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: all cooling units need to have a thermometer (kitchen fridge & freezer and back freezer).
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Observation: hood needs to be cleaned.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: kitchen area behind grill and fryer need to be cleaned.
Physical facilities maintained in good repair Observation: flooring throughout the facility needs to be replaced and/or repaired.
01/06/2016
Regular
equipment food contact surfaces and utensils clean to sight and touch. Kitchen walls and ceiling need general cleaning. Try to do at least on an every other day basis until remains clean. --Microwave needs to be cleaned in backroom and done so on a daily basis.
Plumbing system repaired according to law Handwash sink in backroom is not draining properly and is leaking onto floor when it is used. Appears to be because pipe angle in basement is causing the flow to come back up the pipe and out onto the floor.
Designated areas for employees use of designated areas by employees
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