Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
Clean condition-hands and arms
Shellstock, maintaining identification
07/30/2013
Routine
Food temperature measuring devices are provided and readily accessible Provide thin probe thermometer to monitor internal food temperatures.
Duties of PIC Observed non essential employees (life guards) and customers in the food preparation area. Food employee asked the life guard and the customers to leave the concession stand.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observed personnel sitting on the serving counters with their shoes on the counter. Food counters are required to be maintained clean.
Bare hand contact with ready to eat foods REPEAT VIOLATION: Observed life guard reach into the ice machine with bare hands. Discussed bare hand contact concerns with the life guard and the PIC. This violation was observed at the last routine inspection. Provide a written policy of corrective procedure and designate a PIC that will monitor the corrective procedure.
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