Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
08/07/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
08/07/2013
Routine
Roasts held at a temperature of 130°F or above Make line holding ham, diced tomatoes, etc at 55*.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Raw shell eggs stored above liquid eggs in walk in cooler.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Floors and wall /floor junctures are not clean due to other issues (noted) in the kitchen.
Plumbing system repaired according to law Drain under make tables in not draining properly. Plumber has been out to fix the drain but tile work still needs to be done. Dipper well not connected properly.
Material characteristics of non-food contact surfaces Wood board is covering new grease trap. Tile works needs to be done,
Single use glove use Gloves used for all tasks and not changed appropriately in between.
When to wash Hands shall be washed prior to putting on gloves.
07/02/2013
Routine
Roasts held at a temperature of 130°F or above Walkin cooler holding food at 56*. North make table holding foods 50*-65*.
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