Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discharge from eyes, nose, and mouth
Shellstock, maintaining identification
03/15/2013
Routine
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours REPEAT VIOLATION: Some foods observed with no date marking. Date mark potentially hazardous ready-to-eat foods with the day of prep this counts as day one. Seven day hold on these items, freezing stops the time but must be marked in/out of the freezer.
Disclosure of menu items offered or served raw or undercooked Identify foods that can be ordered raw or undercooked. These items shall be identified at the place or order/menu. Currently serving eggs over easy which is considered undercooked and is to be declared.
Food temperature measuring devices are provided and readily accessible REPEAT VIOLATION: Thin tip digital instant read thermometer with a tip approximately 1 mm thin.
Linens- cleaning and storage Some dishes stored wet.
Designated areas for employees use of designated areas by employees
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