Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: diced tomatoes in upright cooler not marked as to date of preparation.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: no thermometer in upright cooler in kitchen.
04/07/2015
Regular
No violation noted during this evaluation.
03/12/2014
Routine
Clean condition-hands and arms
Shellstock, maintaining identification
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
10/24/2013
Routine
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. No water not available at handsink in men's restroom
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