- 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: lettuce on salad bar 53*F -- voluntarily discarded
|
11/03/2015 | Regular |
No violation noted during this evaluation. | 10/14/2014 | Regular |
No violation noted during this evaluation. | 02/24/2014 | Routine |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
12/03/2013 | Routine |
- Roasts held at a temperature of 130°F or above
milk cooler 45-47*F
|
12/02/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/11/2013 | Routine |
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