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: L/O beans w/franks not properly reheated. Product was placed in microwave and proper temperature was reached. (169*) Corrected.
02/26/2014
Routine
Separation from food, equipment, utensils, linens, and single service Observed toxics stored above food contact surfaces. (Plastic ware). Corrected at time of inspection.
10/16/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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