Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Observation: Observed two dial thermometers that were said to be used for checking and recording temperatures. There was an estimated 40* difference between thermometers and no ice was available for calibration. A digital thermometer was located and must be used as the primary thermometer for checking food temperatures and record keeping. Observed no temperatures recorded in the Temps at Satellite Site column of the Satellite / Kitchen Bulk Shipping Report at the time of inspection. All records require diligence in completing the required information by using accurate equipment.
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observation: The maximum hot water temperature available at the kitchen handwash sink was 73* at the time of inspection. Handwash sinks are required to be equipped with the ability to have 100* water available in a reasonable amount of time to ensure an effective handwash.
03/28/2014
Routine
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
10/18/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Manual warewashing equipment, hot water sanitizing temperatures
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