No violation noted during this evaluation. | 11/09/2015 | Regular |
No violation noted during this evaluation. | 09/30/2014 | Routine |
No violation noted during this evaluation. | 07/21/2014 | Follow Up LOC |
- 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: beef tip gravy 125-140*F -- PIC returned product to oven
- 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: lettuce on salad bar 43-45*F
|
07/17/2014 | Other |
No violation noted during this evaluation. | 04/15/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
|
12/03/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Discharge from eyes, nose, and mouth
|
04/17/2013 | Routine |
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