PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Breakfast sandwiches on hot hold temped at 124*. Sandwiches were voluntarily discarded during inspection. Corrected.
Light bulbs, protective shielding Observation: Light in kitchen area not covered. Light was covered during inspection. Corrected.
Demonstration of Knowledge Observation: PIC unable to provide questions to answers as required by the food code.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Various potentially hazardous foods taken out of their original container and not date marked to indicate use by date determined by manufacturer for food safety.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Gravy taken out of its original container held longer than 24 hours not date marked. Gravy was date marked during inspection. Corrected.
Established procedures for responding to vomiting and diarrheal events Observation: No procedures for clean up of vomiting and diarrhea events.
09/29/2015
Regular
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Observation:Ensure vent hood adequately removes steam and cooking vapors. Clean visible grease drippage.
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