Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: No thermometer visible in under-reach refrigerator.
06/11/2015
Regular
No violation noted during this evaluation.
05/06/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
11/05/2013
Routine
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Eating, drinking, or using tobacco
Shellstock, maintaining identification
05/07/2013
Routine
equipment food contact surfaces and utensils clean to sight and touch. Inside of freezer not clean
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