Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Establishment does not have certified food protection.
Established procedures for responding to vomiting and diarrheal events Observation: Establishment does not have procedures for cleanup of diarrhea and vomit events.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Walk in cooler and reach in cooler that holds milk were 55 and 45 degrees respectively.
Customer self service operations are monitored by food employees suitable utensils are provided or dispensing methods that protect the food are used
07/13/2015
Regular
No violation noted during this evaluation.
07/15/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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