Common name-working containers Observation: Working container of cleaner/sanitizer not labeled.
Reminder statement Observation: Consumer advisory not posted for items of animal origin served undercooked.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Grease accumulation on the nonfood-contact surfaces of the cooking equipment.
Use of absorbent materials on floors Observation: Absorbent material used behind the cooking equipment.
Multiuse food contact surfaces are cleanable Observation: Utensils/dishware found with cracking, chipping, flaking.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Grease accumulation on the wall behind and the floor beneath cooking equipment.
Handwashing signage Observation: Employee handwashing signage not present in the restrooms.
Using a handwashing sink- operation and maintenance Observation: Handsink is soiled.
Physical facilities maintained in good repair Observation: Hole/crack in the wall next to the handwashing sink. Large hole in the wall behind the cooking equipment.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Thin probe, tip sensitive, digital thermometer not present to check temperatures in this foods (burgers, breaded fish patties, etc).
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