Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Preventing contamination from equipment, utensils, and linens
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
05/02/2013
Routine
Designated areas for employees use of designated areas by employees
Roasts held at a temperature of 130°F or above Observed food in the make table above 41*F. Foods were stacked above the rim of the container and the lids are open during the morining preparation hours. The foods were replaced with food from the walk-in cooler and the portions were adjusted so that foods are below the rim of the container. Corrected at time of inspection
Eating, drinking, or using tobacco Observed eating in unapproved area. Observed open beverage containers in unapproved area. Eating is not permitted in the food preparation area. Drinking cups in the kitchen are required to be covered.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observed salsa containers stored below raw meat boxes. Raw foods shall not be stored above ready to eat foods.
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