Storage of clean linens, single-service, and single use articles Observation:Single service lids, cups and clam shell containers stored on floor-moved during inspection
Separation from food, equipment, utensils, linens, and single service Observation:Chemicals improperly stored in kitchen-moved during inspection
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Several expired items to include lunch meats and dairy products-all were disposed of at time of inspection-left information
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:CFPM within 6 months left information
01/14/2016
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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