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
Shellstock, maintaining identification
Eating, drinking, or using tobacco
Clean condition-hands and arms
Discharge from eyes, nose, and mouth
10/31/2013
Routine
Posting of a valid license Previous inspection report is not currently posted.
Medicine restrictions Personal items are stored in close proximity to food prep areas
equipment food contact surfaces and utensils clean to sight and touch. Observed dust accumulation around the exhaust in the kitchen. --Observed mold growth on the interior of the ice machine.
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