Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: No date marking on deli meats held longer than 24 hours. Employee voluntarily date marked the items.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Sanitizer in 3 hole sink tested at 300ppm. Employee voluntarily drained old sanitizer and mixed new solution to 200ppm.
10/23/2015
Regular
Handwashing signage Observation:Hand washing signs required at handsinks.
03/12/2015
Regular
No violation noted during this evaluation.
10/14/2014
Regular
No violation noted during this evaluation.
03/20/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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