Storage of clean equipment and utensils Observation: Unclean knife was stored on the magnetic strip that is intended for storage of clean knives. The unclean knife was removed for cleaning.
Posting of a valid license Observation: License to operate not posted where the public can view the license.
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Onions and green peppers held at less than 135*F and not in direct contact with a heat source. Foods were voluntarily discarded and will be hot held until procedures are developed for using time as a public health control.
In-use utensils, between-use storage Observation: Knife stored in contact with unclean surface on the prep table. Knife was placed at the dish area for cleaning and the unclean surface was cleaned and sanitized.
Posting inspection reports Observation: Inspection report not posted where the public can view the report.
Reduced oxygen packaged foods are properly labeled Observation: ROP foods not labeled with production time and date.
All other raw animal foods cooked to 145°F for 15 seconds. Observation:Procedures for non continuous cooking of battered fish have not been submitted to DIA for approval.
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