Effectively washing equipment and utensils Observation: At the time of the inspection ware washing staff skipped the rinsing process of the cleaning cycle. Reviewed: The correct process in wash, rinse and sanitizing all wares.
Miscellaneous sources of contamination Observation: Fryer oil need to be changed as needed. At the time of the inspection the oil was severely soiled and fryer was severely soiled also.
Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service Observation: Chemical stored on shelve beneath the oven. Chemical should be stored away from food line.
09/04/2015
Regular
Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures Observation: Cooler containing milk temped at 55F. Voluntarily discarded 10 cartons of milk.
08/27/2014
Routine
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
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