Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: new thermometer needed in kitchen fridge.
Hand drying provided Observation: paper towels needed at bar handsink - corrected at the time of inspection.
Disclosure of menu items offered or served raw or undercooked Observation: provided consumer advisory language to be posted for undercooked meat - burgers and steaks. If menus re-printed have posted in menu and asterick items. Keep a copy posted for steak fry.
06/09/2015
Regular
equipment food contact surfaces and utensils clean to sight and touch. Walkin cooler walls and ceiling need to be cleaned.
Heating, ventilating, and air conditioning systems design, installation, and cleaning Bathroom vents need to be cleaned.
Roasts held at a temperature of 130°F or above Hamburger at 105 degrees F. Reheated to 165 degrees F. Corrected at time of inspection --Tomatoes out at room temperature. Corrected at time of inspection
In-use utensils, between-use storage Ice scoop not kept in ice or seperate container.
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