Handwashing sinks-Numbers, capacities, location, and placement Observation: Hand sink in back of the kitchen is not installed yet - thought was to use one basin of a double prep sink with shared faucet. Separate hand sink needs to be installed to prevent cross contamination.
Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures Observation: Establishment currently has make table in center of kitchen and under storage for cold hold. Depending on menu and flow of customers - this may or may not be sufficient to hold temperature when establishment is busy.
10/22/2014
Regular
Handwashing sinks-Numbers, capacities, location, and placement Observation: Basement prep area does not have hand sink separate from warewashing.
07/24/2014
Routine
Foods are cooled using appropriate methods Observation: Establishment has plan to add walk in cooler and freezer that is necessary to the business. Without these the refrigeration and freezer space with be inadequate.
Sewage disposal system approved Observation: Sewer is being scoped and may not be sufficient to keep up to the new business.
Service sink required Observation: Establishment does not have a mop sink.
Backflow protection air gap, device standard, when required
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