Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Eating, drinking, or using tobacco
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
05/31/2013
Routine
Reportable symptoms, diagnosis, past illness, and history of exposure. Food employees must read and sign Food Employee Reporting Agreement, and forms must be keptl on file.( left 2 copies - please send 1 copy to Northwest Aging, and keep one copy here. Make as many copies as you need, and have food workers review and sign. Keep signed copies here on file )
Sanitizers Bleach must be mixed 3/4 teaspoon to 1 gallon water. For 1 quart spray bottle, mix less than 1/4 teaspoon. Corrected at time of inspection
Food temperature measuring devices are provided and readily accessible
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