Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
Shellstock, maintaining identification
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
08/08/2013
Routine
Designated areas for employees use of designated areas by employees
In-use utensils, between-use storage Portion cups stored directly in foods, these do not have handles do not use as scoops. Boxed and packaged single service itmes on the floor.
Linens- cleaning and storage Portion cups stored directly in foods, these do not have handles do not use as scoops. Boxed and packaged single service itmes on the floor.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Eggs stored over uncovered ready-to-eat foods, moved corrected on-site.
Test kit provided and used to measure sanitizing solution concentration Sanitizer test kit need for checking sanitizer. Sanitizer is dispensed, request or buy from suppliers.
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