Foods are cooled using appropriate methods Observation:Observed large quantities of hot foods being cooled improperly. To cool foods quickly- use shallow pans, smaller quantities, ice baths, place in freezer for a period of time, do not cover cooling foods tightly, etc.
03/13/2015
Regular
Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
10/06/2014
Regular
Customer self service operations are monitored by food employees suitable utensils are provided or dispensing methods that protect the food are used
03/25/2014
Routine
Utensils and pressure measuring devices maintained Utensil surfaces with cracks or damage visible
Food temperature measuring devices are provided and readily accessible Thermometer not visible in reach in cooler
Mechanical warewashing equipment, hot water sanitizing temperatures Ensure dish machine final rinse temp is 180* or higher. Corrected at time of inspection
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