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: cut tomatoes and cut lettuce sitting on table. Placed in refrigerator during inspection.
Common name-working containers Observation: spray bottle of Windex not marked as to contents. Marked during inspection.
Outer openings are protected Observation: facility door open upon arrival for inspection. Closed entering building.
Storage of clean linens, single-service, and single use articles Observation: spoons not stored inverted. Corrected during inspection.
05/15/2015
Regular
Dispensing of single-service and single-use articles Observation: Single service utensils not stored handle up. Corrected at time of inspection.
05/07/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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