- Outer openings are protected
Observation:Back screen door is not tight fitting
- In-use utensils, between-use storage
Observation:Rice scoop sitting in cup of dirty water-store in hot water or ice that is allowed to drain
- Hand drying provided
Observation:Kitchen handsink, needs towels
- Common name-working containers
Observation:2 chemical spray bottles not labeled
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean counter mounted can opener, clean interior of bulk ingredient bins including lids-replace damaged lids,clean tea pots, clean all hot holding equipment interior and exterior, clean interiors of all coolers,
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean floors, walls and baseboards throughout entire kitchen and back storage rooms
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Left info, six months
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Toilet room
receptacle, enclosed, fixtures clean
- Protecting food from environmental contamination
Observation:Rice bin in backroom is uncovered and has a leaf in it-keep covered when not using --Observation:Clean floor fan(covered in dirt), clean air return on vent hood
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:All coolers must have visible accurate thermometer
- Established procedures for responding to vomiting and diarrheal events
Observation:Left info
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Far right portion of prep cooler across from cook line-food temps in this area were between 45F and 50F must be at 41 or below
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation:Pre-set tableware must have food end covered
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Left info 3 languages
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09/17/2014 | Routine |
Restaurant representatives - add corrected or new information about Mandarin Restaurant, 415 Lincolnway, Ames, IA 50010 »