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:phf at 54-65F lettuce cut tomato and chicken, product placed back in cooler Facility lacks ability to store cold foods -new cooler has since been purchased
Established procedures for responding to vomiting and diarrheal events Observation:Left info
04/24/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Manual warewashing equipment, hot water sanitizing temperatures
11/20/2013
Routine
Manual warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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