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:provide thermometers for cold and hot holding equipment used for potentially hazardous foods.
12/16/2014
Regular
Roasts held at a temperature of 130°F or above hot hold of oatmeal must be 135' or warmer at all times (Product measured 119' at inspection) Corrected at time of inspection
Duties of PIC Health forms as they pertain to food safety must be read and signed by all food service staff. Health forms are kept at your facility and made available to the Health inspector per request. Sample health form left at inspection.
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