Established procedures for responding to vomiting and diarrheal events Observation: School have no written cleaning procedure for Vomiting and diarrhea (Norovirus events). Information was provided to manager. She will make available to all her supervisors and corrected on site.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: No thermometer in reach-in milk cooler in the kitchen to check the accurate temperature.
Unpackaged food protected from contamination during preparation Observation: Observed employee preparing ham slices next to hand sink and it is exposed to splashing.Employee removed the ham to another are of the counter and corrected on site.
Capacity, availability, and pressure of hot and cold water Observation: 1) Hot water from hand sink did not reach hot temperature and did not have adequate pressure at the sink next to ala carte, and North West serving line.
10/07/2015
Regular
No violation noted during this evaluation.
02/19/2014
Routine
equipment food contact surfaces and utensils clean to sight and touch. Double door rolling rack freezer- excessive ice all products boxed and or packaged remove ice. This ice is not potable. Foods coming in direct contact shall be discarded.
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