Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Eating, drinking, or using tobacco
Clean condition-hands and arms
09/18/2013
Routine
equipment food contact surfaces and utensils clean to sight and touch. Observed that food surfaces are not maintained clean. Observed that clean/dry dishes are subject to water splash by the handsink.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observed that cleaning is required under and behind equipment and that walls are unclean due to food splash. Observed that a leak bucket is used at the garbage disposal. Maintain plumbing to prevent leaks.
Linens- cleaning and storage Observed that food surfaces are not maintained clean. Observed that clean/dry dishes are subject to water splash by the handsink.
Designated areas for employees use of designated areas by employees
Sanitization of food contact surfaces - before use and after cleaning BAR - observed that sanitizer is not dispensing into the mechanical glass washer. Glasses will be washed in the kitchen mechanical washer until the bar machine is dispensing the sanitizer. Corrected at time of inspection
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