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:Lunchables temps ranging from 54-46. No cold hold method is being used on them. At the time of inspection-containers are placed out in the open air during serving line. product is placed into cambro type container for transport. Something must be done to ensure that all lunchables are kept at 41 or less. Lettuce cups temps at 54
11/24/2015
Regular
No violation noted during this evaluation.
11/13/2014
Regular
Capacity, availability, and pressure of hot and cold water Observation:Handsink in area for workers never reached 100F after leaving it run for several minutes at different times during inspection. Ensure staff always wash prior to donning gloves.
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:Although there may not be any strawberries left over, they are temping at 63-52 F. Per staff-they would be taken back and put in frig at prep location. Containers are stacked on top of other and a single ice pack under the last plastic tub at bottom side. If carrying product over or if there is a potential for saving cold hold temp must be ensured. (41F or less)
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