Food storage containers identified with common name of food Observation:Label foods in storage
Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable Observation:All cooling units must have thermometers in them
Indoor and outdoor surfaces Observation: Clean floors in kitchen and in Walk in cooler
equipment food contact surfaces and utensils clean to sight and touch. Observation:Clean all micro waves inside replace cutting board on prep table
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Clean cooking line equipment
Food storage - preventing contamination from the premises Observation:Cover foods in storage
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Foods in Walk-in cooller must be labeled and date mark
11/30/2015
Regular
Handwashing cleanser, availability hand soap needed at bar hand sink
equipment food contact surfaces and utensils clean to sight and touch. clean insides of microwaves in kitchen and popcorn kettle and inside machine --Give cooking line a deep cleaning
Handwashing signage Employees must wash hands before returning to work- signs needed in all restrooms
Food temperature measuring devices are provided and readily accessible Thermometers needed in coolers in basement
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Clean around pop boxes in basement
Light bulbs, protective shielding replace broken light shield in kitchen
Miscellaneous sources of contamination cover tenderloins in storage
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