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:Walk in cooler at 45 degrees Foods moved to refregerator at 36 Corrected on site
Light bulbs, protective shielding Observation:Light bulb shields in cooler and in kitchen area
Food temperature measuring devices are provided and readily accessible Observation: Thermometer required for correct food temp. monitoring
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Foods in refridgerator not dated
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