PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation:Red beans not re-heated to 165* within 32 hours. Re-heated to 165* at time of inspection.
Toilet room receptacle, enclosed, fixtures clean
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation:Cooked wings in main line cooler holding at 53*. Voluntarily discarded.
Sanitizers Observation:Chlorine sanitizer used for wiping cloths exceeds 50-100ppm requirement. Bucket was changed.
Bare hand contact with ready to eat foods Observation:Food employee handling cooked okra and lemons for water with bare hands. Discussed and gloves were used.
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