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 thermometer visible in yogurt cooler or kitchen refrigerator.
Protecting food from environmental contamination Observation: Spray bottle of degreaser sitting on clean utensils in storeroom.
09/17/2015
Regular
No violation noted during this evaluation.
03/13/2014
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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