Test kit provided and used to measure sanitizing solution concentration Observation:Test strips needed to check sanitizing buckets for concentration.
Physical facilities maintained in good repair Observation:Wood edges are in need of resurfacing.
Service sink required Observation:Utility sink required in facility.
04/14/2015
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Top shelf of prep table to be clean and sanitized.
Service sink required Observation:mop sink to be installed on premises.
05/12/2014
Routine
Clean condition-hands and arms
Private homes sink cabinets in poor repair, bathroom doors to be self closing
Toilet room accessible to employees
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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