Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance Observation: Provide written S.O.P for time as a control for milk.
05/20/2015
Regular
No violation noted during this evaluation.
11/17/2014
Regular
No violation noted during this evaluation.
04/11/2014
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
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
04/12/2013
Routine
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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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