Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
Shellstock, maintaining identification
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
11/25/2013
Routine
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observed carton of shell eggs above other foods in kitchen refrigerator - moved carton to bottom of refrigerator, corrected.
Roasts held at a temperature of 130°F or above Observed pans of yogurt parfaits on top of pans of ice at serving line and pan of cut tomatoes on top of pan of ice in salad bar, tomatoes were freshly cut this morning and were at 51 degrees. Ice does not fully surround the containers, repeat violation.
10/28/2013
Routine
Roasts held at a temperature of 130°F or above Observed tomato and cheese slices held in salad bar above pans that had frozen water in them - the tomato and cheese pans were not in contact with the ice and ice did not surround the pans of tomato and cheese. Corrected.
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