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: No thermometers inside fridge and coolers.
In-use utensils, between-use storage Observation: Silverware at serving line stored improperly with handles down.
Handwashing signage Observation: No hand washing sink signage. Inspector provided a new sign during inspection.
Test kit provided and used to measure sanitizing solution concentration Observation: No sanitizer test strips on site.
10/21/2015
Regular
No violation noted during this evaluation.
10/17/2014
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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