Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Establishment without a certified food protection manager. A list of possible courses was provided at the time of inspection.
PHF/TCS foods receiving temperatures Observation:Cut lettuce sent from production kitchen to Notre Dame at 56 degrees. The lettuce was placed in the cooler to bring temperature back down to 41 degrees or below. Establishment will develop a log for recording receiving temperature of foods from production kitchen. Corrective action will be taken for any items received out of temperature. Inspector will recheck at next regular inspection.
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