Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Discharge from eyes, nose, and mouth
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
10/24/2013
Routine
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours sautee station, fry/grill station, walk-in cooler
Self-draining equipment including sinks, drainboards, and equipment compartments
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. kitchen: no cold water at handsink
equipment food contact surfaces and utensils clean to sight and touch. shelving
10/10/2013
Routine
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observed ribs in walk-in cooler dated 5/15/13 -- manager stated they were voluntarily discarded
Bare hand contact with ready to eat foods BAR: Use utensils or gloved hand to place lemons, olives, etc in beverages. Addressed with manager.
Using a handwashing sink- operation and maintenance Handsink was not working properly -- corrected on-site
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