In-use utensils, between-use storage Observation:Utensils to be stored in product or cleaned between use.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation:Fridge to be holding food below 41, needs to be turned down.
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:Small fridge in service area to have thermometer inside.
Self-draining equipment including sinks, drainboards, and equipment compartments
Posting of a valid license Observation:License to be posted in view of public.
02/11/2015
Regular
Mechanical warewashing equipment, hot water sanitizing temperatures
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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