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: No thermometers in cold hold units.
Test kit provided and used to measure sanitizing solution concentration Observation: No quat sanitizer test strips on site.
Cleanability of floors, walls, and ceilings Observation: Walls in walk in cooler are made of styrofoam (not easily cleanable).
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No fine tipped thermometer on site.
Storage or display of food in contact with water or ice Observation: Pop bottle being stored in ice. Owner voluntarily removed the bottle and burnt the ice.
11/17/2015
Regular
Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
03/25/2014
Routine
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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