Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Two fans in food prep area not kept clean.
02/24/2016
Regular
No violation noted during this evaluation.
04/22/2015
Regular
No violation noted during this evaluation.
05/07/2014
Routine
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observed deli turkey meat in walk-in cooler that has exceeded 7 day requirement. Voluntarily discarded.
10/22/2013
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures Observed high temperature mechanical dish machine not properly heating surface of utensils to 160*. School will send trays out for warewashing and pot and pans will be warewashed in 3 compartment sink on-site until dish machine is repaired.
Handwashing signage Observed handwashing sign not posted at main kitchen handsink.
08/15/2013
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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