Test kit provided and used to measure sanitizing solution concentration Observation: Using both quatenary and chlorine based sanitizers, no test strips for either.
02/09/2015
Regular
Posting of a valid license Observation:
Established procedures for responding to vomiting and diarrheal events Observation: Will submit
Test kit provided and used to measure sanitizing solution concentration Observation: Using both quatenary and chlorine based sanitizers. No test strips for either. Will purchase from SYSCO.
06/16/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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