Using a handwashing sink- operation and maintenance Observation: Fish was being thawed in handsink in kitchen.
Hand drying provided Observation: Provide towels to handsink in kitchen and bar
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Date mark prepared sauces, chicken salad, etc that is used for longer than 24 hours.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Clean the inside of the salad prep cooler including gaskets, clean the food debris from inside the 2 door warming unit across from grill. Clean the speed racks at bar.
Handwashing cleanser, availability Observation:Provide soap at handsink in bar
equipment food contact surfaces and utensils clean to sight and touch. Observation:Clean large blue bins used to store food and clean dried food debris from slicer mounted to wall. Also replace blue lid that is broken.
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