Fruits and vegetables that are cooked to hot holding are cooked to 135°F
11/21/2013
Routine
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Cooked eggs placed in the cooler at 77 degrees. Egg were placed in the cooler to cool down 3 hour prior. Eggs were discarded to correct. Inspector will re-check on violation at the next regular inspection
Packaged foods shall comply with standard of identity requirements Container of corn starch not lable. Lable placed to correct corrected at inspection
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