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: Cooked hamburger patties on hot hold at 117 degrees F (at 10:30am placed on hot hold). Reheated during inspection.
09/10/2015
Regular
Bare hand contact with ready to eat foods Observation: Observed kitchen employee handle taco shells without wearing gloves. Explained to kitchen employee the requirement to wear gloves when touching foods that are ready to eat. Tacos were disposed of and made again with employee wearing gloves.
Posting inspection reports Observation: Most recent inspection report not posted.
12/12/2014
Regular
Test kit provided and used to measure sanitizing solution concentration Observation: No chemical testing strips available for testing of sanitizer buckets.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Thin probe thermometer not available on site. Only have thermometers for large cuts of meat.
08/26/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Mechanical warewashing equipment, hot water sanitizing temperatures
12/16/2013
Routine
Posting of a valid license
Other personal care items - storage Observed pack of cigarettes stored in shelving unit above microwave ovens.
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