Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Clean condition-hands and arms
Shellstock, maintaining identification
11/20/2013
Routine
When to wash Observed employee in the dishmachine area handle dirty dishes and then handle clean dishes without washing her hands prior to handling the clean dishes.
11/12/2013
Routine
Roasts held at a temperature of 130°F or above Observed butter (with packaging indicating it needed refrigeration) sitting on the counter at room temperature. Corrected at time of inspection.
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