Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: quiche not dated -- corrected
Food temperature measuring devices are provided and readily accessible Observation: no food thermometer provided
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: no thermometer in upright cooler
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Certified Food Protection Manager required within six months from inspection -- copy of certificate shall be kept onsite
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation: breakfast burrito not reheated to 165*F within 2 hours -- voluntarily discarded
Storage and maintenance of wet and dry wiping cloths Observation: wiping cloths not stored in sanitizer
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