Where to wash Observation: Food handler washed hands in ware washing water and dried hands on a common towel.
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: Milk in pitcher at 47 degrees, hard boiled eggs in cooler at 46 degrees.
Hand drying provided Observation: Upon arrival, no paper towels at hand sink.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips - on order
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