Manual warewashing equipment, chemical sanitization using detergent-sanitizers Observation: Was using Quatricide disinfectant. Made up bleach sanitize bottles for in the bar.
01/19/2016
Regular
No violation noted during this evaluation.
12/31/2014
Regular
Discharge from eyes, nose, and mouth
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Clean condition-hands and arms
Eating, drinking, or using tobacco
Mechanical warewashing equipment, hot water sanitizing temperatures
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