In-use utensils, between-use storage Observation:handles of scoops touching products in bulk food containers.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Floors heavily soiled especially under equipment and shelving.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Handles of coolers soiled. Shelving soiled throughout kitchen area.
Service sink required Observation:Establishment does not have a mop sink available.
Physical facilities maintained in good repair Observation:Wall around dish machine area in poor repair.
06/02/2015
Regular
Roasts held at a temperature of 130°F or above SOME COOKED MEAT PRODUCTS WERE OUT ON CONTER AT ROOM TEMP-KEEP ALL POTENTIALLY HAZARDOUS FOODS UNDER TEMPERATURE CONTROL BETWEEN USE-PRODUCT PLACED BACK IN COOLER DURING INSPECTION
When to wash EMPLOYEE LOADING AND UNLOADING DISHWASHER, NO HANDWASH AFTER HANDLING DIRTY UTENSIL BEFORE HANDLING CLEAN
Laundry facilities requirement, location, and use
Miscellaneous sources of contamination POOLING OF RAW EGGS, EGGS SHALL STAY IN THE SHELL AND UNDER TEMPERATURE CONTROL TILL NEEDED, UNLESS BEING COMBINED FOR A RECIPE
Using a handwashing sink- operation and maintenance HANDSINK WAS BLOCKED BY MOP BUCKET UPON ARRIVAL-KEEP ACCESSIBLE
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