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: No ambient air thermometer provided for prep table refrigerator.
Food is properly identified and monitored Observation: No time stamp on cheese held at room temperature. Corrected by labeling.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips provided to measure Quaternary sanitizer solution in three compartment sink.
When to wash Observation: Food employee did not wash hands after handling raw meat and eggs and before switching tasks. Corrected by discussing when to wash hands.
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