Using a handwashing sink- operation and maintenance Observation: Portable hot holding unit was sitting directly in front of the hand washing sink in the Middle School kitchen.
09/29/2015
Regular
Storage of clean equipment and utensils Observation:Single-service plates, bowls and trays were not covered or inverted.
10/20/2014
Regular
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation:One pan of chicken & noodles was in the walk-in cooler at 47F from previous day
Bare hand contact with ready to eat foods Observation:Sliced oranges being handled with bare hands
04/23/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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