Storage and maintenance of wet and dry wiping cloths Observation: Wiping cloths used to wipe prep tables not stored in a sanitizer solution between uses.
Storage of clean equipment and utensils Observation: Clean utensils stored in soiled containers.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Containers used to store clean utensils are soiled with food debris.
Cleanability of floors, walls, and ceilings Observation: Paint flaking and cracking in corner near electrical boxes.
03/04/2015
Regular
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw shell eggs on middle shelf in reach-in cooler. Relocated at time of inspection.
Established procedures for responding to vomiting and diarrheal events Observation: Will submit
02/24/2014
Routine
Foods are cooled using appropriate methods Removed baked chicken from oven and placed in walk-in , tightly covered to cool. Discussed proper cooling methods.
Laundry facilities requirement, location, and use
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Water temperature at hansink in kitchen is 74.2 degrees.
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