Established procedures for responding to vomiting and diarrheal events Observation:left information will verify next inspection
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Left information on class, 6 months from this date to attend class
Handwashing cleanser, availability Observation:Hand soap was empty upon arrival and was filled during inspection
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation:Shell eggs improperly stored over prepared foods in two door cooler-eggs were moved so that they were no longer above prepared foods
Handwashing sinks-Numbers, capacities, location, and placement Observation:Hand sink was blocked upon my arrival and items blocking hand sink were moved during inspection
03/12/2015
Regular
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Clean around and under equipment and shelving
Posting of a valid license Post most recent inspection report
Food storage containers identified with common name of food Relabel containers as to their current contents
Common name-working containers Label chemical spray bottle on cart outside kitchen
Foods are cooled using appropriate methods Several large pots in walk-in cooler one is at least 12 inches deep with thick meat product , product is proper temperature-left handout in korean on cooling methods
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