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: Thermometers in coolers are not accurate.
Mechanical ventilation Observation: Fan in women's restroom not working.
Reminder statement Observation: Items that can be cooked to order (hamburgers,cheeseburgers) not identified on menu.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Cooked/prepared foods not date marked
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw shell eggs over milk in reach-in, relocated at time of inspection.
08/25/2015
Regular
Disclosure of menu items offered or served raw or undercooked Observation: No consumer advisory on menu, let wording, will place on menu
Service sink required Observation: Relocate mop sink away from food surfaces.
Physical facilities maintained in good repair Observation: Install grout where tile meets cement in kitchen. Repair ceiling.
Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
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