Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
Clean condition-hands and arms
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
10/02/2013
Routine
Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance Observed salsa held longer than the 7 day date mark. Salsa was voluntarily discarded. Corrected at time of inspection
equipment food contact surfaces and utensils clean to sight and touch. Observed utensils not clean to sight or touch. Utensils were removed to wash, rinse and sanitize. Corrected at time of inspection. Observed duct tape used on counter tops.
Designated areas for employees use of designated areas by employees
Multiuse food contact surfaces are cleanable Observed utensils not clean to sight or touch. Utensils were removed to wash, rinse and sanitize. Corrected at time of inspection. Observed duct tape used on counter tops.
Where to wash Observed employee wash hands in the restroom before serving. Employee washed hands at the designated hand sink in the kitchen. Corrected at time of inspection
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