Using a handwashing sink- operation and maintenance Observation: Utensils placed on the hand wash sink in the kitchen. Removed to correct. Recheck at the next inspection
Minimize bare hand and arm contact with food that is not ready to eat Observation:Employee handling foods with only one glove on the hand. Another glove was placed to correct. Inspector will recheck at the next inspection
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Cheese and cooked potatoes on the counter @52 and @54. Placed in the cooler to correct
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