Physical facilities maintained in good repair Observation: Holes in wall in store room.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Observed mouse droppings on shelving in store room.
09/15/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
10/31/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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