Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
10/09/2013
Routine
When to wash Observed no handwashing and change of gloves between handeling soiled ware, then returning to the serving line.
Food storage containers identified with common name of food In-use containers if ketchup, BBQ sauce, dressings, etc., must be identified with the common name of food contents.
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Thermometers that were found to be inaccurate and/or not having adequate ranges were removed from service.
Food temperature measuring device construction Thermometers that were found to be inaccurate and/or not having adequate ranges were removed from service.
Miscellaneous sources of contamination Two compartment sink located in the serving kitchen is designated as a handwash sink and a place to accumulate soiled ware, and must not be used for other purposes like draining juice from opened cans of fruits & vegetables.
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