Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Floors soiled especially under equipment.
Maintaining premises free of litter and unnecessary equipment Observation:Premises have an excess of unused equipment and supplies, etc. Kitchen area very cluttered.
Handwashing signage Observation: Hand sinks in restrooms do not have hand washing signage present.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Many soiled surfaces in kitchen area-Shelving, door handles, and exterior of equipment.
Common name-working containers Observation:Spray bottles of cleaners not labeled with common name of contents.
Using a handwashing sink- operation and maintenance Observation:Hand sink not available for use when inspector arrived. Blocked by food tray. Tray was moved. Corrected.
Posting inspection reports Observation:Most recent inspection report not posted in public view.
Handwashing cleanser, availability Observation:Soap not available at hand sink. Corrected.
10/28/2015
Regular
Preventing contamination from equipment, utensils, and linens
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
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