Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Intake vents inside hoods with food residue and dust build up.
Posting of a valid license Observation: --Observation: Current license posted expired on Sept. 6th, 2015. Manager showed a picture of the new license and will be retrieving the license from Storm Lake.
11/05/2015
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Hand contact areas on equipment to be clean and sanitized.
10/02/2014
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
09/12/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Manual warewashing equipment, hot water sanitizing temperatures
Clean condition-hands and arms
Shellstock, maintaining identification
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
07/03/2013
Routine
When to wash handwashing frequency not understood by employees
Bare hand contact with ready to eat foods employees may not hendle ready to eat foods with bare hands, multiple employees with bare hand contact
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