Sanitizers Observation:Chlorine sanitizer used for wiping cloths exceeds 50-100ppm requirement. Bucket was changed to quat sanitizer at time of inspection.
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:Turkey burgers in hot cart holding at 129* Burgers were re-heated at time of inspection.
04/15/2015
Regular
Toilet room receptacle, enclosed, fixtures clean
04/29/2014
Routine
Toilet room receptacle, enclosed, fixtures clean
10/15/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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