Material characteristics of non-food contact surfaces Observation: Wall and doors of walk in cooler not smooth and easily cleanable.
Drying mops Observation: mops not drying in upright position.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: physical facilities (including restrooms) not clean to sight or touch.
Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable Observation: No thermometer provided in make table cooler in kitchen.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: pop dispenser storage in bar area not clean to sight or touch.
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 Observation: vents in walk in cooler and restroom not clean to sight or touch.
Food is properly labeled Observation: Working food container not labeled with common name of food.
Physical facilities maintained in good repair Observation: flooring in kitchen area not maintained in good repair. Ceiling in kitchen area not maintained in good repair.
Light bulbs, protective shielding Observation: light not shielded in walk in cooler
Cleanability of floors, walls, and ceilings Observation: no sealant or baseboard along floor/wall junctures.
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