Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observation: Hand sink not working. It is hooked up to 3 compartment sink line.
Food temperature measuring devices are provided and readily accessible Observation: No thermometer in refrigerator or freezer to take temps. Owner states he has them at home.
Manual warewashing equipment, hot water sanitizing temperatures Observation: No sanitizer at mobile unit for 3 compartment sink and sanitizer bucket. Sanitizers for use with food equipment are quat compounds or bleach.
Sanitization of food contact surfaces - before use and after cleaning Observation: All food equipment, counters, cutting boards, etc. are not sanitized.
Handwashing cleanser, availability Observation: No soap at hank sink.
Cleanability of floors, walls, and ceilings Observation: Carpet on floor must be removed. Floor must be hard surfaced so that it may be cleaned in kitchen/prep area.
Hand drying provided Observation: No paper towels at hand sink.
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