Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw meat above drinks. Corrected on site.
Capacity, availability, and pressure of hot and cold water Observation: Hot water is not available. Water was warm to touch.
Insect control devices are properly designed and installed Observation: Do not use fly strips above food or food contact surfaces.
In-use utensils, between-use storage Observation: Ice scoop needs to be in separate container or in ice with the handle up.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: No CFPM on staff. Will see if this is required for this facility in future.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Ice machine needs cleaned.
07/14/2014
Routine
Clean condition-hands and arms
Discharge from eyes, nose, and mouth
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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