equipment food contact surfaces and utensils clean to sight and touch. Observation: The ice machine not clean to sight or touch.
Eating, drinking, or using tobacco Observation: Open/exposed drinking glass in the kitchen in the prep-area.
Storage and maintenance of wet and dry wiping cloths Observation: Common towel not stored in sanitizer solution.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: The fridge temp at 50 degrees and food temped at 45 to 46 degrees.
07/27/2015
Regular
Heating, ventilating, and air conditioning systems design, installation, and cleaning
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