A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Establishment does not have a thin tipped thermometer - ordered at time of inspection.
Cleaning of cooking and baking equipment Observation: Fryers & baskets heavily soiled.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Sumac crock heavily soiled - changed out containers at time of inspection.
Established procedures for responding to vomiting and diarrheal events Observation: will submit
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw hamburgers over produce in reach-in cooler - relocated at time of inspection.
05/14/2014
Routine
Cutting surfaces maintained Surfaces on cutting board scarred & stained - disposed of at time of inspection.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Floor under grill and fryers soiled.
Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures Hot hold units not designed to cook or reheat (soups) Reheat on stove top to 165 degrees within two hours. Removed at time of inspection.
Miscellaneous sources of contamination Bowl of lemons stored in ice used for drinks - disposed of at time of inspection.
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