Handwashing sinks-Numbers, capacities, location, and placement Observation: There is not a designated hand sink behind the bar.
Test kit provided and used to measure sanitizing solution concentration Observation: There are no test strips to check the concentration level of the sanitizer.
10/19/2015
Regular
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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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