Food storage containers identified with common name of food Observation: Bulk ingredient bins must be identified with the common name of food contained. Initiated correction onsite.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Soiled ice maker was emptied and cleaned while onsite.
11/03/2014
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
Clean condition-hands and arms
Eating, drinking, or using tobacco
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
07/23/2013
Routine
Linens- cleaning and storage Pizza boxes on the floor in basement and two pizza paddles, all moved corrected on-site.
Using a handwashing sink- operation and maintenance Cups in hand sink downstairs and bar hand sink a pitcher observed.
Roasts held at a temperature of 130°F or above Sausage on prep station 46F heaped out of container- suggest not filling 1 inch from the top to help cold hold product, no other products observed as issues.
Premises maintained free of insects, rodents, and other pests The presence of insects rodents, and other pests are controlled as required
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