Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Preventing contamination from equipment, utensils, and linens
12/12/2013
Routine
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Raw shell eggs stored over other foods in cooler
equipment food contact surfaces and utensils clean to sight and touch. Pots & pans & trays/lids not dry when stacking for storage
11/06/2013
Routine
equipment food contact surfaces and utensils clean to sight and touch. Pots and pans stacked while still wet
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