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: Ambient air thermometers not present in the cold holding units.
Physical facilities maintained in good repair Observation: Broken ceiling tile over single use items.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Large amount of water accumulation in the bottom of the prep cooler.
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