Hand drying provided Observation: Hands were being dried using common towel. Replaced with paper towels at time of inspection.
Warewashing equipment cleaning frequency, operation, use limitations, and clean solutions
Posting inspection reports Observation: Inspection report and license not posted where it is visible to consumer.
Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures Observation: Ham slices, cut vegetables, shell eggs are moved in and out of refrigeration during busy times. Temperatures of these foods ranged from 44-50 degrees at time of inspection. A make table to keep these foods under constant refrigerate
Maintaining premises free of litter and unnecessary equipment Observation: Extra items in the basement do not allow for adequate inspection of the premise for pests.
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Observation: Thermometer is not accurate - measured 34 degrees in 32 degree ice/water.
Food shall be obtained from sources that comply with law Observation: Chicken without mark of inspection in establishment. Removed at time of inspection.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Cleaning is needed behind and under and underside of the grill. Detailed cleaning is needed in the corners on the floor and in areas that are hard to get to.
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