Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Items in back room behind deli are not 6 inches off the ground to facilitate cleaning under the counters.
Shellstock, maintaining identification Observation: NO documentation kept for raw oysters. Need to keep 90 days past sell by date.
Food storage - preventing contamination from the premises Observation: Ice on product in walk in freezer. Some packages are not legible and product are not in good condition.
Food is properly labeled Observation: Prepackaged items in cooler case did not have labels.
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