Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Debris on floor under equipmetn along walls,.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Cooler handles and lids with debris. Food splatter on food holding equipment. Hand contact surfaces with buildup. Interior of coolers with debris
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 cooler units.
11/18/2014
Regular
Sanitization of food contact surfaces - before use and after cleaning chlorine pail was out, pail replaced and primed, CORRECTED
Handwashing cleanser, availability soap and papertowels required at all handsinks
Hand drying provided soap and papertowels required at all handsinks
Beverage tubing, cold plates, and ice unit drain lines cooler plates to be separate from ice used for drinks
equipment food contact surfaces and utensils clean to sight and touch. Door handles , exteriors of equipment with buildup and splatter, bottom shelf of coolers with spillage
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