Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Floors soiled especially under equipment.
Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures There is no place to hold food items that will be grilled that need to be cooled. Raw meats, condiments that need to be grilled. These are stored on ice in hot well that is not running.
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Kitchen temperature is 80 degrees. Vent and air conditioning need to be adequate to prevent condensation, employee sweat, and prevent food from being contaminated.
Indoor and outdoor surfaces Carpet by bar ice machine and in entry way to kitchen shall be replaced with easily cleanable surface when carpet can no longer be cleaned.
equipment food contact surfaces and utensils clean to sight and touch. Cutting boards are worn and not easily cleanable. Cleaned at time of inspection.
Outer openings are protected Screen door in kitchen is not tight fitting and screen has holes.
Roasts held at a temperature of 130°F or above Upright refrigeratore is holding above 41 degrees. Not currently holding product. Repair person called.
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