Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Refrigerator handles, front of equipment due for cleaning.
02/12/2016
Regular
Foods are cooled using appropriate methods Observation: Placing left overs in refrigerator to cool in crock pot used for hot holding.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: lettuce out at room temperature, placed under refrigeration at time of inspection. PHF/TCS items on salad bar temping 50 - 50 degrees, placed on more ice at time of inspection.
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