equipment food contact surfaces and utensils clean to sight and touch. Observation:Can opener needs to be clean and free of debris.
Hand drying provided Observation:Soap and paper towels required at all hand sinks.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Counter around hand sink to be clean and free of debris.
Physical facilities maintained in good repair Observation:Floor in facility in poor repair.
Frozen PHF/TCS foods are properly slacked and thawed Observation:Wings to be thawed day before in cooler.
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:All cooler units to have thermometers in fridge.
01/22/2015
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:handles of equipment, tops of equipment, to be clean and sanitized
Physical facilities maintained in good repair Observation: Flooring behind bar in poor condition
02/13/2014
Routine
Designated areas for employees use of designated areas by employees
Storage and maintenance of wet and dry wiping cloths Wiping cloths not maintained in sanitizer between use
In-use utensils, between-use storage utensils to be stored in product while hot holding or cold holding or to be cleaned and sanitized after use
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