Material characteristics of non-food contact surfaces Observation:Clean all seals on coolers and freezer.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation:Be sure to label and date mark meat that is prepped for future meals.
07/21/2015
Regular
Food storage - preventing contamination from the premises
12/13/2013
Routine
Food is properly labeled
Roasts held at a temperature of 130°F or above
Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Light bulbs, protective shielding
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Indoor and outdoor surfaces
Manual warewashing equipment, chemical sanitization using detergent-sanitizers
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