- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Food must be cooled quickly, from 135 degrees to 70 within 2 hours, then from 70 to 41 within an additional 4 hours. To do this, food may be cooled in small batches, left uncovered til cool, stirred often, cut into small pieces, or other methods. Corrected at time of inspection
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Laundry facilities
requirement, location, and use
- Test kit provided and used to measure sanitizing solution concentration
Chlorine test strips must be provided to check strength of bleach sanitizer.
- Warewashing sinks in establishments serving alcoholis beverages
Chlorine test strips must be provided to check strength of bleach sanitizer.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat (chorizo) must be stored beneath all other foods. Corrected at time of inspection
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06/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Natalia's Mexican Store And Restaurant, 213 9th St, Sheldon, IA 51201 »