- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: all handsinks 72-75*F -- maintenance was called in and repaired during inspection
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11/06/2015 | Regular |
- Multiuse food contact surfaces are cleanable
Observation: whipper on floor mixer is rusty -- manager removed from kitchen and will not use
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10/22/2014 | Regular |
No violation noted during this evaluation. | 07/22/2014 | Other |
No violation noted during this evaluation. | 04/15/2014 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
Dishmachine not sanitizing. Food employees are hand sanitizing in three compartment sink.
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12/03/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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04/30/2013 | Routine |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
salad prep handsink had water at 68-72*F -- corrected
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04/15/2013 | Routine |
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