Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
12/17/2013
Routine
Cleanability of floors, walls, and ceilings Clean floor under all equipment.
Removing dead or trapped birds, insects, rodents, and other pests Note when and where roaches and mice are captured. Remove trap and replace with clean trap. Install weatherstripping at bottom of backdoor to prevent pest entry.
Outer openings are protected Note when and where roaches and mice are captured. Remove trap and replace with clean trap. Install weatherstripping at bottom of backdoor to prevent pest entry.
equipment food contact surfaces and utensils clean to sight and touch. Clean bottom of 2-door cooler - chicken has thawed and leaked in cooler.
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