Test kit provided and used to measure sanitizing solution concentration Observation:Test strips needed to check sanitizing strength in dishes.
Material characteristics of non-food contact surfaces Observation:Bare wood on back of sink compartments to be sealed so it is non absorbent.
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 need to be inside all cooler units.
04/28/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Mechanical warewashing equipment, hot water sanitizing temperatures
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