Food storage - preventing contamination from the premises Observation:Paper products are being stored on the floor. Also, shelving in the back storage area is not 6 inches off the ground.
04/10/2014
Routine
Food storage - preventing contamination from the premises
09/17/2013
Routine
Equipment and utensils are adequately rinsed after washing Proper warewashing steps are: wash-rinse-sanitize-air dry. Currently, sinks are set up wash-sanitize air dry. (first bay being used only as prescrape/garbage disposal. Also, ensure sanitizer strength is not too strong.
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