Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Eating, drinking, or using tobacco
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
03/08/2013
Routine
Light bulbs, protective shielding Observed that light shields and end caps are missing from the lights in the food preparation area.
Disclosure of menu items offered or served raw or undercooked Foods that apply to the Consumer Advisory are required to be disclosed to the consumer. Observed that asterisking is used for disclosure but is not placed by all items that are undercooked. Asterisking is also used for indicating other menu information. Disclosure items are required to be clearly marked.
Hand drying provided Disposable towels are not available at the bar. All handsinks are required to be stocked with soap and disposable towels or hand dryers.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Foods that exceed the datemark are required to be discarded. Seven days is the maximum that potentially hazardous foods can be held under refrigeration. Foods were voluntarily discarded. Corrected at time of inspection
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