A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:Establishment unable to provide thin probe thermometer.
Material characteristics of non-food contact surfaces Observation:Service shelf not easily cleanable.
01/14/2016
Pre Opening
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 not available in coolers.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:Thin probe thermometer not available.
Capacity, availability, and pressure of hot and cold water Observation:Pressurized hot/cold water not available.
Test kit provided and used to measure sanitizing solution concentration Observation:Establishment unable to provide chlorine test strips.
Sanitization methods - hot water, chemical Observation:Establishment unable to provide sanitizer. PIC states chlorine will be used.
Handwashing signage Observation:Handwashing signage not posted at handsink.
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