Physical facilities maintained clean: Cleaning frequency, restrictions, and methods The wall next to the oven has food debris and food splatters on it.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Large tub of raw chicken was being stored above tubes of raw ground beef in the upright cooler
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observed several containers of foods that were prepared in-house that were not date-marked
Food temperature measuring devices are provided and readily accessible Thin-tipped thermometer is not available for use (REPEAT FROM PREVIOUS INSPECTION).
In-use utensils, between-use storage Two pairs of soiled tongs were hanging from the handle of a clean strainer
Food storage - preventing contamination from the premises Bags of onions and pinto beans are being stored directly on the floor.
Using a handwashing sink- operation and maintenance Upon arrival two trays were in one handsink and a scratch pad was in the handsink in the kitchen.
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