equipment food contact surfaces and utensils clean to sight and touch. Observation:Interior of the ice machine with residue. Inspector will recheck at the next regular inspection
06/10/2015
Regular
Mechanical warewashing equipment, hot water sanitizing temperatures
12/04/2013
Routine
Ratites and injected or mechanically tenderized meats cooked to 155°F for 15 seconds or the time/temperature relationship specified in the chart in the Food Code Fryed cchicken temping as low as 155. Placed back in the fryer to correct. PIC will monitor the cooking temps during the evening and apply corrections as needed. Inspector will re-check on violation at the next regular inspection
Single -service and single-use articles may not be reused Freezer, bread bags use to stored containers with hot sauce. Discarded to correct
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