Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observed perishable foods in the walk-in cooler that exceeded the 7 day date mark. Foods were voluntarily discarded during this inspection. Corrected at time of inspection
Miscellaneous sources of contamination Observed bags of french fries stored at room temperature on the cook line. Observed that hand sink is located next to the food prep table and is subject to splash.
Linens- cleaning and storage Observed food utensils/service that is stored under the food service line is subject to food debris.
Frozen PHF/TCS foods are properly slacked and thawed Observed bags of french fries stored at room temperature on the cook line. Observed that hand sink is located next to the food prep table and is subject to splash.
Food is properly labeled Observed foods in the retail case that are not properly labeled. Foods include sandwiches, dressing cups, jello, pudding, yogurt parfait, cobb salad (eggs not diclosed).
When to wash Observed food employee place raw meat on the grill and make ready to eat food without changing gloves. Food employee is required to work on the raw side of the grill and serve cooked foods. Observed that the food employee washed his hands and changed gloves after handling raw chicken.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observed raw seafood stored below raw beef. The seafood was moved to a shelf above the raw beef. Corrected at time of inspection
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