Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
06/27/2013
Routine
Test kit provided and used to measure sanitizing solution concentration Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
Material characteristics of non-food contact surfaces Observed some storage shelving and storage areas made of wood and not easily cleanable.
Handwashing signage Observed handwashing signs not posted in restrooms.
Toilet room receptacle, enclosed, fixtures clean
Cleanability of floors, walls, and ceilings Observed flooring in bar area not easily cleanable. Observed men's restroom door not self-closing.
Handwashing sinks-Numbers, capacities, location, and placement Observed no handwashing sink available in bar.
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