Hand drying provided Observation: paper towels needed at kitchen and front area hand sink - corrected at time of inspection.
Frozen PHF/TCS foods are properly slacked and thawed Observation: roast beef thawing at room temp.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: no one with certified food protection certification - have 6 months to complete.
Using a handwashing sink- operation and maintenance Observation: kitchen hand sink full of empty cans and have mop across it - keep clean and clear for usage - corrected at time of inspection.
In-use utensils, between-use storage Observation: ice scoop stored in ice/make sure the water is running when spoons are stored in water after use.
01/14/2016
Regular
No violation noted during this evaluation.
09/09/2014
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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