Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes Observation: ham, roast beef and pastrami were vacuum packaged and packages were not labeled with the production time and date -- items were voluntarily discarded
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: salad cooler 43-45*F -- person in charge turned down thermostat and will closely monitor to ensure it reaches 41*F or below
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