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: No thin tipped thermometer present.
Using a handwashing sink- operation and maintenance Observation: Handsink blocked. Trash can moved away from in front of sink.
Foods are cooled using appropriate methods Observation: Pot of chili in refrigerator prepared last night, temp at 71 degrees. Placed in ice bath for proper cooling.
12/03/2015
Regular
Using a handwashing sink- operation and maintenance Observation:Hand sink blocked.
Poisonous or toxic material containers Observation: cleaner stored on prep. Table
Disclosure of menu items offered or served raw or undercooked Observation:Corrected --Observation:Steaks & Grn. Beef
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