Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discharge from eyes, nose, and mouth
Clean condition-hands and arms
Eating, drinking, or using tobacco
07/19/2013
Routine
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods CLEAN CEILING BY HOOD -DUST BUILD UP
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display-RAW MEATS STORED IN WALK-IN COOLER ABOVE PREPACKAGED BEVERAGES
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness CHEMICAL SANITIZER NOT REGISTERING AT DISHWASHER -RAN 4 TIMES NO RESPONSE
Food shall be obtained from sources that comply with law SLICED MEATS FROM LOCAL GROCERY STORE DELI COUNTER-DISCUSSED WITH MGR
Food temperature measuring devices are provided and readily accessible NO VISIBLE THERMOMETER IN 2 DOOR PREP COOLER
equipment food contact surfaces and utensils clean to sight and touch. CLEAN MICROWAVE
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