Maintaining premises free of litter and unnecessary equipment Observation:Lots of stuff collecting outside the back door.
Material characteristics of non-food contact surfaces Observation:Several places in the kitchen has bare wood exposed. Also a piece of the floor under the stove is not finished.
Light bulbs, protective shielding Observation:One light is missing a shield in the kitchen.
Handwashing signage Observation: Handsink missing signage in kitchen and both restrooms.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Floor in the back room needs to be cleaned up.
Protecting food from environmental contamination Observation: All wares need to be stored inverted.
06/17/2015
Regular
No violation noted during this evaluation.
06/09/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discharge from eyes, nose, and mouth
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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