Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
Clean condition-hands and arms
11/26/2013
Routine
Bare hand contact with ready to eat foods No bare hand contact with burger toppings.
Roasts held at a temperature of 130°F or above Make table holding cheese, deli meat at 47 degrees. Pooling water in the bottom.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Flooring in corners of the bar area need cleaned. Floors in walk in refrigerator need cleaned.
Heating, ventilating, and air conditioning systems design, installation, and cleaning Vents are heavily soiled.
Multiuse food contact surfaces are cleanable Ice machine has black buildup. Cutting boards in poor repair.
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