PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Chicken wing temped at 98*F. The product was voluntarily discarded by the manager during the inspection.
Package integrity Observation: Dented cans and label coming off of can on shelves. Manager removed the items from shelves during inspection.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Debris under shelves in storage area.
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: Not all coolers have thermometers inside the units.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Pineapple juice leaking only display shelf.
Handwashing sinks-Numbers, capacities, location, and placement Observation: Hand washing sink in bakery not working currently. Store manager has made arrangements for maintenance on the sink. There is another working hand washing sink in the bakery that is currently being used.
01/26/2016
Regular
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Walk in coolers with debris on floor under equipment.
01/21/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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