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 ambient air thermometer provided for retail cooler in snack area.
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Observation: Accuracy of food thermometer near 8*F out of calibration.
Hand drying provided Observation: No hand drying provided for hand washing sink in kitchen.
Cleaning procedure Observation: Food employee using cloth towels to dry hands. Corrected by instructing to only use cloth towel once.
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