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 needed in all cooling units.
Cleanability of floors, walls, and ceilings Observation: areas with broken tiles need to be repaired - floor no longer smooth and easily cleanable.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: general cleaning needed under and around equipment, outside of equipment.
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