- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Hot serving line holding chicken, rice, and brocoli at 128*. Corrected by covering food and turning temperature up on the unit.
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01/09/2015 | Regular |
- Warewashing equipment
cleaning agents and wash solution temperatures
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handwashing sinks not supplied with 10,* water. Restroom- 75*, Serving line- 74*, Dishroom- 65*
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01/10/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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09/10/2013 | Routine |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Handsinks throughout are below 100*. Dish area- 83*, Restroom 85*, Serving line 95*.
- Food temperature measuring devices are provided and readily accessible
Thermometers shall be placed inside cold serving lines to monitor cold holding temperatures.
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08/28/2012 | Routine |
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