Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Multiple food items were held longer than 7 days. Manager corrected by discarding items.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Multiple food items made on site and held for more than 24 hours were not date marked, manager corrected by date marking items
02/05/2016
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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