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: Sliced tomatoes at 45 degrees, cut lettuce at 61 degrees, placed on ice at time of inspection.
12/01/2015
Regular
Posting of a valid license
Roasts held at a temperature of 130°F or above Sliced tomatoes at 64 degrees, placed on ice at time of inspection.
Sanitizers Sanitizer too strong, emptied sink and refilled with proper solution at time of inspection.
Light bulbs, protective shielding Lights not shielded in food prep area.
Equipment and utensils are adequately rinsed after washing Not rinsing food contact surfaces after washing and prior to sanitizing - corrected at time of inspection.
Using a handwashing sink- operation and maintenance Dumping ice in handsink.
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