Warewashing equipment cleaning frequency, operation, use limitations, and clean solutions
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: A Thin probe thermometer shall be available to check food cooking and hot holding temperatures.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Interior of cabinets in the food service area are soiled and shall be cleaned at a frequency that does not allow buildup of syrup and food accumulation.
Light bulbs, protective shielding Observation: Lights above ice machine shall be covered for protection.
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