Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
Discharge from eyes, nose, and mouth
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Mechanical warewashing equipment, hot water sanitizing temperatures
Clean condition-hands and arms
10/01/2013
Routine
Handwashing signage Observed handwashing sign not posted at handsink.
Responsibilities of Permit Holder Observed license and most recent inspection report not displayed in view of customers.
Handwashing cleanser, availability Observed soap and paper towels not available at handwashing sink.
Light bulbs, protective shielding Observed lights not properly shielded in pantry area.
Food temperature measuring devices are provided and readily accessible Establishment unable to provide stem thermometer for checking internal temperature of suasage gravy.
Manual warewashing sinks requirements Observed adequate warewashing facilities not available in establishment.
Hand drying provided Observed soap and paper towels not available at handwashing sink.
Posting of a valid license Observed license and most recent inspection report not displayed in view of customers.
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