Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: kitchen floor needs cleaned. clean walls of walk-in
Backflow protection air gap, device standard, when required
06/15/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
Clean condition-hands and arms
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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