Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
06/25/2013
Routine
Roasts held at a temperature of 130°F or above Observed pork at 122*F. Product was replaced with pork that was 135*F. Heating element was adjusted. Corrected at time of inspection
Food temperature measuring devices are provided and readily accessible
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