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:Refrigerators need thermometers
Prohibited storage areas for clean equipment and utensils Observation:single service items on floor of backroom, keep all food and related items off the floor at least 6 inches-Repeat Violation
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