Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
Clean condition-hands and arms
05/14/2013
Routine
Plumbing system repaired according to law Handsink no hot water
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Handsink did not get above 80F must be at 100F after running for no more than 15 seconds
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