Design and construction of equipment including hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Area behind the ovens has significant dust build-up.
12/04/2015
Regular
No violation noted during this evaluation.
11/26/2014
Regular
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation:Sloppy Joe meat, dated 04/01/14, was found in the walk-in cooler at 62F
04/02/2014
Routine
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observed a carton of raw shell eggs being stored on the top shelf of the cooler
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