- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- 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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07/18/2013 | Routine |
- Handwashing sinks-Numbers, capacities, location, and placement
No handsink in bar area (second floor)
- Food storage, prohibited areas
Storage area under sewer pipes
- Handwashing cleanser, availability
Soap and means for hand drying required at all handsinks.
- 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
- Food temperature measuring devices are provided and readily accessible
Thermometers required in all refrigeration units. No thin tipped thermometer - on order.
- Cleanability of floors, walls, and ceilings
Brick walls in kitchen. Walls have been sealed, but cracks and crevices exist. Will either put on dry wall and paint or fill cracks & crevices and seal.
- Hand drying provided
Soap and means for hand drying required at all handsinks.
- Handwashing signage
Signage required at all handsinks used by employees, including restrooms.
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05/29/2013 | Routine |
Restaurant representatives - add corrected or new information about The Burning Oak, 111 N Court St, Fairfield, IA 52556 »