Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Backroom need cleaned. Floors soiled under and around shelving. Ice bag holder area unclean.
Separation from food, equipment, utensils, linens, and single service Chemical containers stored on backroom shelving over food and food items. Moved at time of inspection.
Material characteristics of non-food contact surfaces Cardboard used as shelf liner- soiled and not cleanable.
Roasts held at a temperature of 130°F or above Taquitos and corndogs at 75*-95*. Discarded.
Handwashing signage
Food storage - preventing contamination from the premises Containers of food stored on floor in walk in cooler.
07/24/2013
Routine
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Backroom need cleaned. Floors soiled under and around shelving. Ice bag holder area unclean.
Handwashing signage
Separation from food, equipment, utensils, linens, and single service Chemical containers stored on backroom shelving over food and food items. Moved at time of inspection.
Material characteristics of non-food contact surfaces Cardboard used as shelf liner- soiled and not cleanable.
Food storage - preventing contamination from the premises Containers of food stored on floor in walk in cooler.
Roasts held at a temperature of 130°F or above Taquitos and corndogs at 75*-95*. Discarded.
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