Cleaning frequency of food contact surfaces (non-PHF/TCS) Observation:Observed food particles on digital thermometer probe - thermometer was not used today. Thermometer was cleaned and sanitized correctly on site.
Test kit provided and used to measure sanitizing solution concentration Observation:Test strips expired in 2014. Replaced with new strips. Corrected on site.
Handwashing signage Observation:No hand washing sign posted in employee restroom. A sign was printed to correct. Corrected on site.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Sanitizer concentration in bucket at entree prep table was below 200 ppm. New sanitizer solution was prepared. Corrected on site.
12/16/2015
Regular
No violation noted during this evaluation.
06/30/2015
Regular
No violation noted during this evaluation.
04/04/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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