Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Inside of microwave not clean to sight & touch
Sanitization methods - hot water, chemical Observation: Instructed staff on proper cleaning and sanitizing methods.
05/29/2014
Routine
Responsibilities of Permit Holder
Posting of a valid license
Smoke free air act Ashtray present in storeroom.
10/31/2013
Routine
Discharge from eyes, nose, and mouth
Shellstock, maintaining identification
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Clean condition-hands and arms
Eating, drinking, or using tobacco
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
09/05/2013
Routine
Smoke free air act Used ashtrays present in dry storage room and storage shed.
Food temperature measuring devices are provided and readily accessible No thermometer in upright cooler.
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