Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: will begin datemarking.
Frozen PHF/TCS foods are properly slacked and thawed Observation: foods must be thawed under cold running water or under refrigeration.
02/26/2014
Routine
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness REPAIR MAN WAS CALLED AND COPY OF REPORT IS IN FILE
Smoke free air act
No direct connection between sewage system and from culinary equipment MOP SIN NEEDS BACK FLOW PREVENTER
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