Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
Clean condition-hands and arms
Discharge from eyes, nose, and mouth
Shellstock, maintaining identification
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
09/27/2013
Routine
Handwashing sinks-Numbers, capacities, location, and placement No handwashing available in food service area. Food service was moved from kitchen with handwashing sink to cafeteria with no handwashing available.
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