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:Thermometer was not present in the two door cooler at the end of the bar.
Material characteristics of non-food contact surfaces Observation:Not all the floor area behind the bar was smooth and easily cleanable.
Handwashing signage Observation:Restrooms did not have signs stating "Employees must wash hand before returning to work."
03/04/2015
Regular
Design and construction of equipment including hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
Cleanability of floors, walls, and ceilings Floor area behind the bar needs repaired so it is smooth and easily cleanable.
Handwashing signage Restrooms need signs stating "Employees must wash hands before returning to work."
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