In-use utensils, between-use storage Observation:Don't store handle of ice scoops in ice
Hand drying provided Observation: Provide towels at handsink
Handwashing cleanser, availability Observation:Provide soap at handsink
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Clean standing water, and other debris from beer cooler closer to restrooms.
11/06/2015
Regular
No violation noted during this evaluation.
11/12/2014
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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