Handwashing signage Observation:Hand sinks in restrooms must have signs posted reminding employees to wash hands
Exterior walls and roofs provide effective protection Observation: Hole in floor of kitchen, mouse droppings around hole-repair
Physical facilities maintained in good repair Observation:Walk-in cooler in basement is in poor condition and surfaces are not easily cleanable / 2 door stand up beer cooler in kitchen floor of unit is no longer easily cleanable-repair /replace Swinging door in mens restroom is not easily cleanable
Outer openings are protected Observation: Back rear door has gap at base of door-repair
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Container of sliced meat in refrigerator not dated-Mgr disposed of product during inspection
equipment food contact surfaces and utensils clean to sight and touch. Observation: Fountain guns and holders dirty
Handwashing cleanser, availability Observation: Hand sink blocked at not available at time of 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 in refrigerator
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Repeat violation, firm will have 3 months to complete course
02/18/2016
Regular
Handwashing sinks-Numbers, capacities, location, and placement Observation:Handsink must always be easily accessible-blocked upon arrival
Established procedures for responding to vomiting and diarrheal events Observation:Left info
Handwashing cleanser, availability Observation:Need handsoap at kitchen handsink
equipment food contact surfaces and utensils clean to sight and touch. Observation:Clean interior pizza warmer-scheduled
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation:Left info
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Un used chilli must be date marked dispose of after 7 days-left info
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Left info
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