Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observation:There is no handwashing sink with hot and cold running water and drainline at the upstairs bar - mixed drinks and ice for drinks are served at this bar.
Backflow protection air gap, device standard, when required
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:There is no thermometer in bar refrigerator.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:There is no digital, instant-read food thermometer with thin-diameter probe to monitor temperatures of thin foods.
Plumbing system maintained in good repair Observation:Drain at bar handsink is slow.
Service sink required Observation:There is no mop sink/service sink with hot and cold running water and drainline.
Handwashing signage Observation:There is no handwashing sign in the men's restroom. Printed, corrected on site.
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