean utensils Observation:Racks for air drying of utensils not available.
Test kit provided and used to measure sanitizing solution concentration Observation:Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
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