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:thermometer not provided in milk cooler. Placed in cooler at time of inspection.
Handwashing signage Observation:no handwashing sing in men's restroom.
Rodent bait stations Observation:mousetrap by storage rack in pizza prep area. Thrown in trash during inspection.
05/07/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
10/08/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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