Established procedures for responding to vomiting and diarrheal events Observation:Left info
Maintaining premises free of litter and unnecessary equipment Observation:Remove any unnecessary equipment, several items by 1st drive thru window
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:All coolers including walk-in must have easily readable, accurate thermometers
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Clean floors around under equipment
equipment food contact surfaces and utensils clean to sight and touch. Observation:Interior of icemaker, prep cooler under prep counter-submit photographic evidence of cleaned equipment
12/16/2014
Regular
Roasts held at a temperature of 130°F or above WALK-IN COOLER AT 44F TURNED DOWN TO 41
equipment food contact surfaces and utensils clean to sight and touch. PREP COOLER NEEDS CLEANED, STARTED DURING INSP
Plumbing system repaired according to law SMALL LEAK AT 3 COMP SINK
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