Handwashing aides and devices, use restrictions Observation: Handwashing sink used to store dirty dishes.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: No datemarking system in place.
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation: Cooked meats not reheated to 165* prior to hot holding.
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: Thermometers needed in coolers.
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Meats and vegetables hot holding at 90*-134*. Served a beef brisket at 97*.
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