PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: prep cooler temp 54 degrees. Everything discarded during inspection.
11/05/2015
Regular
No violation noted during this evaluation.
10/09/2014
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Eating, drinking, or using tobacco
Clean condition-hands and arms
Discharge from eyes, nose, and mouth
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
09/06/2013
Routine
Backflow protection air gap, device standard, when required
Food temperature measuring devices are provided and readily accessible Prep cooler
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