When to wash Observed that ready to eat foods are handled with gloved hands that contact raw perishable foods. Ready to eat foods cannot be touched with bare hands or gloved hands that have contact with raw foods.
Roasts held at a temperature of 130°F or above Observed temperature controlled for safety (TCS) foods above 41*F in the prep table. Foods were removed and replaced with product from the walk-in cooler. Corrected at time of inspection
08/13/2013
Routine
Roasts held at a temperature of 130°F or above Observed temperature controlled for safety (TCS) foods above 41*F in the prep table. Foods were removed and replaced with product from the walk-in cooler. Corrected at time of inspection
When to wash Observed that ready to eat foods are handled with gloved hands that contact raw perishable foods. Ready to eat foods cannot be touched with bare hands or gloved hands that have contact with raw foods.
08/13/2013
Routine
Outer openings are protected Gaps under or around exterior door or windows
Handwashing signage All hand sinks that are used by food employees are required have signage designating them as hand washing sinks.
Smoke free air act Signage at entry doors is required www.iowasmokefreeair.gov
07/15/2013
Routine
Smoke free air act Signage at entry doors is required www.iowasmokefreeair.gov
Outer openings are protected Gaps under or around exterior door or windows
Handwashing signage All hand sinks that are used by food employees are required have signage designating them as hand washing sinks.
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