- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Several potentially hazardous, ready-to-eat foods not properly datemarked. These items include deli meats, sliced tomatoes, cut melon, chicken salad and hot dogs.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Establishment unable to provide verifiable employee health policy.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Pepperoni in grill make table cooler holding at 54*. Ambient air temperature of cooler 49*. All products moved to alternate coolers.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Establishment unable to provide chlorine test strips.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Cooked chicken holding at 50* after cooling overnight. Voluntarily discarded.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Fan in kitchen area not kept clean.
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12/03/2015 | Regular |
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