Food storage - preventing contamination from the premises Observation:No splash protection available between handsink and ice cream storage.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:Thermometers not provided in all coolers.
Test kit provided and used to measure sanitizing solution concentration Observation:Chlorine test strips not available.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Storage shelving not kept clean. Cooler in basement storage area not kept clean.
Storage of clean linens, single-service, and single use articles Observation:Single service items stored on floor in basement storage area.
Posting inspection reports Observation:Most recent inspection report not displayed.
Physical facilities maintained in good repair Observation:Area in front of 3 compartment sink not in good repair and not easily cleanable.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:General cleaning needed throughout establishment.
Heating, ventilating, and air conditioning systems design, installation, and cleaning Observation:Ceiling vents in prep area not kept clean. Vent below ice cream freezer not kept clean.
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