Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
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
Discharge from eyes, nose, and mouth
Preventing contamination when tasting
05/21/2013
Routine
Hand drying provided BAR - hand washing soap and disposable hand drying towels were not present during this inspection and are required to be available for hand washing.
Eating, drinking, or using tobacco BAR - drinking cups that are stored in the food service area are required to be covered and dispensed to prevent sources contamination.
In-use utensils, between-use storage BAR - store ice scoop in a manner to keep the utensil clean and to prevent hand contact with ice.
Bare hand contact with ready to eat foods BAR - Food employee states that gloves are not used when slicing the garnishes. Foods that will not be cooked cannot be touched with bare hands.
Handwashing cleanser, availability BAR - hand washing soap and disposable hand drying towels were not present during this inspection and are required to be available for hand washing.
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