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:thermometers required in all cooler units.
Test kit provided and used to measure sanitizing solution concentration Observation:Test strips needed to check sanitizing level in dish washer.
Light bulbs, protective shielding Observation:Lights in lower prep area to have covers on lights.
Handwashing signage Observation:Signs handed out on site for hand washing sinks.
05/21/2015
Regular
Light bulbs, protective shielding Observation:All lights in service areas to have covers or shields.
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:Thermometers required in all cooler units which hold items which can spoil.
04/29/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, condition POP NOT TO BE STORED IN ICE USED FOR DEINKS, DRINK BIN
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