Dispensing of single-service and single-use articles Observation: plastic ware in bins should be organized so handles are all in same direction to avoid contaminating food contact surfaces when dispensed
Sanitizers Observation: quat sanitizer in 3rd warewashing bay exceeded correct strength. Was over 500ppm today-should be 200ppm. Water was added, Corrected on site.
Premises maintained free of insects, rodents, and other pests The presence of insects rodents, and other pests are controlled as required
12/10/2015
Regular
Insect control devices are properly designed and installed Observation:mouse droppings observed in the dry storage room today. There were 3 mouse traps on the floor but all were empty and snapped. Clean droppings, set traps to ensure all rodents are gone.
Sanitizers Observation: sanitizer was 500ppm when I first tested it. Water was added and the strength was right at 200ppm where it should be. corrected.
05/19/2015
Regular
Food shall be obtained from sources that comply with law Observation: Meat in walkin cooler labeled "not for sale" is not allowed in a licensed facility. Only inspected meat is allowed for preparation and consumption. Will be corrected.
Multiuse food contact surfaces are constructed of safe materials Observation: one chipped and cracking rubber spatula removed from service today. Corrected
Air drying of equipment and utensils Observation: drying by hand with towel. All dishes, utensils, etc shall air dry.
Using a handwashing sink- operation and maintenance Observation: hand sink in bakery area doesn't appear to be working. This is a food prep area so the sink needs to be operational. Other sink will be used for handwashing during food prep.
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