Name: LEGENDS AMERICAN GRILL
Type: Restaurant with liquor
Sub type: Full Service
Address: 2902 S Center St, Marshalltown, IA 50158
Owner and phone: DAN MOELLERS, MARK ROGERS 641-752-2580
Total inspections: 3
Last inspection: 2/10/2010
No violation noted during this evaluation.
Food Temperature/Time Control
Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81) Cooked chicken cooling in large covered plastic container. Cool in smaller quantities to ensure perameters are met.
Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82) Diced tomatoes on make table holding at 45 degrees.
Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82) Sauteed onions holding at 123 degrees in hot holding unit.
Proper handwashing (Hands & arms, when to wash 2-301.14, p 42) Glove change does not replace hand washing.
Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45) Open beverage containers in unapproved area.
Labeling (Food working containers not identified with common name of food 3-302.12, p 63) Label bins of flour, sugar, etc. Ingredient list for bread products shall be available.
Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140) Allow pans to air-dry prior to stacking.
Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129) Observed in-use utensils stored in standing water. Table mounted can opener soiled. Observed pans stored soiled. Knife hanging on knife rack soiled.
Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66) Wiping cloths not maintained in sanitizer between use.
Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181) Spray bottles of cleaning products shall be labeled with common name of contents.
Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176) Floors soiled especially along floor/wall junctures.