Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Outdated food prepared on-site. Older than 7 days. Disposed of by staff. Corrected on-site.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Eggs stored with ready-to-eat foods. Corrected on site
Test kit provided and used to measure sanitizing solution concentration Observation: No test kit to check sanitizer concentration level
05/12/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
05/14/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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