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, tomatoes and cottage cheese on salad bar are not maintained at 41 degrees- observed at 45 at time of inspection during middle of the shift. Items were moved to insulated crocks at time of inspection.
05/07/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
10/22/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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