Physical facilities maintained in good repair Observation:Wall behind dish area in poor repair.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Shelving in storage area with buildup, rails of cabinets with debris.
03/18/2015
Regular
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation:Dishmachine not dispensing sanitizer correctly.
09/26/2014
Routine
No violation noted during this evaluation.
03/21/2014
Routine
Sanitization of food contact surfaces - before use and after cleaning dishmachine dispensing products in wrong sequence, no sanitizing taking place
10/25/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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