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:Warming unit to have thermometer inside.
Test kit provided and used to measure sanitizing solution concentration Observation:Test strips needed to check sanitizing concentration in dish sinks.
Service sink required Observation:Mop sink required to dump mop water.
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation:Handed out employee reporting forms.
Unpackaged food protected from contamination during preparation Observation:Food must be prepared in a protected environment, periodic, seasonal grilling allowed.
Storing maintenance tools Observation:Maintenance equipment and tools to be stored away from food prep area,
03/30/2015
Regular
Test kit provided and used to measure sanitizing solution concentration
Service sink required
06/11/2013
Routine
Service sink required
Test kit provided and used to measure sanitizing solution concentration
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