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 thermometers on the inside of the refrigerators.
Sanitization methods - hot water, chemical Observation: Improper 3 compartment sink sequence. Must Wash, Rinse and then Sanitize dishes.
Food shall be obtained from sources that comply with law Observation: Frozen Meat labeled "Not for Sale" in freezer - removed - corrected on site.
Toilet room receptacle, enclosed, fixtures clean
03/06/2015
Regular
Mechanical ventilation Observation: No vent hoods over stoves.
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