Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
10/21/2013
Routine
Toilet room receptacle, enclosed, fixtures clean
equipment food contact surfaces and utensils clean to sight and touch. White plastic chute in ice machine and side of ice machine by the chute have mold buildup - repeat violation.
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