Hand drying provided Observation: Provide soap and towels at handsink in dishroom.
Handwashing cleanser, availability Observation: Provide soap and towels at handsink in dishroom.
Handwashing sinks-Numbers, capacities, location, and placement Observation: Move green microwave stand so handsink is accessible.
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: Provide an internal thermometer to reach in cooler.
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