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:There is no refrigerator thermometer in the grill prep cooler.
Material characteristics of non-food contact surfaces Observation:Observed shelf at wait station is unpainted wood - not smooth, easily cleanable and durable.
Cleanability of floors, walls, and ceilings Observation:Observed hole in wall by the cooking area.
Outer openings are protected Observation:Observed openings around wood panels in the upper outside wall in storeroom.
Storage of clean equipment and utensils Observation:Observed shelf with clean utensils and equipment is stored directly against the food prep sink, in an area prone to contamination from splashing water.
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