Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
Clean condition-hands and arms
10/01/2013
Routine
equipment food contact surfaces and utensils clean to sight and touch. critical: ice machine needs cleaning-mold growing on component parts. Non critical: spoon handles should be up for dispensing
Linens- cleaning and storage critical: ice machine needs cleaning-mold growing on component parts. Non critical: spoon handles should be up for dispensing
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