Food on display is protected from contamination by consumers Observation: The bacon bits, sunflower seeds and croutons out at the salad bar are not under shielding.
02/20/2015
Regular
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Kitchen walls soiled, especially hard to reach areas and behind equipment.
When to wash Discussed the need for washing hands after handeling dirty dishes and before handeling clean dishes at the warewashing station.
Roasts held at a temperature of 130°F or above Observed meatloaf and ham in kitchen reach-in cooler at 48* and 50* - moved to walk-in cooler and repair services have been called.
Self-draining equipment including sinks, drainboards, and equipment compartments
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