No violation noted during this evaluation. | 09/30/2015 | Regular |
No violation noted during this evaluation. | 02/06/2015 | Regular |
No violation noted during this evaluation. | 09/30/2014 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Thin tipped thermometer not available for use in the kitchen.
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03/26/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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09/13/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- 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
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04/10/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
move shell eggs from top shelf to lower shelves and always below ready to eat foods.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Employee health reporting agreement is needed for all staff and/or volunteers associated with food service. KM states that she has the blue employee health and personal hyg. book.
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04/03/2013 | Routine |
Restaurant representatives - add corrected or new information about School: St Johns School, 314 3rd Ne St, Independence, IA 50644 »