No violation noted during this evaluation. | 09/17/2014 | Follow Up LOC |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: mac and cheese was being held under 135. It was cooked earlier today and left set and was going to be reheated but talked to them about this process and they are not going to discontinue this process.
- Capacity, availability, and pressure of hot and cold water
Observation: hot water is not available at hand sinks...not for a long time..more than 3-4 minutes
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08/27/2014 | Routine |
No violation noted during this evaluation. | 04/15/2014 | Routine |
No violation noted during this evaluation. | 03/18/2014 | Follow Up LOC |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handsinks do not have warm water.
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02/26/2014 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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10/16/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/04/2013 | Routine |
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