Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: thermometer needed in reach in cooler.
09/02/2015
Regular
No violation noted during this evaluation.
04/20/2015
Regular
Test kit provided and used to measure sanitizing solution concentration Observation: test strips needed for the dishwasher.
Handwashing signage Observation: hand sign needed in the restroom - correct at the time of the inspection
Food storage containers identified with common name of food Observation: label needed on white container in baking area.
09/17/2014
Routine
No violation noted during this evaluation.
05/13/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
09/09/2013
Routine
Single -service and single-use articles may not be reused Do not reuse containers, such as sour cream containers, to cold hold foods as they can breakdown from washing and temperature changes.
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