Posting inspection reports Observation: Previous inspection report is not posted.
Disclosure of menu items offered or served raw or undercooked Observation: Consumer advisory for undercooked items of animal origin is not present in the establishment.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Grease accumulation on the sides of cooking equipment and reach in cooler.
Hand drying provided Observation: Approved hand drying provision not provided at handsink in the kitchen.
Handwashing signage Observation: Employee handwashing signage not present in the restroom. Corrected on site.
Light bulbs, protective shielding Observation: Light fixture not shielded over the prep table in the kitchen.
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: Thermometers are not present in the reach in coolers and prep table cooler.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Certified Food Protection Manager not employed at establishment.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Wall behind and floor beneath cooking equipment are soiled with grease accumulation.
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