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:Thermometers required in all cold units.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation:Raw animal ffods to bne stacked according to cooking temps and away from ready to eat foods.
Hand drying provided Observation:Soap and papertowels requireed at all hand sinks, bar.
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