Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Preventing contamination when tasting
Shellstock, maintaining identification
07/02/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
06/19/2013
Routine
Test kit provided and used to measure sanitizing solution concentration Provide test strips for chemicals that are used to clean food contact surfaces. (dish machine, bar sink and three compartment sink)
equipment food contact surfaces and utensils clean to sight and touch.
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