Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
07/30/2013
Routine
Food storage - preventing contamination from the premises ready to eat food should be stored up off the floor for protection. Boxes of fruit.
Sanitization of food contact surfaces - before use and after cleaning Three compartment sink needs sanitizer to properly wash, rinse and sanitize all food contact surfaces
Foods are cooled using appropriate methods Covered/sealed containers observed in cooler. Be sure to cool gravy without lid in fridge quickly then cover for protection once cooled.
07/08/2013
Routine
Hand drying provided soap and paper towels should be provided at the sink marked "hand washing only" in the breakfast area
Handwashing cleanser, availability soap and paper towels should be provided at the sink marked "hand washing only" in the breakfast area
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