Living or sleeping quarters, separation Observation: Back room space for personal use is not separated from business space.
03/20/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
10/31/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
10/31/2013
Routine
Plumbing materials, design, construction and installation
Food temperature measuring devices are provided and readily accessible Establishment needs thermometer for refrigeration units nad thermometer to measure cooling of cheesecakes.
09/06/2013
Routine
Shellstock, maintaining identification
Preventing contamination when tasting
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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