- Food storage - preventing contamination from the premises
Observation:Food products stored on floor.
- Handwashing signage
Observation:Hand washing signage not posted at hand sink. Corrected.
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08/13/2015 | Regular |
- Material characteristics of non-food contact surfaces
Observation: Wood under ice machine legs shall be replaced with something easliy cleanable.
- Cleanability of floors, walls, and ceilings
Observation: Tile floor that is cracked or broken shall be replaced so it is easily cleanable.
- Equipment and utensils are adequately rinsed after washing
Observation: 3 Compartment Sink procedures not properly followed. 1. Wash, 2. Rinse, 3. Sanitize, 4. Air Dry
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08/08/2014 | Routine |
- Multiuse food contact surfaces are cleanable
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Ground beef not reheated to 165* within 2 hours.
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08/09/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- 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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03/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Campbell Pavillion, 3000 E Grand Ave, Des Moines, IA 50317 »