Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Top of ovens and hood need to be cleaned.
12/01/2015
Regular
Storage and maintenance of wet and dry wiping cloths Observation:Need to keep wiping cloth in bucket of sanitizer.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: all food in cooler needs to be dated when opened.
Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms Observation:
Hand drying provided Observation: need paper towels at hand wash sink.
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