A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods REPEAT VIOLATION: food thermometer not provided
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control REPEAT VIOLATION: milk 42-45*F
Cleanability of floors, walls, and ceilings Observation: wall in food prep room not non-absorbant
Self-draining equipment including sinks, drainboards, and equipment compartments
02/11/2015
Physical Recheck
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: milk 43-44*F
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Certified Food Protection Manager now required by Code
Food temperature measuring devices are provided and readily accessible Observation: Food thermometer not provided.
Manual warewashing sinks requirements Observation: Facility has two compartment sink, not three compartment sink. Dishmachine is not functional. Install three compartment sink or commercial dishmachine. Use disposable utensils and plates until this sink or commercial machine has been installed.
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