PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Food in walk-in cooler not at 41 degrees or below: cooked pizza and cooked eggs at 43.4 degrees
Preventing contamination when tasting Observation: Upon arrival, food handler eating cucumbers while slicing them.
01/29/2015
Regular
Established procedures for responding to vomiting and diarrheal events Observation: Will submit.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw shell eggs on middle shelf in walk-in cooler, relocated at time of inspection.
03/13/2014
Routine
Air drying of equipment and utensils Towel drying dishes.
Storage and maintenance of wet and dry wiping cloths Towels used for wiping food conact surfaces not in sanitizer solution between uses.
Linens- cleaning and storage Putting pans away while still wet "wet stacking".
Eating, drinking, or using tobacco Eating and drinking in dishwashing area - discussed at time of inspection.
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