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: There is no thermometer in the bar cooler with the half-and-half.
12/10/2015
Regular
No violation noted during this evaluation.
12/04/2014
Regular
Hand drying provided THERE WERE NO PAPER TOWELS AT THE HAND WASHING SINK.
Equipment and utensils are adequately rinsed after washing THERE WAS NO MIDDLE RINSE BETWEEN THE WASH AND SANITIZE STEPS AT THE THREE COMPARTMENT SINK.
11/12/2013
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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