Food storage containers identified with common name of food Observation: Gyro sauce in pickle buckets and yogurt containers. Label containers
Test kit provided and used to measure sanitizing solution concentration Observation:REPEAT VIOLATION! No chlorine test strips. Chlorine test strips are required.
Storage and maintenance of wet and dry wiping cloths Observation: Cleaning cloth was on food prep counter. Person in charge removed cloth, put in sanitizer.
Air drying of equipment and utensils Observation: Metal tray wet when lifted up. Trays need to air dry completely before stored
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Observation: Thermometer for food temps not provided. Long stem tip sensitive thermometers are required.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Certified food protection manager is required
Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance Observation:REPEAT VIOLATION! Gyro meat temps. between 45 - 80 degrees. Owner stated he will use time as a control and he will submit policy to inspector
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