- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: make table was 48deg at time of inspection
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08/26/2015 | Regular |
No violation noted during this evaluation. | 08/26/2015 | Follow Up LOC |
No violation noted during this evaluation. | 08/26/2015 | Follow Up LOC |
No violation noted during this evaluation. | 08/19/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
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08/14/2013 | Routine |
- Roasts held at a temperature of 130°F or above
make table in stand #3 was 46 deg today using my digital stem thermometer
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08/12/2013 | Routine |
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