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:Cooler in the kitchen was missing a thermometer.
Handwashing signage Observation:Restrooms did not have signs stating "Employees must wash hands before returning to work".
Light bulbs, protective shielding Observation:Not all the lights in the food prep area were properly shielded.
Raw animal foods separated from each other during storage, separation, holding, and display Observation:Raw meat was being stored above ready-to-eat food. Meat was moved and violation corrected during the inspection.
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