Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures Observation: Upright whirlpool reach in cooler is not commercial unit. Unit may not be able to maintain potentially hazardous foods @ 41*F or lower during operation. Ambient air temped @41.9. Must replace with commercial unit if not able to maintain safe temperatures.
Material characteristics of non-food contact surfaces Observation: Using bare wood around water holding tank under 3 compartment sink. Must seal wood using 2 layers of light colored paint or varnish.
Mobile food establishment liquid waste removal Observation: Provide written procedure for discarding of liquid waste. Liquid waste must be discarded to a sanitary sewer.
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