Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Surfaces of equipment in kitchen with buildup and debris. Shelving and tops of equipment with debris. Handles of coolers and equipment with buildup. Walls with food splatter in prep area.
Physical facilities maintained in good repair Observation:Wood shelving and structures in poor repair.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Food debris on floor under equipment along walls.
11/06/2014
Regular
Food temperature measuring devices are provided and readily accessible tip sensitive thermomeeter required
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods floors with buildup along edges under equipment
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