Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:NEED TO CLEAN MOP SINK.
12/01/2015
Regular
Storage and maintenance of wet and dry wiping cloths Observation:wiping cloths need to be stored in sani solution. cos
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:single service salad dressing held more then 24 hrs need to be date marked. cos
12/02/2014
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:NEED TO CLEAN OVEN BELOW FREYER IN KITCHEN.
Posting inspection reports Observation:NEED TO POST CURRENT INSPECTION REPORT.
05/16/2014
Routine
Linens and napkins, use limitations Corrected at time of inspection
Laundry facilities requirement, location, and use
Food storage containers identified with common name of food Corrected at time of inspection
Food is properly labeled Corrected at time of inspection
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Corrected at time of inspection
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