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
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Eating, drinking, or using tobacco
10/18/2013
Routine
Outer openings are protected Doors open to the outside
Beverage tubing, cold plates, and ice unit drain lines Beverage tubing/cold plate in contact with stored ice.
Test kit provided and used to measure sanitizing solution concentration Chlorine test kit needed to check sanitizer concentration. Tested at over 200ppm.
License required to operate a food establishment Establishment changed ownership and opened without an inspection and license approval.
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