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: The cooler next to the hand sink contained cheese and butter but did not have a thermometer. Corrected by adding a thermometer.
Separation from food, equipment, utensils, linens, and single service Observation: Cans of ginger ale were stored on the floor next to chemicals. Corrected by moving cans to shelf.
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